11.23.2009

Macrobiotic Meatless Monday!


Happy Monday, loves! I hope you all had a lovely weekend. I am super excited for this week to fly by so I can get back to Colorado and spend Thanksgiving with my family and my Leila!!!

Isn't she the cutest thing you've ever seen? I can't wait to see her!

I started Friday night off by catching up with Tivo, then Saturday morning Running Buddy Selena and I busted out 8 miles in Santa Monica like nobody's business followed by cocktails and a veggie burger and fries. It was the best morning ever. I just love Running Buddy Selena so much! I don't know what I'd do with out her. I didn't eat most of the bun on my burger to avoid the wheat, but what I did eat ended up sitting just fine! Then Saturday night The Boyfriend and I had a cozy night in, and then yesterday morning we hiked 5 miles in Brentwood, where you could see all the way from downtown to the ocean! It was gorgeous, I seriously regretted not bringing my camera! Then we hit up the farmer's market in Brentwood, which is amazing, and I picked up some baby bok choy, beets, Persian cucumbers, honey crisp apples and Japanese tomatoes. All with the intention of creating the perfect meal to complement the kabocha squash I've had sitting on my kitchen counter for a week. I ended up making Miso Glazed Kabocha Squash, Sauteed Beet Greens with Baby Bok Choy and Shitake Mushrooms and yet another batch of delicious Scarlett Quinoa. This happens to be a perfectly macrobiotic dinner, by chance, and it is also gluten-free and is, of course, meatless. It is Meatless Monday, after all!
Recipes follow!

Miso Glazed Kabocha Squash
Serves 8

Ingredients:
  • 6 tablespoons white miso
  • 1/2 cup clear sake (not nigori, the milky kind)
  • 6 tablespoons canola oil
  • 4 tablespoons rice vinegar (not seasoned)
  • 4 tablespoons soy sauce (I used wheat free tamari)
  • 4 tablespoons firmly packed light brown sugar
  • 1 kabocha squash (about 3 lbs.), seeded and cut into 1/4-in. slices

1. Preheat oven to 375°. In a bowl, whisk miso, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar. Wash the kabocha squash thoroughly and slice into 1/4" slices. Do not peel.

2. In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce.

3. Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes.


Sauteed Beet Greens with Baby Bok Choy and Shitake Mushrooms
Serves 2

Ingredients:
  • 1 Bunch Beet Greens, sliced
  • 4-6 Baby Bok Choy, sliced into rounds
  • 8-10 Fresh Shitake Mushrooms, sliced
  • 1 Tbs. Soy Sauce (I used wheat-free tamari)
  • 1 Tbs. Olive Oil
1. Place greens and mushrooms into saute pan with olive oil, soy sauce and rice vinegar. Stir to coat. Cook on medium heat until greens are tender and mushrooms are cooked. Serve.

Scarlett Quinoa recipe here.

14 comments :

  1. I'm imagining the taste of that Miso glazed squash... from the ingredients, I'm assuming it has that Japanese flavor. And I love Japanese dishes, hmmmm... have to try this recipe.

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  2. mmm looks delicious!!!! miso glazed squash sounds INSANEEEE

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  3. Erin, I don't tell you this enough, but I love you. Cocktails after a run in the AM? Move to New York, girly!

    So happy you get to go home for TG.

    Love those recipes!

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  4. Ok so I got Meatless Mondays down, but now you're taking it to an entire new level! I love the idea of a Macrobiotic Meatless Monday! Perhaps it can be one of my mini New Year's resolutions.. Thanks for inspiring with deliciousness as always! xoxo

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  5. Sounds like you had a great weekend and that looks so yummy. IS your boyfriend a vegetarian as well? He must really love all your cooking. Also, I have never gone hiking in Brentwood is there specific access to the hiking trails? I'd love to check it out.

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  6. yumm..miso glazed squash! what a great monday meal :)

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  7. Love the looks of Miso Glazed Kabocha Squash b/c I adore anything with a sweet n tangy glaze.

    If you ever want to rock your tastebuds, the Homemade Vegan Slaw Dressing I make is also sweet yet tangy, you'd like it if you like that glaze you whipped up!

    Glad the chia winner is excited bout my recipes. Love it :)

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  8. absolutely delicious looking recipes!!!

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  9. I am SO jealous of your running buddy, your running scenery AND your farmers market! LOL

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  10. Leila is a gem! every time I hear that name I think of ZZ top's song :)

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  11. Looks good! So glad you age to go see the family!!

    So, will you eat the normal Thanksgiving dinner with them or do you do something different?

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  12. I have got to try one of your recipes. I'm quite intimidated by squash though. I don't know why that is!

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  13. Love love love your healthy postings! I saw you from following my blog (hungrylittlehippos.blogspot.com) and have really enjoyed reading your healthy posts. While I am definitely not the picture of healthy eating I do try and get as much healthy food in as I can... My question is, do you have any great ideas, cheap healthy menues and such that you would like to put on my blog? I would love to feature you one day!

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Thanks for your comments! Hope you stop by again soon! XO!