there is a great reason why there are no prep photos from this post.
so there i was, feeling like a total g with my jazz on the grill,
my soup in the blender, my onions caramelizing...
...when i looked over at my blender and saw my soup leaking into
a beautiful orange puddle on the floor that homer the dog was
i was debating whether or not to use real tomatoes in this recipe. they're
a nightshade and completely absent from traditional macrobiotic cooking.
for good reason. nightshades can do wicked damage to your joints, your
blood (i bruise like... well... a tomato when i eat them), and a lot of people
thought they were poisonous for a few hundred years.
that being said, they were growing on a vine in my front yard and i just
couldn't help myself.
if i were making this totally macro, i would substitute tomatoes for carrots
and onions, slow-cooked and run through the food processor.
portobello mushroom grinders
4 portobello mushroom caps
organic steak marinade, or tamari with spices
sweet vidalia onion
bun of choice
preheat barbecue grill to 400 f. marinade mushroom caps in liquids
(i did 1/4 c. olive oil, 1/4 c. steak marinade and 1/2 c. italian dressing)
at least 30 minutes. brush grill with olive oil and grill for 15 minutes.
slice vidalias into disks and caramelize with a pinch of salt at least 20
minutes. i did this in a large cast-iron skillet and left it greasy for the soup.
once the mushrooms are done, roast your bun of choice 3-5 minutes on
hot grill, stack, and enjoy!
tomato basil soup
6-7 fresh tomatoes, diced
2 c. veggie stock
3 cloves garlic
1 head cauliflower
2 cups fresh basil plus more for garnish
preheat oven to 375. drizzle cauliflower florets with olive oil. roast
for 15-20 minutes until soft.
brown diced shallots and garlic in skillet and set aside.
run cauli florets with some veggie stock through your food processor
until pureed and smooth.
at this point, take everything out of your cuisinart. unless you really like
mopping the floor. transfer it to a high-powered blender.
blend all ingredients until smooth in consistency. transfer to a large pot,
season with salt and ume vinegar to taste, and heat.
dip your grinder and enjoy!