Tag Archives: Macrobiotic

Letting the Vegetables Shine

By Alexa | Published: June 13, 2010
Let the dinners of fresh, local, organic vegetables begin! The Forest Hills Tuv Ha’aretz CSA kicked off a couple of weeks ago, and we have been really enjoying all the early summer vegetables. When the vegetables start rolling in, it really puts the “you-don’t-have-to-do-much-to-fresh-ingredients” principle into use, ’cause it’s true! With veggies this fresh, it [...]
Posted in CSA, Macrobiotic, Recipes, Vegetarian, vegan | Also tagged , , , , , , , , , , , | 2 Comments

Barley Bowl

By Alexa | Published: January 18, 2010
I always feel better after a simple meal of grain + veg + sauce. Especially in the winter season, with the plethora of root vegetables available, simple meals like this are only a roasting pan and steamer away. We had carrots and rutabaga left over from last week’s winter CSA share, which I roasted with [...]
Posted in CSA, Macrobiotic, Pantry, Recipes, Vegetarian | Also tagged , , , , , , , , , | 8 Comments

CSA Soup

By Alexa | Published: July 9, 2009
We’ve been on a posting hiatus for the past couple of weeks since Matthew and I have taken turns being sick. The first week we gave away the contents of our CSA share to a friend who put them to great use. The second week, I decided to make a healing, seasonal, delicious soup with [...]
Posted in CSA, Recipes, Vegetarian, vegan | Also tagged , , , , , , , , , , | 2 Comments

Simple Miso Soup

By Alexa | Published: December 29, 2008
I felt the first signs of a cold coming on during my commute home this evening,  so while sitting on the subway, I thought about cooking this healthy, healing miso soup.   Miso paste is a great ingredient to keep in the fridge, it keeps for months.  It is made by fermenting soybeans with salt and [...]
Posted in Macrobiotic, Recipes, Vegetarian | Also tagged , , , , , , , , , , , | 2 Comments

Sunday Night Dinner pays Monday Lunch Dividends

By Alexa | Published: October 26, 2008
Tonight’s dinner was a delicious macrobiotic plate of millet, roast squash, steamed collard greens and tofu. We made double the amount so that we would have enough for a lunch portion for tomorrow. You’ll notice this is a consistent trend here at SustainablePantry.com. This is a very easy and effective way to save money, time, [...]
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