This healthful salad contains seitan, a wheat gluten that is a great source of protein.
"Seitan is wheat gluten that is cooked with shoyu, kombu and water. I serve it here with noodles. It's an easy-to-eat meat substitute. Tempeh can also be used in this recipe".
From Mayumi's Kitchen by Mayumi Nishimura
For the Sweet Mustard Sauce
For the Pressed Salad
MACROBIOTICS-the healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans-is now a global phenomenon. In recent years a number of Hollywood stars have taken up the macrobiotic diet because of its many benefits, which include higher energy levels, beautiful skin, a tranquil mind, and a greater sense of connection with the universe. In Mayumi's Kitchen, Mayumi Nishimura, the woman who worked for seven years as Madonna's private macrobiotic chef, shares with the world her dazzling recipes.
Mayumi's unique style of cooking is healthful, intuitive, and easy to stick with. She draws her inspiration not only from Japanese food, which she grew up with, but also from Chinese, French, Italian, and any number of other world cuisines, as well as from macrobiotic traditions. She believes that enjoyment, above all, is the key to sustainable healthy eating, and that means adapting her cooking to cosmopolitan tastes.
Buy Mayumi's Kitchen here.www.mayuminishimura.com
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.