*** Starter *** Soup chicken and vegetables
Ingredients 2 l of water level tablespoon of sea salt 250 g of pasta 1 sprig of celery 1 onion 50 g of Valencian pumpkin 1 sprig of thyme 1 bay leaf 1 tablet of organic vegetable broth 1 piece of chicken sesame or first pressure olive oil cold
Heat a drop of oil in a pot. Add the onion and celery cut into small pieces as for sofrito. Sauté without stopping for 2 minutes. Add the salt and the pumpkin cut into a single piece and continue for 1 more minute. Add the thyme, bay leaf, and water and bring to a boil over high heat. Add the chicken and the organic vegetable stock cube. Boil the entire mixture over low heat for 1 hour. Filter the content separating the liquid from the rest. Optionally, mash the vegetables and add to the broth as a puree to thicken it. Put the filtered broth with or without vegetables back on the fire and add the pasta when it boils. You can decorate with some croutons of fried bread or with a sprig of parsley sprinkled on top.*** Main Course *** Tangerine Seitan Stew
Ingredients 400 gr seitan organic 2 large onions 10 or 12 toasted almonds 2 cloves of garlic 1 nutmeg clementine tangerines 1 sprig of thyme 1 level teaspoon of salt 1 piece of ginger 2 tablespoons of organic soy sauce a drizzle of sesame or virgin olive oil balls of black pepper or coriander 1 sprig of parsley
Heat the oil in a clay or stainless steel pan. Sauté the onion cut into strips for 1 minute. Add the salt and grated nutmeg. Sauté seitan with thyme and pepper or coriander. Sprinkle a tablespoon of flour on top. Prepare the minced garlic, parsley and almonds in the mortar, adding the soy sauce and the grated or chopped ginger. Pour the mortar mixture into the saucepan. Stir while you sauté for 1 more minute. Cover the pan, lower the heat to a minimum and cook with a diffuser plate for 15 or 20 minutes; add the tangerine juice and the scratching of the skin, checking that the water it releases remains and does not dry out. If necessary, add a few drops from time to time or a good quality cooking wine. Serve it accompanied by a cup of brown rice. Bon appétit! Irune. Recipe taken from "Enjoy macrobiotics" by Loli Curto.
