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Macrobiotic and Vegan Recipes

The recipes you'll find here are 100% vegan and macrobiotic.

I use only natural unrefined sweeteners like maple syrup, brown rice syrup, agave nectar, and organic fruit juices. You'll also find that I am using whole grains other than wheat. Spelt flour, quinoa, amaranth are all delicious and add exciting variety to your pantries.  

Since vegan cooking and baking does not use any dairy you'll probably find some ingredients listed that you are not familiar with. Don't  worry! Have fun and explore using these vegan ingredients that are easier on your body and on the planet. 

Azuki (Adzuki) Bread

This is a dessert loaf bread made with Azuki Beans and a combination of white and whole spelt flours. Azuki beans are
valued in Japan for their ability to cleanse and strengthen the kidneys. This recipe uses maple syrup to give this
Azuki loaf its gentle and satisfying sweetness while the addition of a little grain coffee adds a savory note to the
overall flavor.

Azuki Bread Recipe (Adzuki Bread)

Preparation time: 15 mins
Baking time: min

12 x 4 inch pan

whole spelt flour 1c
white spelt flour 1 1/2c
baking powder 2t
baking soda 1/2t
sea salt 1/2t
safflower oil 1/3c
maple syrup 3/4c
grain coffee 1t
water 1/4c
firm tofu (pureed) 1/2c
Azuki beans (cooked) 3/4c

1. Preheat oven to 325-350F
2. Oil the loaf pan with safflower oil.
3. In a bowl combine all the wet ingredients, and mix well with a whisk
4. In a separate bowl combine all the dry ingredients, and mix well with a whisk.
5. Pour wet into dry and mix until just combined. (Do not over mix)
6. Fill pan and bake for 45-55 minutes or until toothpick comes out clean.