January is the month of the Cold Moon, according to many Native American tribes. The full moon will be on Saturday, the 30th. This month of the Cold Moon lends itself to long-cooking dishes that are hot and cozy in your mouth and tummy. Take time to honor this by making some stews, lazy crock pot soups, curries, and baked grains. Jake made his fabulous homemade seitan feast (homemade garlic ginger seitan with steamed veggies and brown rice, picture above) last night for friends at our house, and it reminded me of how much I need dishes like this during these very very cold days (it’s been getting down to 30 degrees below zero at night here in Minnesota!).
Eating this also makes me glad that macrobiotics has redefined my sense of comfort food. I no longer crave cheesy, creamy stuff when my bones need a good warming. Instead I crave ginger, garlic, brown rice, lentil soup, etc. And I feel sooooo much better the next day than I would if I had eaten what used to be my definition of comfort.
So — I encourage you to do some slow cooking during this month of the Cold Moon. Pick up your knitting needles and knit something cozy. Be introspective, joyful, and warm.
Tags: cold moon, garlic, ginger, january, macrobiotic, moon, seitan, vegetarian, winter
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sarah
on January 7, 2010 at 11:07 am can we get the recipe for the homemade seitan feast? it looks soooo good!
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cooljuice
on January 8, 2010 at 10:51 am Sarah, you’ll love this recipe.
-1 package of seitan (or make your own! I use about 4 to 5 cups of flour, mix it with some warm water to make a basic dough and let it sit for a half hour, then I knead it and wash it in three baths of warm water. Rub it and knead it under the water and drain it every time it gets super cloudy. When you are done it should look like a big tan chunk of chewy bubble gum. Then boil it in shoyu water for about a half an hour, or until it floats)
-1/2 cup garbanzo beans
-3 cups cooked brown rice
-2 to 4 tablespoons shoyu (to taste)
-1/4 cup minced fresh ginger root
-1/4 cup minced garlic
-chopped broccoli, cauliflower and carrots
-1/2 cup waterSautee the garlic and ginger in some olive oil for about 5 minutes. Add the seitan, shoyu and chick peas. Sautee for another 10 minutes. Add the half cup water and the vegetables. Put a cover on your pan and turn the heat down so the vegetables steam. Serve over brown rice!
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sarah
on January 19, 2010 at 11:53 am Thank you! I can’t wait to make it! I make my own seitan using Bob’s Red Mill’s Gluten flour…it’s sooo easy, just add water and bake.
on
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