Delicious Tamari Pickles recipe from The One Peaceful World Cookbook.
Though I’m not familiar with the macrobiotic diet, I’m always super excited to learn a bit about different (vegan) approaches, especially if it includes a lots of delicious recipes. The One Peaceful World Cookbook is all about these. It’s a great introduction to the macrobiotic world with tips, tricks and over 150 mouthwatering and healthy recipes. The book has a wide range of both traditional and contemporary recipes from all around the globe, it’s truly amazing. I am so happy to share one of my favourite recipes from The One Peaceful World Cookbook today, and to give a copy of this awesome book to one of you.
This cookbook focuses on macrobiotic recipes, but don’t be scared, the macrobiotic way of eating is not a rigid diet, it’s more like a set of flexible dietary principles that can be adjusted to your needs and likings. And actually it’s not just about what you eat, since they also strongly care about overall health and the environment. I absolutely love suggestions like avoiding exotic produce, disposable products and plastic in general.
And no, I don’t think I’ll switch to a macrobiotic diet, however I can totally get behind the idea of a mainly grain and vegetable based diet. In the case of The One Peaceful World Cookbook, it’s all about making flavourful food using good ingredients and cooking methods, so far the recipes I’ve tried from the book were all great. Some of my favourites are the Edamame Aspic, the Minced Tempeh Cutlets, the Miso Soup, the Tofu Quiche and the Cherry-Amazake Tart.
Oh, the other thing I love about this book is that it’s full with recipes and ingredients I’ve never even heard of before. Maybe it’s just me, but I tend to buy a lot of exciting food, that are totally new to me, but then of course I’m absolutely clueless what I should do with those things. So when I saw things like nagaimo, hato mugi, hijiki and kuzu amongst the ingredients of the recipes, I knew it’s going to be fun to play around with the recipes.
So yeah, if you are anything like me and love to experiment with unique ingredients and flavour combos, you’ll definitely love this book.
Easy Tamari Pickles
The recipe for these quick Tamari Pickles is a super simple and easy one, yet these pickles taste so very special. It only takes a day to quick-ferment the vegetables, and the tamari gives a surprising extra little tang and saltiness. You can serve these as a side dish to many dishes, top your breakfast toast or lunch salads with them, or just eat them straight out of the jar. To be honest I simply ate them all as a snack. Because trust me, once you open a jar you won’t close it!
It’s a great recipe if you have some leftover veggies, since most vegetables work really well as pickles. My personal favourites are beets, radishes and carrots, but as always, you can get totally creative here. Use broccoli, cabbage, cucumber, onion, cauliflower, pumpkin, bell pepper, tomatoes, asparagus, beans, etc.
★★★ GIVEAWAY is closed ★★★
Giveaway is sponsored by BenBella Books. All opinions are my own.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 5-6 tbsp tamari or shoyu
- ¼ cup apple cider vinegar
- 1 cup of water
- 3 cups of sliced vegetables (I used beet, carrot, fennel, zucchini, green bean and celery)
- In a small bowl, combine tamari or shoyu with vinegar and water.
- Pack vegetables in a glass jar and add liquid mixture. Make sure the veggies are fully submerged in the brine.
- Cover with a cheesecloth and use twine to hold it tight. Leave at room temperature for 1 day and then store in the fridge. After 1 day, they'll be ready to eat. Enjoy!