Macrobiotic Salad

Free of: egg, nut, sugar, oil
Serves 4 to 6 (with leftovers)

This adaptation of a Whole Foods Market® recipe is one I often prepare for healthy eating events and lectures. The ingredients, just unusual enough but in combination, are absolutely delicious! Over the years I’ve received so many requests for this version it that I posted on my web site.  Enjoy!

1Macrobiotic Salad 1/2 cups dried adzuki beans (3 cups cooked) or canned beans
1 1/2 cups brown rice (3 cups cooked)
1/3 cup dried sea vegetable, arame
1 (12-ounce) package firm or extra-firm tofu, drained
1 (16-ounce) package fresh shelled or frozen shelled edamame
1 cup carrots, peeled, finely chopped
1 tablespoon low sodium tamari, or Bragg liquid aminos (to taste)
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon peeled, minced fresh ginger
Optional – Layer in additional seasonal vegetables such as (zucchini, yellow squash, bell pepper, broccoli, and kale)

To prepare the beans:
Soak the beans overnight or use the following quick soak method: place the dried beans in a stockpot with enough water to cover them by about 2-inches. Bring to a rapid boil over high heat, and boil for 2 minutes. Remove the pot from the heat, cover tightly, and allow the beans to soak for 1 hour. Drain the soaked beans in a colander and rinse them under running water.

Place the beans back in the stockpot with enough water to cover them by about 2-inches. Bring to a rapid boil over high heat, reduce the heat to a gentle, rolling boil. Cook the beans until tender, 15 to 20 minutes. Drain and rinse under cold running water to stop the cooking.

To prepare the rice, arame, and tofu:
Meanwhile, Cook the rice according to package directions. Spread the cooked rice out on a sheet pan until fully cooled, about 45 minutes. In a bowl, soak the arame with enough cool water to generously cover, about 30 minutes. The sea vegetable will double in volume, add more water if needed. Set aside. Rinse and press the tofu to extract some of the moisture. Cut the tofu into small 1/2-inch cubes. Set aside.

To assemble the salad:
Drain the soaked arame in a colander. Whisk together the tamari, ginger, and lime juice in a large bowl until blended. Add the beans, rice, tofu, arame, edamame, and carrots to the dressing. Gently toss to coat. Serve immediately.