Monday, March 12, 2012

Souen's Macrobiotic Plate

I have been to Souen, NYC two times now and counting. I absolutely love their menu, everything is super yummy. Both times I've ordered their Macrobiotic Plate, loving every bite. It's super clean, simple, and fresh. A perfect balance of veggies, grains and legumes served with a light dressing of your choice on the side. Their bean option changes daily, the chickpeas were my favorite.

I decided I could try recreating this dish at home, it came out very close.


The reason I love this dish so much is because it's simple and clean. When I cook, I always feel the need to complicate my food with spices and additional ingredients. I can't just make "chocolate brownies". I need to create something like, "chocolate cherry almond brownies". Sometimes less is more, and in this case, that's certainly true.



Souen Macrobiotic Plate
Adapted from my experience at Souen restaurant

  • 1 bunch kale, stems removed
  • 1 bunch broccoli, florets
  • 1 sheet nori, cut in 4 squares
  • 1/2 kabocha squash, seeded, skinned and cut into bite size pieces.
  • 2 cups cooked quinoa or brown rice
  • 2 cups cooked chickpeas, canned or homemade
  • 1 tsp chili flakes
  • 1 tsp garlic powered
  • 1 cup veggie stock or water


Miso Sesame Dressing

  • 1 tbsp miso paste
  • 1 tbsp tahini paste
  • 1 tsp honey
  • 2 tbsp water


In a large steamer or pot, steam kabocha squash for 7min until tender. I use veggie stock instead of water to steam my veggies to add more flavor, this is optional. Add kale, broccoli and nori, steam for 5-7min.

In a pot, warm up chickpeas with chili flakes and garlic powder.

In a small bowl, whisk miso sesame dressing ingredients together.

To serve, lay out kale, broccoli, and kabocha squash on plate. Scoop a pile of quinoa or brown rice next to veggies and spoon chickpeas on top. Drizzle plate with miso sesame dressing and enjoy!

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