Last updated 22 Nov 2021

A Healthier Christmas Feast Cooking Class Part I

Woods Macrobiotics Cooking Academy of Southeast Asia


Class conducted by: June Ka Lim, macrobiotic vegan chef
Food quality: macrobiotic, organic, vegan, simple sugar-free
Ingredients available at:

Part 1 recipe

Macrobiotic platter with tropical essence

  1. Radish quick pickles with ginger
  2. Almond ricotta cheese
  3. Sunflower tempe pate
  4. Seitan ricotta roast
  5. Smoked ham from Unsui Macrobiotics
  6. Mung bean chips from Unsui Macrobiotics

Recipe 1: Radish quick pickles with ginger

4 servings


  • Daikon Radish 250g
  • Ginger torch flower 1 petal
  • Instant wakame 1/4 teaspoon, soak in water until soft, drain 
  • Ginger 2 slices, julienned
  • Macrobiotic sea salt 1/2 teaspoon
  • Kaffir leaves 1 teaspoon, cut thinly
  • Chili flakes 1/2 teaspoon

Marinating liquid:

  • Brown rice vinegar 2 tablespoons
  • Mirin non-alcohol 1 tablespoon


  1. Scrub daikon, and ginger clean under running water, drain and pat dry with a kitchen towel. Julienne the daikon and the ginger. Toss with sea salt and let stand for about 15 minutes. Squeeze to release excess liquid with a cotton towel.
  2. Drain the wakame, chop and let stand.
  3. Cut the ginger torch flowers thinly
  4. Add the remaining ingredients, mix, toss with marinating liquid, and set aside for at least 30 minutes before consuming.

Recipe 2: Almond ricotta cheese

4 servings


  • Almond 100g
  • Koji cultured water 1/4 cup
  • Shiro miso 1 teaspoon
  • Macrobiotic sea salt 1/4 teaspoon
  • Sourdough starter 1 teaspoon
  • Sterilized glass jar and utensils


  1. Soak almonds in water overnight. Drain and pour boiling water over, covering the almonds. Let stand for about 15 minutes. Drain with a colander and let cool, peel.
  2. Use a container, add soaked almonds, koji cultured water, sour dough starter, shiro miso and puree. Keep the almond grainy if you wish for a chewy texture. Add sourdough starter, mix to combine.
  3. Transfer to a sterilized glass jar, cover and leave overnight to ferment.
  4. Drain 3 with a muslin cloth for at least 4-5 hours to drip-dry.

Recipe 3: Sunflower tempe pate

4 servings

Ingredients A:

  • Sunflower seeds, hulled 30g
  • Tempe 80g
  • Red sweet pepper 10g
  • Shiro miso 2 teaspoons
  • Ume vinegar 2 teaspoons
  • Black pepper, freshly crushed 1/4 teaspoon
  • Plant-based milk 40g
  • Brown rice vinegar 10g
  • Garlic powder 1 teaspoon (optional)

Ingredient B (herbs):

  • 10 fresh basil or mint leaves chopped


  1. Rinse and soak the sunflower seeds overnight. Drain.
  2. Puree with all the other ingredients with a hand blender.
  3. Mix with chopped herbs.

Recipe 4: Seitan ricotta roast

4 servings

Ingredients A:

  • Wheat gluten 80g
  • Whole wheat bread flour 20g
  • Rosemary , dry, 1/2 teaspoon
  • Garlic powder 1/2 teaspoon (optional)
  • Macrobiotic sea salt 1/2 teaspoon
  • Black pepper, freshly crushed, 1/4 teaspoon
  • Almond ricotta cheese 4-5 tablespoons

Ingredient B:

  • Dashi stock no. 1: 120g

Optional ingredient:

  • Toasted sesame oil, 1 tablespoon


  • In a mixing bowl, combine A.
  • Add B gradually and stir with a pair of chopsticks while adding the liquid.
  • Combine the dough with your hand and adjust the shape briefly.
  • Press on a flat surface and roll with a stick to flatten.
  • Spread with a layer of ricotta cheese, roll up with a sushi mat.
  • Steam over rapid boiling water for about 30 minutes, medium flame.
  • Transfer to a pan, brush seitan roll with sesame oil, pan roast until slight brown.
  • Let cool and cut into 8 slices.

Assembling the platter: Arrange all the ingredients on a platter with dips. Chill out with a glass of probiotic sweet rice koji carrot drink. Bon Appetit.

Copyrights reserved @June Ka Lim 2021/11