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The Summer of Veg – Freedom Leaf Recipes

vegetarian recipes

The Summer of Love represented the dawn of vegetarian cuisine in the United States. Publications like the Whole Earth Catalog and Diet for a Small Planet helped usher in a new, conscious way of thinking about food that eschewed the traditional meat-and-potatoes diet.

Thanks to “health food stores,” the natural, organic whole foods our ancestors enjoyed before corporate farming took over the food supply.

Macrobiotics, based on Zen Buddhist principles of mindful eating, also gained a big foothold in the late 1960s. Today, everyone from classically trained chefs to “fast-casual” restaurants like Panera Bread and Sweetgreen is serving up variations of classic macrobiotic bowls, which consists of whole grains, beans, fresh vegetables, fermented vegetables, sea vegetables and sometimes seafood.

Macrobiotic principles encourage people to chew well, pay attention to your body and maintain a positive mental outlook.

vegetarian recipes

How To Build a Macrobiotic Bowl

If you ever need to put together a healthy, satisfying, flavorful vegetarian (or pescatarian) dinner, here’s the basic blueprint of how to make a macrobiotic bowl:

• 40%-60% vegetables; choose a variety of fresh raw and/or lightly steamed veggies and aim for a mixture of leafy vegetables, root vegetables, and other healthy veggies like onions and squash.
• 20%-30% whole grains, such as brown, black or red rice; quinoa; barley; oats; millet; and corn.
• 5%-10% beans, soy protein and/or sea vegetables, such as black, garbanzo or pinto beans; tofu; tempeh; miso, seitan; nori; dulse; and kelp.
• Add fresh seafood, fresh fruit, fermented pickles and nuts in moderation.

vegetarian recipes

Bodacious Breakfast Bowl With
Cashew Tahini Sauce

Start the day in a healthy way with this hearty breakfast bowl.


• ¾ cup raw cashews
• ¼ cup tahini
• 2 tsp. cannabis-infused vegetable or olive oil
• ½ tsp. garlic, minced
• 1 large green onion
• 1 tbsp. soy sauce
• 1 tbsp. lemon juice
• 2 tsp. cider vinegar
• ¼ tsp. turmeric
• ¼ tsp. cayenne pepper
• ¼ cup warm water


• 1 cup cherry tomatoes, halved
• 1 large avocado, peeled and sliced
• ¾ cup white beans, cooked
• 2 tsp. white vinegar
• 4 large eggs
• 1½ cups red quinoa, cooked
• Salt and pepper to taste

Cover cashews with water and soak for at least 4 hours or overnight. Drain cashews and add to blender or food processor with the remaining sauce ingredients, except water. Blend or process to puree. Add water and process. Set aside. Arrange cooked quinoa, tomato, avocado and beans in a bowl. Bring large skillet of water to a simmer over medium-high heat, and add vinegar to the water. Carefully crack 4 eggs into the simmering water and poach them for about 3 minutes, or until the whites are cooked and the yolks are still somewhat runny. Use a slotted spoon to remove eggs, and place 2 poached eggs on top of each bowl. Top with sauce and serve immediately. Serves 2.


vegetarian recipes

Sativa Bowl

Spicy foods are not recommended on a macrobiotic diet, but the chipotle dressing adds such amazing flavor to this vegan dish that I couldn’t resist.


• ¼ cup lime juice
• ½ tsp. ground cumin
• 2 tbsp. cilantro, chopped
• 2 chipotle jalapeños, diced
• 1 tbsp. agave syrup
• 2 tbsp. cannabis-infused olive oil
• 1 tbsp. olive oil
• Salt and pepper to taste


• 1 cup sweet potato chunks, peeled
• ½ cup cherry tomatoes, halved
• ½ cup corn, steamed
• ½ cup avocado, diced
•  ¼ cup red onion, diced
• ½ cup red or yellow pepper, diced
• 1 cup kale, torn
• ½ cup cilantro, chopped
• ¾ cup brown or black rice, cooked
• ½ cup pinto beans, cooked
• 2 tsp. vegetable oil
• 1 tbsp. agave syrup

Combine all dressing ingredients in food processor and process until emulsified. Set aside. Toss sweet potato chunks with vegetable oil and agave, and roast at 350ºF in oven until tender, about 25 minutes. Remove from pan to cool slightly. Assemble bowls by layering hot or cold cooked rice in the bottom and surrounding it with roasted sweet potato and the remaining veggies. Divide dressing between the two bowls and serve. Serves 2.


vegetarian recipes

Green Greek
Macrobiotic Bowl

Cucumbers and fresh dill star in this hearty Greek-style bowl.

• ½ cup tahini
• 2 tbsp. cannabis-infused olive oil
• ¼ cup water
• 2 tbsp. lemon juice
• ½ tsp. garlic, minced
• ¼ cup fresh dill, chopped
• 1 small green onion, chopped
• 1 tsp. agave nectar
• ¼ tsp. cayenne pepper
• 1 tbsp. soy sauce


• 3 cups quinoa, cooked
• 2 cups cannellini beans, cooked
• 3 cups kale, chopped
• 2 cups tomatoes, chopped
• 1 large English cucumber, peeled and sliced
• ½ cup green olives, sliced
• ½ cup red onions, diced


Combine all sauce ingredients in blender or food processor. Add more water as necessary for the right consistency. Arrange bowl ingredients in serving dishes and top with sauce. Serves 4.


vegetarian recipes

Awesome Asian-Style Macrobiotic Bowl

The gingery sauce that tops this healthy bowl also makes a terrific dressing for green salads or Asian-style slaw.




• 2 tbsp. cannabis-infused vegetable or peanut oil
• 2 tbsp. peanut oil
• 2 tbsp. water
• 2 tbsp. rice vinegar
• 1 tbsp. soy sauce
• 2 tsp. tomato paste
•2 tsp. agave nectar
• 1 tsp. lemon juice
• ¼ cup onion, chopped
• 1 tbsp. fresh ginger root, minced
• 2 tbsp. cilantro, minced
• Salt and pepper to taste


• 1½ cups buckwheat soba noodles, cooked
• ¼ cup green onion, chopped
• ¾ cup red cabbage, shredded
• ½ cup carrots, julienned
• ½ cup snow peas
• ½ cup kimchi
• 2 tbsp. sesame seeds, toasted
• 2 tbsp. nori, chopped and toasted


Combine sauce ingredients in blender or food processor, and process until smooth. Arrange noodles and veggies in a large bowl, top with sauce, sprinkle sesame seeds and nori on top, and serve. Serves 2.


Thai Stick Bowl with Peanut Sauce

You can use this versatile peanut sauce with all kinds of dishes.


• ¼ cup peanut butter
• 1 tbsp. agave syrup
• ¼ cup water
• 2 tbsp. rice vinegar
• 1 tsp. sesame oil
• 1 cup coconut milk
• 2 tbsp. cannabis-infused coconut oil
• ½ tsp. garlic, minced
• ¾ tsp. curry powder
• 2 tbsp. soy sauce


• ¾ cup carrots, julienned
• 1 cup red cabbage, shredded
• 1 cup snow peas
• ½ cup green onion, sliced
• 2 large Persian cucumbers, peeled and sliced
• ¼ cup roasted peanuts, chopped
• 2 cups brown or black rice, cooked

Combine the sauce ingredients in a small saucepan and bring to a sim-mer over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Place rice and veggies in bowls. Drizzle with sauce and serve. Serves 4.

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