Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.


Wieke can be contacted by email: wieke@macrobiotics.nl




Seitan Tajine

designed by Wieke Nelissen



Januari 16

  • 1 cup seitan, cut into cubes
  • 1 tablespoon shoyu
  • 1 small fennel, chopped
  • 1 carrot, chopped
  • 6 scallions, chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon-juice
  • sea salt to your taste (approximately 1 teaspoon)
  • 2 threads saffron, very lightly roasted, powdered in a suribachi and
    dissolved in 2 tablespoons warm water
  • 1 tablespoon fi nely cut fresh coriander
  • 1 tablespoon fi nely cut parsley


Boil the seitan in the shoyu and a little water, to give it more taste, until dry. In a heavy saucepan put the oil and stir-fry the ginger on a low fl ame for ½ minute. Add the vegetables and continue to stir-fry for 2 minutes. Add the salt, the lemon juice and the saffron water and boil the vegetables until they are soft. Add the seitan and boil for 2 more minutes. Serve hot with the coriander and the parsley as a garnish.





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