Aduki Squash Stew

Prep time: 10 minutes

Cooking time: 60 minutes

Yields: 4 servings

Ingredients: 

1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Sea salt

Directions: 

  1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  4. Uncover, add sea salt and stir until water evaporates.

Helpful Hint:  Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

 

Creamy Parsnips Soup with Polka Dots

Prep time: 10 minutes

Cooking time: 25 minutes

Yields: 4 servings

Ingredients: 

4-6 parsnips, cut into chunks
1 large yellow onion, cut into chunks
1/2 teaspoon nutmeg
1 teaspoon sea salt
4 cups water
1 cup green peas

Directions: 

  1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
  2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  4. Add green peas and mix with a spoon.
  5. Once peas are heated through, serve in individual bowls

Helpful Hint: Use 2 cups rice or soy milk and 2 cups water for a more silky texture.  Replace some of the parsnips with carrots.

 

Cold-Killer Garlic Soup

2 servings

1 head of garlic
1/2 cup sliced leeks - white part only
4 cups of water
Handful of watercress or any winter green
Lemon

  1. Peel cloves of garlic.  Garlic should be firm and white.  Place garlic and leeks in water and simmer for 10 minutes.

  2. Puree with emulsion blender in pot.

  3. Drop a handful of greens (shredded if leaves are large) into the bowl so they are just wilted when served.  Watercress has a nice peppery flavor to clear up the sinuses.

  4.  Squeeze upto 1/2 lemon on each serving, depending on your taste.

Helpful Hint:  If you don't hanse an emulsion blender and use a traditional blender, make sure to cover the lid with a towel to prevent any hot liquid from flying out of the top.