A winter stew and pumpkin with a maple-miso sauce

The idea for the maple-miso pumpkin comes from my Dutch friend Sonya – you can check out her recipe and blog here.

So I cut a big slice of pumpkin and smeared it with a thin layer of shiro (white) miso mixed with a teeny bit of maple syrup and sprinkled it with dried rosemary. I baked it in the oven for about half an hour, in the last ten minutes adding a sprinkling of pumpkin seeds.

For the stew I took a pot and spread some ume plum paste on the bottom. Next I placed a post-stamp sized bit of kombu and one soaked and sliced shiitake mushroom. Then I layered thin rounds of red beet, carrot, turnip and onion. I added about 2 to 3 cm of water and simmered the stew for about half an hour on a low flame and a flame tamer.

The meal was served with a short and long grain rice and oat mixture sprinkled with dulse seaweed.

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1 Comment

Filed under Complete meals, Recipes, Vegetable dishes

One response to “A winter stew and pumpkin with a maple-miso sauce

  1. Pingback: Friday Five: My Favorite Macrobiotic Blogs | Say Yes to Salad | Say Yes to Salad

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