Tag Archives: butternut squash

Cabbage stew with dill and Winter simmer

As a grain I had  a pressure cooked rice/amaranth mixture (soaked 24 hours beforehand). The first vegetable dish is a stew with layers: the bottom layer is about 1 tsp of thinly spread ume paste, then halfmoons of onion, shredded young white cabbage, coarsely grated carrot and finely chopped fresh dill. To that just add about 2-3 cm of water (the veggies should not be covered), cover pot with a lid, bring to boil, and then simmer on a low flame about 20 minutes. Mix through.

The second dish is “Winter simmer” from Kristina Turner´s Self-healing Cookbook. First I boiled about half a cup of water, then added half of a smaller butternut squash cut into cubes, about 10 cm of dried wakame torn into pieces, halfmoons from half of an onion and half of a sliced celery stalk. Season with about a teaspoon of tamari. Simmer the stew for 20-30 minutes, until the squash is tender, and mix through.

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Filed under Complete meals, Recipes, Vegetable dishes

Savoury baked squash with arame

This simple and grounding recipe comes from my favourite Self-healing Cookbook by Kristina Turner.

I changed the amounts a bit and used just half of a medium-sized butternut squash, which I divided lengthwise, scooped out the seeds, peeled it with a sharp knife and chopped up into bite-sized pieces. I sliced a medium onion into halfmoons and soaked a small handful of arame seaweed and another small handful of dried burdock root. I sprayed a silicone baking dish with a bit of sesame oil and covered the bottom evenly with onion, soaked arame and soaked burdock. On top I placed the squash cubes and sprayed all with tamari. I covered the dish with tinfoil and baked on 190 °C, for half an hour covered, and for 15 minutes more uncovered. I served the dish with rice/sweet rice mixture and a salad of shredded chinese cabbage (with some salt massaged in for better digestibility).  The butternut squash comes out very very tender and sweet! So if you want a more savoury dish, don´t be afraid to use more salt/soy sauce 🙂

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Filed under Complete meals, Recipes, Sea vegetable dishes, Vegetable dishes

3.11. Experimenting with hiziki and yuba

On November 3rd I went really wild with my lunch, just listen!

I pressure cooked short grain brown rice with amaranth. Ok, not special. And lesson learnt – amaranth needs really a lot of water, even in the pressure cooker! It was a bit too dry and undercooked thanks to that…

I sauteed (without oil) chopped fennel, leek, green beans and pointed cabbage, and seasoned with dried coriander. Ok, also, not so special, I should have added more water while sautéing, since I didn´t use any oil…

But then it starts getting interesting – it was the first time I used yuba, which is dried soya bean curd (the top layer of soymilk when you make tofu, something like a thick tofu cream layer…dried into yellow sticks, or sheets). First you have to reconstitute it for about half an hour, by soaking in water. Then you can do lots of things with it, similar as with tofu or tempeh…I just fried it on some oil and seasoned with tamari. But boy, does that yuba need a lot of soaking time! Next time more time needed…

The best part of the lunch (the only TRULY successful part) was the seaweed. I soaked hiziki (again, needs soaking to reconstitute, but perhaps 10-15 minutes are enough), then cooked it with a part of its soaking water, together with diced onion and diced butternut squash, for about half an hour or even a bit longer. At the end I sprinkled in some toasted pumpkin seeds and mixed in a sauce of diluted shiro miso (young miso) and rice malt, mmmmm!! Sounds pretty freaky I know, but actually this combination was really good, slightly sweet but complimenting the hiziki more than I would expect…

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Filed under Bean dishes, Complete meals, Recipes, Sea vegetable dishes, Tofu and tempeh dishes