Tag Archives: steamed greens

Vegetable stew with smoked tofu and sauerkraut

Here goes another “complete macro plate”! A very warming filling meal great for any cold day…

I first sauteed some sliced onion on oil with a pinch of salt and then added roughly chopped veggies – carrot, burdock root and green savoy cabbage, and sauteed them all for a while together, in a heavy cast iron pot. Then I added cubes of smoked tofu and a substantial amount of sauerkraut. I filled the pot with enough water to almost cover the vegetables, sprinkled some dried thyme and tamari soy sauce on top, put the heavy lid on and let the stew gently simmer for perhaps half an hour. Towards the end I heated oil in a pan and after it warmed up I stirred in a couple tablespoons of corn flour to create a base for a simple thickener for the stew. Once the flour starts turning golden and emitting a roasted smell, you can carefully pour in some water until you get a thick creamy sauce. Stir well to prevent lumps from forming while cooking the sauce  for a couple minutes. When the stew is ready, mix the sauce into the veggies and tofu and cook all together for another five minutes or so. Done!

I also had some steamed chinese cabbage to balance the heavy grounding energy of the stew, served with a sauce of white (shiro) miso, tahini and lemon (you could eat the sauce raw, or let it come to boil in a little pan, that way the miso will be easier on your digestion). There was also pressure cooked brown rice with roasted sesame seeds.

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Filed under Complete meals, Recipes, Tofu and tempeh dishes, Vegetable dishes

Steamed greens with tofu dressing

In the picture below you can see one of my lunches – pressure cooked rice and rye, long-baked onion, carrot and parsnip (sprayed with tamari and a tiny bit of oil, baked for about 45 minutes under tin foil, then 15 minutes uncovered), steamed greens (bok choy, curly cabbage, pointed cabbage, cauliflower leaves, kohlrabi slices, leaves and stems) and tofu dressing.

For the dressing I blanched roughly 50 g of firm tofu for a few minutes (to make it easier to digest and less weakening), placed into a blender with 1 tsp lemon juice, 1 tsp tahini, 1/2 tsp ume paste and 1/2 tsp white (shiro) miso, and blended until smooth adding liquid as needed.

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Filed under Complete meals, Recipes, Tofu and tempeh dishes, Vegetable dishes