Tag Archives: ume paste

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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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