Aduki Squash Stew
Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 4 people
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:
- Peel and cube squash into 2-inch squares (can leave skin on if edible).
- Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
- Uncover and add squash cubes. Cover and simmer for 30 more minutes.
- Uncover, add sea salt and stir until water evaporates.
Notes:
- 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 people
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:
- Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
- Cover the pot and simmer 20 minutes, or until the parsnips are soft.
- Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
- Add green peas and mix with a spoon.
- Once peas are heated through, serve in individual bowls
Notes:
- Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
- Replace some of the parsnips with carrots.