I Eat Green - 03/17/10

Susan Cohen, Macrobiotic Chef
Cannellini Bean and Winter Vegetable Stew
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into rounds
1 small head broccoli, cut into flowerets
2 burdock root, chopped fine
1 butternut squash
½ Napa Cabbage, chopped
2-3 portabella mushrooms, sliced or any other mushrooms you like
1 bok choy
1 can cannellini beans, drained
1 cup cherry tomatoes, cut in half
1 ½ Tbs grated ginger
1 ½ Tbs chopped garlic
½ t. Chinese Five Spice
Olive oil
1 cup water
3 Tbs. tamari (to taste)
1 TBs tahini
1 Tbs. Dark sesame oil
2 Tbs. Aji Mirin cooking wine
2 Tbs Good Tasting Nutritional Yeast
Hot sesame oil or red pepper may be added if you would like it spicy
Cover the bottom of wok with oil. When oil is hot, add Onions, Butternut squash and Carrots. Meanwhile, in small sauce pan, bring water to boil, add burdock root and simmer, covered for 15 minutes. Add the garlic and ginger to wok. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, bok choy, napa cabbage and mushrooms. Add the beans and tomatoes. Add the burdock root, along with the water to the vegetables. Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed. Cover wok and lower heat. Let all the tastes come together for 5 minutes. Add more tamari or other spices, if desired.
Brown Rice with Wheat Berries
1 ½ cup organic brown rice
½ cup wheat berries
1 Tbs olive oil
1 small onion, chopped
1 clove garlic
1 t. better than boullion
4 cups boiling water
1 teaspoon salt
In a heavy saucepan, heat the olive oil. Add onions and sauté for 5 minutes.
Add rice and wheat berries and stir for 3 min. Add boiling water,“Better than Boullion”, garlic and salt. (other vegetable stock can be substituted)
Reduce the heat to the lowest possible point. Cover tightly and cook for 40 minutes. Do not lift the lid until finished. Fluff with fork and remove the garlic clove.
Serves 6-8
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