Glorious Greens
Serves 2-4
1 quart chopped kale, bok choy, mustard or other leafy greens
1 tablespoon sesame oil
1 tablespoon light miso and 2 tablespoons water
or 2 teaspoons South River Miso Tamari
1-2 teaspoons cider vinegar (optional)
1 tablespoon roasted and ground sesame seeds (optional)
Heat oil in heavy skillet or wok. Add greens. Stir occasionally on medium heat 3-5 min. Add miso mixed with water or miso tamari. Add vinegar, stir well and serve. Sprinkle sesame seeds over greens to add calcium and contrasting color.
Note: Cook strong tasting greens without a lid for milder flavor and bright green color.
Sauteed Mushrooms
1/2 lb. assorted fresh mushrooms
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon Hearty Brown Rice Miso
1/2 cup chopped parsley
Put mushrooms, garlic, and olive oil in large skillet over medium flame. Sauté until mushrooms begin to turn soft. Add miso and sauté 4-5 minutes longer. Stir in parsley and remove from heat. Serve hot or cold.
Delicata Squash with Azuki Beans
1 cup Azuki beans (soaked 6-8 hours)
1 inch piece kombu sea vegetable (optional)
4 tablespoons Azuki Miso
2 tablespoons South River Miso Tamari
1 Delicata squash cut into rings (seeds removed)
1 tablespoon olive oil
Salt and pepper to taste
On medium flame cook beans with kombu and 2 cups of water for 1-11/2 hours adding more water as needed. Coat squash with oil, salt and pepper and bake at 350° for 35 minutes. When beans are soft add miso and onion.
Continue cooking until any extra liquid is absorbed. Stuff squash with beans. Bake for 15-20 minutes and serve.
Baked White Beans with Garlic and Thyme
1 cup dried white beans (soaked 6-8 hours)
4-5 cloves garlic sliced
3-4 sprigs fresh thyme, or 1/4 teaspoon dried thyme
4 tablespoon Sweet Tasting Brown Rice Miso
1 inch piece kombu sea vegetable (optional)
On medium flame cook beans with kombu and 2 cups water for 45 minutes to one hour, adding more water as needed. When beans are soft stir in miso, garlic and thyme; there should still be some liquid in pot. Transfer to oven-safe casserole dish. Bake for 30 minutes at 350°.
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