Vegetable and Bean Dishes

Enjoy this nutrient dense, colorful dish on a chilly winter night. South River Miso in the dressing adds its savory flavor and active enzymes. Tohum

Autumn roots with their warm colors and sweet tastes are wonderfully strengthening, comforting foods. One cup of sliced daikon radish, for instance, supplies as much

Celebrate the spring season with this tasty tofu stir fry. Serves two Ingredients: 1lb block of organic tofu 4-5 tsp olive oil ½ tsp turmeric

Enjoy this delicious chicken stir fry with a serving of red quinoa on a brisk fall evening. The enzymes in the marinade help tenderize the

Serves 5 Ingredients: 1 cup pinto beans 3 cups water ¾ cup minced onion ¼ cup miso Oil Directions: Wash beans and soak in water

This delicious dish was served recently at one of our company lunches. Photo by Annabel Levine. Winter storage vegetables take center stage in this recipe

Serves three or four Ingredients: 2 cups of chopped broccoli 4 cloves pressed or minced garlic 2 tsp pressed ginger 1 tsp olive oil 1

Kale is so good for us — it’s very high in vitamins K, A and C. And it can taste very good, too, as in

Serves 2 – 4 Ingredients: 1 cup Azuki beans (soaked 6-8 hours) 1 inch piece kombu sea vegetable (optional) 1 small onion, finely chopped 4

Ingredients: 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