Mount Desert Islander Real Estate Help Wanted Classifieds Vacation Businesses Audio / Video Inside Front Page The News Cops - Courts Education Community Politics Sports Waterfront Health Hard Look Weddings Obituaries Weather Automotive Archive Opinion Editorial Letters Blogs Entertainment Arts - Leisure Calendar Photo Gallery Su Do Ku Features Business Neighbors Out - About Real Estate Transfers Information Advertising Contact Baby Faces 2009 Login / Register Username
Password
Remember me
Lost Password? No account yet? Register
Black Soybean (Vitality) Stew Written by Meg Wolff, Healthy and Macrobiotic Living Saturday, December 06, 2008
I haven't eaten this soup for a long time, but I made it quite frequently the first year or two of following a macrobiotic diet. At that time, I tried every macrobiotic recipe you can imagine. You name it, I made it. I had forgotten about this recipe until yesterday and I decided to have it.
It was yummy. I like its exotic ingredients ... the dried lotus root, dried tofu and dried daikon, mixed with black soybeans (which are supposed to be good for the female organs) and veggies. The warmth of the soup felt so nourishing as I slowly drank the hot broth.
Eating soup before a meal is a good way to relax you digestive system and prepare it for the rest of your meal.
I had this with a small amount of brown rice, a medley of vegetables (Brussel sprouts, carrots and cauliflower), some steamed greens, leftover pressed salad and leftover dried daikon with onions, shitakes and kombu.
Black Soybean Stew
1 cup black soybeans (soaked overnight, covered with water)
1 onion, diced
1 cup of butternut squash, cubed
cup fresh or dried lotus root, sliced
cup minced burdock or squash, finely diced for burdock,
1 stalk celery, diced
cup dried daikon, soaked for 10 minutes (save and use soaking water)
3-5 pieces dried tofu soaked, rinsed and sliced
2-inch strip kombu, rinsed
teaspoon sea salt
1 tablespoon soy sauce
1 tablespoon barley malt
Place kombu on bottom of a pot and add the black soybeans with their soaking water (water to cover beans by about 1 inch. Bring beans to a boil over medium flame, cover, reduce flame to low and simmer for one hour.
Open pot, pour beans into a bowl, and rice salad recipe layer in the vegetables in the following order: celery, onion, squash, lotus root, burdock, dried daikon. Pour beans on top of vegetables, then layer dried tofu on top. Add water to level of top of layers if needed.
Bring pot to a boil over medium flame, cover, reduce flame, cook 30 more minutes. Add sea salt and cook 5-7 minutes. Add soy sauce and barley malt and cook another 5-7 minutes.
Gently mix stew by swirling the pot. Remove from flame and ham salad recipe serve in a bowl, garnished with minced parsley.
To make this recipe wheat- and layered salad gluten-free, use tamari wheat-free soy saucerice syrup in place of barley malt.
Enjoy!
Favorite (0) | Quote | Views: 10
Read more about oriental salad recipe on top sites:
allrecipes
easysaladrecipes
cooksrecipes
