Aduki Bean and Winter Squash Stew

aduki-bean-squash

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aduki-bean-squash

Aduki Bean and Winter Squash Stew


  • Author: Great Eastern Sun
  • Yield: 6-8 Servings 1x

Description

Cozy up to a warming bowl of this satisfying stew made with nutrient rich aduki beans and sweet winter squash. This tasty stew is seasoned with our American-made, organic Miso Master Traditional Red Miso.


Ingredients

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Instructions

  1. Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop.
  2. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender.
  3. Using some of the bean liquid, dilute the miso.
  4. Add the, miso, sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice) to the pot and heat for 5 minutes (below the boiling point), stirring occasionally.
  • Category: Soups & Stews
  • Cuisine: Japanese

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Ume-Orange Dressing

Ume Orange Dressing with Emperor's Kitchen Umeboshi Vinegar

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Ume Orange Dressing with Emperor's Kitchen Umeboshi Vinegar

Ume-Orange Dressing


  • Author: Great Eastern Sun
  • Yield: 3 Cups 1x

Description

Enjoy this refreshing summer dressing on your favorite tossed salads or noodle salads.


Ingredients

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Instructions

  1. Blend first 5 ingredients until smooth.
  2. Mix in scallions or chives and chill about 30 minutes if possible.
  • Category: Dressings

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Arame Oriental

 

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Arame Oriental


  • Author: Great Eastern Sun
  • Yield: 2 servings 1x

Description

Here’s a tasty seaweed side dish made with our Emerald Cove Pacific Arame . We seasoned this dish with our unique Miso Master Organic Miso Tamari and the perfect final touch comes from our delicious Emperor’s Kitchen Organic Toasted Sesame Oil. Enjoy!


Ingredients

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Instructions

 

  1. Place arame in bowl and break into smaller pieces. Cover generously with water and soak for 10 minutes.
  2. Drain arame, squeezing out as much water as possible.
  3. Combine toasted sesame oil, tamari, mirin or sherry, brown rice vinegar, and red pepper flakes. Add to arame and mix well.
  • Category: Side Dish

 

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Miso Sesame Winter Squash

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Miso Sesame Winter Squash


  • Yield: 4-6 Servings 1x

Description

Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry’s “The Inspired Vegan”.


Ingredients

Scale

Instructions

  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss.
  6. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top.
  7. Remove from the oven, and season with salt, if needed.
  8. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
  • Category: Side Dish
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