TZUTC: -0800   
   MSGID: 35201.fidonet_cooking@1:105/500 2d9a0955   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Winter Squash & Burdock Root Stew   
    Categories: Stews   
         Yield: 4 Servings   
       
         1 sm Kabocha or   
              - other winter squash;   
              - peeled, seeded, diced   
         2 md Burdock roots;   
              - trimmed, well scrubbed,   
              - thinly sliced   
     1 1/2 c  Carrots; diagonally sliced   
         2 sm Onion; chopped   
     2 1/2 c  Vegetable broth   
         1 tb Barley miso paste   
         1 tb Low-sodium tamari   
         2 c  Napa cabbage; chopped   
         4    Fresh shiitake mushrooms;   
              - stems removed &   
              - caps sliced   
         2 ts Toasted sesame oil   
       
     Place the squash, burdock, carrots, onion, and broth in a large   
     saucepan and bring to a boil over medium-high heat. Reduce the heat   
     to low, cover, and simmer until the vegetables begin to soften, about   
     20 minutes.   
        
     Remove about 1/4 cup of the hot broth and place it in a small bowl.   
     Add the miso and tamari to the bowl and blend well, then stir the   
     mixture back into the pot. Add the cabbage and mushrooms and simmer   
     until the vegetables are tender, about 15 minutes. As with all misos,   
     don't let the stew boil after the miso is added, or all of its   
     beneficial enzymes will be destroyed.   
        
     Just before serving, drizzle the sesame oil into the stew. Taste and   
     adjust the seasonings, then serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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