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New England Vegetable Stew

July 02, 2013

This simple, wholesome and attractive dish is quick to prepare and the vegetables can be varied according to the season.

Serves 3


  • 500ml  water or unsalted stock
  • 2-inch strip of Clearspring Kombu sea vegetable
  • 2tbsp Clearspring Tamari Soya Sauce1 bay leaf, broken into 2-3 pieces
  • A sprig of rosemary
  • 1/2 large onion, cut into 6 wedges
  • 3 carrots, cut into bite-sized chunks
  • 1/4 head cabbage, cut into 3-4 wedges
  • 12 whole button mushrooms
  • Several 1-inch-thick cubes of firm tofu
  • 3 x 1-inch wedges butternut squash
  • 12 broccoli florets


  1. In a large cast iron or stainless steel frying pan or casserole dish bring the water, kombu, tamari and herbs to the boil. Place the onion, carrots, cabbage, mushrooms and tofu in the pan, arranging them so each variety is separate and colours are balanced.
  2. Cover and simmer 5 minutes, then add the squash and simmer until the vegetables are nearly tender (about 10 minutes more).
  3. Add the broccoli and simmer until it is tender but still crisp (about 5 minutes). Uncover and serve immediately from the centre of the table.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.

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