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Hearty Baked Vegetables

July 25, 2013

This warming dish, with its attractive autumnal colours, is great as the days become chillier.

Serves 3-4

Ingredients

  • 15cm strip of Clearspring Kombu soaked in 250ml cold water for at least 10 minutes
  • 1 large onion, halved and sliced into wedges
  • 1/2 a head of cabbage, sliced into 1cm wedges
  • 2 - 3 large carrots, cut into small bite-sized chunks
  • 1/2 butternut squash OR buttercup squash, cut into bite-sized chunks
  • a dash of Clearspring Soya Sauce

Method

  1. Preheat the oven to 190°C / Gas Mark 5. Take the kombu out of the soaking water. Keep the soaking water, and cut the kombu into 2cm pieces. Put all of the vegetables into a casserole dish.
  2. Add the shoyu to the kombu soaking water and pour over the vegetables. Cover and bake until tender, about 50-60 minutes. Serve hot with brown rice.

Chef

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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