Mashed nagaimo – Ingredients

Nagaimo and seaweed paste

Steps: peel the tan skin and you will find the milky-white flesh. Put it in a mortar and pound with a pestle. Then you’ll get a sticky and chunky texture. I had seaweed paste to go with the mashed nagaimo and it tasted really good, which made me want to say that seaweed paste and nagaimo are soul mates! haha. Another version of this dish could be adding Japanese soy sauce since nagaimo has a bland flavor. Any salty sauce is good for this simple meal.

As for the miso soup, the recipe is extremely easy. I just threw abundant cabbage, okra, and tofu in the boiling water. Cook until all vegetables are tender. Finally stir in miso paste in the pot. (Miso also possesses digestive enzymes, so it should not cook so long; otherwise, the nutrients will decrease.)

I do believe that cabbage, okra, and nagaimo are really good foods for the stomach because my stomach was not that painful after eating those ingredients. I also heard from Jenna, a Korean friend, that she always drinks cabbage juice when she has a stomachache. She said drinking cabbage juice is better than any pills. Now I believe her, as I took pills for five days but still felt painful. However, these dishes saved my poor stomach. What magical foods! Now cabbage is ranked as one of my top three beloved foods in my mind. I think I’ll probably eat cabbage, okra, and nagaimo all week long, just to take care of my stomach. ^^

“A refreshing, nourishing miso soup filled with halved carrots, wakame, tofu squares, onion, and garlic paired with a generous helping of green salad chockfull of lettuce, broccoli, cabbage, onion, chickpeas, cherry tomatoes, halved olives, and shredded carrots all tossed in a zesty, tangy avocado dressing. Oh, and those little squares of tofu covered in bell pepper and mushroom slices? Those would be Tofu Steaks from Helen’s Kitchen, which Chas grilled and dressed up with oil and veggies”

ngredients:
3 tablespoons dark miso paste
1 tablespoon canola oil
1 celery rib (about 2 ounces), sliced thin
1 medium red onion (about 5 ounces), sliced thin
1 garlic clove, peeled and crushed
1 medium carrot (about 3 ounces), peeled and sliced thin
2 cups shredded white, savoy, or Chinese cabbage
1 cup sliced mushrooms
½ teaspoon grated fresh ginger
2 teaspoons rice wine vinegar or sherry vinegar
1 tablespoon tamari (a Japanese soy sauce) 
Salt and freshly ground black pepper
2 teaspoon brown sugar
½ pound extra-firm low-fat (lite) tofu, cut into small cubes
2 scallions, sliced thin, for garnish
Serves 4 to 6

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Recipe
- 1 small napa cabbage, sliced
- 1 cup mushrooms of your choice
- hot water
- miso paste
- a touch of sugar
- crunchy seaweed paper/strands for garnish (optional)
Bring a pot of water to boil, add napa cabbage, cook until they reach the desired level of crunchiness/softness, add mushrooms, add miso paste bit by bit until you reach the desired level of flavor, balance it with a bit of sugar. Garnish if you wish.

Miso walnut pesto
Makes almost 1/2 cup
3 c loosely packed basil
1/3 c walnuts
1 garlic clove, minced
1 tsp miso
juice of 1 lemon
2 T walnut oil
cracked pepper

Vegan Pizza with Arugula-Miso Pesto and Shiitake Mushrooms

Dough:
1 1/4 cups whole wheat flour
1 1/2 tsp baking power
1/2 tsp oil
1/2-3/4 cup water
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp garlic

Arugula-Miso Pesto:

2 cups arugula
3/4 cup sliced almonds
3 cloves garlic
1/4 cup olive oil
1 tbs miso paste

Toppings:
6 cherry tomatos, sliced
1/2 red onion, sliced
6 shiitake mushrooms, stems removed and sliced