Guest guest Posted March 4, 2006 Report Share Posted March 4, 2006 Black Bean and Tofu Vegetable Stew 1 1/2 cup black beans 8 cups water or 4 water and 4 broth 2 2-inch strips Kombu 3 cloves garlic, chopped 1/2 teaspoon salt 1 bay leaf 1/4 teaspoon sesame oil 1 head broccoli, cut into florets 1 big carrot, sliced 1/2 medium onion, chopped 2 stalks celery, chopped 1 1/2 cup spinach, kale or chard,torn 2 tablespoons soy sauce 4 green onions, chopped 8 oz. firm tofu, cubed 4 medium mushrooms, sliced Wash the beans. Put the water, the beans, the salt, the bayleaf, the kombu, oil,and the soy sauce in a large pot. Crush the garlic and put that in too. Bring it all to a boil and then turn down to a simmer. Let this simmer for about 2 1/2 to three hours. In the last hour of cooking, add all the sliced veggies except for the green onions and the tofu. Add tofu a couple of minutes before serving When the soup is done ( the beans and carrots are soft)remove, bay leaf, sprinkle green onions on top. Note: kombu is a sea vegetable/seaweed. It makes good soup stock and also improves the digestability of beans. You can find it at most natural food stores or Asian markets. Welcome to the jungle. We've got fun and games, we got everything you want. Honey we know the names. We are the people that can find whatever you may need. " Source: Welcome to the Jungle - Guns N'Roses Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2006 Report Share Posted March 5, 2006 > Note: kombu is a sea vegetable/seaweed. It makes > good soup stock and also improves the digestability > of beans. You can find it at most natural food stores > or Asian markets. I don't like the texture of kombu so I put it in a blender with some liquid and make the pieces as small as possible. Then I get the nutrition without having to actually feel it in my mouth. Marilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2006 Report Share Posted March 5, 2006 I do the same thing, but I just put the kombu or any other seaweed into the blender dry, pulverize it and then put it into jars to store and add it to my soups/foods as needed. It ends up being just a powder and I use it like a spice. linda " dogs_to_go " <tommys25 > > Note: kombu is a sea vegetable/seaweed. It makes > > good soup stock and also improves the digestability > > of beans. You can find it at most natural food stores > > or Asian markets. > > I don't like the texture of kombu so I put it in a blender with some > liquid and make the pieces as small as possible. Then I get the > nutrition without having to actually feel it in my mouth. > > Marilyn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2006 Report Share Posted March 6, 2006 This recipe sounds really good and filling, too. Thanks Donna. ~ pt ~ Imagination is more important than knowledge. Knowledge is limited.Ê Imagination encircles the world. ~ Albert Einstein (1879-1955) ~~~*~~~*~~~> , Donnalilacflower < thelilacflower wrote: > > Black Bean and Tofu Vegetable Stew > > > 1 1/2 cup black beans > 8 cups water or 4 water and 4 broth > 2 2-inch strips Kombu > 3 cloves garlic, chopped > 1/2 teaspoon salt > 1 bay leaf > 1/4 teaspoon sesame oil > 1 head broccoli, cut into florets > 1 big carrot, sliced > 1/2 medium onion, chopped > 2 stalks celery, chopped > 1 1/2 cup spinach, kale or chard,torn > 2 tablespoons soy sauce > 4 green onions, chopped > 8 oz. firm tofu, cubed > 4 medium mushrooms, sliced > > > Wash the beans. > Put the water, the beans, the salt, the bayleaf, the > kombu, > oil,and the soy sauce in a large pot. > Crush the garlic and put that in too. > Bring it all to a boil and then turn down to a simmer. > Let this simmer for about 2 1/2 to three hours. > In the last hour of cooking, add all the sliced > veggies > except for the green onions and the tofu. > Add tofu a couple of minutes before serving When > the soup is done ( the beans and carrots are > soft)remove, bay leaf, sprinkle green onions on top. > > Note: kombu is a sea vegetable/seaweed. It makes > good soup stock and also improves the digestability > of beans. You can find it at most natural food stores > or Asian markets. Quote Link to comment Share on other sites More sharing options...
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