Macrobiotic Meal of the Month - December 2008

This is a nice way to cook a variety of cold-weather vegetables for any occasion. I use a combination of whatever I have on hand. For special get-togethers, I sometimes add a dash of apple juice to the cooking water, which brings out the sweetness of the vegetables. If there's room, I add my greens to the top this pan during the last three minutes of cooking.

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Place kombu and its soaking water in bottom of a pot. Layer vegetables on top of one another in the following order: daikon, onion, cabbage, squash and carrot. (Burdock and lotus root, cut smaller, also may be added.)

Cover pot and bring to a boil over medium-high flame until there’s steam from the pot. Lower flame and cook without disturbing pot for 15-20 minutes or longer. If water evaporates during cooking, add more water to the bottom of the pot.

When vegetables are tender, add a few drops of soy sauce and mix. Replace cover and simmer 5 more minutes. Remove from flame, let sit, and serve after a couple minutes.

Other combinations you might try:
• turnip, onion, carrot, shiitake
• carrot, leek, cauliflower, corn, daikon, shiitake, daikon greens
• burdock, carrot, onion, squash

Enjoy!  ~Meg