Hearty Adzuki Miso Soup with Kohlrabi Greens

Care of Ashley Sauve of The Vegan Chef This hearty, stick-to-your-ribs miso soup uses the nutritious, often over-looked greens of the kohlrabi plant. Ingredients 1 tablespoon cooking oil of your choice 1 small yellow onion, diced 2 cloves garlic, minced 2 tablespoons ginger, grated 3 cups mushrooms (any variety), chopped 1 oriental sweet potato, roughly chopped 6 cups water 2 cups cooked adzuki beans (or from canned) 3 cups kohlrabi greens, chopped 3 tablespoons white (shiro) miso To garnish:  Black sesame seeds Chopped green onion Directions 1. In a medium size pot, heat oil over medium heat.  Add onions and sauté 3 minutes. 2. Add garlic, ginger and mushrooms to the pot and let cook 5 minutes, until mushrooms have released much of their moisture. 3. Add potatoes and water, bring soup to a boil, then simmer 15 minutes, until potatoes are cooked through. 4. Add beans and kohlrabi greens, cook for 2 minutes and remove from heat. 5. In a small bowl, combine the miso with approximately ½ cup of liquid from the soup. Whisk until the miso has dissolved into the hot liquid. 6. Stir the miso mixture into the soup, keeping in mind that… Read More

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Cruciferous Kohlrabi

Care of Ashley Sauve of The Vegan Chef You might be thinking, “Kohlrabi?! What on Earth is that?” Well, it’s a vegetable. In fact, kohlrabi is actually “cabbage turnip” in German. A lesser-known relative of the cabbage family, kohlrabi shares the cancer-protective qualities of its cruciferous cousins thanks to glucosinolates. Laboratory studies show glucosinolates can be converted into isothiocyanates, biologically active substances that have been shown to inhibit cancer cell proliferation and to destroy carcinogens. It also provides minerals like copper, potassium, manganese, iron, and calcium, plus vitamin C, B-complex vitamins, vitamin A, and vitamin K. Enjoyed raw or cooked throughout German cuisine. The root, which has a flavor similar to broccoli, is often used raw as a component of cold salads or slaws, or enjoyed roasted. The small bulbous root contains two harder shells of leaves, which typically do not soften when cooked, and must be peeled away. Kohlrabi leaves are similar in taste and texture to collard greens and can be used interchangeably with hearty greens such as collards and kale. When buying kohlrabi bulbs, select vegetables that are firm and solid. Opt for purple kohlrabi if you can as the purple-skinned variety has been shown to contain… Read More

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