Winter Vegetable Stew

Curried Kabocha Squash Dip 

(Makes 3 cups)


  • 1-2 potatoes cut into 1inch cubes
  • 2 carrotscut into 1/2 inch cubes
  • 1/2 cup mushrooms sliced
  • 1/2 onion minced
  • 1 cup napa cabbage shredded
  • 2tbspolive oil
  • 2 tbsp rice flour or regular flour
  • 1 bay leaf
  • 2 cups water
  • 2 cups soy milk
  • 1 teaspoon salt
  • 1teaspoon pepper

  1. In a stew pot, sauté the onions and mushrooms in the olive oil for about 5 min.
  2. Add carrots,potatoes, salt, and pepper, then sauté for another 5 min.
  3. Add flour and cook it for 5 min (constantly stirring to avoid burning).
  4. Add 2 cups of water and a bay leaf, heat until boiling, and then simmer for 15 min.
  5. Add the napa cabbage, and cook with simmer for about 2-3 min until it reaches a slow boil.
  6. Add the soy milk, then bring it up to simmer. Remove the bay leaf, and then salt and pepper to taste.

*Kabocha squash can be substituted for the potato, also kale and/or broccoli can be substituted for the Napa cabbage.

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