Worried about protein? Corn, black beans, quinoa, cheese, nuts and soy milk all provide adequate protein, especially when combined with grains.
1. Peel sweet potatoes and slice into 1-inch-thick rounds.
2. Steam sweet potatoes 15 minutes or until tender when pierced with fork.
3. Place sweet potatoes in blender with all remaining ingredients and blend until smooth.
Note: Serve immediately. Refrigerate leftovers and use within 3 to 4 days.
1. Preheat oven to 350 degrees. Pierce squash and bake 60 minutes, or until tender.
2. Place onions and next 13 ingredients in large skillet and simmer, covered, 10 minutes.
3. Add next four ingredients to skillet mixture and combine thoroughly. Set aside.
4. As soon as the squash is cool to handle, cut each in half lengthwise. Scoop out seeds and stringy material. Fill squash halves with stuffing and place squash in oiled baking dish. Cover with foil and bake 15 minutes or until stuffing is thoroughly heated.
Note: Refrigerate leftovers and use within 3 to 4 days.
1. Combine all ingredients, except corn and miso, in large pot. Bring to slow boil over medium heat, reduce heat, cover, and simmer 20 minutes or until vegetables are tender. Stir occasionally.
2. Add corn and simmer an additional 2 minutes to heat corn thoroughly.
3. Remove chowder from heat. Stir in miso and serve.
Note: Refrigerate leftovers and use within 5 to 7 days, or freeze for longer period.
1. Pick through buckwheat and remove any stones or other foreign matter. Rinse buckwheat.
2. In pot, combine buckwheat and water. Bring to boil, reduce heat, cover, and simmer 10 minutes.
3. Remove from heat and leave covered 5-10 minutes. Fluff with fork and serve.