MISO VEGETABLE STEW
Well, I've been failing epically at updating you all with new recipes this past month and I must apologize for that. My goal is to publish consistently but I've had trouble finding the time to write during the months of February and March due to it being pilot season here in Los Angeles. For those who don't know, pilot season is the time of year when most tv pilots (1st episode of a tv show is called the "pilot episode") are cast and the lucky actors who book the roles then shoot the pilot and wait for the networks to decide which pilot will be picked up to series. It's an exciting, stressful, and amazing time of the year for actors but leaves very little time for anything else! I've been busy preparing scenes for the many auditions my agents have sent me on but, thankfully, I haven't stopped cooking. A girl's gotta eat so I have some new #SuzEats recipes to share! The first one being this delicious Miso Vegetable Stew that I created on a rainy L.A. day.
Because of my busy schedule, I ended up creating some super simple and quick dishes. Both my husband, Matt, and I were on the go and working well into the evenings so dinners had to be cooked quick and seamless using fresh ingredients from the market and my newly discovered gem, Imperfect Produce, which is a fresh produce delivery service of a box filled with, you guessed it... imperfect produce that supermarkets don't want and would otherwise go to waste. My thanks to my bestie and fellow Miss USA, Shandi, for introducing me to Imperfect Produce! Matt and I have been loving it!
- 3 large carrots (chopped into bite-sized pieces)
- 1/2 sweet yellow onion (chopped)
- 3 stalks of celery (chopped)
- 1 Small/medium sized butternut squash, cubed into bite-sized pieces (use tic tac toe pattern pictured)
- 3 garlic cloves (use garlic press)
- 1 container of low sodium veggie broth, 32 oz
- 1 1/2 cups of water
- 1 1/2 cups of green split peas (rinsed)
- 1 cup short grain brown rice (rinsed)
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 cup baby kale, shredded with hands
- Italian flat leaf parsley (use as much as you want in the stew and for garnish)
- 3 tbsps of organic miso paste
- Put all ingredients, into a large pot, bring to a boil, lower heat, cover, and simmer for 35-40 min.
- Remove from heat and let the stew sit in the pot so all the flavors really have time to melt together. I like to make stews early in enough in the day so it can sit for an hour or two before serving.
I usually make hearty meals like my Protein-Packed Quinoa Bowl but we had three straight days of heavy rain and it was cold so that called for a little something extra special and this hot stew hit the spot! Not to mention it was SO DARN EASY to make! Gotta love that!
This is the delicious miso that I used:
The trick to miso is to get a high quality/organic miso and you will not go wrong. Do you have one that you love? Do share in the comments below and don't forget to join my email list so you get my #SuzEats recipes straight to your inbox! Just share your email at the bottom of this page.
As always, buen provecho and be sure to look out for another blog this week! I'm making up for lost time : )
Lots of love,