Nishime Vegetables

Love Life and Lollipops- Nishime Vegetables

These nishime vegetables are super healthy and totally vegan. One of my favorite new finds in my macrobiotic mania is a recipe for nishime vegetables.  I mentioned them here and am now ready to share the recipe.

It's supereasy and totally uberhealthy and most importantly: deslish!

You can make it out of any vegetables you like (best to do it with at least 3, but often at times I go a little overboard and do it with five).  It can be a great way to clean out your fridge!  Oh and remember to always put the shortest cooking vegetables on the bottom.

Here's my favorite way to prepare it:

1. At the bottom of a large sauce pot, place a 4-6" piece of kombu.

2. Layer on top of it 1 large onion cut in 1" pieces.

3. Layer on top of that a layer of 1" pieces of daikon.

4. Then on top of that 1" pieces of carrot.

5. Then a layer of 1" pieces of kombucha squash (or any winter squash really or even a sweet potato!).

6. Then pour about 1" of filtered water in the pot.

7. Bring it to a boil, then cover and lower the heat to as low as it will go to steam/simmer.

8. Simmer for 15 minutes.

9. Add a good sprinkling of shoyu.

10. Recover and cook for another 5-10 minutes until the water is cooked out.

This dinner of brown rice and nishime vegetables is the perfect macrobiotic and vegan meal.