Winter Hotpot
This recipe is warming but light, ideal for a change from heavy stews and casseroles. It’s also quick and easy to make and is versatile – you can use any combination of vegetables you have on hand. Keep this recipe completely vegan by using tofu or tempeh or use dashi stock and add seafood at the end instead of tofu.
Ingredients:
Kelp/seaweed
1.5 litres of water
2 carrots, peeled and chopped
1 suede (rutabaga), peeled and chopped
1 potato, peeled and chopped
2cm of lotus root, peeled and chopped
2-3 cups broccoli cut into florets
Shitake mushrooms
1cm knob of ginger, peeled and chopped
1 packet of tofu or tempeh, cubed.
1 tbspn of soy sauce/tamari or salt to taste
Recipe:
Place seaweed in water and soak for 20 – 30 mins.
Place water and seaweed in pot (preferably ceramic) and bring to simmer
Remove seaweed, chop coarsely and return to pot
Add carrots, potatoes, lotus root, suedes (or other root vegetables) and ginger, cook for 5 minutes
Add more water if needed
Add broccoli and tofu, tempeh or seafood of your choice and simmer until cooked
Add soy sauce/tamari or salt
Serve with cooked noodles or bowls of warm grains such as brown rice.
Enjoy!