Vegetable-Rice Bowl with Miso Dressing

marthastewart.com

The Green Cherry (vegan)

subheading: For the Vegetables and Rice:

1 cup dried red adzuki beans

Sea salt or coarse salt

2 cups short-grain brown rice

½ medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into ½-inch-thick pieces (about 4 cups)

14 ounces firm tofu, cut into ½-inch-thick triangles

¼ pound mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large

subheading: For the Miso Dressing:

1 piece (1 inch) peeled fresh ginger, coarsely chopped (about 2 teaspoons)

2 tablespoons plus 2 teaspoons white miso paste

¼ cup low-sodium tamari soy sauce

1 tablespoon plus 1 teaspoon toasted sesame oil

subheading: For the Condiments:

2 tablespoons dried arame or wakame (seaweed)

1 medium daikon radish, peeled and finely grated (about ½ cup)

2 teaspoons ume plum vinegar

8 umeboshi plums, halved and pitted

Gomashio (seasoning of toasted sesame seeds and sea salt)

Directions at marthastewart.com

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