CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!
Serves 1
1 cup peeled and cubed winter squash
¾ cup water
2 teaspoons fresh ginger juice
2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.
1 handful washed greens, tatsoi, chard or spinach
1 scallion, thinly sliced
For the how-to, please visit Amy's site