Water
3 inch strip kombu
1 lg. beet, cubed
1/2 butternut or buttercup squash, cubed
Water
Tamari soy sauce to taste

(Other combinations: squash and Tamari soy sauce to taste, onions squash and cabbage, cabbage, carrots and onions, rutabagas and beets, all cut into bite sized pieces)

Fill a pot with about 1/2 inch of water. Layer the ingredients with kombu on the very bottom, the onions, if used, followed by the hardest vegetables or those needing the longest cooking time, finishing with those requiring the least water. Bring to a boil over a high flame, then reduce flame to medium and cook covered until vegetables are tender, about 15-20 minutes. Check occasionally that it doesn't run dry.

Add soy sauce. Cook uncovered for an additional 2 minutes or until all liquid is gone. Serve hot. A simple, delicious and convenient way of cooking.

Optional: Serve over rice or pancakes. Yield: 4 servings.

Note: Any fairly substantial root, ground or round vegetable will do. Vegetables that need only light cooking, such as leafy greens, don't work well.