In a medium stockpot on medium-high, heat 1 tbsp oil. Add pork and cook for about 5 to 7 minutes, stirring with a wooden spoon to break up meat, until browned.
Add remaining 1 tsp oil, yellow onion and mushrooms and sauté until onions are translucent and mushrooms are brown, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute.
Stir in potatoes and stock. Cover, bring to a simmer and cook for 15 minutes or until potatoes are tender, stirring every 5 minutes.
In a bowl, whisk together ¼ cup water, miso paste and tapioca. To stockpot, stir in miso-tapioca mixture, edamame, vinegar, salt and pepper. Increase heat to a simmer. Simmer until edamame are cooked through, about 2 minutes. Remove from heat and stir in green onions. Using a ladle or measuring cup, add ½ cup filling to crusts and bake according to crust directions.
We’ve piled all the fixings of a hearty beef and barley stew into personal ramekins and slathered each in pillowy dough in this Clean Eating recipe. If you’re strapped for time, top your ramekins with store-bought whole-wheat biscuits and bake until golden. These pies pack in 70% of your daily fiber!
The mild flavors of tender pork pair perfectly with sweet apples. For a new take on this classic American fusion of flavor, we’ve steamed hardy apples, then mashed and simmered them slowly to create a home-style applesauce. Thanks to the mushrooms in this dish, each serving contains 71% of your daily need for manganese, an important trace mineral that helps maintain bone health and blood sugar levels in the body.