Adzuki Bean Hotpots & Pies

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adzuki bean hotpot

Super warming, hearty and delicious Adzuki Beans,  this yummy vegan bean recipe is great for devouring on a cold day after a long yoga practice, and tastes just as good the next day in a pie!!!!  Lots of options to add different ingredients so I’ve listed a few here.

Shopping List
Adzuki Beans
Kombu
Sweet Potato
Carrots
Brown Rice Miso
some optional extras – leeks, spinach, radish, daikon, what every you fancy!

Cook the beans with kombu.  Chop up the carrots and sweet potato into little bite sized chunks, place in a baking tray with a little salt and cooking oil and roast until delicious. (turn every 15 mins or so to prevent burning)  When the beans are cooked and the roasties are done stir together in a big pot (remember to remove the kombu if you find it)  Take a little hot water and a large spoon of miso and mix together then add to the bean mix.  Have a taste, add more if needed. If you like a lot of flavour live me add a lot more :-)

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adzuki bean hotpot & brown rice

In the above version I did the same recipe but also added steamed mushrooms, stir fried daikon (or radish would do) and stirred in some spinach when all done.  I may also have added a little hijiki seaweed – this would need to be simmered in water for 20 mins before adding the to the beans (ignore the seaweed smell when cooking, it doesn’t taste like this when in the stew)

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adzuki bean & sweet potato bake

In the picture above I used the leftover bean mix the following day, covered in sliced sweet potato and popped in the oven until brown.  Of course the miso will loose its beautiful healthy bacteria benefits when in the oven but its still delicious.  And you could always make a miso gravy.

In the picture below I covered the aduki bean mix in a mash of roast pumpkin, steamed celeriac and a little coconut cream.  Was very yummy :-)

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adzuki bean pie

Summer Fennell and Mung Bean Salad

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I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.

Shopping List
Mung Beans
Fennel
Fresh Mint Leaves
Fresh Parsley Leaves
Lemon Juice
Olive Oil
Salt

Cook the mung beans until soft and set to one side to cool.  Thinly slice the fennel, steam until soft and also allow to cool.  Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir.  Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt.  Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture.  Pour the dressing into the mixture, give a good stir and taste again.  Add more lemon, oil, mint, parsley or salt if needed.

The best Miso Soup Recipe in the World – well I think so ;- )

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In this post we look at how to make the most delicious, simple to prepare, Miso Soup – this hearty twist on the traditional macrobiotic recipe is perfect for a healthy meal in a hurry, just incase your yoga posture practice goes on a little longer than expected, it is super warming and nourishing.  The ingredients for this soup are incredibly supportive of a healthy diet, not only does it include plenty of fresh veg but it also contains the many healthy benefits of using Miso.  Miso is made from unpasturised, fermented, whole soya bean puree.  Miso soup can also be a nice thing to have at breakfast time as it is easily digested and helps to balance blood sugar levels.

Shopping List
Onion – chopped
Carrots – chopped
Fresh Ginger – finely chopped or grated
Sprouting Broccoli – chopped
Daikon – grated (sometimes know as Mooli, it’s not essential if you can’t find it anywhere)
Bouillon
Miso Paste (I used brown rice miso in this recipe)
Coconut Oll
Toasted Sesame Oil

Finely chop the onions and ginger and in a saucepan (with a lid) sauté in a little coconut oil until the onions are soft and translucent.  Then add water and stir in the bouillon and carrots and simmer for 10-20 mins.  Leaving the heat low, add the broccoli and daikon and as soon as the water begins to simmer again turn off the heat, this will leave your veg fresh and crisp – if you like your veg really crisp then you could even turn off the heat just before you add the broccoli and daikon so that they are raw but warmed.  Leave the soup to cool for a minute or so before adding the miso, this will ensure the healthy bacteria within the miso will be preserved (if you cook miso at a high heat these beautiful little bacteria will be lost)  I like plenty of flavour so I use a quite a lot of miso, start with a spoonful and taste, you can always add more – you may want to use a little sea salt but remember, the miso has quite a salty flavour so go easy.  I also find it easy to mix the miso paste with a little of the soup liquid in a separate bowl before adding to the soup as it prevents lumps.

Once you have the taste that you like, for just a little extra extravagant indulgence, add a few of drops of toasted sesame oil.

You could also include seaweed in this soup – I usually add wakame, cut into very small pieces and added with the water.

Mung Bean & Coconut Curry

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This dish really is a super simple vegetarian recipe, quick to make, incredibly tasty and  is a wonderfully nutritious easy bean dish to suit most tastes, perfect after a forest walk, or yoga practice.  Accompany with short grain brown rice and you will have a delicious hearty meal.

Shopping List
Mung Beans – pre soaked and cooked with kombu
Carrots – chopped into small pieces
Celery – sliced into small pieces
Coconut milk
Creamed coconut
Bouillon
Coriander powder
Cumin powder
Sea salt

In just a little water, just enough to cover the bottom of the pan but not all the veg, steam/simmer the carrots and celery briefly to soften a little.  Add the bouillon, coriander & cumin and taste.  I like to leave off the heat now for 5 mins just to let the flavours infuse a little but probably not needed.  Stir in the cooked beans and coconut milk and again taste – if you feel that it needs to be a little sweeter add the creamed coconut now, if you feel the taste needs to be a little stronger add a little sea salt or more coriander & cumin.

You could also add a seaweed to this dish, Arame would be good – it has a more subtle taste and smell than some of the other stronger seaweeds.  It’s also very easy to prepare, just soak in hot water for 10 mins then add to the dish (remember it swells up quite a bit so go easy with the dried stuff)

Chilli Bean Stir Fry

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After a delicious yoga practice yesterday afternoon I felt like eating something spicy,  and so I came up with this yummy, incredibly simple vegetarian recipe.

Shopping List
Kidney Beans
– pre cooked with kombu to aid digestion
Leeks
Carrots – grated (I used purple carrots hence the rather purpleness of the photo)
Daikon – grated (type of radish)
Sprouting Broccoli
Fresh Coriander
Ginger – fresh grated or powdered will do
Sweet Smoked Paprika
Paprika
Cinnamon – ground
Coconut Oil
Sea Salt
optional Chipotle Paste – to make it extra hot

In a wok or large pan, heat the olive oil and then stir fry the leeks, add ginger, both paprikas and a pinch of salt and continue to stir fry until leeks are soft.  Add cooked beans and continue to cook for a couple more minutes until beans are hot.
At this point taste a little, remember you will be adding more veg so the flavour will need to be quite strong at this point, is it spicy enough for you?  would you like it hotter?  if yes add the chipotle paste, go easy its rather fiery (or chilli powder will do but remember it will take a little longer for the flavour to come out).  Would you like a little sweetness? try adding a small amount of the cinnamon powder now.
I like my veg to be only just cooked so added the carrots, daikon & broccoli right at the end and turned the heat off to preserve the crunchy freshness of the veg.  Stir in some roughly chopped coriander and serve.

I served this dish with millet which I cooked with a little wakame seaweed, the sticky, mild, sweetness of the millet perfectly complimented the spicy beans!

I made quite a lot and so Im looking forward to making a spicy soup out of the leftovers today :-)

 

Brown Rice with Roast Sweet Potato & Corn

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This is a great ‘using leftovers’ recipe, I use brown basmati rice, and some leftover roast sweet potato from last nights dinner and then sliced the corns off the cob (again from last nights dinner) to produce this subtle, sweet tasting, healthy accompaniment to any meal.

Shopping List
Brown Basmati Rice
Sweet Potato – pre roasted
Sweet Corn – sliced from the cob
Carrot – grated
Arame Seaweed – soaked in hot water for about 10 mins (it doubles in size so go easy with the amount)
Tumeric
Sea Salt
Olive Oil
Toasted Sesame Oil – optional

Wash the rice in water and drain (2 or 3 times) until the water is clear.  Then place in a pan with water using a 2:1 water rice ratio.  Add powdered turmeric and a pinch of salt.  Cover and simmer – this will take around 40 mins, less time if using a pressure cooker.  When all the water has gone the rice will be cooked to perfection.  Turn off the heat, give it a little stir and leave covered to fluff up.
While the rice is cooking, add the grated carrot and arame seaweed to the steamer and briefly steam to soften the carrots.
Chop up the roast pots and then add them to the steamer with the corn to warm up.
Stir all the ingredients into the rice and add a little toasted sesame oil to flavour.

Meal – In the photo I included this recipe with Lentil and Mint Pate, green salad, half an avocado and roasted artichoke – for a balanced, healthy, delicious and nutritious meal.

Turmeric – The health benefits of turmeric are many – it is rich in anti-oxidands, and is apparently antifungal, antiviral, anti-inflamatry (to name but a few) making it extremely useful in supporting a healthy lifestyle.  There are plenty of articles on the web listing the potential benefits of using turmeric in your diet.