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

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)

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.