Adzuki Bean and Pumpkin Stew

One of the first macrobiotic dishes I ever tried was Adzuki beans with Squash. I remember the first time I made this dish my family and our international students really didn’t like the look of this dish. They thought I was a bit crazy to put these ingredients together and refused to try it. I guess back then I thought it was a bit weird too, but we have all come along way since then. This time I decided to spice this dish up a bit with some additional ground spices and more veggies. It is a very hearty nourishing dish, which pairs well with steamed brown rice.

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Adzuki Bean and Pumpkin Stew (vegan, gluten free, nut free)

Ingredients:

filtered water

1 cup dry adzuki beans

1″ x 1″  dry kombu

1 tablespoon olive oil

1 small brown onion, sliced thin

1 garlic, diced

1 medium carrot, sliced thin in half moons

1 leek, white parts only, sliced thin in half moons

1 celery, sliced thin

1/2 tablespoon ground cumin

1/2 tablespoon sweet paprika

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon himalayan sea salt

4 cups pumpkin, remove skin (optional) and chopped into large chunks (I used kent, but you can use kabocha or butternut pumpkin if you prefer)

1 tablespoon tamari or shoyu

Method:

1. Soak the adzuki beans overnight with filtered water and kombu.

2. Drain the beans and place the adzuki beans and kombu in a pot with some fresh filtered water. Bring to the boil, then cover on a low heat and simmer for 40 minutes or until the beans are cooked. Then strain and leave to the side.

3. Heat olive oil in pot or large pan. Then add onion and garlic. Cook on a medium to low heat for 4-5 minutes until they have browned.

4. Add the carrot, leek and celery and cook for a further few minutes, until they begin to soften.

5. Add the ground cumin, ground sweet paprika, ground ginger, ground cinnamon and himalayan sea salt. Stir through the vegetables and cook for another minute or until the spices are fragrant.

6. Add pumpkin and a cup of water. Bring to the boil, then leave on a simmer for 20 minutes or until the pumpkin is cooked.

7. Add the aduki beans and tamari. Cook for a further 5 minutes and then serve.

*Serves 4

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Adzuki Mushroom ‘Meatballs’ with Fettuccine

Tonight was another dinner made of leftovers. I used the last of the Eggplant & Capsicum Pasta Sauce and the cooked adzuki beans. This recipe is adapted from Oh My Veggies recipe, Lentil Mushroom Meatballs. I changed the ingredients and the portion size, so that there was more meatballs and it took less time to cook. The original recipe called to bake the meatballs. I was going to fry them, but then at the last minute I thought I would cook them at a high heat for a short time. This saved 20 mins in cooking time from the original recipe. This recipe is gluten free and tofu free. It was really easy to make and the very flavorsome. It also went really well with my favorite Greek red wine.

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Adzuki Mushroom ‘Meatballs’ with Fettuccine (vegan, gluten free, nut free)

Ingredients:

1 cup cooked adzuki beans

250g sliced mushrooms

2 tablespoons olive oil

4 garlic cloves, diced

1 handful parsley, minced

1 handful basil, minced

4 tablespoons red wine

1 cup vegetable stock

2 tablespoons tamari/soy sauce

1 cup organic instant oats

corn crumbs (about 1/2 cup)

prepared passata sauce & fettuccine/other long pasta/gf pasta for 6 serves

sea salt & pepper to taste

Method:

1. Preheat the oven to 250 degrees. Heat a pot of salted water for the pasta. Heat the passata sauce in a large pot and adjust seasoning.???????????????????????????????

2. Place the adzuki beans, mushrooms, parsley and basil in the food processor and pulse until its chopped.

3. Heat a large pan with olive oil and add garlic. Cook for 1 minute on medium heat.???????????????????????????????

4. Add the bean mushroom mixture and cook for 4 mins or until it has browned a little.

5. Add the wine and stir through. Cook until the wine has evaporated.

6. Add the vegetable stock, tamari, and oats. Adjust seasoning, stir frequently and cook until all the liquid has disappeared. Take off the heat and leave to cool.

7. Make the meatballs, by taking 2 tablespoons of the mixture, ???????????????????????????????making a ball with your hands, then rolling it in corn crumbs. Place all the meatballs on a tray with baking paper.

8. Cook the pasta according to the packet instructions. Once finished strain and then place back in the same pot and add a bit of sauce to coat the pasta so it doesn’t stick.

9. Spray the meat balls with a little bit of canola oil spray and cook in the oven for 10 mins. Then turn them over and cook for a further 10 mins.

10. Add the meat balls to the pasta sauce, so that they are coated in the sauce. Then serve meatballs on top a serve of pasta.

* Serves 6, makes 24 meatballs =4 per person

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Adzuki Chili Casserole with Cornbread Topping

Last nights dinner was my attempt at an American classic, chili and corn bread. In Australia, we don’t usually cook American dishes like this. We have a lot of influence from Asia, Europe and even the Middle East, but not a lot of American cuisine. I often cook  ‘mexican’ chili con carne. In recent years I have been making my own spice mix. I am not sure if I make it the right way, but it my best attempt at emulating the Mexican spice mix that you can buy in the packet. This is also my first attempt of making cornbread. I have tried corn bread a couple of times in the past in ribs restaurants They usually serve this as a entree, with lots of butter. I have always really liked the sweet and savory taste of it.

To put this dish together I used the left over rice and Eggplant & Capsicum Pasta Sauce from the day before. I also soaked some adzuki beans over night and cooked them up, so they were ready to add to any dishes. I used the rice to make a crispy base for the casserole. I was considering making a pie, but I didn’t really feel like making dough. I was also worried that if I used puff pastry, then it the sauce would go through it. I saw some recipes using rice with eggs to make pie or quiche bases, so I tried to do that. It turned out to be a really solid base and held the chili well. 

???????????????????????????????For the chili I made my usually spice mix and added the cook adzuki beans and the pasta sauce. The spices really helped give the sauce a more southern taste. It was really easy to prepare and quick.

Lastly, for the top of the casserole I decided to do cornbread, because I had seen it somewhere, but then I couldn’t remember where. So after doing a lot of research and trying to find a vegan version, I came across this recipe for Black Bean Chili Pot Pie with Cornbread Topping from Chipped Bowl. I decided to also add cinnamon to the batter, as I saw this in another recipe by Nigella Lawson. I had to make a double the portion for the size of my casserole, which I adapted below. This was my favorite part of the casserole. It was so sweet and fluffy. I could of just eaten this on its own.

My family were really blown away by this dish, as it was like nothing else they had tried before. I definitely want to make this a regular meal. I’m sure it would be great to serve for guests or family dinners. Let me know what your think of my attempt and how you make this American classic?

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Adzuki Chilli Casserole with Cornbread Topping  (vegan, gluten free option, soy free, nut free)

Ingredients for Rice Base:

2 cups of cooked rice

1/2 cup polenta or corn meal

1/4 cup water

2 tablespoons nutritional yeast

sea salt to taste

Ingredients for Chili:

2 cups of cooked adzuki beans

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion flakes or onion powder

1 tablespoon ground sweet paprika

1/2 tablespoon ground cayenne pepper

1/2 tablespoon dried oregano

3 cups tomato pasta sauce (I used leftover Eggplant & Capsicum Pasta Sauce)

1/4 cup water

2 tablespoons vegan worcestershire sauce

Ingredients for Cornbread Topping:

1 1/3 cup unbleached all-purpose flour (use gluten free flour if you prefer)

1 cup polenta or corn meal

3 tablespoons raw sugar

4 teaspoons baking powder

1 teaspoon sea salt

4 teaspoons ground cinnamon

1.5 cup water

4 tablespoons sunflower or canola oil

Method:

1. Preheat the oven to 180 degrees.???????????????????????????????

2. First make the spice mix for the chili. Combine the cumin, garlic powder, onion flakes, sweet paprika, cayenne and oregano in a small bowl.???????????????????????????????

3. Heat 2 tablepsoons of olive oil in a large pot. Then add the all the spices. Cook for 3 mins on medium heat.

4. Add the cooked adzuki beans to the pot and coat in the spices.  Cook for another 3 mins.

5. Add the sauce, water and worcestershire sauce. Adjust seasoning and cook for 15-20 mins.???????????????????????????????

6. In the meantime, prepare the rice base. Place cooked rice and polenta in a large bowl. Combine the water with the nutritional yeast, then add to the bowl. Add salt to taste and stir it through.

7. Take large casserole dish and grease with some oil, then place the rice mixture and press down so it is equally distributed as a base. Bake for 10 mins, then remove from the oven.???????????????????????????????

8. In the meantime, prepare the cornbread topping. Take another large mixing bowl combine the flour, polenta, sugar, baking powder, salt and cinnamon. Stir well.???????????????????????????????

9. Then make a well in the centre of the bowl and add the water and vegetable oil and stir till combined.

10. Take the Casserole dish and place the adzuki chili on top of the rice base.

11. Then add the cornbread topping on top of the chili. Bake in the oven for 20-25 mins or until you can place a toothpick inside the topping and it comes out clean.

*Serves 8

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