HOW TO MAKE EASY OSHIRUKO (Azuki beans)
Making OSHIRUKO. In case you can't get ahold of the instant OSHIRUKO, here is my mom's super easy recipe if you can find AZUKI BEANS...ingredients: Azuki beans, sugar, salt & water
Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains | TOM TO TABLE
This vegetarian, nutrient-dense bowl of tasty wonderfulness will take you away to Peru. Typically made with Peruvian beans called mayocoba or canary beans, this recipe uses the easier-to-find adzuki beans. The red pepper sauce however is spot-on Peruvian. The sweet slices of plantains really elevates this recipe.
Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains
Recipe adapted from
INGREDIENTS:
- Makes 4 servings
1 cup millet, dried and rinsed (or quinoa)
2 cups vegetable broth
1 Tbs. light olive oil
1 large onion, chopped
1 red bell pepper, diced
7 garlic cloves, minced
2 Tbs. fresh lime juice
1 cup coconut milk
1/4 cup cashews, soaked overnight
2 tsp. apple cider vinegar
1 tsp. kosher salt
1 Tbs. light olive oil
2 large carrots, sliced
1 bunch swiss chard, ribs removed and cut into strips
1 (15 oz. can) adzuki beans, rinsed
3 Tbs. light olive oil
2 very ripe plantains, peeled and sliced
Directions:
1. In a medium pot on high heat, boil vegetable broth. Once boiling, add millet and bring back up to a boil. Reduce heat to low, cover and simmer for 15 minutes then set aside.
2. In a large saute pan on medium heat, heat the oil. Add onions and stir for 10 minutes or until softened.
3. Add red pepper and stir for 10 minutes.
4. Add garlic and stir for 5 minutes.
5. In a blender add lime juice, coconut milk, cashews, apple cider vinegar, salt, onion-pepper mixture and blend until smooth.
6. In a large saute pan on medium heat, heat up oil and toss in the carrots. Stir for 5 minutes.
7. Add the swiss chard and stir until wilted.
8. Add red pepper sauce and combine.
9. Add the adzuki beans and combine for 5 minutes and turn heat off.
10. In a medium saute pan on medium heat, heat the oil. Add the plantain slices in a single layer and brown each side. Work in batches if you have to.
11. To serve, plate the beans and sauce over the millet with sliced plantains on top.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
That's Vegetarian - Kabocha Squash and Azuki Beans with Kale
Visit ThatsVegetarian.com for a printable version of this and all other recipes. Join our blog at ThatsVegetarian.blogspot.com to receive additional updates, nutritional information, and more recipes.
Another recipe perfect for the Fall. To truly amp up this macrobiotic dish, add some brown rice. Check out last week's blog on the macrobiotic diet. Prepare the Kabocha Squash and Azuki Beans with Kale or any of the other wonderful recipes and and you'll find yourself saying That's Vegetarian?!
That's Vegetarian is the joy and hard work of Karen Bukolt
Korean red bean rice and side dishes (팥밥)
Rice is very important to Korean cuisine. It’s the center of pretty much every meal and in fact the Korean word for “cooked rice” (bap: 밥) can also mean “meal.” Most of the time Korean eat white rice or multigrain rice, but on special occasions we prepare rice mixed with red beans, called patbap.
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Kimchi recipe:
Kkakdugi cubed radish kimchi recipe:
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Red Bean Porridge (Patjuk: 팥죽)
This popular, delicious porridge (juk: 죽 in Korean) is made from dried azuki beans (pat: 팥 in Korean) with added chewy rice cake balls made from glutinous rice flour. The porridge is creamy, nutty, and a little sweet.
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