Spring Cooking Class
Menu:
Barley Soup w/Onions, Carrots, Rutabaga and Miso
Sh. Gr. Brown Rice.
Aduki Beans. Kombu and Squash.
Collard Greens.
Tropical Lemon Cake.
How to make Adzuki Pumpkin Stew
How to make Adzuki Pumpkin Stew
This is one of my favourite recipes for creating a nourishing and delicious meal that is guaranteed to make you feel good from the inside out.
Adzuki beans are small, red beans and are also know as Japanese red beans or red mung beans. They are known for their medicinal properties and assist with kidney function and detoxifying the blood. They are high in protein and iron too.
Pumpkin is a naturally sweet vegetable (well, actually it's a fruit!) and is used in this recipe to help regulate blood sugar. Pumpkin is packed with vitamins and minerals and fibre too.
The other important ingredient in this recipe is kombu seaweed. Being a seaweed, kombu is rich in trace minerals. It is used in this dish in the bean cooking process to help soften the beans and improve their digestibility.
Here is what you will need to make this dish:
1/2 cup adzuki beans - soaked 12 hours
5cm piece kombu, rehydrated (for cooking beans)
1/2 large onion, diced
2 cups pumpkin, cubed
2 cm piece ginger, peeled and grated
1-2 tbsp tamari
sea salt
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How to make healthy adzuki bean and pumpkin stew
Organic adzuki pumpkin carrot stew cooking~ easy and yummy. Satisfied your sweet craving with the right nutrients~
ADZUKI BEAN CASSEROLE (STARCH SOLUTION, VEGAN, EASY)
Adzuki Bean Casserole
Ingredients
1 tbsp spoon of olive oil or water
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small squash, peeled and diced ( I used butternut squash)
1 large carrot, peeled and diced
1 rib of celery thinly sliced
1 cup of boiled water
1 tbsp of vegetable bouillon (I used better then Bouillon)
3 cups of cooked adzuki beans
2 tsp of arrowroot or cornflower mixed with
1 tbsp of cold water to make a paste
1-2 large sweet potatoes
1. Heat oil in large saucepan with a tiny bit of water, so you are water sautéing.
2. Gently water saute the onion and garlic for about 3 minutes, stirring regularly.
3. Add the squash, carrot and celery to the onions and garlic.
4. Pour the boiling water over the vegetables and then stir in bouillon powder or paste, depending on which one you are using.
5. Bring mixture to a boil and simmer for 10 minutes until the vegetables are soft.
6. Preheat oven to 400 degrees
7. Stir in the cooked adzuki beans and return to a simmer for 5 minutes, stirring occasionally.
8. Add the Arrowroot or cornflower mixture and cook for about 1 minute until sauce thickens.
9. Remove from heat and transfer to a casserole dish.
10. Arrange the thin slices of sweet potato over the mixture. If you like sweet potato use two sweet potatoes.
11. Brush the top with a small amount of olive oil. Bake for 30 minutes until the potatoes are cook.
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Adzuki bean salad - The Jean Hailes Kitchen
This large and nourishing salad combines the goodness of red rice, roast vegetables and aduki beans to benefit the digestive system.
Join Jean Hailes naturopath and herbalist Sandra Villella in the Jean Hailes Kitchen as she makes it easy to see how eating well and simply, cooking from scratch and understanding the nutritional content of what you eat can make a big difference to your health, and the health of your family.
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Acorn Squash, Pear & Adzuki Soup w/ Sautéed Shiitake Mushrooms | The Vegan Test Kitchen
Perfect for fall or winter, this soup has just about every vegetable, and fruit you can find. Acorn squash, pear, and adzuki beans fill this creamy soup from the Veganomicon, and it even has a delightfully salty sautéed shiitake topping.
*gluten free
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I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by JosephLucas
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Acorn Squash, Pear, and Adzuki Soup w/ Sauteed Shiitakes:
2 tbsp peanut oil
1 large yellow onion, cut into 1/4 inch slices
1 red bell pepper, cut into 1/4 inch slices
2 tsp minced ginger
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp Chinese five-spice powder
2 acorn squashes, seeded/peeled, cut into 3/4 inch chunks
2 firm Bartlett pears, peeled/seeded, sliced into thin (not paper thin) slices, roughly 1 inch long
4 cups vegetable stock
1 (15 oz.) can adzuki beans, drained/rinsed
about 1 tbsp fresh lime juice
Mushrooms:
4 oz. fresh shiitake mushrooms, sliced in half (about 1 1/2 cups)
2 tsp peanut oil
1/2 tsp toasted sesame oil
1 tbsp soy sauce
#vegan #veganomicon #soup
Music:
Night Rider by Neil Krin
Dat Step by Gunnar Olsen