>On Twitter this weekend I noticed someone RT’ing a picture of a dish from Alicia Silverstone’s The Kind Diet and I’ll be honest-it was one of the recipes in her book that I felt like wasn’t really a recipe. Honestly, a lot of the “super” recipes are way too simple for my taste. I do ‘get’ the idea; but I like spices.
The original recipe calls for 4 ingredients: Azuki beans, winter squash, kombu, and shoyu. Sounds boring, right-especially when you consider that the kombu is just used when you’re soaking the beans! I need spice in my life. Anyways; when I saw the posting I already cooking some Azuki beans, and I was going to make smoky red bean tofu burgers; but I was lacking a really important ingredient (fresh parsley) so I decided to improvise on Alicia’s recipe…and I ended up with something curried and delicious. I made Vegan Dad’s Coconut Quinoa (scroll down for recipe) to accompany this because I had extra coconut milk and because Quinoa is healthier than brown rice (well, in my mind it is). I added 1/2 t garam masala to the quinoa to take away from the earthiness. This meal came together nicely.
1 cup dried azuki beans (soaked over night)
1 T coconut oil
8 Cups water
Bring mixture to a boil, reduce to a simmer and cook for at least 90 minutes. You want the beans to get nice and soft, almost mushy. I cooked mine for 3 hours. Add to the pot:
1 small butternut squash, peeled & cut in 3/4 inch chunks
1 large sweet potato, peeled & cut in 3/4 inch chunks
Bring mixture to a boil and cook until squash is soft, for about 20 minutes; leaving the lid on the pan slightly open.
Strain 2 cups of cooking liquid off; you don’t want this mixture to be soupy. You want it to be like a super thick stew, or a ragout of beans and squash almost. You may even need to strain more than 2 cups of liquid off-you’re about to add coconut milk anyways; so don’t worry about the mixture getting dry!
3/4 c coconut milk
1 T garam masala
1 t turmeric
1 t cumin
1 t salt
1/2 t hungarian paprika
1 t coconut oil
2 T Shoyu (optional. I really thought this could use more salt after I’d simmered it for a while).
Simmer for 20 minutes uncovered; this will help some of the liquid cook off.
I started the quinoa after adding all the spices and the coconut meal and everything was ready at the same time. This is a really filling and full of fiber meal.