5th Post for Vegan Marathon: Getting really into Macrobiotics for health

My family would not like a strict pressure cooked Adzuki beans and rice.

Adzuki Beans with Brown Rice-(Source)The Liver Doctor

Serves 4

1 ½ cups dried adzuki beans (cover with water and soak overnight before use)
6 cups water
¼ cup arame seaweed
1 onion, chopped
2 carrots, grated

2 Tbsp flaxseed oil/olive oil
1 Tbsp grated ginger
1 clove garlic, minced (optional)
1 cup parsley, chopped (can use dry in a pinch)
2 Tbsp wine vinegar

I use  umeboshi and rice (the good kind, not with white rice) vinegar- I am told we can’t get arame anymore here

1 Tbsp tamari
¼ cup lemon juice
Cooked brown rice for serving

Soak the arame in cold water for 15 minutes.

Place the adzuki beans, water and seaweed in a large pot. Bring to the boil, then simmer for 30-35 minutes; until the beans are cooked, yet retain their shape. If they are not soft, alternatively use a pressure cooker.

Chop the seaweed into small pieces.

Combine all salad ingredients together, including cooked beans. Combine dressing ingredients and mix well with salad.

Serve with brown rice.

Le Hitraot,



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