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

Dressing
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,

Ida

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