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More Test Recipes and Fun with Adzuki Beans – swell

More Test Recipes and Fun with Adzuki Beans

Herb Sprouts!

Herb Sprouts!

A lot of people have been posting their happy spring pictures, but things get started a little bit later up here in Minnesota.  I noticed buds on the trees and new grass about a week ago, and above you see the start of some herbs for a container garden I’m planning to tend this year.  I love fresh herbs, but hate having to buy those little plastic containers when you need far more or far less than they contain.  This will be perfect for adding to salads or seasoning soups or garnishing dishes.  Yum!

Another thing I’ve been getting back into after the hubbub of zine activity and health recovery is testing for Terry’s upcoming Vegan Latina cookbook.  This weekend I made Black Bean and Plantain Pupusas with Simple Latin Tomato Sauce:

Black Bean and Plantain Pupusas with Simple Latin Tomato Sauce

Black Bean and Plantain Pupusas with Simple Latin Tomato Sauce

These were so fun to shape!  It was very therapeutic.  They’re lovely with a side of Pickled Red Onions or Salvadorian Slaw and some avocados.  I also took a stab at tamales for the first time today.  They’re definitely not quick to make, but they didn’t take as long as I was expecting… plus you make so many, you get to freeze the delicious leftovers for later!  This is the Sweet Potato and Black Bean version, spiced up with some chipotle peppers in adobo sauce; I had mine with a big green salad.

Sweet Potato and Black Bean Tamales

Sweet Potato and Black Bean Tamales

As a result of some mis-preparation for a weekend of testing recipes, we ended up with a potful of adzuki beans (in fact, you can see a couple above in the tamale that I had to use to make up for a bit of black bean lackage).  I’ve been trying to come up with different ways to use these little fellas, since a lot of cookbooks don’t include recipes that make use of them.  Or enough use, anyway.  Red bean paste is a big hit when googling, but I didn’t feel like deep-frying sesame balls (although I have fond memories of them).  I though, instead of making red bean paste and stuffing something, why not just add some beans to a cake batter?  Crazy?  Perhaps.  I made a small batch in case it was horrible, but it was quite delicious to my surprise.  The texture is definitely different, and I’m not sure how much the idea of beaned spice cake appeals to anyone, but I’m gonna tweak this a bit and post a recipe soon if it works a second time.  I made an orange glaze and sprinkled the mini cakes with toasted sesame seeds, and we ate all of them except this one before I thought to snap a photo:

Spiced Adzuki Bean Cake

Spiced Adzuki Bean Cake

Another thing I ended up making is a burger of sorts.  This isn’t the kind of firm burger you can hold in your hand and shake at people (not without pieces of it flying at them, anyway), but it’s super flavorful and a nice change from “meaty” or Mexican-style bean burgers.  There’s kale and bell peppers for color, ginger, garlic, and tahini for flavor, and more sesame seeds for a little crunch – I went with a mix of white and black, just for fun.  If you wanted something firmer you could probably add breadcrumbs or gluten, but I was trying to stay gluten-free and soy-free, and I thought it was just fine as a light lunch with some leaf lettuce.  As an added bonus, it doesn’t have any added salt, either (the celery and kelp flakes take care of the sodium).  A simple Asian style sauce would go well with it, but it’s pretty moist on its own.  This isn’t the best picture, but it gives you a sense of what you’re in for should you take the plunge!

Spicy Sesame Adzuki Bean Burger

Spicy Sesame Adzuki Bean Burger

Spicy Sesame Adzuki Bean Burger (makes 6-7 patties)

1 tbsp sesame oil

1/4 lb. yellow onion, diced (about 1/2 an onion)

3 stalks celery, diced

1 jalapeno pepper, seeded and diced small

2 cloves garlic, minced

1 tbsp minced fresh ginger

1/2 red bell pepper, diced

3 c stemmed, chopped kale

2 2/3 c cooked and drained adzuki beans, divided

3 tbsp tahini

2 tbsp water, or as needed

1/2 tsp kelp granules

1/4 c or more sesame seeds (optional)

Preheat oven to 375 and lightly oil a baking sheet.

Heat the oil in a large skillet over medium heat and add the onion, celery, jalapeno, garlic, and ginger.  Cook, stirring occasionally, until the onions are softened and beginning to brown (about 5 minutes).  Stir in the bell pepper and kale and cook, covered, until kale has wilted (another 5 minutes or so).  Remove from heat.

Meanwhile, puree 2 cups of the adzuki beans, tahini, and water in a food processor.  It doesn’t have to be completely smooth, but make sure the ingredients are well incorporated.  Transfer to a large mixing bowl and stir in the veggie mixture, kelp granules and remaining 2/3 c whole adzuki beans.  Sprinkle sesame seeds on a large plate, if using.  Using wet hands, scoop out about 1/2-3/4 c of the mixture and form into a ball.  Flatten slightly and press into sesame seeds if using, then transfer to baking sheet.  Repeat with remaining mixture.  Bake at 375 for 20 minutes, turning once halfway through, or until a slight crust has formed.

21 Responses to “More Test Recipes and Fun with Adzuki Beans”

  1. Terry’s test recipes look so good – I need to get started testing too, but the two recipes you picked were two that really stuck out to me on the website! YUUUUUM! That burger patty is so pretty, too…you are quite the photo stylist!

  2. The pupusa looks deeelicious.

    Where is Terry located?

    • a-k says:

      Terry Romero (of Veganomicon and Vegan Cupcakes Take Over the World) lives in NYC… she’s just super fancy and awesome and knows all these wonderful vegan recipes from South and Central America!

  3. veganshane says:

    I really really want those tamales now!!!! They look amazing!!

  4. Vegetation says:

    Yay for your herbs sprouting up!! I hope to have some in my garden next season (we’re heading into winter so not the right time for planting).I just have to actually dig my veggie patch first. I kind of put it off all summer!

    Love the veggie burgers! And I really want to try tamales but they always seem so intimidating. Yours look wonderful.

  5. eatavegan says:

    I don’t know about anyone else, but adzuki bean cake sounds absolutely amazing to me! I hope you do decide to post a recipe — if not I guess I’ll just have to experiment with it on my own and see what I come up with!

  6. I can relate to wanting to carve out some time to get back to testing! I received my zine and also can’t wait to try some of your recipes.

  7. Kiersten says:

    Those cakes sound very interesting, I’d be up for giving the recipe a try! The burgers sound tasty too. I like adzukis, but I never know what to make with them either.

  8. Ricki says:

    Everything looks so good! Love the “burger.” Thanks for all the great ideas.

  9. legallyvegan says:

    All the food looks fab, but I could really go for one of those burgers right now!

  10. DJ says:

    Adzuki beans – I’ve never really known what to do with them, so thanks for the ideas!

  11. liz says:

    for some reason that cake sounds really good, actually! I love those baked goods that fall outside of specific categories… and anything with adzuki for that matter!

  12. Mandee says:

    Lovely little garden you have going there! And those bean burgers coated in sesame seeds looks so good!

  13. Ksenia says:

    I don’t think that a cake with beans is strange at all. In fact, I have already seen it somewhere I can’t remember (maybe it was in Have cake, will travel! blog)

    Your adzuki bean burgers look delicious! I think I should buy some adzukis to try them =D

    Adzukis are also extremely good for you health. I am interested in macrobiotics, ayurveda and Chinese Traditional medicine diet, and all them consider adzuki as one of the most valuables and balanced beans.

  14. Courtney says:

    Those burgers sound sooo good! I cannot wait to try them out–yum!

    Courtney

  15. Jodye says:

    Your burgers look amazing– so colorful!

  16. melisser says:

    Ooh, this makes me want to try out more Adzuki dishes!

  17. shellyfish says:

    I really like adzuki beans, there so cute and little.

    I have been loving Swelll – coconut quinoa & greens is our new favourite – we’ve made it twice, and the tahini stew is also amazing…and the molé cauliflower…I need to blog about their amazingness!

  18. [...] 9. Spicy Sesame Adzuki Bean Burger from Swell Vegan [...]

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