 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I love this spicy and slightly sour stew over a bowl of brown basmati rice or bulgur wheat, but the source of the original (Fresh Restaurant in Toronto) puts it into a wrap. I bet it would be good in pitas too. Ingredients:
1/4 cup water |
1 large vidalia onion, diced |
2 tbsp grated fresh ginger |
3 cloves garlic, minced |
1 tbsp oregano |
1 tsp cayenne |
1/4 tsp cinnamon |
1/4 tsp dry mustard |
4 cups cooked adzuki beans |
2 tbsp pumpkin puree |
2 tbsp tamari |
1 tbsp red wine vinegar |
2 cups roasted vegetable stock (roasted-veggie-stock.html >rich roasted veggie stock) |
Directions:
1. Heat water in a large pot over medium-high heat.
2. Add onions, ginger and garlic.
3. Cook 5 - 10 minutes, until softened.
4. Stir in oregano, cayenne,cinnamon and mustard powder. Cook 1 - 2 minutes.
5. Add beans, puree, tamari, vinegar and stock. Bring to a boil.
6. Reduce heat to a simmer and cook 10 - 15 minutes.
|
|