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    124 Recipes

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    They're so good for you! These little beans are such a great source of iron, protein and fibre I have been trying to find ways to incorporate them more into recipes. Not to mention how inexpensive they are (dried whole). I couldn't find a specific adzuki soup recipe that looked like it had much flavour so after reading many and adapting, I have come up with this. It's very hearty, has the consistency of a thick lentil soup and makes a nice dinner for 4 or 5 with bread. You could sub most veggies that you have on hand, although I think the carrot and celery are a must. Much to my surprise, my kids lapped this up! And to please meat-eating diners at our table, I added chorizo to a portion of the pot (see last point). The flavours in this are basically asian, but believe it or not the chorizo fusion worked and got rave reviews. Prep time does not include overnight soaking of the beans. Much of the prep time is for simmering.

    Recipe #360328

    A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!

    Recipe #356484

    Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy!

    Recipe #350632

    If you feel like a real vegetarian treat, this recipe is worth the time and effort. It's definitely not low calorie or low fat, but for a special occasion or dinner party, I have made it many times with rave reviews. This is from one of Madhur Jaffrey's books (World of the East Vegetarian cooking), with a few alterations. She mentions that in India they would use a more traditional long green squash, however since that's more uncommon in North America, the recipe calls for zucchini instead. I like more of the 'meatballs' than the recipe gives, so in the past I have doubled that part. Prep time may not be exact, however it does include the 1/2 hour when the zucchini sits. You can partially prepare ahead of time, see note below. Hope you enjoy!!

    Recipe #345571

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