This September is going to be absolutely insane, for mostly fun reasons. One of those reasons is that I am participating in the Vegan Month of Food, or Vegan Mofo. Being that it’s 11:06pm on September 4 as I type this, I’m a little late to the party. Who am I kidding? I’m late to everything. But I’m here, dangit, and that’s what counts.
The purpose of Vegan Mofo is to post at least 20 times in September along with a whole host of other bloggers who have also taken on the challenge. I’m looking forward to seeing what some of my pals come up with and making new friends along the way! My chosen theme this year is A to Z Ingredients, because I had a personal challenge to myself to clean out my pantry and also try out some new ingredients. So, nearly every day this month, I will share those ingredients with you! At least once a week, I will have an original recipe post and a “fat wallet tip” post (stay tuned for the letter C!). The rest of the time I will be featuring recipes from other sources, which is exciting to me because I love seeing the creativity of others. It inspires me and gives me tons of ideas. So, without further ado, today’s inaugural Vegan Mofo 2014 post is all about Adzuki Beans!
I’ve often wondered why I don’t see adzuki beans used in recipes more often. The last time I remember having them was on our second anniversary trip to Gig Harbor, Washington. We took the ferry over to Vashon Island for the day and visited Pure Organic Cafe. It is this tiny little place with just a couple of tables inside. I had a bowl with adzuki beans, kale, a lemon tahini dressing, avocado, and more (but I can’t remember the more). I just remember that it was SO DANG GOOD. I want to go back there just to eat it again!
When doing my homework about adzuki beans, I learned that they are commonly used in desserts. If you have ever eaten any kind of dessert with “red bean paste” in it, then you’ve had adzuki beans! I came across this recipe from Kellies Food to Glow and was immediately smitten, especially because they are grain-free. A friend of mine has been looking for grain-free and dairy-free recipes for her son with major food sensitivities. Check out how yummy these look!
Hey, Minimalist Baker, I’m thinking your vegan black bean gluten-free brownies need to get adzukified! Maybe a 2.0 post? 🙂
Adzuki Beans can also be used in savory applications, and this is where they seem to be overlooked in favor of the “in crowd” of garbanzos, pintos, and black beans. Let’s be a little more adventurous, right? Here’s a yummy-looking take on tabbouleh from Oh She Glows.
And finally, another Mofo-er, Vegan Yack Attack, shared a guest post from Vegan Richa a while back, featuring these gorgeous Sweet Potato Adzuki Bean Patties that ended up going in sliders. These are going in my belly this weekend!! They look almost too good to eat. Almost. Oh, and check out Vegan Yack Attack’s theme, Return of the Mac! I can’t get the song out of my head, but it beats Frozen by three country miles.
So there you have it – 4 ways to use adzuki beans! Stay tuned tomorrow for Part B. (see what I did there?)
Happy September, everyone! Remember, there’s no pumpkin in pumpkin spice lattes. Just a friendly tip from me to you.