RE: New Member Says Hi + Akudi beans

[Guest guest]

Laura, here are a couple of recipes I have on file for Adzuki beans. I

have not tried either of these recipes. Let me know how you like them:

 

RED BHUTAN RICE AND ADZUKI BEANS

SERVE FOUR OR FIVE

 

.. 1/2 cup adzuki beans, soaked if cooking on the stovetop

.. Salt

.. 1/2 cup red Bhutan rice

 

In a large pot, cover the beans with 6 cups of water and cook, partially

covered, for about 1 hour, or until tender. Salt to taste and let the

beans sit in the cooking water for 10 minutes to absorb the salt. Drain.

 

Alternatively, add the beans to a pressure cooker with 4 cups of water

and bring to a boil. Secure the lid and bring up to high pressure. Lower

the heat just enough to maintain high pressure and cook for 3 minutes if

soaked, or 6 minutes unsoaked. Allow the pressure to come down naturally

and release the lid. Add salt to taste. Leave the beans in the liquid

for 10 minutes to absorb the salt. Drain.

 

While the beans cook, place the rice in a large bowl with cool water.

Swish with your fingers, then let the rice settle to the bottom. Pour

off the water, catching the last grains of rice in a strainer. Place the

rice in a small pot and toast over medium heat until no liquid remains.

Add 1 1/2 cups of water and a pinch of salt, bring the liquid to a boil,

then reduce the heat and simmer, uncovered, for about 15 minutes, or

until most of the liquid is absorbed. Cover, lower heat to very low, and

cook an additional 5 minutes. Remove from the heat and let stand,

covered, for 5 minutes. Mix in the adzuki beans and fluff the rice. Add

more salt if necessary.

 

From " Voluptuous Vegan "

=================

Adzuki beans with cucumber and scallion

 

1/2 cup dried adzuki beans, picked

over, rinsed, and soaked overnight

4 cups water

1/2 cup sake or dry sherry

3 quarter-size slices fresh ginger, smashed

3 large garlic cloves, peeled and smashed

3 whole scallions, smashed

 

1 cup peeled, seeded, and diced English

cucumber

1/4 cup sliced scallions

 

Dressing

1 teaspoon toasted sesame oil

2 teaspoons Japanese soy sauce

2 teaspoons rice vinegar

1 teaspoon fructose

1/4 teaspoon wasabi powder or to taste

 

 

 

 

1. Drain and rinse the beans and transfer to a

medium saucepan. Add the water, sake, ginger,

garlic, and scallions. Bring to a boil, reduce the

heat, and simmer, partially covered, for 30 to 45

minutes, until tender but not mushy. Remove the

ginger, garlic, and scallion pieces. Cool the

beans to room temperature and refrigerate until

you are ready to serve. (The beans can be made

in advance and refrigerated for up to 3 days or

frozen for up to 6 months.)

 

2. To make the dressing, combine the oil, soy

sauce, vinegar, fructose, and wasabi powder in a

small bowl or measuring cup. Whisk to blend.

 

3. Drain the beans well and combine with the

cucumber and scallions in a bowl. Pour the

dressing over the vegetables and toss to coat.

Serve immediately.

 

 

http://www.zoneperfect.com/Adzuki_Beans_Cucumbers_Scallions.html

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida

 

Please sign my petition:

 

http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

Hi Gayle

 

Thanks for writing - and telling me what veg*n means. I've seen it

written a few times and wondered why 'vegan' would be a swear word!

 

I still have cheese occassionally - it's hard to buy a sandwich in a

coffee shop which doesn't have some - and enjoy it without any digestive

problems. My big failing is chocolate - I've omitted it from my diet

for months only to go back to my usual addiction when I relax the

rules. Getting to a place where I just don't *want* it sounds good to me!

 

Tonight is weigh in at the slimming club so here's hoping I've lost the

lbs I gained over Christmas!

 

Laura

 

Currently Reading: The Fall of Neskaya - Marion Zimmer Bradley & Deborah J Ross

http://www.bookcrossing.com/journal/1403153

 

 

 

 

quintmom wrote:

 

> Laura,

> Don't be surprised if when you reintroduce cheese into your diet you

> don't care much for it. ...

> Congratulations on your wonderful weight lose! You are doing a super job!

>

[Guest guest]

Thank you

 

I'll look out for the ingredients I'll need

 

Laura

 

Currently Reading: The Fall of Neskaya - Marion Zimmer Bradley & Deborah J Ross

http://www.bookcrossing.com/journal/1403153

 

 

 

 

Maidawg wrote:

 

> Laura, here are a couple of recipes I have

[Guest guest]

I can reinforce the notion that if you give up cheese for a while, it

loses its appeal. I made the decision to become vegan about two and

a half years ago, but about four months afterward, I was on vacation

and didn't feel like pressuring my servers at a couple of restaurants

to provide me food without cheese in it (as I would ordinarily do).

I realized then that it seemed almost flavorless to me, and that I

would have preferred something with more and better flavor to take up

that same space in my food. And to put that in perspective, until I

became vegan, I would have said that cheese was my favorite food, and

my decision to go vegan had been delayed by at least a month or two

by my reluctance to give up cheese, even when I had given up all

other dairy.

 

Another point that might help you make that transition is that the

conditions under which dairy cows live is no better, and might even

be worse than the conditions under which beef cattle live.

Furthermore, the male (and some female) calves born to dairy cows are

the " bread and butter " (pun intended) of the veal industry.

 

Another good reason to avoid cheese is not that it is high in fat,

but that it is high in " bad " fat. Really, in order to eat healthier

and lose weight, you shouldn't pursue " low carb " or " low fat " but

rather " good carbs " and " good fats. " Animal fats and other saturated

fats as well as trans fats are the ones to avoid, but unsaturated

fats, those containing omega-3 and omega-6 fatty acids, actually help

your body metabolize foods better and thuse help you lose weight, or

at least lose body fat. If you are not familiar with these things,

flax and walnuts are the best sources of omega-3's (others may

suggest fish oils too, but I think the risk of heavy metal poisoning

combined with the ethical issues about eating dead animals makes that

option least preferable). Omega-6's are easier to come by, but

that's okay because we need three to five times as much omega-6 as

omega-3. Walnuts are also a pretty good source of omega-6's, as are

pecans, almonds, pistachios, and sunflower seeds. All these nuts and

seeds are also relatively low in saturated fats. So, while a low-fat

diet might have you avoid nuts and seeds, a healthy diet will have

you make use of them to improve metabolism.

 

 

, <quintmom@n...> wrote:

> Laura,

> Don't be surprised if when you reintroduce cheese into your diet

you don't care much for it.

[Guest guest]

Thanks for this Scott - particularly the info on healthy nuts and seeds

 

Laura

 

Currently Reading: The Fall of Neskaya - Marion Zimmer Bradley & Deborah J Ross

http://www.bookcrossing.com/journal/1403153

....

 

> fats. So, while a low-fat

> diet might have you avoid nuts and seeds, a healthy diet will have

> you make use of them to improve metabolism.

>