Aduki Beans with Pumpkin, Snowpea and Cashew

A Quick, modern variation of a macrobiotic classic - A mild sweet dish that is very nourishing.

  • 1 1⁄2 c Cooked Adzuki Beans (equiv 1 Cup dry)
  • 200 g Jap Pumpkin
  • 150 g Snow Peas
  • 1 tsp Grated Ginger
  • 150 g Raw Cashews
  • 1⁄4 c Barley (mugi) Miso
  • 1 T Shoyu
  • 1⁄2 c Water

Steam the Pumpkin in the wok with the lid on until soft but firm (for a bolder flavour you can roast the pumpkin).

Lightly toast the Cashews in a heavy based pan or oven. Remove the stems from the Snowpeas.

Mix together the Miso, Shoyu and water. When the Pumpkin is cooked, add the Snowpeas, Aduki beans and Ginger. Continue to steam for 2-3 minutes.

Pour the Miso mix into the Wok and gently stir through gently.

Serve immediately on brown rice and top with toasted cashews.

Yield
Source

Thanks to Sun Hyland

Prep Time
30 minutes

Notes

It is fine to leave the skin on the pumpkin, and there are loads of nutrients saved by serving it this way.

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