So, earlier this week
I found myself in the middle of Mother Nature’s “doom and gloom.” You know, one
of those days where it’s cold and rainy outside and you simply crave the warm
spring sunshine. These days usually consist of me cleaning out the fridge and
making some kind of soup or stew concoction; and this day wasn’t any different!
After gathering up random odds and ends, I decided that the
only answer on that frigid spring day was to make a stew. There’s simply nothing
like being warmed from the inside out with this plant based protein. But, if
you know me, that is nearly not enough – it’s got to be extra special nice. So
what better to top the stew with than a shaved vegetable salad? Nothing. So, without further to do, I present the
following recipe.
Aduki Bean Stew
garnished with a shaved fennel and asparagus salad... ENJOY!
Stew:
Ingredients:
1. 2 cups carrot (diced)
2. 2 cups onion (diced)
3. 2 cups celery (diced)
4. 2 cloves garlic (minced)
5. 2 Tablespoons olive oil
6. 1 cup white or blush wine
7. 16 cups stock (vegetable)
8. 2 bay leaves
9. 6 dashes Tobasco
10. 1lb 12oz canned tomato (whole or diced)
11. 500g Aduki bean (rehydrated)
12. 1 bunch cut asparagus stems (save heads for salad) cut on bias
13. 4 cups (packed) fresh spinach
14. 1.5 Tablespoon sea salt
15. 2 Tablespoons pepper
1. 2 cups carrot (diced)
2. 2 cups onion (diced)
3. 2 cups celery (diced)
4. 2 cloves garlic (minced)
5. 2 Tablespoons olive oil
6. 1 cup white or blush wine
7. 16 cups stock (vegetable)
8. 2 bay leaves
9. 6 dashes Tobasco
10. 1lb 12oz canned tomato (whole or diced)
11. 500g Aduki bean (rehydrated)
12. 1 bunch cut asparagus stems (save heads for salad) cut on bias
13. 4 cups (packed) fresh spinach
14. 1.5 Tablespoon sea salt
15. 2 Tablespoons pepper
Directions:
1. Use large pot over medium heat. Once hot, add oil.
2. Combine ingredients 1-4 in a pot. Cook until onions are translucent. Stir occasionally.
3. Deglaze with wine (add to pot and allow to reduce slightly).
4. Add ingredients 7-11 and bring to a simmer for 1 hour (or until beans are tender).
5. Add asparagus and spinach. Stir in to stew.
6. Use salt/pepper measurements, or season to taste.
7. Stew is ready when asparagus becomes tender and spinach is wilted.
Salad:
Ingredients:
1. 1 Head fennel (shaved)
2. ¼ Red onion (shaved)
3. 1 Bunch of remaining asparagus heads (from previous stew)
4. Zest 1 lemon
5. 1 Lemon skinned and cut thin (cut in half from top to bottom, lay flat part down, slice thin)
6. ¼ Cup fennel greens (green part of fennel that looks like dill)
7. ¼ Cup parsley (chiffonade)
8. 1 teaspoon grated ginger
9. ½ teaspoon salt
10. 10 Grinds fresh pepper
11. 1 Tablespoon Olive oil
1. 1 Head fennel (shaved)
2. ¼ Red onion (shaved)
3. 1 Bunch of remaining asparagus heads (from previous stew)
4. Zest 1 lemon
5. 1 Lemon skinned and cut thin (cut in half from top to bottom, lay flat part down, slice thin)
6. ¼ Cup fennel greens (green part of fennel that looks like dill)
7. ¼ Cup parsley (chiffonade)
8. 1 teaspoon grated ginger
9. ½ teaspoon salt
10. 10 Grinds fresh pepper
11. 1 Tablespoon Olive oil
Directions:
1. Shave ingredients on a mandolin (or slice thin if you have the knife skills to do so).
2. Combine all ingredients in bowl and toss to incorporate.
3. Let marinate for about an hour before serving.
1. Shave ingredients on a mandolin (or slice thin if you have the knife skills to do so).
2. Combine all ingredients in bowl and toss to incorporate.
3. Let marinate for about an hour before serving.
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