Jessy's Sweet and Spicy Adzuki buddah bowls

I am sorry I haven't been posting for a while (apart from the other day). I have been flat out with work and although I have been cooking - it has been later in the evening and the light in our kitchen isn't that great and so many photos are coming out very blurry. But not this one!!

I love food in a bowl - its just very comforting - and with winter creeping up on us I think I will be making a lot more heavier/bowl friendly meals over the next few months.

I was feeling like something a bit different for dinner - I had some broccoli and kale and then I saw Jessy's recipe for sweet 'n sour adzuki buddah bowls and I knew that it was meant to be.

I love adzuki beans because they don't take that long to cook and they have a really distinctive flavour - now they don't win in my favourite bean contest (that is easily butter beans and chickpeas) but they are pretty good (but aren't all beans good??)

These bowls are awesome - I didn't have any cashews or sriracha but I did put in a little hot sauce. I also couldn't be bothered removing the veggies from the pan and then working with the beans before mixing it all back together - after the veggies were cooked I just shoved in the beans and then heated through.

I served this over buckwheat beause I love it and don't eat it enough. Mmmmmm it was wonderful - but then all of the recipes of Jessy's that I have tried are so it is no surprise. If you haven't seen Jessy's blog Happyveganface you should totally check it out!!!

Broccoli Dahl and a Friday night at home

Well last night it felt like the wind was going to take off the roof of our unit. We kept the curtains open last night so we could see the trees being whipped around outside. It was wonderful (ok, I am one of these people who LOVES thunderstorms - so in lieu of not having one since we have been in this new house, this came a close second).

My partner and I felt like something simple for tea last night and so we reverted back to one of my favourite foods, dahl.

We did, however, have some broccoli to use up so I thought I would chuck that into the mix as well.
It was a wonderful warming dish. The spice combination was a little different to my normal dahl recipe (I had run out of garam masala and so I played around a bit). I am a bit of a lazy cook when it comes to cooking for just the two of us. If I was to serve it to someone else I might steam the broccoli and then add it into the pan just before serving so it retains its bright green colour.


Broccoli Dahl

• 1 large onion, chopped
• 1 teaspoon chili powder
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon tumeric
• 1 cup red lentils - rinsed
• juice of 1 lemon
• 3 cups chicken style broth
• 2 medium heads of broccoli, chopped
• 1/2 cup coconut milk (optional)
• salt to taste
• 1 cup cashews, coarsely chopped (optional)

1. Saute onion in water or oil until softened
   
2. Add chili powder, pepper, cumin, coriander and turmeric and stir for a minute.
3. Add lentils, lemon juice and broth.
4. Bring to boil, reduce heat and simmer for 30 minutes (if mixture is too thick, you may need to add a little hot water).
5. Add broccoli to the saucepan (or steam in a seperate saucepan until it is done to your liking and set aside until later).
6. Cook for a futher 15-20 mins, or until broccoli and lentils are tender
   
7. add salt, coconut milk and cashews (if using). (Add broccoli if you decided to steam it seperatly).
   
8. Simmer for 5 minutes.
9. Serve over rice and serve with your favourite Indian condiments (we like pappadams cooked in the microwave so as to limit our oil consumption).