The raw adventures continue!
I recently tried my hand at sprouting lentils and used them in a raw beet-lentil burger recipe.
While my first batch of lentils were sprouting I read Doug McNish’s latest recipe on BlissTree. Are you ready for this? Raw Sprouted Adzuki Bean and Quinoa Chili. As soon as I saw the recipe I promptly ordered a second sprouting strainer lid, as I was about to become a double-fisted sprouter.
I started the azuki beans (also know as adzuki and aduki beans) 12 hours before the quinoa. Turns out quinoa sprouts fast! I ended up refrigerating the quinoa until the beans caught up (about 72 hours total for the beans).
I may or may not have been driving Doug nuts via email and Twitter during the sprouting process. I have no comment.
Finally! It was time, time for the chili I had been craving!
O.M.G. I can’t even begin to explain how much I loved this raw chili. When you read the ingredients you’ll see why. So fresh and wholesome. I love, love, love the flavor and texture of sprouted azuki beans! The nuttiness of the sprouted quinoa is fantastic. Combine both with the bursts of flavor in the chili….well, as I told Doug yesterday on Twitter…he rocked my higher raw world.
By the way, Doug is the Executive Chef of a raw organic vegan restaurant and will be in Hawaii for cooking demos and lectures next month (take me, please!). You can find even more of his fabulous recipes on BlissTree.
So…the sprouted azuki beans tripled in quantity (I started with a cup, which turned into nearly 3 cups sprouted). What to do? Not so long ago I went with my gut to make an Asian-inspired chili using azuki beans. Why not try an Asian-inspired raw humus with the sprouted azuki beans?
You cannot take a bite of this and expect to taste traditional “humus.” It’s incredibly subtle. It’s wonderful with greens; I wrapped mine up in Swiss Chard for a wrap (delish). I enjoyed it immensely on raw, dehydrated crackers.
JL’s Asian-Azuki Bean Humus (Raw? You tell me.)
Makes 1.5 cups (approximately)
INGREDIENTS
1.5 c sprouted azuki beans
1 T raw tahini
1 t organic shoyu
2 cloves of garlic
1 t rice vinegar
juice of half a lemon
1 t toasted sesame oil (cold pressed)
2 t olive oil
1/2 t dulse granules
METHOD
Place all ingredients in the food processor (use S blade) and pulse until desired consistency.
So, help me out here. The toasted sesame oil is “cold pressed” according to the label. Is it raw?
