Gnocchi with Garam and Azuki
What can I say? It’s a very filling dish, both in the physical sense, if you’re terribly hungry, and in the psychological sense, if you’re instrong need of cuddles …
and what’s more, is very easy to do.
Ingredients:
3 potatoes
all purpose flour
garam masala
soy margarine
soya cream
almond flour
salt
pepper
red azuki beans
1 small piece of seaweed, to taste
soy sauce
1 tablespoon of extra virgin olive oil
Method:
Soak azuki beans for 6 / 8 hours, then cook them for an hour with a piece of seaweed (you need just a small piece of it) and soy sauce (20 minutes in a pressure cooker), until they’re nice and tender. Boil the potatoes, peel and mash them with a potato masher or a moulinette; add a teaspoon of almond flour, salt, a sprinkle of garam masala, a good dose of flour and then prepare gnocchi as usual. In a bowl, put a teaspoon of margarine and abundant soya cream; then gradually add gnocchi, which you’ll then drain (very well). Done? 🙂 Well, at this point add the azuki beans (which in the meantime you’ve seasoned with a tablespoon of olive oil and a sprinkle of pepper; you can also fry them with a small fried shallot); then add a nice sprinkling of almond flour and ready to be served!
Comment:
In Japan, azuki beans are commonly used both as food and as medicine. Azuki soup, half an hour before meals, is considered excellent for most kidney disorders. In severe cases there’s even a therapy: eating these legumes only for 2 or 3 days. In addition, five raw adzuki beans, chewed carefully, stop bleedings.
Chef: Luu from VeganBlog
This is cool I just found a packet of azuki beans in my pantry, has been there for ages and now I want to prepare them