Adzuki, hokaido and cesaria stew, with whole rice, brussel sprouts and cabbage&ginger pickle

This year Mother Nature has been very, very generous with us. 🙂 Those who have been living here for long time, say that a few years ago they did not have as many mushrooms, in variety and quantity, as this year … at every corner we stumble on these wonders of nature! 😉

The ones I used in this recipe are cesarias, the so-called Queens of the Forest. Of all the ones I’ve tasted these are undoubtedly my favorites, fleshy, juicy and with a divine flavor.

I decided then, among the roasted ones, grilled and fried with garlic, to use some in the preparation of this recipe.

Here we have it all, whole grain to help us to center and get rooted, a wonderful legume to nourish our kidneys and all organs related to water energy in this cold days of autumn and winter, vegetables like pumpkin to warm the body, steamed vegetables to lighten the meal and a homemade fermented cabbage to have a strong intestine and hence brain and whole body to function perfectly.

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Adzuki, hokaido and cesaria stew, with whole rice, brussel sprouts and cabbage&ginger pickle

Prep Time

1 h

Cook Time

35 min

Passive Time

10 days (pickle)

Servings

Portions

Ingredients

Adzuki, hokaido and cesaria stew

• 4 tbsp sesame seed oil
• 1 strip kombu seawed
• 150 g dry adzuki beans
• 1 onion cutted in brunoise
• 2 clove garlic
• 200 g pumpkin used hokaido with its skin
• 9 cherry tomatoes (optional)
• 3 bay leaves
• 3 seeds coriander
• 1 tbsp rice vineger
• pinch umeboxshi vinegar
• sea salt to season

Whole Rice

• 1 bowl whole rice
• 2 bowls water
• 1 tbsp sea salt
• sesame sedds or gomasio to sprinkle when ready

Steamed brussel sprouts

• 100 g brussel sprouts
• sea salt to taste

Pickle Cabbage

• 1 kg Purple cabbage
• 20 g sea salt
• 30 g fresh ginger
• water to cover

Prep Time 1 h Cook Time 35 min Passive Time 10 days (pickle) Servings Portions Ingredients Adzuki, hokaido and cesaria stew 4 tbsp sesame seed oil 1 strip kombu seawed 150 g dry adzuki beans 1 onion cutted in brunoise 2 clove garlic 200 g pumpkin used hokaido with its skin 9 cherry tomatoes (optional) 3 bay leaves 3 seeds coriander 1 tbsp rice vineger pinch umeboxshi vinegar sea salt to season Whole Rice 1 bowl whole rice 2 bowls water 1 tbsp sea salt sesame sedds or gomasio to sprinkle when ready Steamed brussel sprouts 100 g brussel sprouts sea salt to taste Pickle Cabbage 1 kg Purple cabbage 20 g sea salt 30 g fresh ginger water to cover

Instructions

Adzuki, hokaido and cesaria stew

1. Soak the azuki beans for 8h.
2. After that time, pour the water out of the legume and put the beans in the pressure cooker, with water 2 fingers above the beans and the strip of kombu seaweed.
3. Close the pan and after raising the pressure, let it cook for 15 minutes.
4. Apart, place the chopped onion and garlic in a pot, with the bay leaves. Light the heat and let the vegetables begin to release their juice, stirring constantly (about 3 minutes).
5. Add the sesame oil, and after few minutes, the pumpkin previously washed and cut into small pieces (as I used organic hokaido, I left its skin on).
6. Shred the cherry tomatoes and add to the onion and pumpkin preparation. Add half cup of water, rice vinegar, sea salt and the smashed coriander seeds. Cover the pan and let it cook.
7. When the beans are ready, open the pressure cooker, remove the kombu seaweed and add it to the pot of the stew. If the bean has a lot of water, don't add it all, so that the stew is not too watery.
8. Let it cook for another 15 minutes, or until all the vegetables are tender.
9. At the end of cooking, add a string of plum vinegar and taste. If it still needs salt, add some shoyu to taste.
10. Serve with chopped parsley, or other fresh herb of your choice.

Whole Rice

1. To see how to prepare it, please check my recipe form Tofu and mushrooms' stew at this link: http://www.tempura-te.pt/en/recipe/stuffed-with-tofu-and-mushrooms-scattered-with-nettles-and-brown-rice/

Steamed brussel sprouts

1. Pour water to cover the bottom of a pan. Cover it and place it on the heat.
2. Wash the brussel sprouts and place it on a steamer. Season with sea salt to taste.
3. Whenever the water is boiling, place the steamer in the pan. Cover and cook for 5 to 8 minutes. Please note that the water in the pan must not reach the brussel sprouts.
4. Serve with olive oil, lemon juice, or ginger and herbs to taste.

Purple cabbage and ginger pickle

1. Cut the cabbage as finely as you can.
2. Add the sea salt and knead it with your hands until the cabbage starts releasing water.
3. Peel the ginger and cut it into thin strips (as a sheet of paper).
4. Sterilize a jar and fill it with the cabbage, interspersing with pieces of ginger.
5. When the bottle is full, press the contents well to ensure that the bottle is free of air bubbles.
6. Cover with water and correct the amount of salt to ensure that the liquid in the jar is flavored as salty as sea water.
7. I usually put a cup inside the jar on top of the cabagge, to make sure the vegetables are completely covered with water. Close the jar and place it in a dark cool place for at least 10 days. Usually I leave it for 30 to 60 days, with a cloth underneath, since in the fermentation process the bottle can pour.
8. 

Recipe Notes

Although it's a solanace I used some cherry tomatoes in this recipe... the truth is that they were the last ones that were in our gardens and I preferred to add it here, where it cooked for long time and could transform their energetic quality. Either way, this is a food I do not advise to use regularly, especially in fall and winter, or throughout the year by someone who has problems in the joints, or other inflammations in the body.

Also, for the first time, I'm sharing a recipe of a fermented product. These types of products are very rich for our body and, when handcrafted, should be consumed on a daily basis. Later on I intend to make an article just about it!