Happy Holiday Monday for the many of you who have it off. No lunchbox today as I am off and lunch is going to be at Mitsitam, which was one of my favorite DC restaurants pre-food-intolerances, so I am curious to see what meal I can cobble there now. There are many naturally gluten-free, dairy-free and vegan options on the menu, and I have read the restaurant is great about labelling things for food allergies and intolerance purposes, so I am pretty hopeful that it will remain a current favorite.
On other news, here is a little preview of a recipe I am finally happy with – Azuki Beans and Brown Rice. Here it is, piled with lots of veggies on the side and some seaweed:
I know it is so simple, so what took me so long. One of the interesting things about azuki (aka adzukis) is that there are not that many recipes out there – they tend to be focused on desserts for the most part I find.
Here was my preparation, though obviously, I did not use anywhere near that number of chilies, and actually decided to make a separate dish with the zucchini:
I did try out this local tofu:
I have heard great things about it, and I did love that it was dense and did not have to be pressed. I had a feeling tofu and miso would work well with azukis and remembered I still had a smidge of azuki miso left from South River Miso:
There is no need to use that specific miso, though I really believe South River Miso is so delicious everyone should try it. So there’s the preview. I know that I owe you my take on recipes coconut lime tofu, vegan overnight oats (I am realizing those were both mentioned in the same post) and sunbutter cups, but I am so excited about the azukis, those are next. What are your favorite azuki recipes?
General Disclosures & Disclaimers