- 1 Small Savoy cabbage (leaves separated and cut into pieces)
- 500grs Adzuki beans (soaked in water for 1.5 days)
- 4 large carrots (cut into pieces)
- 1 large onion (chopped)
- 1/3 tea spoon of cayenne
- 300grms of Quorn (or soya pieces)
- 1/5 tomato pulp
- 3 garlic cloves (minced)
- 1 soup spoon of smoky paprika
- salt and black pepper
- a little olive oil
The dried Adzuki beans were soaked for 1.5 days to get them ready for cooking, changed the soaking water once in the middle of the soaking. Than simply put the beans in a pan covered with water and a little salt and cooked them for 1hour and 10 minutes (more or less, so test beans near that time). Meanwhile I started the stew, by putting another pan on the stove with a little olive oil, garlic, onion, carrots, cayenne pepper and paprika, and let these cook until the carrot is cooked through, stirring occasionally.
While that was doing, I boiled a kettle of water, placed the cabbage in a bowl and poured the boiling water over it, leaving it submerged in the boiling water for about 3-5 minutes. Coming back to the stewing carrots, once these were cooked I added seasoning (sat and black pepper) as well as a tea spoon of sugar (to cut the stew acidity), then I added the tomato pulp the Quorn (or soya) the cabbage and the beans as well as a glass of water, placed a lid on the pan and once to the boil reduce to minimum and allowed it to cook for a good 20-25 minutes, stirring occasionally. I've done this type of food in the past and added to it a little pasta, it is a little more fattening but it does change from a spring food to a winter one fairly easily, obviously a little more water is required when doing that. This is a lovely and healthy meal, as the roughage helps with bowls problems, and is full of vitamins and minerals, from the greens etc.