Happy Chinese New Year, everyone! I’m ringing in this new year watching Benny and Joon.
I decided at the beginning of January that I’m going to start celebrating this nifty holiday but I kinda dropped the ball this year. The holiday came up much quicker than I expected and I had no time to plan a menu. I wanted to make wontons and sticky rice cakes and steamed buns..
Then I remembered the perfect recipe for my situation! While reading The Kind Diet, I remember locking in on a recipe for adzuki beans and kabocha squash. Well I didn’t have some of the ingredients, but I sure as heck have adzuki beans! If you’ve never tried these little gems before I seriously urge you to do so. They are one of my favorite beans ever. Ever! You can find the recipe here on Alicia’s site.
It may not be the prettiest dish I’ve ever served up but it is lip-smacking good! I didn’t have to use any crazy seasonings, just the soy sauce and the fresh veggies! That’s IT! Amazing!
I only made a few changes, substituting the kabocha squash for a combination of:
1 1/2 cups butternut squash
1 cup chopped baby bella mushrooms
2-3 green onions, sliced
and substituting the shoyu for low sodium soy sauce. I served it up next to (what else) some red leaf lettuce to scoop it up with.
Try this recipe. It is so versatile and fresh! While you’re at it, check out Alicia’s awesome book! There are some amazing recipes in there that I’m just itching to try!