Stacking - or combining - plant proteins maximizes your protein intake. I created two easy dinner recipes to provide a healthy and tasty dose of protein. Enjoy!
Savory and Rich Adzuki Beans and Red Rice
I love adzuki beans because they're light and sweet. Place whatever serving size you'd like of BOTH the adzuki beans and red rice* (1 cup of dry adzuki beans is usually good for two people, 1/2 cup of rice) in a bowl of water, including a couple of spoonfuls of miso, shaved ginger root (fresh, please), a teaspoon of tamari. Leave the water overnight.
The next day, drain the rice and adzuki mixture and place in a pot. Add 4 cups of veggie broth, a drop more miso and tamari and more fresh grated ginger. Bring the mixture to a boil and then cover and simmer on low for about an hour. While this is simmering, scrub a yam or sweet potato and pop it in the oven to bake for about 45 minutes to an hour at 400 degrees F.
When the rice and adzuki mixture is ready, fluff it and arrange it on serving plates. Dice the yam and divide the pieces among the serving plates, mixing it into the adzuki and rice for sweetness.
*You can substitute black or brown rice. l find red rice has the richest flavor in this recipe.
Light and Herbal Chickpea and Quinoa Combo
If you're looking for light and refreshing, this is a good one! Rinse and soak your quinoa and chickpeas overnight (whatever serving size you want - usually 1 cup dry is good for 2 people) in a bowl of water mixed with a spoonful of Bee-Free Honee (https://store.veganessentials.com/bee-free-honee-vegan-honey-substitute-p3733.aspx) and a pinch of vanilla bean powder or a sliced vanilla pod.
The next day, put the quinoa and chickpea mixture in fresh veggie broth and cook per the instructions on the quinoa box. Set it aside and chop up one apple per person you're cooking for. Boil the chopped apples for about 5 minutes and set aside. Clean and chop some fresh zucchini (however much you need for the number of people you're cooking for) and pop it into a saucier with some raw, cold-pressed coconut oil and Herbes de Provence, and add in the quinoa, apple and chickpeas. Sauté on medium heat for 5-8 minutes, until you reach your desired texture and serve immediately. Yum!
Savory and Rich Adzuki Beans and Red Rice
I love adzuki beans because they're light and sweet. Place whatever serving size you'd like of BOTH the adzuki beans and red rice* (1 cup of dry adzuki beans is usually good for two people, 1/2 cup of rice) in a bowl of water, including a couple of spoonfuls of miso, shaved ginger root (fresh, please), a teaspoon of tamari. Leave the water overnight.
The next day, drain the rice and adzuki mixture and place in a pot. Add 4 cups of veggie broth, a drop more miso and tamari and more fresh grated ginger. Bring the mixture to a boil and then cover and simmer on low for about an hour. While this is simmering, scrub a yam or sweet potato and pop it in the oven to bake for about 45 minutes to an hour at 400 degrees F.
When the rice and adzuki mixture is ready, fluff it and arrange it on serving plates. Dice the yam and divide the pieces among the serving plates, mixing it into the adzuki and rice for sweetness.
*You can substitute black or brown rice. l find red rice has the richest flavor in this recipe.
Light and Herbal Chickpea and Quinoa Combo
If you're looking for light and refreshing, this is a good one! Rinse and soak your quinoa and chickpeas overnight (whatever serving size you want - usually 1 cup dry is good for 2 people) in a bowl of water mixed with a spoonful of Bee-Free Honee (https://store.veganessentials.com/bee-free-honee-vegan-honey-substitute-p3733.aspx) and a pinch of vanilla bean powder or a sliced vanilla pod.
The next day, put the quinoa and chickpea mixture in fresh veggie broth and cook per the instructions on the quinoa box. Set it aside and chop up one apple per person you're cooking for. Boil the chopped apples for about 5 minutes and set aside. Clean and chop some fresh zucchini (however much you need for the number of people you're cooking for) and pop it into a saucier with some raw, cold-pressed coconut oil and Herbes de Provence, and add in the quinoa, apple and chickpeas. Sauté on medium heat for 5-8 minutes, until you reach your desired texture and serve immediately. Yum!
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