adzuki beans with roasted butternut squash, red pepper & shallots


  • 1 cup dried adzuki beans
  • 8-12 oz tempeh, cubed
  • 1 medium butternut squash
  • 1 red pepper
  • 3-5 shallots
  • 1 small bunch red or rainbow chard, chopped into thin ribbons


Cull through, rinse, then soak adzuki beans in plenty of cold water for 6-8 hours. Drain, then rinse beans well. Cover with 3 cups fresh water, bring to boil, then simmer uncovered for about 1 hour until beans are soft but not mushy. (Never salt beans until after cooking.)

Cut tempeh into small cubes, then saute over medium heat in 2 T olive oil until browned. Transfer to casserole dish. Put 1 T olive IMG_1919oil into pan, return to heat and stir chopped red chard for 1-2 minutes, then add 2 T water, cover and steam over low heat for 2-3 minutes until bright in color but not mushy. Drain off any remaining liquid, then add to tempeh.

Preheat oven to 375F. Slice butternut squash in half lengthwise, scoop out seeds. Cut into one inch wide half rounds, pare off outer rind, then place on roasting pan or baking sheet prepared with 1-2 T olive oil. Remove skins from shallots and cut in half, place on baking sheet. Cut red pepper into 1/2 inch wide slices, place flat side down on baking sheet. Roast for 15-20 minutes, then check shallots and red pepper for doneness and turn squash over. Roast until red pepper and shallots are fragrant and lightly browned, squash is soft to ‘fork test’ but not mushy. Chop roasted squash and red pepper into medium bite sized pieces, add with chopped shallots to adzuki bean and tempeh mixture. Stir all together well.


curried legumes with rainbow chard


  • 1 red onion, chopped
  • 1 large clove garlic, minced
  • 1 t cumin seeds
  • 1 t coriander
  • 1 t tumeric
  • 1/2 cube vegetable bouillion
  • 3/4 c red lentils
  • 3/4 c yellow split peas
  • 3 medium carrots, chopped
  • 1 small red pepper, chopped
  • 1 bunch rainbow chard
  • 3 1/2- 4 c water (4 c results in stew consistency to serve in bowl, use less if you want more of a thick dal)


Cull through then rinse lentils and split peas well. Dissolve 1/2 bouillon cube in 1 c boiled water. Cut away and discard any dry hard stems from the chard, then slice lengthwise and chop into ribbons (including fresh stems.)

In large soup pot, saute chopped onion in 2-3 T olive oil for 3-4 minutes, add garlic and cumin seeds and continue to saute for 2 minutes. Add coriander and tumeric, stir well as add in lentils and split peas. Add the dissolved bouillon plus 3 1/2 cups water. Bring to boil then reduce heat to simmer, covered, for 20 minutes. Add chopped carrots and simmer 15 minutes. Check softness of split peas and carrots, and check fluid level- add more if nearing sticking point or if you desire more of a soup. Then add red pepper and chard, simmer covered for another 4-5 minutes until chard is bright green and soft but not mushy. Add 1/2 t salt and black pepper to taste. Serve with basmati rice.