Ingredients:
375g aduki beans
250g long grain brown rice
3000 ml water
fresh ground sea salt
1 - large spanish onion (550/650g)
2 - white potatoes (450/550g)
350g short carrot batons
500g oyster mushrooms
500g okra
50 ml toasted sesame oil
big toe sized piece of root ginger
2 - 400g tins chopped tomatoes
30 ml (2 tbsp) mixed herbs
100 ml tamari sauce (keeps the dish wheat and gluten free)
15 ml (1 tbsp) yeast extract
15 ml (1 tbsp) tamarind paste
fresh ground black pepper
Instructions:
Soak the aduki beans and rice overnight in 2 litres of water. The following day,
rinse, drain and then bring to the boil in a pan with 3 litres of water. Once boiling,
reduce to a simmer until the rice is almost cooked. Strain, keeping the liquid as a
stock and put to one side.
Top and tail the onion, peel and then slice it lengthwise and then half at a time,
slice each half lengthwise into 3 wedge shapes. Holding them together, slice them
thinly. Leaving the potatoes washed but un-peeled cut them into small cubes. Peel
and fine grate the ginger. Pour the sesame oil into a 5+ litre pan ensuring that it
covers the bottom. Add the onion, potatoes and ginger and sauté gently, stirring
regularly.
If necessary peel the carrots and cut into short batons. Hand shred the oyster
mushrooms into thick slivers. After 5 minutes add the mixed herbs and carrots. Stir
well and leave to sauté for a further 10 minutes, stirring occasionally. Then add the
mushrooms and sauté for a further 5 minutes.
Top and tail the okra then cut into finger tip sized pieces. At the end of the 5
minutes add the okra and tamari sauce to the pan. Stir well and leave to simmer for 5
minutes. Add the chopped tomatoes, cooked rice and aduki beans and bring back to
the simmer. Add stock as needed (needs to be fairly wet but firm enough to support a
topping of mashed potatoes - I will not be covering the making of mashed potatoes in
this recipe) and simmer for 5/10 minutes. Stir in the yeast extract and tamarind paste
and simmer for another couple of minutes. Add fresh ground black pepper to taste.
Remove from the heat.
To Serve:
Method 1:
¾ fill an oval glazed earthenware pie dish with the filling. Carefully layer the
mash on top of the filling in the pie dish, forking the top to decorate. Place in a
pre-heated oven to 450°F and cook for 20/30 minutes until golden brown.
Method 2 (really for domestic use):
¾ fill an oval glazed earthenware pie dish with the filling and add a portion of
mash to a separate container. Heat both in a microwave until piping hot. Carefully
layer the mash on top of the filling in the pie dish, forking the top to decorate. Place
under a grill until golden brown (Approx. 10 minutes).
Either Method:
Steam cauliflower and chantenay carrots for 11 minutes adding broccolli for the
final 6 minutes. Place on a pre-warmed plate with the bake and garnish with assorted
salads.
Notes:
This dish is both vegan and suitable for coeliacs. The bake top can be decorated
with a fork dipped in yeast extract prior to it's final cooking. For non coeliacs, the cubed
potatoes, tamari sauce, yeast extract and tamaring paste may be omitted and replaced
using soy sauce and a good onion gravy preferably laced with red wine.
