Since I made pumpkin tofu, I've been experimenting a bit. My soya tofu was good, and yummy. So, I thought if I could make azuki bean tofu.... I soaked some haricot beans and azuki beans to make tofu. The following evening, I blitzed with some spring water made milk. I brought up to the boil, tuned it down, added nigari mix. I stirred and stirred and waited , waited for about half hour... then realised it didn't coagulate. Gutted. I soaked some more beans, tried again. But this time, I made terrine using vegan gelling agent. And it wasn't too bad. Very suttle taste, I didn't make it spicy or anything. I was quite pleased how it turned up. After adding gelling agent, I kept mixing very slowly till thickens, this takes about 30mins or so out side fridge. This is how I used to make Panacotta without vanilla beans dropping to the bottom of mould. Every 5-10mins, slowly mix with whisk , then pour into moulds and chill till ready. This is what I cooked on the Sunday for our dinner.
On Saturday evening, I made azuki bean and vegetable burger with steam-fried leek and baked sweet potato. I made azuki bean burger from cooked "okara" from my attempt on azuki tofu on previous night. I didn't want to chuck the okara, so I cooked it. I roasted the burger very slow in the oven. Yes, I made a bit spicy with spices and chili. In Japan, we eat lots of azuki beans. I used to hate azuki rice. But I liked them in sweets. Japanese make their traditional puddings/sweets using azuki beans, quite filling too. I think I'm getting old. I now love the beans.....Just like my granny! She used to love them!
Orange thing on the top is hummus with harrisa. Sprinkled roasted seedies too. Mmmmm, yum yum. It's going to be porcini mushrooms and chestnut (in my cupboard)something this weekend for our dinner!
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