Portable Protein: Adzuki Beans on the Go

Did I say I was going to blog less because of yoga? Well, perhaps I underestimated my need for a stress relief outlet, seeing as I posted only two days ago and have another one planned for Tuesday. Well, I won't complain if you don't.

Tonight's culinary adventure was inspired by this month's SOS Kitchen Challenge, focal ingredient being adzuki beans. I have played around with these little red beans before, and been underwhelmed by their mild flavor and tendency to fall apart. Then, I came to the realization that this makes them an excellent carrier for other flavors. And so here we have my sweet AND savory pocket-sized edibles.

Coconut Adzuki Gems

sweet bean puree

2/3 cup cooked adzuki beans

2 tsp coconut oil

2 tbs dried unsweetened coconut

15 drops liquid stevia + 2 tbs agave nectar (adjust for your taste...I have an almost insatiable sweet tooth; you could also use honey for a stronger flavor, if you swing that way)

pinch sea salt

1. Combine all ingredients in a food processor. I'd add the sweetener a bit at a time in order to gauge how much you actually want to put in. Keep blending until pretty smooth.

cookie conduit**

1/4 cup millet flour

1/4 cup brown rice flour

1/4 cup tapioca flour

1/2 tsp xanthan gum

1 tsp baking powder

pinch salt

2 packets stevia (or 1/4 cup sugar)

1-2 tbs coconut milk

1-2 tbs canola oil or coconut oil

1. Combine dry ingredients until uniform color achieved. Add oil and milk, one tablespoon at a time, just until the dough comes together and is just slightly sticky (can add some more milk or water as needed).

**Also, this dough is really unexciting, which is why I described it as a "conduit." For more exciting cookie-age, sub in coconut flour or almond meal for the rice flour.

Taste of the Orient Pocket Pies

miso adzuki filling

2/3 cup cooked adzuki beans

1 tbs miso paste

1 tbs wheat-free tamari

1 tbs tahini

1. Food process. Everything. Taste. Add more of any of the last three ingredients if desired. Not much to it.

tahini dough

1/2 cup rice flour

1/4 cup tapioca flour

1 tsp salt

1 tsp baking powder

1/2 tsp xanthan gum

1 tsp canola or sesame oil

2 tbs tahini

water to reach desired consistency

1. Combine dry ingredients until uniform color achieved. Add oil and tahini, making sure the latter is well-distributed and incorporated. Add water a tablespoon at a time, just until the dough comes together and is just slightly sticky.

Baking Directions for Both Recipes

1. Roll dough out on a baking mat. Cut out circles of desired size (2-3 inch diameter is probably a nice size).

2. Mound a little of the filling in the center of one circle, so there is about 1/4 inch perimeter of dough visible. Wet this area with a little water. Place another circle on top and pinch edges closed. Brush tops with some coconut milk or oil, if desired.

3. Bake at 350F for 20-25 minutes until just starting to brown. Remove from oven and allow to cool ever so slightly. Consume.

For some other adzuki options, check out:

Adzuki Butternut Squash Soup

Adzuki Bean Salad

Bean-Filled Collard Wraps

Mushroom Adzuki Dip

Adzuki Mousse Cupcakes

Sprouted Adzuki 'Pizza'