It’s winter, we all want a warm hug on a plate. This was exactly that, vegan, delicious and satisfying to the core. Azduki beans are so good for you and often forgotten, it helps to soak them overnight, but if you don’t have time for that just a slow cook or pressure cooker will help to soften them, be sure to change the water you soaked them in. An unusual combination of items, this dish worked so well as was super easy to make.

Adzuki Beans:

Bring to the boil and simmer for an hour until soft, once ready add a dash of lemon juice a splash of amino acids and mix in some fresh coriander, add salt to taste.

Leek and Cabbage stew:

Chop up 2 leeks and gently saute until soft, add in some shredded cabbage. Mix until soft. Use a can of tinned tomato sauce / or chopped, as per personal preference and a generous dash of Worcestershire sauce. Before serving add a teaspoon of mint jelly or sauce, add salt to taste.

Bring to the boil a cup of quinoa in water with a dash of oil and salt and simmer until quinoa is fluffy. Serve all together topped with roasted sunflower seeds and chopped coriander and parsley.