Sesame Adzuki Bean Burger (makes 6-7 patties)

1 tbsp. sesame oil

1/4 lb. onion, diced (about 1/2 an onion)
3 stalks celery, diced
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/2 red bell pepper, diced
3 Cups stemmed, chopped kale
2 2/3 cups cooked and drained adzuki beans, divided
3 tbsp. tahini
2 tbsp. water, or as needed
1/4 cup or more sesame seeds (optional)

Preheat oven to 375deg and lightly oil a baking sheet.

Heat the oil in a large pan over medium heat and add the onion, celery, garlic, and ginger.  Cook, stirring occasionally, until the onions are softened and beginning to brown (about 5 minutes).  Stir in the bell pepper and kale and cook, covered, until kale has wilted (another 5 minutes or so).  Remove from heat.

Meanwhile, puree 2 cups of the adzuki beans, tahini, and water in a food processor.  It doesn’t have to be completely smooth, but make sure the ingredients are well incorporated.  Transfer to a large mixing bowl and stir in the veg mixture, and remaining 2/3 cups whole adzuki beans.  Sprinkle sesame seeds on a large plate, if using.  Using wet hands, scoop out about 1/2-3/4 cup of the mixture and form into a ball.  Flatten slightly and press into sesame seeds if using, then transfer to baking sheet.  Repeat with remaining mixture.  Bake at 375degF for 20 minutes, turning once halfway through, or until a slight crust has formed.

Serve with baked pumpkin slices on top.


Lentil Pilaf

2 tbsp olive oil

1 bunch spring onions chopped

2 garlic cloves, finely chopped

1 cup lentils rinsed

½ cup brown rice rinsed

½ cup wild rice rinsed

2 tbsp flaked almonds

½ tsp dried thyme

3 cups dashi stock


In a large saucepan, sauté the onions, garlic, lentils and both types of rice in the olive oil until the onion is tender, abut 5 minutes.  Add the almonds, thyme and dashi stock and bring to a boil.  Reduce heat and simmer covered for about 30 minutes or until the liquid is absorbed.