the taste space

Ayurvedic Winter Vegetable Stew with Adzuki Beans

Posted in Mains (Vegetarian), Soups by janet @ the taste space on February 19, 2013

Ayurvedic Winter Vegetable Stew with Adzuki Beans

Oops, I pulled a Joanne.

I stockpiled my winter squashes, only to discover one going moldy. Booo…. so much for hoarding my squashes until the snow prevents me going grocery shopping. One buttercup squash down but a golden nugget squash that was still fine.

This looks like a kitchen sink soup, but I was actually following a recipe! (mostly)

I have become fascinated with Ayurvedic cuisine as of late. Mainly because the recipes tend to have an Indian slant that I quite enjoy. Not hard-core, authentic, spicy curries, but milder flavourful Indian-infused dishes. Ayurvedic cuisine balances the six tastes (six rasas), sweet, salty, sour, pungent, bitter and astringent. By determining your dosha, or your main energy as per Ayurvedic tradition, you can tailor your foods to match your constitution.

I will not pretend to know much about Ayurvedic cuisine, although I did figure out my doshas: bidoshic with a bit more pitta (fire/water) than vata (air/space). I connect better with pitta-reducing recipes, which shies from heat and spice (among other things). Recipes can be modified to better balance your dosha, and these are modifications that I do instinctively: reduce chiles, omit curry paste, etc. Although my love of quinoa must be from vata because pitta precludes it!

This is an Ayurvedic winter vegetable stew that balances vata and pitta and decreases kapha. I made it more pitta-friendly by omitting the green curry paste (miso-curry soup isn’t so scary) and ground pepper and made it more Janet-style by adding adzuki beans (good for both vata and pitta).  Ignoring all the dosha-stuff, I can assure you that this is a delicious stew. The main flavours are miso, ginger and dill dancing around winter vegetables like winter squash, Brussels sprouts and broccoli. Adding in the suggested green curry paste would probably make this an entirely different soup altogether, and would be more up Rob’s alley. I have yet to figure out his dosha but he definitely has less pitta!

Have you ever tried Ayurvedic cuisine? What is your dosha?

Ayurvedic Winter Vegetable Stew with Adzuki Beans

This is my submission to Deb for this week’s Souper Sundays.

Ayurvedic Winter Vegetable Stew with Adzuki Beans
Adapted from Ayurvedic Vegan Kitchen

6 cups water
1 cup dry adzuki beans, rinsed (I used sprouted adzuki beans)
2 inch piece of ginger, peeled and thinly sliced
half a medium Golden Nugget squash (1 lb 5 oz), rinsed and cubed
salt, to taste
1 leek, halved longitudinally (washed) and thinly sliced (150g)
1 cup Brussels sprouts, trimmed and halved or quartered (150g)
1 cup broccoli, stem thinly sliced and florets chopped small (90g)
1 small red onion, minced
1 tsp miso (I used red miso), dissolved in a small amount of water
3 tbsp fresh/frozen dill

1. Place water in a large soup pot, cover and bring to a boil. Once boiling, add adzuki beans and sliced ginger and simmer for 30 minutes.

2. Meanwhile, prepare your squash. Wash and cut into bite-size cubes. Add to soup pot when ready. Add salt, to taste.

3. Once the beans are mostly soft, add the chopped leeks and Brussels sprouts. Cook another 7 minutes. Stir in the onion and broccoli and cook another 3 minutes, until the broccoli turns a brilliant green. Remove from heat. Stir in the dissolve miso and dill. Adjust seasonings, adding salt and pepper to taste.

Serves 4.

22 Responses

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  1. nikki said, on February 19, 2013 at 11:14 AM

    This looks delicious and warming. Veggies and beans in miso broth sounds wonderful. I love adzuki beans and have been using them more often this winter. I even have some on the work salads I packed today.

  2. Laura @ Sprint 2 the Table said, on February 19, 2013 at 12:01 PM

    I don’t know Ayurvedic food but I love all these flavors. I think I would lean toward the fire too.

  3. Joanne said, on February 19, 2013 at 12:05 PM

    I have two kabochas in my kitchen right now and I am crossing my fingers that they don’t go moldy on me! maybe I’ll use one to make this stew since I also have a surplus of adzukis! Looks delicious!

  4. Hannah said, on February 19, 2013 at 2:19 PM

    I love you for giving me a new recipe for my bag of dried adzuki!! Also, this is totally a recipe we could make at our eventual dinner date :)

    • janet @ the taste space said, on February 20, 2013 at 9:31 PM

      Yes! We should have a cooking date at some point. It is getting really busy for the next month, though… boooo.

  5. Colette @ JFF! said, on February 19, 2013 at 7:49 PM

    Healthy YUM!

  6. Gena said, on February 19, 2013 at 11:31 PM

    Ayurveda hasn’t resonated with me too much, though I’ve been told by numerous people that I’m a quintessential vata. This soup looks lovely! I might add a touch of avocado oil or nut butter for a little healthy fat. Nom nom.

    • janet @ the taste space said, on February 20, 2013 at 9:28 PM

      I agree that it seems a bit strict, especially since some of the foods are my favourites (and still healthy), but the flavour palate seems ot be spot on for me right now. :)

  7. Gabby @ the veggie nook said, on February 19, 2013 at 11:40 PM

    I am fascinated by Ayurveda and wish I knew more about it! I used to follow the rules for my dosha (vata/pitta) but found it to be a little tricky, especially when trying to eat seasonally. I still try and keep general principles in mind though! And I totally agree with you, I love the spices and flavours used in it’s cuisine! I’ve made kitchari or kichadee before which I love but that’s mostly it! Love this stew :)

    • janet @ the taste space said, on February 20, 2013 at 9:26 PM

      Hey that’s neat that we are both pitta/vata, Gabby. I haven’t explored it in depth except looking at the long lists of yay or nay foods. Some boggle my mind… no lemon, WHAT?? In any case, loving the flavours thus far. :)

  8. Jennifer said, on February 20, 2013 at 10:20 AM

    Oh! Stew! I so have to make some stew!!!! LOVE that you used Brussel Sprouts!

  9. MeShell said, on February 21, 2013 at 2:20 PM

    You inspired me to check what my Dosha’s are, and the soup looks lovely. It’s the perfect weather for warming soup (but, like Rob, I’m also especially fond of spicing meals up!)

    • janet @ the taste space said, on February 21, 2013 at 9:47 PM

      It is fun to figure it out and then see what foods go well with your dosha. It is uncannily good for me except some foods have me scratching my head. I really do love my quinoa. ;)

  10. Deb in Hawaii said, on February 24, 2013 at 6:46 PM

    This looks so hearty and good. I was introduced to Ayurveda and find it interesting. I had trouble diagnosing my doshas on my own (nothing completely applied) but was told by a practitioner that I am pretty equally Pitta-Vata. ;-)

    Thanks for sharing with Souper Sundays!

    • janet @ the taste space said, on February 24, 2013 at 6:47 PM

      I love that some of my favourite bloggers are also vata-pitta. It is probably why we enjoy the same recipes. :)

  11. […] roasted them, roasted them, and roasted them again. I added them to soups, stirfries and […]

  12. […] it all works. Really well. The recipe is from The Ayurvedic Vegan Kitchen which I have mentioned before. Talya recommended pairing the salad with a Creamy Cucumber-Tahini Dressing but I felt it […]

  13. Jeremy said, on December 18, 2013 at 1:44 PM

    Hi – can anyone let me know where to buy a Golden Nugget squash in Toronto or parts west (e.g. Missisauga, Oakville)? I’ve got a great recipe for there squash soup but can only find two of the required squashes…thanks!

    • janet @ the taste space said, on December 18, 2013 at 1:46 PM

      Fiesta Farms typically has a wide variety of squashes. However, most winter squashes could probably be substituted. I hope you find something suitable.

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