RE-POST OF RECIPE: Red Dragon Pie

[Guest guest]

This one I had forgotten was here - it was from Laura Thompson and has since

appeared

on other lists with slight variations ;-) When I make it I add a pinch of chiles

and some

cumin, just to satisfy my own taste for hot spice, and 1/3 c. bulgar wheat (or

wheat

berries soaked and cooked with the beans), for added texture. The version below

is as

Laura T. offered it and I have made it that way - and it is excellent.

 

Best love, Pat

---

I made this for dinner tonight and it is really, really delcicious!

 

RED DRAGON PIE (VEGAN)

 

Another Chinese name for adukis is " red dragon " , whence this dish

gets the name. It has a sumptuous flavour. Eat your heart out

shepherds!

 

*Ingredients:*

 

110g (4 oz) aduki beans soaked overnight

1 tablespoon oil

1 onion, peeled & finely chopped

225g (8 oz) carrots, diced

2 tablespoons soy sauce

2 tablespoons tomato puree

1 teaspoon mixed herbs

salt & pepper

450g (1 lb) potatoes, peeled

25g (1oz) margarine

 

Drain the aduki beans then simmer in 2 pints water for 50 minutes, or

pressure cook for 15 minutes. Drain, reserving the stock. Take a large

pan, fry the onion for 5 minutes in the oil, add the carrots and cook

for a further 3 minutes, then add the cooked beans. Mix the soy sauce,

tomato puree and herbs with the reserved stock. Pour this over the bean

and vegetable mixture. Simmer for 20 minutes so that the flavours are

well blended. Season to taste. Meanwhile steam the potatoes and mash

them with the margarine. Put the bean mixture into a casserole dish,

spread the mashed potatoes on top, and bake in an oven until the potato

is crisp and brown.

 

/Adapted From Sarah Brown's Vegetarian Kitchen

/

 

http://www.unicorn-grocery.co.uk/red_dragon_pie.html

 

PS I did it without adding any fat