225 g (1/2 lb) 1 1/4 cups aduki beans, cooked until soft
2 medium sized onions
1 clove garlic
4 large sticks celery
2 tbsp (30 ml) oil
2.5 ml (1/2 tsp) ground ginger
1 tsp (5 ml) ground cinnamon
juice 1 lemon
2 tbsp (30 ml) tamari (Shoyu) sauce
6 chopped sage leaves
1 tbsp (15 ml) chopped thyme
2 tbsp (30 ml) chopped parsley
shortcrust pastry made with 1 2/3 cup - 1 tbsp (175 g) wholemeal (whole grain) flour
beaten egg or milk for glaze
2 medium sized onions
1 clove garlic
4 large sticks celery
2 tbsp (30 ml) oil
2.5 ml (1/2 tsp) ground ginger
1 tsp (5 ml) ground cinnamon
juice 1 lemon
2 tbsp (30 ml) tamari (Shoyu) sauce
6 chopped sage leaves
1 tbsp (15 ml) chopped thyme
2 tbsp (30 ml) chopped parsley
shortcrust pastry made with 1 2/3 cup - 1 tbsp (175 g) wholemeal (whole grain) flour
beaten egg or milk for glaze
method
1. Heat the oven to 200°c (400°f) gas mark 6 Finely chop the onions, garlic and celery.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the vegetables and garlic, cover them and let them sweat for 10 minutes.
4. Stir in the ginger and cinnamon and cook, stirring for 1 minute.
5. Stir in the beans, lemon juice, tamari and herbs. Cover and simmer for 2 minutes.
6. Roll out two thirds of the pastry and line a 20 cm (8 in) flan ring (quiche or tart pan) or pie plate.
7. Put in the beans and cover the top with the remaining pastry.
8. Brush with beaten egg or milk and bake the pie for 40 minutes.
2. Heat the oil in a saucepan on a low heat.
3. Stir in the vegetables and garlic, cover them and let them sweat for 10 minutes.
4. Stir in the ginger and cinnamon and cook, stirring for 1 minute.
5. Stir in the beans, lemon juice, tamari and herbs. Cover and simmer for 2 minutes.
6. Roll out two thirds of the pastry and line a 20 cm (8 in) flan ring (quiche or tart pan) or pie plate.
7. Put in the beans and cover the top with the remaining pastry.
8. Brush with beaten egg or milk and bake the pie for 40 minutes.
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