After soaking overnight, the colorful Chinese beans with onions were cooked with a little dehydrated veggie flakes. The first taste was a delight of each distinct bean and lentil.
Then with all the leftovers I decided to make something like humus, pureeing these. The color muddied to grey in the mixing. There’s a lesson in here somewhere. Added to it in the food processer was a dollop of peanut butter and a few brown mushrooms seasoned with a bit of low salt vegetable bouillon until somewhere between a paste and a thick smooth cream.
The puree was buttered with roasted red peppers and red pepper sauce on a spelt wrap.
Rolled it loses it’s color but not its flavor. Here it is with organic soba noodles and dry roasted sesame seeds tossed with some soy sauce and olive oil.
