For the month of April, I'm participating in the Health Activist Writer's Month Challenge from Wego Health. Each day I'll be writing a health-related post based on the HAWMC prompts, aiming to challenge myself as a writer and health activist. Thanks for following! Today's prompt was to write about a memory you have in the third person. I'm not really feeling it, so instead, I'd like to share a delicious and nutritious dinner recipe that Phil and I shared the other night and then again for the rest of the week (SO MANY LEFTOVERS)! We had been talking about what Phil's Mom used to make for dinner for him and his brothers when they were kids. Red Dragon Pie - he could remember the name but not the contents - is something he's mentioned before. And shortly after we talked about it, I was catching up on reading blogs and saw that someone in my blogroll had posted a photo of their own version of Red Dragon Pie. It was time to slay the dragon...
The original recipe for Red Dragon Pie comes from Sarah Brown's Vegetarian Kitchen, who named it because "the Chinese call aduki beans ‘red dragon’ or ‘red wonder’ beans as they have found them to be so full of goodness…maybe you will have the power of the dragon after eating it!" So there you go!
However, I didn't have any aduki beans, so used black beans instead, and I'm sure any other bean would be wonderful in this recipe. But I love adukis, so I'll be making this again the right way.
It's a great one to make ahead of time and then refrigerate or freeze. That way you're only 30 minutes from having a great meal - one that is packed full of goodness. The filling has loads of veggies and flavors and the topping is pure and simple sweet potatoes with a little turmeric mixed in for an anti-inflammatory boost.
Red Dragon Pie
Prep Time: 15 mins
Cook Time: 45 mins
Keywords: saute steam boil bake entree vegetarian vegan wheat free gluten-free nut-free sugar-free
Ingredients (serves 6)
For the Filling
- 2 cans aduki beans
- 2 onions, chopped
- 2 tsp ginger, peeled and finely chopped
- 1 small red chili, finely chopped
- 4 carrots, peeled and chopped
- 3 celery sticks, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups chopped tomatoes
- 1 tbsp tamari or Bragg's Liquid Aminos
For the Topping
- 6 small sweet potatoes, scrubbed and chopped (leave skins on)
- 2 tbsp coconut oil
- 1/2 cup milk (non-dairy)
- 1 tsp turmeric
- 2 tsp paprika
Start by preparing the sweet potatoes. Boil or steam them (already chopped) until you can easily pierce with a dinner knife. Drain if necessary. Then mash with the coconut oil, milk, and turmeric. An optional step here is to place this mixture in a food processor for a smoother result, but if you like the texture with the skins, feel free to leave it as is. Set aside.
In a large casserole dish, saute the onions, ginger, and chili in some coconut oil until soft. Season, then add the carrots, celery, and peppers. Contain to cook for a few minutes, then add the beans, tomatoes, and tamari or liquid aminos. Cook for 10-15 minutes. You're looking for a dryer consistency rather than too liquidy.
Heat the oven to 375F if you're planning on eating soon.
Top the vegetable and bean mixture with the sweet potatoes, smoothing across for an even layer. [At this point, you can refrigerate or freeze your dish for cooking later]
Using a fork, make a pretty pattern on the top! Sprinkle with the paprika.
Place in the oven and cook for 30 minutes, or until the top starts to brown. Enjoy warm with something green on the side.