Vegetables For A Long Life

--By Upasika Kuo Chin Imbiow

Beans are delicious, nutritious, filling, economical and high in protein. They make, when combined with a grain such as rice, a complete protein, the thing carnivores are always saying is lacking in the vegetarian diet. Here are some ideas on preparing different kinds of beans:

Aduki Bean Soup
1 cup aduki beans 7 or so cups of water chopped cabbage chopped celery (the leaves, too)	chopped parsley rice flour salt

Soak beans overnight, bring to boil, then simmer 1 hour. Add sauteed vegetables, cook 1/2 hour more. Meanwhile mix flour and water and salt and form small balls, drop into the soup, cook 1.2 hour more. Add soy sauce at the end of cooking.

Baked Soy Beans
2 cups soy beans 8 cups water 2 celery stalks 2 carrots	any apple soy sauce apple juice (optional)

Soak beans overnight, bring to boil, lower flame and cook about 1 hour. Saute celery and carrots about 10 minutes, add to beans, add apple. transfer to a bean pot or a casserole dish. Add the apple juice now if you like, just about 1/2 a cup. Put in the oven, 400 degrees for about 25 minutes, then lower to 225 degrees and bake for as long as possible, the longer the better. Add soy sauce at the end.

Garbanzo Beans in Creme Sauce
1 cup beans 7 cups water kombu seaweed	whole wheat flour sesame oil soy sauce

Soak beans overnight with a piece of kombu seaweed (found at oriental and natural food stores). The seaweed makes the beans cook faster, and come out more tender, and also it is good for you. Bring beans, water, and seaweed (cut in small pieces) to boil, then cook on a low flame for about 2 hours. Strain the beans, saving the water. Brown about 1/2 cup whole wheat flour in 4 tablespoons sesame oil. Let cool, add the bean liquid, make it smooth, cook until it thickens (about 10 minutes), combine with beans. Bake in a casserole dish in a medium oven for about 1 hour.

PIGS AND SHEEP SIT ON THE COUCH"
SIX CLOSE RELATIVES COOK IN THE POT
-- The Noble Chin

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