Bio-Bud Adzuki, Mushroom and Potato Bake

A delicious way to start the week, this Meatless Monday recipe is packed with nutrition and fiber and leftovers make the perfect lunchtime snack.

Ingredients:

  • 4 tablespoons olive oil
  • I cup mushrooms (diced)
  • 1 cup leaks (diced)
  • 3 cups potato (diced)
  • Shasha Co. bread crumbs
  • ¼ cup parmesan cheese (grated)
  • 2 eggs
  • ¼  cup pine nuts
  • ¼ cup cranberries
  • 1 ½ cups Bio-Bud sprouted Adzuki Beans (blanched)*
  • Himalayan salt and freshly ground pepper

Pan fry leaks and mushrooms in 2 tablespoons of olive oil. Boil the potatoes and mash them. Season with salt and pepper.

Assembly:
Sprinkle breadcrumbs on the bottom of a glass dish and drizzle with the remaining olive oil. Spread the mushroom and leak mixture over the bread crumbs. Mix together the mashed potatoes, Bio-Bud Adzuki beans, eggs and cheese and spread over the mushrooms and leaks.
Sprinkle pine nuts and berries on the top and  add salt and pepper to taste.
Drizzle some additional olive oil on top.
Bake in pre-heated oven 375 degrees F for 20 min.
Enjoy!

*To blanche BIO-BUD sprouted Adzuki beans, submerge in boiling water for 8 mins and then rinse them under the cold tap for 3 minutes.