A longtime partnership with Dr. Andrew Weil has made highly nutritious cuisine a mainstay of Westward Look Wyndham Grand Resort and Spa. The property collaborated with Weil and his University of Arizona Center for Integrative Medicine to publish a short recipe book that it offers to guests. Following is one of the resort’s healthiest and most popular dishes, featuring high-protein Japanese azuki beans, tempeh and corn.
Makes 12 Cups; Serves 6
Ingredients
½ cup extra virgin olive oil
1 small onion
2 garlic cloves, mashed
6-8 tomatillos, peeled and chopped
2 or 3 medium tomatoes, peeled, seeded and diced
1 medium zucchini, diced
1 cup corn kernels, shaved from 1 ear corn
1 medium yellow summer squash, diced
2 Anaheim chiles, roasted, peeled and diced
2 poblano chiles, diced
¾ tsp. minced jalapeno chile
¾ tsp. minced Fresno chile
½ cup canned azuki beans, rinsed and drained
1 cup canned white posole, rinsed and drained
1 tbsp. ground cumin
2 tsp. dried oregano
1¾ tsp. chili powder
1¾ tsp. salt
1 tsp. freshly grated orange zest
1 cup fresh cilantro leaves, chopped
Instructions
Heat a stockpot over medium-high heat and add the olive oil. Add the tempeh and saute until lightly browned. Add the onion and saute until it begins to soften. Add the garlic and saute for 1 minute. Add the tomatillos, tomatoes, zucchini, corn, squash, all the chiles, beans, posole, cumin, oregano, chili powder, salt and orange zest and mix well. Simmer for 20 minutes. Turn the heat to the lowest setting and let simmer for another 20 minutes. Serve in bowls garnished with the cilantro.