Philippines Monggo Beans And Pechay Mung Beans And Bok Choi Recipes

Steps:

• Blend onion and 1/2 cup vegetarian broth in the blender (you can also add the ginger root if you don't want to chop it).
• In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
• Add the cooked green mung beans and remaining broth. Once it's begun to boil, add the pechay/bok choy and cook until it's smooth (between 4 to 8 minutes).
• Salt to taste. Tastes great served over cooked rice.

Steps:

• Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
• Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
• Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
• Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

Steps:

• Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
• While the beans are cooking, saute the onions in the oil with salt.
• When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
• Add the coconut milk and simmer for 5 more minutes.
• Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
• Remove from heat and serve (I like it with rice).

Steps:

• Cover the mung beans with water in a deep pot.
• Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
• Remove from the heat and drain thoroughly.
• Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
• Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
• Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
• Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
• Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
• Serve with the brown rice and chutney.

Steps:

• Spray Olive Oil into non-stick pan and saute onion until slightly brown.
• Add mushrooms and cook a few more minutes. Add carrots, tomatoes, potato, mung beans, vegi broth, cayenne, cumin, corriander and thyme.
• Cook until potatoes are soft, about 15 minutes depending on size of cubes.
• Add wine, Garam Masala, salt and pepper and cook a few minutes more to warm and mix flavors.