mung beans with bok choy in ginger coconut milk


Put in everyday Western terms, if the windy change in season and too much stress wear you down and suddenly you’re miserable with a hot clear runny nose, then this mung bean recipe will be comforting. It’s warming with lots of flavor and fortifying with plenty of protein, yet is moist and light. Simply put, this meal tastes so good and is beautiful. For those interested, this recipe is inspired by Ayurvedic principles for health and healing for people with a Vata disposition. If you want to learn about cooking with Ayurvedic principles, you might enjoy Ayurvedic Cooking for Westerners by Amadea Morningstar.

ingredients:

  • 1 cup mung beans, well rinsed
  • 1/2 cup quinoa, well rinsed
  • 1 pkg firm tofu, cubbed
  • 3-4 medium scallions, chopped
  • 2T fresh ginger root, finely chopped
  • 1t each turmeric and cumin
  • 2 stalks celery, chopped
  • 1 large bunch bok choy, chopped
  • small can of thai coconut milk
  • 1/2-1 lime, well squeezed juice & pulp
  • sea salt and black pepper to taste

IMG_2446_2instructions:

Rinse the mung beans (pre-soaking is not needed), then cover with 2 cups fresh water. Bring to a boil then simmer for 20-25 min until soft. Drain off any remaining water and set aside. While mung beans are cooking, rinse the quinoa well, then cover with 1 1/4 cup fresh water, add a pinch of salt, bring to a boil, cover and simmer at reduced heat for 20 min and all water is absorbed. Remove from heat, fluff with fork and cool uncovered. In a large dutch oven, heat 2 T olive oil then saute chopped tofu until lightly browned, about 5 min. Add chopped ginger and spices, then thai coconut milk, cooked mung beans and quinoa, chopped celery and bok choy. Simmer until bok choy is bright green and soft, about 3-4 min. Add squeezed lime, and salt and pepper to taste.

it’s winter and you crave warmth & brightness


Ingredients
1 pkg firm tofu, cut into cubes
2 medium red potatoes, chopped
1 small bunch bok choy, chopped.
2 medium stalks of broccoli: peel off rough outer stalk, then chop stalk and flowers
2 cloves garlic, minced
1 1/2 teaspoons each tumeric and curry
1/2 t sea salt and green pepper to taste

Instructions
Chop tofu into cubes. Using a large pot, saute tofu over medium-low heat in 2-3 T olive oil for 3-4 minutes, stirring well. Add garlic and spices, continue to saute for another 2-3 minutes. Remove from heat into large casserole dish with lid. Add another 2-3 T olive oil to frying pan and saute chopped red potatoes over medium heat for 3-5 minutes until lightly browned. Add 1/4 cup water, cover with lid, turn down heat and steam, checking frequently. Steam until not quite soft. Add salt and pepper, stir well.

Return cooked tofu to pot, stir to mix well with almost but not quite fully cooked potatoes. Add chopped broccoli (both flowers and stems) and chopped bok choy stems, check to ensure still some steaming liquid, cover and steam for 4 minutes. Add chopped bok choy leaves for final 2 minutes or so. Don’t overcook: potatoes should be soft but not mushy, broccoli and bok choy should be bright green and just barely soft.

Will store in a casserole dish with airtight lid for 5 days. Makes 6+ generous servings. Serve topped with raisins or currents for sweetness and iron, or cashews for additional protein.