Filipino Inspired Vegan Munggo

Fresh, Delicious Mung Bean Recipe - Pressure Cooking Optional

Quick easy recipe from The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Minutes. Available as an ebook.

The Veggie Queen™, Jill Nussinow, MS RD, has taught hundreds of people how to use a pressure cooker. Her new DVD - 'Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes', and her book, 'The Veggie Queen: Vegetables Get The Royal Treatment' - are available at either The Veggie Queen or Pressure Cooking.

Yield: 4 Servings

Total prep & cook time: 30 min., 90 min. with no pressure cooker

Nutrition Data Per Serving, 342 g: 239 cal, 42g carb, 2g fat, 759 mg sodium, 9g fiber, 14g protein, low Cholesterol, good source Iron, Magnesium, Potassium, Copper, Folate, Manganese. Estimated glycemic load 18

Soup Ingredients:

• 1 cup mung beans (2 1/2 cups cooked)
• 1/2 cup water or stock
• 3 garlic cloves, minced
• 1 medium onion, sliced

• 1 cup tomatoes, diced
• 1 lime, juiced
• 2-3 cups fresh baby spinach
• 1/2 teaspoon salt

Mung Bean Directions:

1. Combine beans and stock in the pressure cooker over high heat.
2. Lock on the lid and bring to high pressure.
3. Reduce the heat to maintain high pressure for 6 minutes.
4. Let the pressure come down naturally.
5. Remove the lid, carefully tilting it away from you.

Soup Directions:

1. Heat the oil in a sauté pan or your pressure cooker over medium high heat.
2. Add the garlic and sauté for a minute but don’t let it brown.
3. Add the onion and sauté it for 5 minutes or until it’s translucent.
4. Add the cooked beans and the tomato and cook for another few minutes until the tomato is incorporated.
5. Add the lime juice and spinach. Cook until the spinach is wilted.
6. Add salt, to taste. Serve hot.

Savvy Veg Note: You don't have to make this tasty recipe in a pressure cooker. BUT! I recently got a Fagor pressure cooker, and every time I use it (as in this recipe), I marvel at how quickly everything cooks, and how fantastically tasty and colorful the food is. And how easy my pressure cooker is to use, how shiny and beautiful...sigh!

Jill's Cooking Tips:

When I accidentally overcooked my mung beans, which are just fine in this dish, I added a teaspoon of curry powder to them after cooking. If you don’t spinach but have baby bok choy, slice the stems and leaves. Add the stems to the pan when you add the onion and add the leaves at the end, cooking until wilted. It’s equally as tasty as the original version.

I only started regularly cooking mung beans for my dog Bear in his last year of life. I combined them with brown rice. It made me decide to cook them on their own. They cook quickly without presoaking. You can also sprout them for a day or two and then cook them.

This dish came about after I posted on Facebook about what I might do with some overcooked mung beans that I made. My sister’s childhood friend suggested making Mungo, a Filipino dish. I am sure that this version is untraditional but I like it. Thanks Lisa.

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