MUNG BEAN AND AUBERGINE STEW
15/03/12 15:57
MUNG BEAN AND AUBERGINE STEW
Unless you have been on an intergalactic flight you must have read or heard the latest reports on red meat coming from Harvard University. Every news channel and newspaper has covered the story. The message is that simply adding an extra portion of red (unprocessed and processed) meat will significantly raise your risk of premature death from cancer and cardiovascular disease.
If you are following nutrition this is not a big surprise. This information comes from a very credible source and really can’t be ignored. The meat industries are not taking this lightly coming out with condemnations trying to discredit the research. It is sad to see them be more interested in profit rather than health of their fellow men.
These are the words of Frank Hu, PhD, a professor of nutrition and epidemiology at the Harvard School of Public Health who published the study on red meat and higher rates of premature death: “ We should move to a more plant-based diet. This can substantially reduce the risk of chronic disease and the risk of premature death.”
My advice is to look toward some wonderful healthy proteins to replace the meat. Mung beans are a great place to start, they are easy to digest legumes, easy to cook and very tasty. I made them into a gentle stew, no spices just fresh herbs.
THREE HERB MUNG BEAN AND AUBERGINE STEW
This is perfect with green veggies, kale or broccoli are fabulous. We also had bulgur wheat but any grain will work, and even mashed potatoes! Adding the kombu will not only impart flavour but also help the digestion of the beans.
ingredients
1.25l (5 cups) vegetable stock
220 g (1 cup) mung beans, soaked overnight
1 inch piece of kombu seaweed (optional)
2 medium aubergines (eggplants)
1 Tbs olive oil
1/2 Tbs olive oil or 60ml (1/4 cup ) vegetable stock
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 Tbs fresh rosemary, finely chopped
1 Tbs fresh thyme, finely chopped
1 Tbs Tamari sauce or liquid aminos
3 Tbs fresh parsley, chopped
method
Unless you have been on an intergalactic flight you must have read or heard the latest reports on red meat coming from Harvard University. Every news channel and newspaper has covered the story. The message is that simply adding an extra portion of red (unprocessed and processed) meat will significantly raise your risk of premature death from cancer and cardiovascular disease.
If you are following nutrition this is not a big surprise. This information comes from a very credible source and really can’t be ignored. The meat industries are not taking this lightly coming out with condemnations trying to discredit the research. It is sad to see them be more interested in profit rather than health of their fellow men.
These are the words of Frank Hu, PhD, a professor of nutrition and epidemiology at the Harvard School of Public Health who published the study on red meat and higher rates of premature death: “ We should move to a more plant-based diet. This can substantially reduce the risk of chronic disease and the risk of premature death.”
My advice is to look toward some wonderful healthy proteins to replace the meat. Mung beans are a great place to start, they are easy to digest legumes, easy to cook and very tasty. I made them into a gentle stew, no spices just fresh herbs.
THREE HERB MUNG BEAN AND AUBERGINE STEW
This is perfect with green veggies, kale or broccoli are fabulous. We also had bulgur wheat but any grain will work, and even mashed potatoes! Adding the kombu will not only impart flavour but also help the digestion of the beans.
ingredients
1.25l (5 cups) vegetable stock
220 g (1 cup) mung beans, soaked overnight
1 inch piece of kombu seaweed (optional)
2 medium aubergines (eggplants)
1 Tbs olive oil
1/2 Tbs olive oil or 60ml (1/4 cup ) vegetable stock
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
1 Tbs fresh rosemary, finely chopped
1 Tbs fresh thyme, finely chopped
1 Tbs Tamari sauce or liquid aminos
3 Tbs fresh parsley, chopped
method
- In a large sauce pan combine the vegetable stock, soaked beans and the piece of kombu. Bring to a boil, turn the heat down, skim off and discard any foam that may form on the surface. Cover and simmer for about 40 -50 min or until the beans are thoroughly cooked. Remove the kombu piece, but do not drain the beans.
- Preheat oven to 200. Cut the aubergine into bite size pieces, coat with 1 Tbs olive oil and place onto a roasting tray. Roast for 20min or until the pieces start to caramelize and are soft and squashy. Set aside.
- In a wide saute pan with high edges, heat the 1/2 tsp of olive oil (or 60ml stock), add the onion and saute for 5 min or till softened.
- Next add the garlic, rosemary and thyme. Cook for further minute till fragrant.
- Next add the beans with their cooking liquid, aubergines and tamari (or liquid aminos). Simmer for about 10min.
- Stir in the parsley and adjust seasoning. It shouldn’t need salt if you used salted vegetable stock, just freshly ground pepper.
- Serve with a side of your choice.
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