THANK GOD ITS FRIDAY
There's this tradition of cooking munggo every Friday that I really enjoy. It's something I look forward to when I was still in school and later on, as an employee. Fridays are the last school-day of the week and last work-day for employees so it makes sense to eat healthy food before going out with friends or family.
Of course, now that I am a vegetarian, I make adjustments and usually come up with interesting and, sometimes, delicious #veganized or #vegetarian food.
MUNG BEANS
Munggo, also called balatong where I come from, is a popular ingredient in the Philippines. This legume can be used as a main dish, dessert or snack foods. Popular dishes, such as: sauteed mung beans, lumpiang togue(fried mung bean sprout spring roll) or mung beans with coconut milk are a staple in many households. One can also buy hopiang munggo(sweetened mung beans) pastry in the neighborhood stores as a snacks.
NUTRIENTS
The cultivation of mung beans started in India and spread into China and other parts of Asia. It contains vitamins(B1, B2, B3, B5, B6, B9, C, E, K), minerals(Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Zinc), protein, fiber and - when sprouted - amino acids, anti-oxidants and fewer calories. It is an excellent source of protein and amino acids. Click here and here to read up on a few more health facts about munggo.
For this dish, I wanted to show that it is possible to make a healthy and delicious dish with just three main ingredients: Mung beans, potato and meat magic. Meat magic is a popular meat alternative made out of soy protein, corn protein and wheat protein.
PROCEDURE
1.Re-hydrate veggie magic in a bowl of water for 30 minutes.
2.Squeeze out water from veggie magic; less water, the better. Do it three times.
3.Marinate veggie magic in the refrigerator for 30 minutes with soy sauce, black pepper, sugar, Spanish paprika, and cayenne.
3.Heat 4 tbsp. of oil in a wok and fry the marinated ted veggie magic. Take out and set aside.
4.Add oil and fry cubed potato for 5 minutes.
4.Drop in the bay leaf, pour in water and let boil.
5.Add mung beans and set fire to low-medium heat. Cover and let cook for 25 minutes (or when the mung beans are soft) and mash.
6.Season with salt, black pepper and mushroom powder. Adjust to your preferred taste.
7.Add in the fried meat magic.
8.Serve on top of steamed rice or on the side.
INGREDIENTS
Mung beans, 150 grams
Potatoes, diced, 2 pieces medium size
10 pieces of re-hydrated meat magic
Water, 1.2 liters
Oil, 6 tablespoons
Bay leaf, 1 piece
Salt (to taste)
Pepper (to taste)
Soy sauce, 2 tablespoons
Spanish paprika, 1/4 teaspoon
Cayenne, a dash
Mushroom powder (optional)
Some not-so-good photos of the process. :) (Sorry, I was in a hurry.)
Veggie Magic is a popular meat substitute here in the Philippines. It's easy to store and bring to life whenever you feel the need to have an alternative to meat in your dish. Of course, there is no substitute to fresh fruits and vegetables, but it can be very convenient to have in your pantry these days.
Finally, a #veganized munggo meal. My secret is to get to the point of just the right consistency and to 'overspice' it. :)
Well, that's it for now. Wishing everyone a healthy and happy week ahead! Cheers. :)