When I served today’s recipe to my family last week it was almost rejected immediately before anyone had taken a bite. The reason: it looked like someone emptied their stomach on our plates according to my kids. Don’t think I get some backup from my husband after spending time and effort on a healthy dinner, he’s just making things worse by quoting his favorite comic book characters Calvin & Hobbes. The food reminded him of some of their adventures:
He was kind of shocked when I told him I was putting this recipe up on my blog. He said he couldn’t wait to see how I photographed it. Making a green, undefinable blob look appealing in a picture would be quite a challenge according to him. Thanks a lot for the support guys, I know exactly what Calvin’s mum must be going through on a daily basis, as it turns out I have three Calvins sitting at my dinner table each night… sigh…
Well, after the initial turn down of the stew I made, they admitted that looks can be deceiving, it didn’t taste that bad after all. My daughter turned out to be the biggest fan of this green blob recipe. I did my best to make it look appealing in the pictures, but I hope my readers can see beyond that. Green blob or not, it’s a tasty, nutritious meal and that’s the number one reason why it ends up on my blog.
Mung beans are of oriental origin, so most recipes with mung beans have an Asian touch to it. But it’s fun to take a different approach to things every now and then. And I have to admit that although I like Asian cuisine I prefer Mediterranean. So I gave the beans a Mediterranean twist in this recipe and it worked out quite well, that is, if you can see beyond the green blob on your plate 😉
Mediterranean Mung Bean Stew
cooked vegan, serves 4
* 300 grams/1.5 cups of dried mung beans
* 250 grams of mushrooms
* 5 stalks of sellery
* 1 yellow onion
* 2 cloves of garlic
* 15 black olives
* 3 tablespoons of capers
* 1 tablespoon of dried herbes de provence
* 1 cube of vegetable broth
* 1 tablespoon of olive oil
* 1250 ml/5 cups of water
1. Soak the mung beans overnight in a large bowl with plenty of water. After soaking, drain and rinse them in a strainer.
2. Cut the onion into small pieces. Heat the tablespoon of olive oil in a large pan and add the onion. Press the two cloves of garlic above the pan with a garlic press. Stir fry onions and garlic for a few minutes.
3. Add the beans, the cube of broth, and 1000 ml/4 cups of the water and bring to a boil. Once it boils, turn the heat low, put a lid on the pan and simmer for 30 minutes.
4. Meanwhile, slice up the mushrooms, the sellery stalks an the olives and set aside.
5. After 30 minutes of simmering add the sliced mushrooms, sellery, the tablespoon of dried herbs and the remaining 250 ml/1 cup of water to the pan. Let simmer for another 20 minutes.
6. Then take off the lid, add the sliced olives and the capers and simmer for an additional 5-10 minutes without the lid. Turn off the gas and serve in deep bowls.
Tip: eat it with some rice or with whole grain bread.