Veet suggests this heart warming meal during the height of winter or a comforting meal even in warmer climates.
Change the ingredients to suit your season. This is enough for 4 people so if you are inviting one other you will have 2 portions left, one to take to work the next day and one to freeze, maybe. I used buckwheat which really made the stew lovely and thick. However, you can choose not to use it and eat with crusty or gluten free bread. The combination of beans and grains makes this meal a complete protein meal.
Ingredients
3 cups cooked mung beans (soak 1 and a half to 2 cups of dried beans)
1 Spanish onion finely diced
2 cloves garlic minced
1/2 bunch celery cut up very finely
1/2 bunch basil finely chopped
a handful of parsley finely chopped
3 tsp paprika
2 tsp finely grated fresh turmeric or 1 teaspoon powdered
2-3 tsp of organic gluten free herb salt
1 cinnamon quill
a pinch of cayenne pepper
2 bay leaves
1 large head of broccoli cut into small pieces
1 medium sweet potato peeled and diced finely
200g green beans cut on an angle in small pieces
salt and pepper to taste
1/4 cup soaked buckwheat
garnish of some sort- maybe more parsley or sprouts or a finely chopped up tomato
you can add yoghurt as an extra touch or, if vegan, a few teaspoons of hemp seeds
Preparation
Put the mung beans on to boil in water.
In another pan add the onion, garlic, spices, herbs and herb salt with a splash of oil and fry on a very low heat until the onion starts cooking; then add enough water to cover the celery and let simmer for 5 minutes.
Bring a small saucepan of water to the boil and add the rinsed buckwheat; cook for 10 minutes. Drain buckwheat from water.
Add all the vegetables to the saucepan with celery and cover with water. Bring to the boil and then let simmer for 5 minutes. Add the mung beans and millet and simmer until all the vegetables are cooked through.
Place in a large bowl, and garnish and pop on the table – you and your friend can help themselves!
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