Tuesday, August 28, 2018

What are your favorite comfort foods?

Ginisang munggo is one of mine.

In this recipe, which is inspired by Astig Vegan's recipe, I've modified ingredients to address food intolerances and took into account local available produce.


Ingredients:

1/4 of a huge kalabasa, chopped
4-5 cloves of native garlic, minced
1 red onion, diced
2 cups munggo (soaked in water overnight, then rinsed and boiled for approximately 30 minutes or until soft)
4 cups native red tomatoes
1/4 cup plus one to two tablespoons coconut aminos
3/4 cup fresh shiitake mushrooms (soaked in mineral water)
2 T coconut oil
1 bunch of malunggay, leaves plucked off and rinsed in water containing a bit of cider vinegar
sea salt to taste


1. Slice the shiitake mushrooms, including the stems. Make sure to save the soaking water, and separate the stems.
2. Heat the pan and place minced garlic in it with just a bit of water. Do not use high heat.
3. When the garlic releases its fragrance, add the coconut oil.
4. Add the onions and cook till softened.
5. Add the tomatoes.
6. Add the kalabasa and the mushroom stems and a few pinches of sea salt, and cover in the pan. Increase to medium heat. Cook 'til softened.
7. Add the munggo, oaking water and the coconut aminos. Adjust salt to taste.
8. When the water boils again, add the malunggay, stir, and serve with additional coconut aminos.





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