1 cup tofu
2 garlic cloves, minced
1 medium onion, sliced
1/8 tsp. sea salt
6 cup moringa leaves, washed
4 pieces chili peppers, crushed
Preparation: Boil coconut milk, tofu, garlic and onion for 10 minutes. Season with salt, stirring the mixture continuously. Add moringa leaves and crushed chili peppers. Cook 5 minutes longer. Serve hot. Serves 6.
2 Tblsp. vegetable oil 1-1/2 tsp. salt
1 tsp. minced garlic 5 cup water
2 Tblsp. sliced onion 1 lb. tofu cubed
1 Tblsp. ginger, cut into strips 2 cup moringa leaves, washed
Preparation: Sautee garlic, onion and ginger in shortening, in large fry pan. Add sea salt and water. Bring to a boil, and add tofu. Cover and cook 10 minutes longer. Serve at once, Serves 6.
4 Tblsp. vegetable oil 1 tsp. minced garlic
1/2 cup miso broth 4-1/4 tsp. sea salt
2 T sliced onion 3 cups water
1/2 cup sliced tomatoes dash of pepper
3 cup moringa leaves, washed
1 cup dried mung bean, boiled
Preparation: Sautee garlic, onion and tomatoes in large fry pan. Cover and cook 3 minutes. Add mung bean, miso broth and water. Cover and bring to a boil. Season with salt and pepper, then add moringa leaves and cook 5 minutes longer. Serves 6.
2 cup fresh moringa pods 2 Tblsp. vegetable oil
1 tsp. minced garlic 1 tsp. sea salt
2 T. sliced onion 1 cup fresh lima or butter bean seeds, peeled
1/2 cup sliced tomatoes 1 cup green cowpea or yard-long bean pods cut into 1-1/2" lengths and sliced lengthwise
Preparation: Cut moringa pods lengthwise into 4 pieces. Slice white pulp including tender seeds. Discard outer covering. Cut pulp into 1-1/2 inch lengths. Sautee garlic, onion, and tomatoes.
Cover, and cook 2 minutes. Season with sea salt. Add lima or butter beans, and cook 3 minutes. Add moringa pulp and cowpea or yard-long bean. Cover, and cook 10 minutes. Serves 6.
1 cup pure coconut milk 1 small pc ginger
1/3 cup pure coconut milk reserve 3 pcs bell pepper, green & red, quartered
1/2 cup moringa leaves 1-2 Tblsp. cooking oil
1 onion bulb, sliced 1 head garlic, crushed
1 tsp. crushed black pepper 3 tomatoes, quartered
1/2 cup peas 8-10 string beans beans, quartered or 1 cup cubed yellow sweet potato
Preparation: Sautee garlic in oil until brown. Add onion. Transfer to unglazed cooking pot, then add 1 cup pure coconut milk, peas, yellow sweet potato and ginger. Boil until half done. Add bell peppers and tomatoes. Season with salt and crushed pepper. Add the rest of the coconut milk and moringa. Boil for 5 minutes, and serve.
2 cup grated young corn 1 small sponge gourd (luffa) or zucchini 2 cloves garlic 1 cup moringa leaves 1 head onion 1-1/2 tsp all purpose seasoning 3 cup water salt to taste
Preparation: Sautee garlic and onion in medium fry pan. Add water and let it boil. Then add the corn, stirring often to avoid burning. When cooked, add the gourd and moringa.
1 cup rice 1 onion, chopped 1 carrot, sliced thinly 3 Tblsp. oil 1 green pepper, sliced thinly 1/2 cup moringa leaves 1 cup peas or green beans 1 Tblsp. finely chopped celery 3/4 cup tomatoes, chopped 3 cup water
Preparation: Wash rice and soak in small bowl for 1 hour, then drain. Fry onion in cooking oil until tender, but not brown. Set aside. Add tomatoes. When boiling, stir in rice slowly on low fire. When rice is half cooked add the other ingredients. Cover tightly and cook slowly. Serve hot with sliced papaya. Seves 6.
3542 W. Sacred Earth Place, Tucson, AZ 85735