Main Dishes

Moringa Leaves Gulay

1 cup coconut milk diluted with 1 cup water

1 cup tofu or other protein
2 garlic cloves, minced
1 medium onion, sliced
1/8 tsp sea salt
6 cup Moringa leaves, washed
4 pieces chili peppers, crushed


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 an additional 5 minutes.  

Serves six.

Tofu Suam

2 Tbsp vegetable oil                  1-1/2 tsp. salt
1 Tsp minced garlic                      5 cup water
2 Tbsp sliced onion                    1 lb. tofu cubed
1 Tbsp ginger, cut into strips      2 cup Moringa leaves, washed 


Sauté garlic, onion and ginger in the vegetable oil in large frying pan.  Add sea salt and water. Bring to a boil and add tofu. Cover and cook 10 minutes. Serves six.

Mung Bean Stew

4 Tbsp vegetable oil                1 tsp minced garlic 
1/2 cup miso broth                    4-1/4 Tsp sea salt
2 Tbsp sliced onion                        3 cups water    
1/2 cup sliced tomatoes              dash of pepper
3 cup Moringa leaves, washed
1 cup dried mung bean, boiled


Sauté  garlic, onion and tomatoes in large frying pan.  Cover and cook 3 minutes.  Add mung bean, miso broth and water.  Cover and bring to a boil. Season with salt and pepper.  Add Moringa leaves and cook 5 minutes.  Serves six.

Sautéed Moringa Pods

Ingredients:

2 cup fresh Moringa pods                   2 Tbsp vegetable oil
1 Tsp minced garlic                                 1 Tsp sea salt
2 Tbsp sliced onion                                 1 cup fresh lima or butter bean, peeled
1/2 cup sliced tomatoes                      1 cup cowpea or other green bean pods cut into 1-1/2" lengths


Cut Moringa pods lengthwise into 4 pieces. Scrape out white pulp including tender seeds and discard outer covering of pod. Cut the  pulp into 1-1/2 inch lengths.  Sauté  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 green beans. Cover and cook 10 minutes.  Serves 6.

Vegetable Delight

1-1/3 cup pure coconut milk         1 small pc ginger  

3 bell peppers, quartered (green, red or yellow)
1/2 cup Moringa leaves                    1-2 Tbsp cooking oil
1 onion, sliced                                        1 clove garlic, crushed                     
1 Tsp black pepper                              3 tomatoes, quartered
1/2 cup peas                                           8-10 string beans, quartered or 1 cup cubed yellow sweet potato


Sauté  garlic in oil until brown.  Add onion. Transfer to unglazed cooking pot, and add 1 cup of the coconut milk.  Add peas, beans or sweet potato and ginger.  Boil until half done.  Add bell peppers and tomatoes.  Season with salt and crushed pepper.  Add the remaining coconut milk and Moringa. Boil for 5 minutes and serve.

Corn with Moringa Leaves

2 cups grated fresh corn                 1 small zucchini

2 cloves garlic                                        1 cup Moringa leaves            1 onion                                  

1 1/2 tsp all purpose seasoning            3 cups water              Salt 


Sauté garlic and onion in medium frying pan.  Add water and bring to a  boil.  Add the corn, stirring often to avoid burning. When corn is tender add the zucchini and Moringa leaves and all-purpose seasoning and salt to taste.

Vegetarian Moringa Jambalaya

1 cup rice                                                            1 onion, chopped                                        1 carrot, sliced thinly 

3 Tbsp oil 

1 bell pepper, sliced in thin strips         1/2 cup Moringa leaves                   1 cups peas or  green bean

1 Tbsp finely chopped celery                  3/4 cup tomatoes, chopped                          3 cup water   


Rinse rice and let soak in small bowl for 1 hour and  drain.   Sauté onion in cooking oil until tender but not brown.  Add tomatoes and water and bring to a boil.  Reduce heat and stir in rice slowly. Cook on low heat.  When rice is partially soft, add the other ingredients. Cover tightly and simmer slowly until rice is soft.  Garnish with sliced papaya.  Serves 6. 

Mail

3542 W. Sacred Earth Place

Tucson, AZ  85735  

Phone

(520) 325-3400