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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.