MUNG HO

Nu­tri­tious mung beans have been ig­nored for too long, says Su­san Jane White, so let’s start the rev­o­lu­tion

Sunday Independent (Ireland) - Life - - FOOD - www.su­san­janewhite.com

Given that mung rhymes with bovine ex­cre­ment, th­ese beans have not en­joyed much suc­cess out­side of Cal­i­for­nia. I'm con­fi­dent this is about to change (so long as the tinned va­ri­eties are avoided, along with any in­ap­pro­pri­ate child­hood songs).

Mung beans are a cheap food, con­tain­ing a li­brary of su­per-seis­mic nu­tri­ents. Each teeny bean is a cen­tre of nour­ish­ment. Mung beans may not be as sexy as blue­ber­ries or raw choco­late, but they're sure to keep your brain cells on speak­ing terms with you. Th­ese beans will also help keep your ticker tick-tock­ing with gen­er­ous sup­plies of mag­ne­sium, potas­sium, bioflavonoids and ho­mo­cys­teine-low­er­ing B vi­ta­mins. No big deal — un­less you're mor­tal.

MEATY MUSHROOM BURG­ERS

There's an un­der­ground cult form­ing. And I found it. Cos­mic food, beau­ti­ful peo­ple, a heady at­mos­phere — all wrapped up in a pri­vate din­ing room on one of Dublin's most his­toric streets.

Liv­ing Din­ners may be gone by the time you read this, but check out www.love­liv­ingdin­ners.com for in­for­ma­tion. It's a unique pop-up ven­ture show­cas­ing raw foods with a play­ful twist. And stun­ning-look­ing staff. It has to be only a mat­ter of time be­fore some clever celebrity finds out, and mo­nop­o­lises the head chef 's tal­ent.

Here's one of the recipes I wran­gled out of the pop-up's cre­ator, Katie San­der­son. They're veg­gie burg­ers that de­fi­antly fill that meaty void. We'll be sip­ping san­gria with th­ese guys. I threw in an ex­tra few mush­rooms and ca­pers, but only be­cause I have a deficit in obe­di­ence. They worked out well. Mus­tard, gherkins and Bell X1 are ob­vi­ously com­pul­sory com­pan­ions.

You will need:

1 cup dried mung beans 3 cups sea­soned wa­ter or stock 2 red onions, chopped Olive oil 2 gar­lic cloves, sliced 3 Por­to­bello mush­rooms, chopped 2-3 ta­ble­spoons of ta­mari or soy sauce ½ cup sun­flower seeds 1/3 cup wal­nuts 2 ta­ble­spoons fresh lemon juice 2 ta­ble­spoons ca­pers A few turns of the salt and pep­per mill Hand­ful of flat-leaf pars­ley, finely chopped Cook the dried mung beans in the sea­soned wa­ter or stock, which­ever you are us­ing, for about 20-30 min­utes or un­til cooked. Drain in a sieve and al­low to dry for 10 min­utes.

Saute the chopped red onions on a low heat in a lit­tle of the olive oil un­til glassy and translu­cent. Add the sliced gar­lic, and stir briskly for one minute to avoid burn­ing. Trans­fer to a plate.

Now saute the chopped Por­to­bello mush­rooms with an­other splash of olive oil. Af­ter they have picked up some colour, but still have some cook­ing time, add a ta­ble­spoon of the ta­mari or soy sauce, which­ever you are us­ing, and fin­ish cook­ing. Add to the plate of onions and gar­lic rest­ing on the side.

In a Mag­imix or food pro­ces­sor, blitz the sun­flower seeds and the wal­nuts un­til they look like bread­crumbs. Tip in the lemon juice, the ca­pers, sea­son with some salt and pep­per and add the chopped flat-leaf pars­ley. Add in the onion, gar­lic and mushroom mix­ture also. Don't for­get to add more ta­mari or soy sauce. Blitz and ad­just the sea­son­ing to taste. The mix­ture will be smooth and eas­ily roll-able. Use an ice-cream scoop to mea­sure out the bean pat­ties. If the mix seems too wet (which can hap­pen if the beans are over­cooked), just add more milled sun­flower seeds. Flat­ten each patty a lit­tle.

Since ev­ery­thing is al­ready cooked, it's more a case of heat­ing the burg­ers up. Pan-fry­ing on a grill pan is the quick­est, and will give groovy grid­dle lines across the burger. So too will a bar­be­cue. You could also oven bake at a high tem­per­a­ture, or place them di­rectly un­der a hot grill.

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