Mung Beans & Rice Quesadilla
Mung Beans and Rice Quesadilla- This modern take on a classic Yogic dish is perfect for entertaining your next summer party. The mung beans and rice filling inspired by a recipe from Yogi Bhajan is added along with vegan cheese into a crisp gluten free rice tortilla. The quesadilla is served with guacamole, diced red bell peppers and your favorite hot sauce.
- 1 cup dried sprouted or regular mung beans
- 1 cup California brown basmati or sprouted brown rice
- 4 cups water
- 4 carrots chopped
- 4 stalks of celery chopped
- 1 onion diced
- 1/4 cup minced minced ginger root peeled
- 8-10 cloves garlic minced
- 1 heaping tsp turmeric
- 1/2 tsp black pepper
- 1 heaping tsp garam masala
- 1 tsp crushed red chilis I like it spicy but my youngest daughter prefers 1/2 tsp
- 1 tsp sweet basil
- 2 bay leaves
- 1 tsp cardamon
- Sea salt soy sauce or Braggs liquid aminos to taste
- Quesadilla ingredients:
- Food for life Brown Rice Tortillas
- Violife Mozzarella Shreds
- Your favorite hot sauce
- Optional- Miyoko’s Cultured Vegan Butter made with Oat Milk and Parmesan or your favorite vegan butter.
- 2 avocados mashed
- 1/2 lemon squeezed
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt optional and to taste
Add all of the mung bean and rice ingredients along with the herbs and spices into a pressure cooker. Add enough water to just cover the ingredients. You may need to add slightly more or less water. Make sure the pressure cooker is set to airtight and cook for 20 minutes. Allow the pressure to come down naturally before opening it. This takes approximately 50 minutes from start to finish.
In the meantime make the guacamole. Mash 2 avocados and then add the garlic powder, onion powder and lemon. Combine until fully incorporated.
Heat a cast iron pan with a little avocado or high heat oil on medium heat. Optional add about 1 tsp of Miyokos Oatmilk Garlic Parmesan butter or your favorite vegan butter to one side of the tortilla. Place the tortilla on the pan (butter side down if using) and sprinkle about 1/8 cup Violife shredded cheese on the tortilla. Wait about 30 seconds to 1 minute for the tortilla to soften. Spread about 1/3- 1/2 cup of the mung bean mixture on one side of the tortilla. Fold the other half over and cook for 1-2 minutes. Once it’s slightly browned use a spatula to flip over the quesadilla and cook for 1-2 minutes more. Depending on the size of your cast iron skillet you can make 2 or 3 of them at a time. You can alternatively cook them on the a regular skillet if you prefer.
Serve with guacamole and hot sauce. Enjoy!