Nov 10 , 2014
Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process.
2 cups Onion, chopped small
8 cloves Garlic, fresh, minced
3 Tablespoons Sesame Oil
1 Tablespoon + 1 1/2 teaspoons Turmeric powder
1 Tablespoon Garam Masala* powder
1 Tablespoon Holy Basil
2 Bay Leaves, whole
1/2 teaspoon Black Pepper, ground
2 teaspoons Sea Salt
Add just barely enough water or broth to above mixture to cook the following vegetables. Add carrots first because they require a longer cooking time then add greens and mushrooms.
2 1/2 cups Carrots, chopped
8 cups Greens, chopped
~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock or use now)
Combine all of the above with the following and do not cook further.
4 cups Mung Beans cooked in Burdock Nettle Broth (separate recipe is available)
4 cups Brown Rice cooked in Burdock Nettle Broth (separate recipe is available)
2 Tablespoons Lemon Juice
*Garam Masala is an all-purpose spice blend used in Indian dishes. Typical ingredients include: coriander, cardamon, black pepper, cinnamon, cumin, caraway, cloves, ginger, nutmeg, etc.