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Bhajan's Banquet
Card 1 Front:
Bhajan's Banquet
2 C mung beans 2 stalks chopped celery
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli...
2 T oil 2 onions, chopped
1 bell pepper chopped
1 t coriander ground
1 1/4 t turmeric
1 t garlic powder
pinch black pepper + cayenne
1 t cumin, ground
1 t celery seeds
1 t mustard ground
2/3 C soy sauce
Card 1 Back:
Wash rice & beans 3 times. Add 10 C. water
and cook for app. 45 min. When the beans
pop out of their skins, they are done. Then add
the vegetables and oil and cook till they are
soft. Lastly add spices, stir well, cook for
15 min. Add soy sauce during last 5 min.
Add water to facilitate cooking if necessary.
Serve dish with cheese melted on top
and garnished with sprouts. It is also
good with chopped tomato placed on each
serving & cheese melted over it. Serves
at least 8-10.
---
# Bhajan's Banquet
*Serves at least 8–10*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli
- 2 onions, chopped
- 1 bell pepper, chopped
- 1 tsp coriander, ground
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper
- Pinch cayenne
- 1 tsp cumin, ground
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
### For Serving
- Cheese (for melting on top)
- Sprouts (for garnish)
- Chopped tomato (optional)
## Instructions
1. Wash rice and beans 3 times.
2. Add 10 cups water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add the vegetables and oil and cook until they are soft.
4. Lastly, add spices, stir well, and cook for 15 minutes.
5. Add soy sauce during the last 5 minutes.
6. Add water to facilitate cooking if necessary.
7. Serve dish with cheese melted on top and garnished with sprouts.
8. It is also good with chopped tomato placed on each serving and cheese melted over it. -
Bhajan's Banquet
From the desk of -
LOWELL E. WRIGHT
Charlotte S. Bhajan's Banquet
2 C mung beans 2 stalks celery, chopped
2 C brown rice 1 large carrot, chopped
10 C water 2 bunches broccoli, chopped
2 T oil 2 onions, chopped
1 t coriander 1 bell pepper "
1¼ t turmeric
1 t garlic powder
pinch black pepper and cayenne
1 t cumin
1 t celery seeds
1 t mustard, ground
2/3 C soy sauce
Wash rice and beans well. Add water and cook for a
approx. 45 min. When the beans pop out of their sk
skins, they are done. Add vegetables and oil and c
cook until soft. Lastly add spices, stir well,
cook for 15 min. Add water to facilitate cooking
but not soupy (I haven't done this.) Serve dish
with cheese melted on top and garnished with
sprouts.
Card 1 Back: blank
---
# Bhajan's Banquet
*Recipe from the kitchen of Charlotte S. Wright*
## Ingredients
- 2 cups mung beans
- 2 cups brown rice
- 10 cups water
- 2 Tbsp oil
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp garlic powder
- Pinch black pepper and cayenne
- 1 tsp cumin
- 1 tsp celery seeds
- 1 tsp mustard, ground
- 2/3 cup soy sauce
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bunches broccoli, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
## Instructions
1. Wash rice and beans well.
2. Add water and cook for approximately 45 minutes. When the beans pop out of their skins, they are done.
3. Add vegetables and oil and cook until soft.
4. Lastly add spices, stir well, and cook for 15 minutes.
5. Add water to facilitate cooking but not soupy. (Note on card: "I haven't done this.")
6. Serve dish with cheese melted on top and garnished with sprouts.