Food + Drink

10 Ways to Feed the Resistance (and a Recipe for Spiced Mung Bean Wraps)

Feed the Resistance by Julia Turshen (author of the bestselling Small Victories) is a practical and inspiring handbook for anyone hoping to make a difference. The guide is filled with useful lists, extensive resources, recipes from a diverse range of celebrated chefs, and essays from activists in the worlds of food, politics, and social causes—on top of that, proceeds go to the ACLU.

The book also features contributions from an amazing group of smart and inspiring people: Jocelyn Delk Adams, Maya-Camille Broussard, Anthony Thosh Collins, Chelsey Luger, Erika Council, Devita Davison, Cheryl Day, Von Diaz, Yana Gilbuena, Mikki Halpin, Hawa Hassan, Jocelyn Jackson, Callie Jayne, Jordyn Lexton, Preeti Mistry, People’s Kitchen Collective, Stephen Satterfield, Nik Sharma, Shakirah Simley, Bill Smith, Antonio Lopez, Bryant Terry, Tunde Wey, and Caleb Zigas.

We visited the home of food writer, photographer, and forthcoming cookbook author Nik Sharma to make his Spiced Mung Bean Wraps. This recipe is excerpted from the “Meals for Folks Who Are Too Busy Resisting to Cook” section of Feed the Resistance.

Join us in feeding the resistance! If you make or do something inspired by the book, post a photo with the hashtag #feedtheresistance and tell us how you’re nourishing your community.

Need ideas? Read on for a list of suggestions from Julia.

FeedtheResistance_NikSharma

Ten Things You Can Do in Less than Ten Minutes

1. Make sure you’re registered to vote. If you’re not, register. If you are, call a friend and make sure that they are and ask them to do the same.

2. Subscribe to a newsletter like Mikki’s tinyletter.com/actionnow or 2hoursaweek.org and commit to reading it and following up on their suggested actions. Unsubscribe from any newsletters that do not inspire you to take action.

3. Call your representatives. Tell them (or someone on their staff) why you support what they’re doing or tell them why their decision/action does NOT represent you. If it’s busy, call again.

4. Call your local school system, whether or not you have a child in it, and ask if they have a gender-neutral bathroom. If they don’t, set aside a few minutes a day to keep calling, or better yet show up, until they create one and get neighbors and friends to do the same.

5. Think about small ways to impact the environment and commit to at least one (for example, bring your own reusable cup to the coffee shop or an empty water bottle to the airport and fill it after you go through security and use it for your entire trip).

6. If you’re making plans for a meal, choose a restaurant run by someone who doesn’t look like you. This might be an immigrant, a person of color, or someone who is LGBTQ. If there is something on the menu you’re not familiar with, ask about it.

7. Look up who and what your bank supports and consider whether they’re the right ones to hold onto your money.

8. Buy a book by an author who has had a different life experience than you. Read it, for at least 10 minutes a day, and then give it to someone else who will also benefit from reading it.

9. Tell someone about your activism or share it on social media. Make yourself accountable to someone. Make yourself accountable to someone else.

10. Do a random act of kindness without expecting anything in return.


 Spiced Mung Bean Wraps

FeedtheResistance_NikSharma
Legumes and lentils are among the cheapest sources of nourishment and protein for most vegetarians, especially in countries such as India. Besides being rich in nutritious amino acids and proteins, they also contribute fiber. This simple yet flavorful filling is made up of sprouted mung beans, fresh herbs, and feta all encased in a whole-grain tortilla, making it easy to pack and travel with. You could also chop up and toss in four hardboiled eggs to bump up the protein.

Makes 4 Wraps

  • 1/2 cup [80 g] sprouted mung beans (see Note)
  • 1/4 cup [60 ml] vegetable oil
  • 1 medium white or yellow onion, diced
  • 2 garlic cloves, minced
  • One 1-in [2.5-cm] piece peeled fresh ginger, finely grated
  • 1 Tbsp red pepper flakes
  • 1 tsp ground turmeric
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp chopped fresh cilantro leaves
  • 1 Tbsp chopped fresh mint leaves
  • 1/2 cup [60 g] crumbled feta cheese
  • Kosher salt
  • Freshly ground black pepper
  • 4 whole-grain tortillas

Rinse and drain the sprouted mung beans under cold running water and place them on a clean kitchen towel to dry.

Place the oil in a large skillet on medium-high heat. Add the onion and cook, stirring now and then, until translucent, 7 to 8 minutes.

Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add the red pepper flakes and turmeric and cook for another 30 seconds.

Decrease the heat to medium-low and fold in the rinsed mung beans. Cover the skillet and cook, uncovering it to give it a stir now and then, until the beans are softened but still retain a little bite, about 25 minutes.

Turn off the heat and stir in the lemon juice, cilantro, mint, and feta. Season to taste with salt and pepper.

Divide the bean mixture among the four tortillas and wrap to form burritos. Serve immediately or hold for up to 6 hours.

Nik Sharma

FeedtheResistance_NikSharma

FeedtheResistance_NikSharma

FeedtheResistance_NikSharma

NOTE: If you can’t find sprouted mung beans (they’re available at many farmers’ markets), they’re easy to make yourself. Start with 1/2 cup [80 g] dry mung beans and pick out any stones and dirt. Rinse them clean under cold running tap water and then place them in a bowl and cover with 1 in [2.5 cm] cold water. Cover the bowl and let the beans sit in a cool, dark place for 6 to 12 hours. Drain the beans, rinse, and place them on a large piece of wet cheesecloth (about 2 layers is good). Bring the ends of the cloth together, tie the beans up in a “bag,” and then place the bag in a jar or large bowl and loosely cover with a kitchen towel. Place in a cool, dark place, rinsing the bag once a day until the beans sprout, 4 to 5 days. Rinse the sprouted beans with cold water before using. Keep the sprouted beans out of sunlight or else they get bitter.

Photography by Michelle Park

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