½ cup raw mung beans                                        2 carrots, sliced 5 potatoes, peeled and quartered                      2 stalks celery, sliced ¼ tsp salt                                                                 5 button mushrooms, sliced 1 Tbsp canola oil                                                   2 cups vegetable stock 1 onion, peeled and chopped                             salt and pepper to taste Preheat oven to 400 degrees F (200 degrees C). Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for 10 minutes. Lower heat to medium and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside. Meanwhile, place the potatoes in saucepan, cover with water and stir in ¼ tsp salt. Bring to a boil over medium-high heat and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain and set aside. Heat the oil in a skillet over medium heat. Add the onion, cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole dish. Cover with a lid. Bake in preheated oven until mixture bubbles, about 30 minutes. (Recipe retrieved from Allrecipes.com) Click here to purchase