Curried Mung Bean Sprouts

I tried out something completely new today! Recently I have been venturing more into the world of raw and sprouted foods, inspired by some friends of mine who have "gone raw". I'm not quite that adventurous, but I do want to implement more raw foods into my diet. :-D 

Sprouting seeds and legumes greatly increases their nutritional content and digestibility, so sprouts are considered to be a super-food. And they are really simple to grow, so why miss out on such an inexpensive supplement to your diet?! :-)

Over the course of three days I sprouted mung beans, and then wondered - how can I use them - apart from in salad?! I don't particularly like the taste of raw mung sprouts myself, although they are so healthy, and I wondered how to make them more palatable.

I asked around, and a friend suggested lightly sauteing them with some seasoning. This idea worked out great for me because it changed the earthy raw taste to a surprisingly lovely nutty bean flavor. So here is the recipe which is the result of my experiment! :-)

This is how my fresh mung bean sprouts looked before I cooked them - I think they look abit like tadpoles with their funny tails!

Here is how my curried mung sprouts looked like when done:

I must say this dish is delicious, really quick to prepare and I will definitely be making it again! :-) Serves 4 as part of a larger meal.

Here is the meal I served along with the curried mung sprouts; roasted potato's on fresh rosemary skewers, home made hummus dip, curried sprouts, kiwi chocolate ice popsicle, raw zucchini veggie hummus wraps, lightly spiced wholewheat couscous. It was a super yummy lunch! :-)

Ingredients:

Approx 3 cups fresh mung bean sprouts

1 large organic tomato, washed and diced

1/2 TBSP coconut oil or ghee 

1 tsp curry powder (Frontier)

1/2 tsp smoked paprika (Trader Joes)

1/4 tsp asafoetida

1/2 tsp black pepper

Sea salt to taste

Juice of 1/2 a fresh lime

Add oil or ghee to a pan set over medium heat. When hot drop in the curry powder, asafoetida and paprika. Stir-fry for a few seconds. Add in tomato, sautee a few minutes and add in the sprouts. Sprinkle with black pepper and salt, stir to mix. Add 1 TBSP water. Lower heat, cover and cook for approx 10-15 mins. Remove from heat and add in the fresh lime juice. That's it - its so simple! :-) 

Offer with love. Great warm or cold, and can be added to sandwiches etc.

Tip: You can also add in other chopped veggies and fresh herbs like cilantro if you like.

Curried Green Beans

This is a super simple recipe and makes a nice side to a larger meal. The coconut oil gives a pleasant flavor and combines well with the curry spice. I like to serve green beans with mashed potato, veggie burgers and hot sauce, and salad - which is what I made for lunch today. :-)

Ingredients:
Approx 4 cups fresh green beans, washed, tailed and headed and snapped in 1/2's
1 TBSP coconut oil
1 tsp curry powder
1/4 tsp asafoetida (optional)
Approx 2 TBSP water
1/2 tsp sea salt

Heat a sautee pan, and add coconut oil. When hot sprinkle in the spices, and stir-fry for a few seconds.
Add the beans and stir- fry a few seconds. Add water, and cover.

Cook approx 10 min over medium low heat til al dente (= they still have some crunch and a nice green color).When done, sprinkle in salt, stir, and remove from heat.

Serve hot. :-) Bonne Appetite!

Lunch by Two for Six

Whenever I have the pleasure of cooking together with my friend Kunti-devi, we have good fun learning from each other. We made lunch today and below are the main recipes on the menu. She is a great cook and is kindly sharing her recipe for vegan nut-loaf with a tangy barbecue sauce, and a spice cake. :-) Each preparation serves approx six people.

Kunti's Vegan Nut-loaf

2 x 14oz extra firm organic tofu
approx 4 cups wheatgerm
1 cup lightly toasted finely chopped walnuts
2 Tbsp Old Bay seasoning
2 tsp Asafeotida
4 Tbsp nutritional yeast flakes
2 Tbsp soya sauce
2 Tbsp dried parsely

1 stick finely chopped celery (optional)
1 small finely grated carrot (optional)

Drain the liquid off the tofu,and place in a mixing bowl. Mash into a paste. Add the seasonings, nutritional yeast and soy sauce mixing in evenly. Then add the nuts (and chopped veg if you are using it). There is not need to add salt because the soy sauce is salty. Press mixture into an oiled loaf tin. Bake at 425 degrees Fahrenheit for 45 minutes til golden brown. You can test if its ready by sticking a knife in the center, if it comes out clean its ready. Serve warm with the barbecue sauce below.

Tangy Barbecue Sauce

1 Tbsp oil
1 -2 tsp asafeotida
1 tsp cumin powder
1/4 tsp all spice
12 oz crushed tomato's
2 tsp crushed red pepper flakes (or to taste)
1/2 cup organic brown mustard paste (Eden brand is great, it has no dodgy ingredients)
1 cup brown sugar
1/4 tsp liquid smoke flavor (salt free)
1/4 cup Apple cider vinegar or lemon juice
2-3 Tbsp organic molasses
1 tsp sea salt

Heat oil, saute powdered spices a few seconds, add the tomato's and sugar. Saute a few more minutes and then stir in the rest of the ingredients. Simmer for approx 20 minutes and then serve hot over warm nut loaf or with barbecued veggies etc.

Summer Delight Pasta Salad

Here is my Summer Delight Pasta Salad I made to accompany Kunti's vegan nut-loaf. Its colorful ingredients are aesthetically pleasing. Srila Prabhupada once said that a meal must have three appealing aspects which aid ones digestion; be attractive to the eye, have proper texture and be flavorsome. I'd like to think that this salad has all three! :-)

2 lb Riggatoni pasta tubes cooked al dente and rinsed under cold water to cool
1 avocado skinned and cubed, keep the stone to one side
1 handful cherry tomato's washed and halved
1 handful mixed salad greens washed and roughly chopped
2 handfuls green olives sliced into rings
A few sprigs of fresh mint leaves washed and chopped coarsely
2 stalks of fresh basil leaves washed and chopped coarsely
1 cup of cucumber pieces cubed small
1 handful cheddar cheese cubes or feta cubes (optional)
1/2 cup cranberries
1/2 cup toasted sunflower seeds

Dressing:
1 cup of extra virgin cold pressed olive oil
Juice of 1 lemon
3 Tbsp nutritional yeast flakes
4 tsp sea salt or to taste
1/2 tsp freshly ground black pepper
1 tsp asafeotida
1 tsp black salt (optional)
1/2 tsp paprika (optional)
1 Tbsp dried parsley leaves
1 tsp brown sugar

In a mixing bowl beat together the oil, lemon, together with all the other seasonings, salt, and sugar. Add in the freshly chopped herbs, olives, sunflower seeds and cranberries. Allow to sit for 15 mins so that the herbs etc., have time to marinate. Then add in the salad greens, tomato's, avocado, cucumber, and cheese/feta cubes if using. Mix, add in the cooled pasta and mix everything evenly til its all coated in dressing. Put the avocado stone into the salad bowl to keep the avocado from discoloring - sounds funny but it works! Serve at room temperature or chilled. You can add some plain yogurt on the side if you like. Bonn Appetite! :-)

Kunti's spice cake

3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 cup organic natural cane sugar
 1 cup safflower oil
2 tsp vanilla essence
3 Tbsp heavy whipping cream (or another egg re-placer for vegans)
Approx 1 cup warm water  -- enough to make a medium moist batter -- it should'nt be too stiff or too wet but drop off the spoon easily
Round spring form pan

Mix dry ingredients then add wet ingredients. Pour into a greased and floured baking pan and bake at  380 Fahreheit for  25 - 30 mins til its light golden. Test with a cocktail stick, if it comes out clean its ready. 

Strawberry Topping:

1 lb strawberries washed and halved
1/2 cup sugar
1-2 TBSP GMO free corn starch
1/4 - 1/2 cup water

Heat  the strawberries with sugar and water in a pot and when at boiling point turn down heat and simmer until they are soft.

Brown syrup:

Approx 1/2 cup brown sugar
2 Tbsp butter
1 tsp vanilla essence
1/2 cup water water

Simmer all ingredients until it becomes a syrup and remove from heat.

Remove the warm cake from the pan onto a cake tray. Pour brown syrup over and allow it to cool and soak up the syrup. When it has cooled, spread the strawberry compote on top of  the cake. Cut into slices and serve with a dollop of whipped cream. :-d