Sentences with phrase «making mung»

Plan on making the Mung Bean Stew tonight.

I just made mung beans last night for the first time and topped them with curried vegetables.

I found your blog yesterday while searching for a mung bean recipe — I made the mung bean and coconut curry recipe last night and it was amazing!

Not exact matches

Hello — I've just made a huge batch of your mung bean stew (delicious) and have enough for at least 10 meals.

I have never thought of making a stew using mung bean.

In the evening, make the One Pan Root Vegetable, Swiss Chard and Mung Bean Bake to have for dinner on Monday, Tuesday, and possibly Wednesday nights.

The core of the lasagna is made up of the flavor - building trio of onions, carrots and celery, as well as affordable, protein - rich mung beans (you can also use lentils), kale and mushrooms.

I made this soup last night with red lentils and split mung dal (didn't have the yellow split peas), and it was luxurious and incredible.

It was a bit strange at first since I find many Asian desserts sorta disconcerting in the beginning (mung beans and azuki beans in a drink made me go??? hard), but it's actually really yummy.

For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.

These mung bean falafels are made with my favorite spice mix that goes well with their bright, lemony flavor.

Soaking the mung beans overnight and baking the falafel instead of frying makes them easy on the stomach — I say this because even though I love to get traditional fried falafel when out, it always makes me feel unwell.

Mung beans make for a great alternative falafel base.

One of the best salads I've made in a long time (mung bean sprouts, avocado, arugula, yogurt, almonds) & a look at the QUITOKEETO packaging.

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

This simple, soupy dish made primarily of rice, split mung beans, seasonal veggies and spices changed my whole outlook on cleansing and transformed my relationship with food and my body.

It had carrots, turnips, radishes, onions, scallions, bok choy, mung bean noodles, a homemade Chinese 5 Spice mix (made from peppercorns, star anise, cinnamon, cloves and fennel seeds).

But make sure even sprout mung beans are cooked.

Just made a HUGE pot of mung daal.

Sweet Potato Canapes with BBQ Mung Beans — This is a unique recipe that would make a great small bite for a brunch menu.

The glass noodle I used are made from mung bean and pea starch and are super easy to prepare.

To make this a more filling meal, I added some cooked mung beans when I packed up my lunch to bring to work.

This simple kitchari is made with moong dal (split mung beans), basmati rice and spices.

If your comments are any indication, you may have bought mung beans a while ago but not sure what to make with them.

Here, usual flavors are: ~ buko (made with young coconut meat) ~ red mung beans ~ avocado ~ mango ~ chocolate ~ sweet corn ~ fruit flavors (using fruit - flavored powdered juices)

I frequently make my own homemade kimchi, mung bean sprouts, cook my own beans, and make almond milk, as well as personal care items like my own deodorant.

These are made with leftover sprouted brown rice and cooked mung beans.

Made this with chicken instead of shrimp, and carrots instead of the mung bean sprouts (local thai places always use carrots, and I'm not a fan of the sprouts).

This is our favorite, even my teenage boys have asked if I would make it again.We've used it over rice, spaghetti squash, rice noodles / sticks & even made sushi with this as a filling adding cucumbers & mung beans??..

I adapted Jenn's recipe a bit to make use of what I had on hand: I couldn't find sweet potato vermicelli (the type of noodles generally used for chap chae) so I substituted mung bean cellophane noodles; I added tempeh for protein (you could try small pieces of organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.

I recently rediscovered mung beans and have been experimenting with them in the kitchen (I even managed to make this fettuccine, stay tuned).

One of the favourite dishes I made for dinner was these amazingly flavorful mung bean (or cellophane) noodles with crispy vegetables.

Making pasta at home has become somewhat of a hobby for me over this past winter, and I was determined to nail down this healthy, protein - rich mung bean version.

Mung beans are a favorite around here, so this will definitely be getting made!

I love anything with mung beans, and I am so impressed that you sprouted and then made flour with them!

To make this Italian - inspired salad more of a meal, Swanson suggests topping with cooked mung beans or a grated hard - boiled egg.

My dad and mom had a daily green drink ritual (still do), always stocked our fridge with non-dairy milk and tofu, and had a fondness for making giant pots of mung beans and rice.

Swap wheat pasta for mung bean pasta or quinoa pasta (ask at your local health food shop) or make your own besan (chickpea) flour pasta — recipe by Foodie Fiasco here.

Started making Kitchari regularly with Banyan Botanicals Basmati Rice, Banyan Botanicals Mung Beans and Banyan Botanicals Kitchari Spice Mix.

Swap noodles for 100 % buckwheat soba noodles, kelp noodles (made from seaweed), zucchini noodles (see recipe by Jessica Sepel here), acorn noodles (made using acorn flour and buckwheat flour), bean threads (made using mung bean starch), buckwheat vermicelli, harusame (made from potato, sweet potato or mung bean starch), shirataki (made from the konjac plant), sweet potato vermicelli (made from sweet potato starch) or tapioca noodles (made from tapioca starch).

Please do let me know how it turns out... Lalaine — Dimsum with mung bean paste sounds interesting!Vibs — Thank you for your sweet words, as ever... and sorry i did not mention that I made flaxseed meal, by finely grinding plain flaxseeds in a mixer.

Banh chung are made with just a handful of ingredients and taste absolutely delicious — rich from the pork and mung beans and fragrant from the leaves.

This sprout salad is made from sprouted mung beans, shredded carrot, bell pepper, and cilantro.

I have tried to make Punjabi Garam Masala and truly it comes out great beside I have tried the mung daal as well and taste great.

Kitchari is an easy - to - make and easy - to - digest complete meal, made with rice, yellow mung dal, spices, clarified butter and vegetables.

Soaked mung beans, cooked with medicinal spices, ginger, garlic, onions and soothing bone broth, makes for an incredibly delicious and immune - boosting dish that we stockpile in the freezer.

• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime • Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish, cabbage, tomato, peppers (p. 158) • Warming herbs and spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts

It does mean that you should combine the sprouted mung beans with other foods to make a complete protein.

I made this one with mung beans but feel free to use the beans of your choice.

Mung beans make a great addition to a vegetarian diet — they're light on the stomach and filled with nutrients.