Sentences with phrase «mung beans i use»

Not exact matches

Check the mung beans you're using, normally they will soak up all the water, it is important to use dried whole mung beans.

Oh... and I used green split peas instead of mung beans, since I had some sitting in my pantry that have been needing a home!

It is the first time I have used mung beans and I used two cups of beans which I had been soaking for a few days with the intention of sprouting - could that have been the problem??

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

In this meal plan, we'll be using mung beans in the Savory Dahl - Style Steel Cut Oats, Wild Rice Bowl, Tempeh and Cabbage Chili, One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry, and the Tempeh and Kale Enchilamung beans in the Savory Dahl - Style Steel Cut Oats, Wild Rice Bowl, Tempeh and Cabbage Chili, One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry, and the Tempeh and Kale EnchilaMung Bean Bake in Coconut Curry, and the Tempeh and Kale Enchiladas!

I just bought a bag of whole mung beans only to find that the recipe actually called for the split beans, so I've been looking for ways to use them up.

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.

If you use dried whole mung beans (not split), they will not turn into pulp, but look like the ones in the images above.

Mung bean noodles that I used here only need to be soaked in boiled water for 3 minutes.

In this recipe, I have used rice, urad dal, mung dal, whole mung beans and toor dal, which should explain the greenish - yellow color of these adai dosa.

Most natural food stores have mung bean sprouts, but if you can't find any, just use another sprout like alfalfa.

i used soaked mung beans!

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

Hi Krissy, Is it ok if I use green mung beans instead of yellow?

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.

Chop the green onions / scallions, (use the entire onion, even the green part) Place all ingredients in the large bowl and add the mung bean sprouts.

Just wanted to answer Stacey about mung beans — the best way I know of to use them, and it's delicious, is to simply soak a handful of them overnight, then rinse them — then let them sit for a couple of days, rinsing once in the morning and once in the evening.

I used mung beans instead of black beans.

Great recipe... I used split mung beans for this as it was what I had, and it worked great!

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

Also, I wanted to comment on the mung bean hummus (but too late so thought I'd sneak it on here): I used to churn out loads of hummus, and haven't for about a year until yesterday.

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 used red bell peppers, mung bean sprouts, red cabbage and scallions but, don't stop there!

I often throw some corn, celery leaves and mung bean sprouts through the mix or even some chopped purple cabbage, you can really use your imagination.

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).

The recipe is quiet versatile as you can use whatever vegetables you'd like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer.

I used kale instead of mung beans.

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 used a brown rice / wild rice mix and I substituted 3/4 can garbanzo beans for the sprouted mungs because they have been recalled in my area.

I also couldn't find sprouted beans, so I used dried mung beans and french green lentils.

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.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

But this recipe looks amazing and it uses sprouted mung beans, no less!

Tom uses the adzuki and mung beans in the e-diet, I believe, because they are not as allergenic as other beans, but I would have to check with him to be sure.

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).

There is this almost similar bun very popular in dimsum houses that uses mung bean paste filling.

Jars have never given me any trouble for mung bean sprouts or kasha sprouts; and I gather that Dr. Greger uses jars for his broccoli sprouts — you might manage with jars if you're careful enough; but it seems just easier to go with the EasySprouts.

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

I use a lot of canned beans (red and white kidney, chickpeas), and I cook from scratch lentils, split peas and mung beans.

I had a bag of mung beans to use up and gave this recipe a try.

Ingredients used are like quinoa, steamed vegetables and mung beans.

Choose one type to be used in all cups (lentils, alfalfa, mung beans, etc..)

Alex recommends using the lid to sprout alfalfa, radish, clover, mustard, cabbage, sunflower, and mung bean seeds.