Sentences with phrase «uses bean sprouts»

Not exact matches

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??

Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers, lime wedges and rice noodles (if using) on the serving platter.

Today I added shredded zucchini and fresh bean sprouts; used avocado honey — delish as always!

I followed the directions, which were almost exactly the same method I use when sprouting lentils, and waited for my little beans to grow!

Using the softened tapioca disk as the wrapper, place a piece of lettuce, bean sprouts, mint, basil, rice noodles and 2 - 3 cucumber «matchsticks».

The best part of this recipe is the you can used leftovers rice and rotisserie chicken and maybe the only ingredient the you have to buy are the bean sprouts.

Wash and rinse lentils, beans and grain you are using for this recipe and tie in a muslin cloth for sprouting.

Made with Asian - inspired crispy salmon cakes using Raincoast Trading Co. canned Wild Sockeye Salmon, Forbidden rice, kale, red cabbage, carrots and bean sprouts, it's a convenient meal you can enjoy at any time of year.

1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish

I plated it beside some lightly sauteed chopped mushrooms, bean sprouts and raw peanuts (since I did not have any pecans to use).

Food For Life uses organic mesquite bean pods to manufacture healthy sprouted grain waffles.

Since Brussels sprouts are on the way out for the season, I wanted to use them in a dish once more before we turn to asparagus and peas and green beans.

You can also use any vegetable you want, I've used this method successfully with halved brussels sprouts, green beans, asparagus, pickle spears and more.

Have you sprouted beans to use in soups?

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

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

Soon, the company expanded to a wider range of Chinese food items, including bean sprouts and a vegetable mix used as an ingredient in a variety of products.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

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

I do not use lima beans or bean sprouts enough!

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

1 cup sprouted adzuki beans, soaked overnight (quicker version: use 1 PBA - free can of adzuki or red kidney beans)

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.

1/2 block tofu (7.5 oz or 200 g)(I used organic sprouted tofu) 12 oz (350 g) green beans, trimmed 2 Tbsp tamari soy sauce 1 Tbsp sake or water 1 - 2 tsp hot chili paste 2 tsp natural sugar 1 Tbsp sesame oil 1 clove garlic, minced 1 Tbsp ginger, minced Salt Pepper

Top with bean sprouts, and any of the garnishes you are using.

truRoots uses a proprietary sprouting process to break down the protective coating on beans, grains and seeds.

I used to not eat oatmeal, peppers, beans, lentils, dates, kale, nutritional yeast, sprouted grain bread, tofu, tempeh, greens, tomatoes, coconut aminos, spring mix, etc..

So by using sprouted grains, beans, and legumes you are saving time and eating meals that have more available nutrients to your body — you absorb more nutrients.

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

4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.

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.

Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced green onions, cilantro, basil and sliced Thai red peppers, if using.

We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own.

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.

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

I often prepare sprouted buckwheat and brown rice flour, but it was the first time I used bean flour.

also a thought - Trader Joe's were selling frozen green garbanzo beans which look as though they might be an interesting cross between sprouted and canned - I have a pack in the freezer which I will use and let you guys know what they were like.

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

:) As far as the sprouted garbanzo bean flour... yes I have other recipes that use it.

I also have a biscuit recipe using part sprouted garbanzo bean flour.

Mix these with the spiralised courgette, bean sprouts and edamame beans if you are using.

Notes: David and Luise note that you can use sprouted beluga lentils instead of black beans to make this dish totally raw.

I could use use some help / guidance with sprouting beans before cooking.

I used kidney beans and left out the brussels sprouts because I didn't have any so I just -LSB-...]

I add bean sprouts and (only sometimes) use cauliflower rice.

Wow I just made pad thai a few nights ago and I tried to make up my own recipe using chickpeas instead of tofu and shredded jicama instead of bean sprouts.

I used Rice Ramen noodles (found at Costco) and added some broccoli, mushrooms and bean sprouts.