Who doesn’t lick their lips at the thought of a comforting dish of shepherds pie yumminess (veganized of course)The rain was pounding against the windows last night as I sat curled up in my pjs giggling with contentment as I … Continue reading
Tag Archives: mung beans
Bean bonanza and mouthwatering mash!
I try as best I can to eat seasonal veg it’s seasonal for a reason and aside from tasting wonderful it just mirrors the feeling of whatever time of year it may be. Autumn for me always conjures up the … Continue reading
Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!
1 cup of each of the following
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.
Serve up with a nice chunk of bread and enjoy.
The best non meat meatball tacos…. Ooooh yumminess….
Oh my oh my oh my ! Introducing my favourite dish of the month… Mung bean and chick pea non meat meat ball tacos… These came about from a mixture of leftovers and an article I read today about mung beans and their endless benefits.
Here we go:
Cook the mung beans (as you would rice)
While your mung beans are cooking blitz the following:
A piece of seitan (I only had a little left so use a packet if you have it)
A handful of cashews
3 or 4 stalks of scallions
A cup of chick peas
Drain the mung beans when cooked and blend them also
Combine all ingredients and add-
Splash of olive oil
Roll into balls and bake at 200 for 30 min or until toasty.
Place your tortillas into a baking tin and shape like tacos. Bake for about 10 min. I popped them into the oven while the balls were baking.
Remove and fill tacos with whatever takes your fancy. I used mixed leaves and placed the balls on top with my tomato sauce from yesterday and the last few scoops of my leftover pesto.
I topped it with the amazing Art of Zen Foods violife pizza cheese and placed them under the grill for 5 more min.
Final touch was a dribble of soy cream and you are ready to dig in!
My chief taster Dave (carnivore boyfriend) said this was his favourite dish to date. Oh goodness me! I may have to agree….