Sprouting Mung Beans

I like to sprout!  

I have had delicious success with Alfalfa seeds.  So I thought it was time to branch out and give another variety of sprouts a try.  Enter organic Mung beans.  So I purchased some and gave it my best.  How did it go??

My Mung beans grew like weeds!  Even when I failed to water them as frequently as I should have, they still turned out amazing--crisp and juicy!  With their mild flavor, I can see why they would make an ideal snack, a lively addition to salads, or a perfect choice in any Asian dish.  Plus, these sprouts were giants compared to the Alfalfa shoots!  But of course, the Mung beans were much larger than the Alfalfa seeds to begin with, so it makes sense.  Most importantly they were refreshing and healthy!  You can order exactly what I purchased at this Handy Pantry Distributors link, as well as read a brief summary of Mung bean nutrition.  It's rather impressive actually! 

 I did miss my "day five" photograph.  Boo.  So if you notice a huge difference between my sprout's growth in a couple of the pics, you'll know why.


I really do hope you give sprouting a try!  If you want lots of how-to details, check out my "I Can Sprout!" blog post, where I chronicle my experience with Alfalfa seeds.  Simply treat the Mung beans with the same kind of care.  The only difference I noticed was that the Mung growing cycle seems to be about 48 hours less than the Alfalfa; I'm not certain to what length these sprouts are supposed to get, but I think I gave my batch a day too many.  Also, be sure not to over fill your jar with beans initially--they need room to grow!  One to two tablespoons will do the trick.

Just remember, sprouting is much easier than it appears to be, so take heart!  I know you can do it!

 Day Two- Mung emergence!

Day Three- Just look at those cute little tails!

  

Day Four- The Mung sprouts are casting off their hulls!

Day Five (No Photo)- 

I remember the jar was three-quarters full. They were probably ready to eat on this day, but for what ever reason, I neglected them. How sad.

Day Six- Jam packed! These babies are just begging to be released from captivity!

Now it's your turn to grow a batch of sprouts!  I wish you the very best of luck!

Miso Happy Soup

My blogging friend, Michal, inspired this mild, tummy-warming broth.  She calls it "Miso Happy Soup"!  Cute and clever, huh?!  Me so happy I found Michal!  Me so happy Michal makes delicious soup!  And although I did not follow her list of ingredients or ratios to the letter, the heart of this recipe still belongs to her.  In honor of this, I will continue to call the meal by it's witty nickname!  Thank you for the inspiration, "Earth Muffin!"  Makes four full bowls.

Miso Happy Soup

Organic Ingredients:
4 cups distilled water
1/8 cup Bragg's Liquid Aminos
1 clove garlic or 1 tbsp garlic powder
1/8 tsp black pepper
1/2 cup onion
2 carrots, sliced long and thin
1 russet potato, cubed
6 ounces firm tofu, cubed
1/2 cup peas
4 tbsp mellow white miso
1 tbsp parsley

Instructions:
Heat the water at low simmer.  Season with the Bragg's, garlic, and pepper.  Add the onions, carrots, and potatoes.  (If you're using a leftover baked potato, you can add it later with the tofu and peas, since it only needs to be warmed up, not cooked through.  Same if using leftover cooked carrots or onions.)  Simmer on medium-high heat for 15 minutes.  Now add tofu and peas.  Simmer 5 more minutes.  Add miso and parsley, and give the pot another minute to assimilate the miso.  Now it's done and ready to serve!  Enjoy!

Simple Sushi

I actually made sushi!  And it was simple!  Hence, the title--not very original, but very true!  This dish was inspired by Minh Nguyen from her DVD "Going Raw! with Ronnie and Minh".  She explains how to make sushi free of any cooked ingredients.  So that's what I did!  Minh suggests a final dipping sauce of nama shoyu (raw soy sauce), but since I had none, I used Bragg's Liquid Aminos, which is raw, too.  I also got some personal help from my blogger friend, Raw Oz Gal, who told me how to make cauliflower "rice"!  Ingenious!  And don't forget to use chopsticks; it's actually easier to eat sushi traditionally than it is to use a fork.  You really should give this recipe a try!  Seriously!  It's fun to prepare and fun to eat!  Makes approximately 32 servings or enough for three to four people.

Simple Sushi


Organic Ingredients: 

a small bowl of water
four sheets of raw nori
half head of cauliflower, minced
half a cucumber, thinly sliced
half a red bell pepper, thinly sliced
1 or 2 avocados, thinly sliced
spinach (optional)
red leaf lettuce (optional)
alfalfa sprouts (optional)
Use any favorite veggies!  Be creative!
Nama Shoyu or Bragg's Liquid Aminos
raw wasabi (optional)



Instructions:

Rinse all your vegetables; set aside.  Cut the cauliflower into florets that will fit comfortably into your food processor and let the machine do all the work!  When the cauliflower is well pulverized and grainy, like rice, set aside.  Remove the curved ends of the pepper, and cut into thin strips.  Peel and core the avocado(s) and cut thinly.  Peel and thinly cut the cucumber, as well.  Now you're ready to build!  Make sure your work area is dry.  Place a sheet of nori down flat and spread the cauliflower "rice" on first, staying mostly in the center but extending all the way to the opposite ends of the paper.  (Leave the nori's other two ends free for rolling.)  Layer in some bell pepper now; use those short strips to make a long strip down the center that follows the "rice".  You can add more ingredients if you want to, like the lettuce, etc., layering in the same way.  Now, let's roll this serving!  Put that small bowl of water nearby.  Dab your fingers into the liquid and then run them along one of the free ends of the nori.  Begin rolling up all the ingredients, tucking the dry nori end under.  Seal the sushi roll with the wet end.  Use a large sharp knife to cut the roll into bite sized pieces. (Chances are your nori already came with pre-drawn cutting lines that you can use as a guide!)  Slice gently, sawing with very little pressure, so the sushi doesn't get squashed down or pushed out of the open ends.  Serve these round little bites on their sides so they don't roll away!  (It's also easier to appreciate their beauty turned that way!)  Now repeat the instructions until all the ingredients are used up!  Don't worry if your sushi doesn't look like mine, or looks different every time--it's okay!  Sushi is a work of art-- always fresh and exciting!  Using individual bowls, pour an appropriate amount of Bragg's for dipping; add wasabi carefully because it's hot; a little goes a long way!  If any ingredients are left over, store them in the fridge for more sushi tomorrow, or simply toss them into a salad for later.  Enjoy!

Sweet and Sour Rice

I don't usually prepare dinners that mix fruit with the meal...  but what of it.  This Chinese-inspired recipe makes a great garnish for rice!  And the addition of crunchy chow mein noodles makes it fun!  My mom has been fixing this dish ever since I can remember.  I believe she modified the recipe from a page fallen out of an old Better Homes and Gardens cookbook.  More recently, we gave it a few simple vegan adjustments, and that's what you'll see here.  I find it interesting that while growing up, Sweet and Sour didn't appeal to me much.  Perhaps it's an acquired, adult flavor, because I know I enjoy it now!  Plus, it gets me away from my ordinary pasta rut; a taste of Asia is a delightful experience once in a while!  To create a truly ethnic atmosphere, remember to use chop sticks!  Makes enough to feed 6 hungry people, approximately.

Sweet and Sour Rice

Organic Ingredients:
2 cups uncooked brown rice
1 12 oz. bag of chow mein noodles (optional)
3 tbsp cornstarch
1/2 cup brown sugar
2 6 oz. cans of pineapple juice
scant 1/2 cup apple cider vinegar
1 tbsp Braggs or low-sodium soy sauce
1 tsp sea salt
1 20 oz. can pineapple tidbits in juice
1 green bell pepper, chopped
1 sweet onion, chopped
1 8 oz. Soy Deli brand, savory flavor baked tofu, chopped
1 8 oz. can of sliced water chestnuts (optional)

Instructions:
Before anything else, begin cooking the brown rice.  It will need about an hour, so don't leave it till the end!  Use the instructions on the rice box or bag to get started.

Get out a lovely bowl and empty the bag of chow mein noodles into it; this is a secondary garnish.  Set aside to serve with the finished product.

This next step takes about 10 minutes.  In a small, one quart saucepan, mix the cornstarch and brown sugar.  Continue adding pineapple juice, vinegar, Braggs, and salt.  Also, open the can of pineapple chunks and drain the juice into the quart pan, but leave the tidbits behind.  Stir completely.  Now cook the syrup-like mixture on high setting.  A few minutes later, after it boils, turn down the heat to medium-high.  Stir regularly to avoid lumps.  When mixture turns shiny, it is a sign of completion; wisk 30 seconds more then remove pan from heat.  Set aside.

Final step: Get out a large skillet.  Fill it with the pineapple tidbits, pepper, onion, tofu, and perhaps water chestnuts, then pour the syrup mixture on top of it all.  Stir together.  Set the pan to high heat, just until it boils.  When it does, put the lid over it and turn the heat down low until it is gently simmering.  Cook another 5 minutes, then remove from stove.  (Hopefully the rice is done also!)  You're ready to eat; serve straight out of the skillet!