How To make Spicy Mung Bean Pate
1 lb Cauliflower florets, trimmed
1 ea 1" piece ginger, chopped
2 ea Jalapeno peppers, seeded &
-- chopped 3/4 c Water, as needed
1 c Split mung beans, soaked
3 tb Cilantro, chopped
1/2 ts Coriander
1 ts Cumin
1/4 ts Turmeric
1/4 ts Baking powder
3 tb Arrowroot
1 ts Salt
Freshly ground black pepper 1 1/2 tb Extra-virgin olive oil
Olive oil spray Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for the oil spray. Generously mist a 12-cup muffin pan with oil or a 9 X 5 X 3 loaf pan. Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes & loaf for 1 to 1 1/4 hours. Cool for 5 minutes on a rack & then unmould. Yamuna Devi, "Yamuna's Table"
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Snack recipe | healthy snacks for kids | evening snacks | tea time snacks | easy snack recipe #Namkeens are probably the favourite snacking options for us Indians. Bhujia, khatta meetha, mixture, fatafat bhel, gupchup peanuts, chivda or khakhra. We love them all. But are you aware of what goes in making your favourite namkeens? Loads of salt, hydrogenated oils, artificial flavours and colours to say the least. After going through each and every ingredient of over 30 Namkeens in the Indian market, I have categorised them in 4 categories.
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Forget hummus, make this instead
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Printable recipe for White Bean Dip:
This side dish was the star of our show! | Garlic green beans
1 lb green beans
2 TBSP salted butter
1 tsp Garlic powder
1 tsp Salt
Red chili flakes
Minced garlic
1. Cut the ends off green beans.
2. Melt your butter
3. Once butter is 1/2 melted, add salt, garlic powder & red pepper flakes. Cook until butter is all the way butter & bubbly
4. Then add green beans and cook until they become a bright green.
5. Then add grated garlic, cook for 1 minute and then turn off heat
6. Bonappetitties????
Before and after becoming vegan #shorts
Stir-Fry Beef With Bean Sprouts : A Typical Dish of Chinese Cuisine - Morgane Recipes
Bean sprouts are one of the vegetables most eaten by Asian people. We love them for their crunchy and freshness. Stir-frying them with marinated beef makes a marvelous typical Chinese dish.
cookingwithmorgane.com
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Ingredients for 4 people
300g beef
250g bean sprouts
1 onion
1 garlic clove
1 green onion
1 tsp dark soy sauce
1 tsp Shaoxing cooking wine
1 tsp salt
Ground pepper
½ tsp sugar
1 tsp tapioca or cornstarch
3 tbsp vegetable oil
Simple Mung bean Sprout (Side dish) Recipe by Chef Jia Choi
The humble mung bean sprouts can be transformed into an excellent side dish just by being lightly steamed. The addition of light soy sauce gives this dish depth and the salt helps to bring out the natural flavor. This crunchy mung bean sprouts can be made in 15 minutes and it always make a great side dish.
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Mung bean Sprout
Ingredients
240g mung bean sprouts
1 green and red chilies, each
1/2 cup water
1 teaspoon salt
1 teaspoon light soy sauce (or soup soy sauce)
2 stalks scallion (small and thin scallions or use half stalk of green onion
1/2 tablespoon sesame oil
1 tablespoon toasted sesame seeds
Instructions
1. Wash and then drain mung bean sprouts.
2. Chop scallions and chilies
3. Prepare large pan and a lid to cover. Place mung bean sprouts in the pan. Make a small hole in the middle. Pour water to it
4. Cook it for 3 minutes, with lid on
5. Turn off the heat. Transfer cooked mung bean sprouts to a large plate. Spread them to cool
6. Put mung bean sprouts in a bowl. Season with light soy sauce, salt and sesame oil. Add chillies to it. Half crush the sesame seeds and add it to the bowl. Toss well
7. Serve it in room temperature or cold
More information
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