Thursday, June 3, 2010

Sprouted mung bean taco pancake with coconut avacodo "cheese" sauce and asparagus and green bean bhindi masala veggies - Recipe by Molly Dyche


1 cup organic mung beans
1-2 cups vegetable or chicken stock
ground garlic powder
cayenne to taste
6-7 large basil leaves
salt and pepper to taste
1 organic avocado
1/4 cup can organic coconut milk
2 cups chopped organic asparagus
2 cups frozen organic green beans
1 package of Arora Creations Bhindi Masala (see link bellow available at most supermarkets)

To Make Taco Pancake
Soak mung beans 24 hours or so. Drain and put beans in blender fill to just below the top of the beans with vegetable stock or chicken stock. (i never measure my spices..sorry! =)) put a few dashes of garlic powder, couple dashes of tumeric, corriander, cayenne, basil, and salt and pepper to taste. Blend until smooth. Heat skillet with coconut oil once hot pour batter onto to pan and cook it like you would a pancake..does not make bubbles like pancakes.

In another skillet
heat up coconut oil and toss asparagus and green beans if you want to be fancy you could add chopped garlic and onions. once cooked sprinkle the spice packet in, once fully coated its done. I noticed my veggies needed salt.

Mock cheese sauce
In blender add avocado and a 1/4 - 1/2 cup coconut milk depending on how creamy you want it. Add salt and pepper and garlic powder if you want.

Recipe by Molly Dyche

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