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Mung beans are kind of magnificent. Ever tried them?
If not, you should! They’re easy to digest and quick-cooking, and they help rid the body of toxins and cleanse the liver! How cool is that?
Ready your mung beans and let’s make soup!
This 10-ingredient, oil-free, grain-free soup starts by soaking and cooking your mung beans.
Fire-Roasted Tomato & Mung Bean Soup from Minimalist Baker →
This post was created in partnership with One Degree Organic Foods. All opinions are our own.
Have we told you about our favorite tortillas? It’s not just about their flavor, but the story and thoughtfulness behind them. One Degree Organics is a family-business that’s truly cutting edge in their ability to source organic ingredients from farmers and tell their stories. As in, some of the corn for the tortillas in this photograph was farmed in Mexico by a rockstar woman farmer Imelda Ramirez Herrera. Incredible, right?
One Degree Organics happens to be owned by the family of my friend Sondra, a fellow mama with a babe close in age to Larson. Which, I’ve come to find, makes for an instant bond of friendship! Sondra couldn’t be lovelier and I’m absolutely certain her entire family is the same way. The amazing thing is part of their business is to fly all over the world finding sources for their organic products. (Dream job, anyone?)
These tacos are very loosely based on an idea from our friend Ellen of her late night tacos. Instead of ground beef, here we’ve used green lentils to make vegan tacos. As I was working out the idea, I realized we could use the theme of green (verde) for all the toppings: green onion, green cabbage, green drizzle, and green salsa. With that, our “verde” vegan tacos were born. They’re vegan but bursting with flavor, and they’re seriously quick: they take 25 to 30 minutes to make. We’ve used One Degree Organics sprouted organic tortillas in our vegan tacos. The taco is incredibly tasty: the combination of fresh flavors and textures is fantastic. And, we just love color-themed foods. Verde vegan tacos for the win!
About the Company: One Degree Organics goal is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food (like a farmer’s market). The story of the family farmers who grow every ingredient is on QR code on the package! All of One Degree’s products are sprouted, traceable, organic, and non-GMO project verified. An incredible amount of care goes into all of their products (sprouted grain flours, cereals, breads, and granolas), and it was easy to see the passion that drives this company forward.
> Where to buy these tortillas? Find One Degree Organics in a store near you!
> On Insta? One Degree Organics has a fun, creative Instagram feed.
This recipe is…Vegetarian, vegan, plant-based, gluten-free, and dairy-free.
PrintLooking for a quick vegan dinner? These “verde” vegan tacos are color-themed (green!) and full of fresh flavors, featuring green lentils, green cabbage, and a bright green cilantro drizzle.
For the lentils
1 1/2 cups green lentils 2 tablespoons olive oil 1 teaspoon cumin 1 teaspoon garlic powder 3/4 teaspoon kosher salt Fresh ground pepperFor the cilantro drizzle
½ cup raw cashews 1 large handful cilantro, plus additional leaves for serving (below) 2 tablespoons lime juice, or to taste ½ cup water, plus more if needed ¼ teaspoon kosher saltFor the tacos
8 One Degree sprouted organic corn tortillas 2 green onions 1/2 small green cabbage Salsa verde (purchased or homemade) Avocado, optionalPlace the cashews in a bowl and soak them for 20 minutes while boiling the lentils.
Place the lentils in a pot with 6 cups warm water. Bring to a low boil, then boil for about 15 to 20 minutes until just al dente (taste often to assess doneness). Drain, then stir in the olive oil, cumin, garlic powder, and kosher salt.
Thinly slice the green onions and cabbage. If using, chop the avocado.
Meanwhile, place the cilantro, lime juice, water, and kosher salt in a high speed blender. After at least 20 minutes (when the lentils are done), drain the cashews and add them to the bowl. Blend until the mixture is completely smooth. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cilantro drizzle into a small bowl.
Warm the tortillas according to the package instructions. (We typically char ours on an open flame, but that’s not the preferred method with the One Degree tortillas.)
To serve, top the tortillas with lentils, green onions, green cabbage, salsa verde, torn cilantro leaves, and cilantro drizzle.
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
(1 votes, average: 5.00 out of 5)
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5 from 1 reviews
It’s easy to get stuck to your desk cranking out work day after day, in any career. But keeping your head down can also make things stale. Though it might not check boxes off of the To Do list, making time for adventure and new experiences is key to staying at the top of your game. This is especially true for Alex and me as recipe developers. Try as we might to “crank out” recipes in our test kitchen, one of the best ways we get inspired is getting out and tasting new flavors–at restaurants in our city and all over the world.
One of the first times I tasted bahn mi was visiting my sister in Laos. She took me to a little Vietnamese restaurant where she regularly ordered banh mi. I went for the vegetarian version, filled with egg and topped with delightful pickled vegetables.
This vegan banh mi, however, is inspired by a visit to a restaurant here in Indianapolis called The Garden Table. It’s an incredible juicery and fresh eatery here in town that features everything from bacon to açaà bowls. My friend Nicole was in town visiting and at lunch I ordered a vegan banh mi: which, I know from the email notes I sent to myself after eating it! I loved the idea of using hummus to stand in for a meaty flavor in a vegan banh mi. The original used a sun-dried tomato hummus, but I wanted to find a way to bring in more Asian flavors like ginger and lime.
This is how our ginger lime hummus was born, and combined with some quick pickled vegetables on a fluffy baguette, it’s incredibly delightful. This vegan main dish takes just 20 minutes to put together, including making the hummus. And the best part of this vegan banh mi? A traditional slather of creamy mayonnaise, which puts it over the top! It’s a lovely quick weeknight dinner that features big flavors with low effort.
This recipe is…Vegetarian, vegan, plant-based, and dairy-free.
A quick vegan main dish, this vegan banh mi is spread with ginger lime hummus and topped with pickled vegetables and cilantro. These incredible fresh flavors deliver in just 20 minutes!
To make the pickled vegetables: Thinly slice the cabbage and measure out 2 cups. Thinly slice the onion and cucumber. Place the cabbage, onion and cucumber in a bowl and stir together with the white wine vinegar, rice vinegar, sugar, and kosher salt. Allow to stand at room temperature while you make the hummus.
Make the ginger lime hummus.
To prepare the Peel the carrot into ribbons. If using, thinly slice the jalapeno pepper. Tear the leaves from the cilantro. Slice the baguettes in half.
To serve, take the bottom baguette piece and pull out some of the soft bread to make a well. (This helps to keep the sandwich together while eating.) Spread the well with hummus, then top with the pickled veggies. Add carrot ribbons, sliced jalapenos (if using) and cilantro. Spread the top baguette with mayonnaise and serve.
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
(4 votes, average: 4.00 out of 5)
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4 from 4 reviews