Tag Archives: turmeric root

Sprouted Mung Bean Sauté

Years ago an Indian co-worker brought into work a dish that she called a mung bean salad. It was young sprouted mung beans seasoned with garlic and spices. I absolutely loved it but either forgot to ask for the recipe or never received it and promptly forgot about it for a decade or so.  

I was recently browsing through Made in India by Meera Sodha and came across a picture and recipe of my co-worker’s bean salad. I, of course, made the recipe, loved it and added it to my collection. While the book isn’t exclusively vegan, there are a lot of great recipes that are worth a look and try. 

This recipe isn’t difficult but it does require some time and effort since you’ll be sprouting your own beans; the whole process from beginning to end will take a couple of days. Mung beans are fairly easy to come by in health food stores or grocery stores with a decent bulk section. They’re a small bean (maybe half the size of a pea) and olive green in color.

You’ll need some type of vessel for sprouting the beans. I bought a sprouting jar which is basically a mason jar with a perforated lid. Sprouting lids can be purchased from amazon.com and attached to a wide-mouth mason jar but putting together a homemade jar with a towel or cheese cloth shouldn’t be too difficult. 

This recipe calls for 1-¼ cups of dry mung beans. Place the beans in your sprouting jar and cover with 1-2 inches of water. Let them soak for 12 hours or overnight and the drain the water. Rinse and drain 1-2 times a day and allow to sprout in a dark place. I’ve read that allowing to sprout in the dark prevents them from tasting bitter. The beans will double in size as they sprout and will develop little tails in 2-3 days. I allowed mine to grow about an inch in length but they are ready for the recipe as soon as the tails appear.

The recipe comes together pretty quickly at this point. Heat oil in a pan. Add mustards seeds when oil is hot. Turn down when they begin to pop and stir in garlic and spices. Allow them to cook for a few minutes or until the garlic begins to brown. Stir in sprouted beans, tomatoes, salt and water. Bring to a boil and then turn down heat, cover, and cook for an additional 20 minutes. Season to taste and serve immediately. Eat it over rice or right out of the pan like I do!

Sprouted Mung Bean Sauté
Print
Ingredients
  1. 1-¼ cups whole mung beans
  2. 1 tbsp. olive oil
  3. 1-½ tsps. black mustard seeds
  4. 5 garlic cloves, chopped
  5. 1 tbsp. ginger, chopped
  6. ½ tsp. turmeric powder
  7. ¼ tsp. cayenne pepper
  8. 2 tomatoes, chopped
  9. ¼ cup water
  10. 2 tbsps. lemon juice
  11. 1-¼ tsps. salt
  12. black pepper, to taste
Instructions
  1. 1. Heat oil in a pan over medium-high heat. Add the mustard seeds once the oil is hot. Turn down the heat once the seeds begin to pop and add in garlic, ginger, turmeric and cayenne. Sauté until the garlic begins to brown.
  2. 2. Add the sprouted mung beans, tomatoes, salt and water to the pan. Stir ingredients together and bring to a boil before turning heat to low. Cover and allow beans to cook for 20 minutes.
  3. 3. Stir in lemon juice and season with more salt and pepper, if necessary. Eat alone or serve over rice.
Adapted from Food52
Adapted from Food52
Artisanal Vegan http://www.artisanalvegan.com/
Save

Save

Bombay Bowl

Bombay Bowl

Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle. 

Bombay Bowl

Bombay Bowl

Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.

Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of  extra vegetables and ended up  using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.

quinoa

Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield  about 2 cups cooked.

In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached. 

Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!

Bombay Bowl

Bombay Bowl
Print
Ingredients
  1. 1 yellow onion
  2. 15-20 brussel sprouts, halved
  3. 1 head cauliflower
  4. 4 carrots
  5. 1 parsnip
  6. 4-8 new potatoes, halved
  7. 2 tbsp. olive oil
  8. 2 tsp. curry powder
  9. 1 tsp. turmeric
  10. 1 tsp. ground ginger
  11. 1-1/2 tsp. liquid aminos
  12. 2 cups cooked quinoa
  13. Baby spinach leaves
  14. 1 can (15 oz.) cannellini beans
  15. Almonds
Curry Sauce
  1. 1 can (12 oz.) full fat coconut milk
  2. 1 tbsp. curry powder
  3. 1 tbsp. brown sugar
  4. 2 tsp. liquid aminos
Instructions
  1. 1. Begin by preheating oven to 450º.
  2. 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
  3. 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
  4. 4. Prepare quinoa according to package while vegetables are in the oven.
  5. 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
  6. 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
  7. 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
  8. 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
Adapted from My Recipe Magic
Adapted from My Recipe Magic
Artisanal Vegan http://www.artisanalvegan.com/

Turmeric Carrot Juice

turmeric carrot juice
This is one of my favorite juicing recipes. I really think turmeric root and carrot pair well together. It might be hard tracking down the turmeric root as it doesn’t seem to be readily available in most grocery stores. If you haven’t tried juicing it before I’d highly recommend giving it a try. There is a very unique smell that the turmeric gives off when juiced but I can’t really put it into words. Also be warned that it tends to stain anything and everything it comes into contact with including your fingers. I often go to work with yellowish fingertips. It does eventually wash off, though.

veggies

This a really tart recipe as I like very tart flavors. If you aren’t like me then I would recommend only using half a lemon or adding more of the other ingredients to cut the taste of the lemons. I don’t usually have exact amounts; I eyeball and taste until I get the flavor that I like. I’ve been using an Omega 8006 juicer. Awhile back I upgraded from a centrifugal to a masticating juicer and have been really happy. What equipment is everyone else using?

omega juicer

Turmeric Carrot Juice
Print
Ingredients
  1. 6 carrots
  2. 5 celery stalks
  3. 1 lemon
  4. 1 apple
  5. 1/2 cucumber
  6. 2-3 pieces of turmeric root
Instructions
  1. Juice all ingredients. Drink.
Artisanal Vegan http://www.artisanalvegan.com/