Sometimes life just kicks the shit out of you. AmIrite? Thank god we’re resilient. Thank god we have the most amazing blogger /real-life friends who help us out with guest posts when we need it the most. And thank god there’s always wholesome, nourishing, beautiful, delicious, vibrant, and inspiring food to get us through it all. Also, cocktails. Plural. A lot has changed over the past few months and it’s been a mother fucking roller coaster. (Sorry, I’ve taken to cursing in writing, apparently.) But Spring is here and the weather is warmer, the sun is shining, and life seems much more abundant, colourful, and fragrant. This post is proof of that. Just look at all that colour going on! Oh and haaiiii friends! I’m so happy to be back! P.S. Let’s go dancing! PPS. If you like pancakes, check this baby out. xoxo
Fragrant Mung Bean and Veggie Toss
Adapted from Ottolenghi’s Plenty More (still my favourite book of 2015). Click here for a print-friendly version
Serves: 2 as a main, but is easily doubled
Notes: I didn’t have all of the ingredients for a recipe that make pretty regularly from Plenty More one day, so I improvised. I’ve gone on now to make my version (this version) several more times and it has become a staple in my house for when I just want to have something good and good-for-me kicking around. This also packs well for lunch the next day, so if you’re a single lady you have dinner and lunch–just add the avocado right before you’re going to eat it.
2/3 cup dried, sprouted mung beans
2 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 cloves garlic, crushed
2 tbsp apple cider vinegar
½ tsp chili flakes
½ tsp sea salt, plus more to taste
1 bunch of carrots, peeled and cut into 2-inch x ½- inch batons
1.5 cups trimmed and cut French beans (1 inch slices)
1 tsp organic honey
1.5 cups parsley leaves, roughly chopped
Freshly-squeezed lemon juice, to taste
1 ripe avocado
Soak the mung beans overnight in fresh water. Strain and add them to a medium saucepan filled with water. Bring to a boil, then turn down the heat and simmer for 15-25 minutes, or until the mung beans are cooked through (soft, but still retain a bite). The package should give you some directions on this, too. Strain well and transfer to a large bowl.
Meanwhile, put the cumin, coriander, and fennel seeds in a mortar and pestle and process them until they are all cracked, but not turned into powder. (Alternatively, you can pulse them once or twice in a clean coffee grinder.) Also, prep the garlic, vinegar, chili flakes
A few minutes before the beans are done cooking, heat 2 tbsp of olive oil to a frying pan over medium heat. Add in the cracked cumin, coriander, and fennel seeds and cook, stirring frequently. When the seeds start to pop, remove from the heat and pour the fragrant oil mixture over top of the beans. Add in the garlic, vinegar, chili flakes, and ½ tsp of salt and stir to combine. Set aside.
While the beans are cooking put the carrots and French beans into a medium pot of water. Cover with water until it’s just barely covering and add in the honey and a generous pinch of salt. Bring to a boil and allow the vegetables to cook on high heat until most of the water has evaporated or the vegetables are tender, but still vibrant in colour. Drain the remaining liquid and add the vegetables to the mung beans. Stir through the parsley and a small squeeze of lemon. Taste and add more salt, if necessary.
Halve and seed the avocado. Peel and cut each half into small dice. Add the avocado to the mung bean mixture, stir, and serve immediately.