Msfitz’s “Mungcake” – a vegan and gluten free savoury pancake

Dairy free, Korean, Recipes, Snacks, Vegetarian

The Mung Bean

Mung beans are very nutritious. They are an excellent source of protein and dietary fiber, and also contain vitamins A, C and E, folacin, phosphorous, magnesium, iron and calcium.  They are also easier to digest and quicker to cook than most other legumes so great if you have difficulty digesting beans to eat these instead.

Other health benefits of mung beans include:

  • Cleansing and detoxifying – mung beans are known as a cleansing legume especially when soaked and / or sprouted
  • Improving digestion – the fiber improves bowel function and cleanses your intestines
  • Reduced cholesterol, risk of coronary disease, high blood pressure – eating legumes have a strong correlation with healthy cholesterol levels

Would you like to try a recipe incorporating this delicious legume?

Making yourself a Mungcake 

1. Mix 1 cup brown rice and 2 cups mung beans, and soak in water overnight. (To save time, if you have other items you’re soaking, do them all at once!) Soaking makes the ingredients easier to digest since we will not really “cook” them.

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2. Drain and rinse the brown rice and mung beans a few times, then blend in a food processor. I use my Vitamix blender, which works fantastically. Add a little bit of water (~0.5 cup to 1 cup) depending on how well the blend is being created.

3. Heat a non-stick frying pan at medium. Put a spoonful of the rice / bean batter and spread it out to be flat.

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4. When the mixture is getting formed, flip over.

 

Here’s your finished product. What is really tasty is adding things that you love, like chopped veggies, etc to this mixture. I added toasted sesame seeds I made before. Enjoy and let me know what you think!

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Part 3 – Healthy recipe #3 for your work week

Recipes, Snacks, Vegetarian

Welcome to part 3 of healthy, cost-conscious, portable recipes to try out. This week, here’s a delicious, healthy snack to munch on.

Salt & Vinegar Chickpeas

Ingredients

  • Chickpeas (2.5 cups canned or 1 cup dry)
  • 1 cup of white vinegar
  • 2 teaspoons of salt
  • 2-3 tablespoons of olive oil

Instructions

1. If the chickpeas are unsoaked, take the dry chickpeas and soak for 8 hours.

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2. Boil the chickpeas with 1/2 cup of white vinegar until chickpeas are soft (10-15 minutes). To accelerate the process, I’ve used a pressure cooker instead.

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3. Strain the chickpeas.

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4. Mix the olive oil, remaining white vinegar and salt together in a bowl.

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5. Spread the chickpeas on a cookie sheet, and pour the mixture over them. Bake in the oven at 350F for 20 minutes. You may hear some of the chickpeas “pop”, these will be crisp!

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Here’s the finished result! Take them in little ziploc or snack bags. These are high in protein, low in fat and will tide your hunger pangs over.

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