Creamy Spinach with Mung Beans

The fresh and wholesome taste of green mung beans was one of the great revelations to me when I started cooking Indian vegetarian food more than two decades ago. Light, refreshing, nourishing and slightly starchy in flavor, mung beans are a colorful and delicious platform for dry curries using spices, ginger, coconut and vegetables. The fact that they cook up more quickly than most whole beans is a bonus for cooks in a hurry.

This mung bean and spinach curry makes for an easy and light but complete and filling delicious meal when served with fresh cook white rice — or a fragrant saffron rice as I have done here. Cooked with a ginger, tomato, coconut and an assortment of spices, the curry has a complex layering of flavors that belie the simplicity of putting it together. It's a fine curry to serve at any time of year.

Creamy Spinach with Mung Beans

Recipe by Lisa Turner Cuisine: Indian Published on May 26, 2017 Simple, light and nourishing mung bean and spinach curry with a delightful layering of ginger, tomato, coconut and spice flavors Print this recipe Ingredients: 3/4 cup whole mung beans, soaked for at least 5 hours or overnight in enough water to cover 1/2 teaspoon turmeric 1 tablespoon olive or sesame oil 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 teaspoons split urad dal, washed 1-inch piece fresh ginger, grated or minced 2 green chilies, seeded and minced 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon asafetida small handful of dried curry leaves, crumbled 1 medium tomato, finely chopped 1 lb (450 g) fresh spinach, trimmed and roughly chopped 2 tablespoons grated coconut 1 teaspoon sea salt, or to taste fresh ground black pepper to taste juice of 1 lime (2 tablespoons) Instructions: Rinse the mung beans and soak for 6 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with 2 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low, cover, and simmer for 40 minutes or until the beans are tender and most of the water has been absorbed. Remove from heat an set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and fenugreek seeds and fry until the cumin seeds darken a few shades. Add the urad dal, ginger and chilies, and cook for another few minutes. Add the coriander, turmeric, asafetida and curry leaves, stir a couple of times, and then add the tomato to the pan. Stir for another few minutes to thicken the tomato. Now add handfuls of spinach at a time, cooking until wilted. Stir in the cooked mung beans, coconut, and salt and black pepper to taste. Cook for another few minutes, adding more water as desired to achieve desired consistency. Stir in the lime juice and simmer for another few minutes. Remove from heat and serve over fresh cooked white basmati rice. Makes 4 servings

Sharing this with Eat Your Greens, hosted this month by Shaheen and co-hosted by The Veghog.

Other recipes featuring spinach to try from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Saag Aloo (Spinach and Potato Curry)
Aloo Palak Paneer Pie
Spinach Pancakes with Lime Butter

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How to Freeze Grapes

For those who adore fruit, frozen grapes are quite a treat. Slightly firmer on the outside than the flesh beneath the skin, the grapes maintain a crunchy texture with the added bonus of an extra burst of sweetness and chill — snacking on a few of these is like having a couple of bites of refreshing sorbet on a warm summer day. A snap to prepare, frozen grapes keep well for a good few months in a sealed bag. Not only are frozen grapes a sweet standalone snack or feature on an appetizer plate, they also happen to be a delicious addition to smoothies. Be sure to serve some up in yogurt or a bowl of granola. You many also wish to consider using frozen grapes in recipes calling for frozen berries and fruits.

Frozen Grapes

Recipe by Lisa Turner Published on May 15, 2017 Sweet frozen grapes make a cool refreshing treat on hot summer days Print this recipe Ingredients: 2 cups green, red or black seedless grapes 1/4 cup sugar (I used coconut sugar) Instructions: Remove all of the stems from the grapes and wash well. Put the grapes in a large resealable ziploc bag. Add the sugar to the bag, seal, and shake to coat the grapes with the sugar. Turn the grapes out onto paper towel and let air dry for 15 to 20 minutes. Transfer the grapes to a baking sheet lined with parchment paper and freeze for at least 2 hours, making sure they aren't touching so they don't stick together. Store in a sealed freezer bag for up to two to three months. Makes 2 cups

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Chocolate Peanut Butter Protein Bars

Many of us might feel the need for a protein boost from time to time to boost our strength or reserves. Protein bars are an easy and efficient way to get this boost, but if you're like me you might find not only that store-bought protein bars are expensive but that most of them don't really taste all that great — kinda funny, in fact, even if the strange taste is tolerable.

So I decided that there was nothing stopping me from making my own protein bars, with the help of an idea from my copy of Power Hungry: The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury. Like a great many of the store-bought protein bars, these homemade bars feature the classic combination of chocolate and peanut butter — with the much added benefit of being able to control the quality of all the ingredients that go into your protein bar. Moreover, these homemade chocolate and peanut butter protein bars coated with an extra layer of peanut butter and coconut oil are soft and smooth like a frosted brownie. They're tasty enough that you'll be inclined to eat them whether you feel the need for a protein boost or not!

Aside from all the good quality ingredients giving these protein bars a flavor boost, each 4-inch bar provides 16 grams of protein — as good as or even better than most of the store-bought bars.

Chocolate Peanut Butter Protein Bars

Recipe by Lisa Turner Adapted from Power Hungry: The Ultimate Energy Bar Cookbook Published on May 10, 2017 Delicious, soft and healthy homemade vegan chocolate and peanut butter protein bars frosted with a smooth layer of peanut butter and coconut oil — 16 grams of protein in every bar Print this recipe Bottom layer: 1/2 cup dry roasted peanuts, lightly salted 1/2 cup natural chunky peanut butter 1/2 cup almond milk 1/4 cup coconut oil, melted over medium-low heat 1 teaspoon vanilla 1 1/2 cups vegan chocolate protein powder (without whey) 1/3 cup cocoa powder Top layer: 1/4 cup natural crunchy peanut butter 2 tablespoons almond milk 1 tablespoon coconut oil 1 teaspoon vanilla pinch of sea salt Instructions: Line a 8 × 8 inch pan with parchment paper and lightly grease with sesame oil. In a food processor, grind the peanuts into a fairly fine powder, but stop pulsing before they turn into a paste. Add the peanut butter, almond milk, coconut oil and vanilla, and process until the mixture is well blended. Now add the protein powder and cocoa and process until the mixture comes together. Add a bit more almond milk if the mixture is too dry. Transfer to the prepared pan, and using a piece of parchment paper, press down firmly to evenly distribute. Place in the freezer until the top icing layer is ready. To make the top layer, combine the peanut butter, almond milk and coconut oil in a small saucepan. Stir over medium-low heat until the mixture is smooth. Stir in the vanilla and salt, and immediately pour over the bottom layer and spread evenly. Place the bars back in the freezer until well set. Lift the bars out of the pan using the edges of the parchment paper and transfer to a cutting board. Cut into small squares or 12 4-inch bars. These store well in the refrigerator in a well-sealed container for at least a week, or longer in the freezer. Makes 12 4-inch bars

Other peanut butter treats to enjoy from my kitchen:
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Fudge
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

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No Croutons Required - Spring Soups and Salads

It is my turn to host NCR. As the weather heats up, I expect we will see more salads than soups, but salads and soups are enjoyed year round.

To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add your recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries.

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