Recipe Sunday: The Mung Bean


So I have a niece with extreme allergies. As a result she is a vegetarian, but not just a vegetarian but extreme vegan. Her allergies are so bad that she cannot eat meat and is pretty much allergic to anything you can find in the dictionary. So anyway, I invited my sister and my nieces to my home to chill one Sunday afternoon and my sister mentioned we were having burgers.

Burgers? But niecee can’t eat burgers”.

Oh yes she can”, said sis, “She can eat these burgers”.

And this is how I was introduced to the Mung Bean.

My sister (we’ll call her V for now) made some of the most delicious vegan burgers I’ve ever tasted for them not to be made of meat. Now mind you my household is meat-a-tarians. I don’t have to define that for you do I? So yea, we meat eaters around here. But we both enjoyed the burger alternatives. Throw some cheese on there and make it up like a regular burger and Burger King ain’t got nothing on you. She made them thick and meaty too. V also makes imitation steaks out of these. So today I would like to share some information with you on the Mung Bean from an Article V gave to me written by a woman named Kim @ Affairs of Living:

Sprout-Mung-Beans-Step-9“If you eat beans, but haven’t yet ventured into the wonderful world of mung bean, you must! Mung Beans are used in many ways in SE Asian, Indian, and Middle Eastern cuisine. They are soaked, ground and used for flat-breads. They are sprouted and served raw. They are processed into noodles. They are peeled and split, and used to make dal, where they take on a smooth, velvety texture that is a true comfort food. They are cooked whole with coconut milk to make a sweet soup. They are mashed and used as fillings in sweet buns and deserts. They are cooked plain and added to various rice dishes. Quick cooking, full of protein, and easily digested, mung beans are considered to be an extremely healing and nourishing bean. Because they are small, they are easier to digest than larger beans, and are recommended for cleanings the body toxins. In Ayurveda medicine, they are considered tridoshic, meaning people of every constitution can find nourishment in the mung bean. And in Chinese medicine, mung beans are considered a cooling food and are recommended for detoxification, clearing heat, reducing swelling and edema and promoting urinary tract function.

34603-org-mung-beans-500Dry mung beans can be purchased in a variety of ways. Whole, they are bright and green. Or you can purchase them split where they take on the name moong dal. You can get moong dal either with the skins still on and or peeled-once peeled, they are light yellow. I love peeled moong dal, it is probably my favorite. I generally buy mung beans at the Asian markets, where they are the cheapest (this is also where V buys hers).

Hint: You can also use the mung bean as a flour!

“Additionally, it is high in iron, folate, copper, magnesium, manganese, phosphorus and potassium. Mung beans are also considered a low glycemic food, and are perfect for people concerned about blood sugar spikes. Using mung bean flour combination with other flours is a great way to add extra protein, fiber, and healthy, slow-digesting carbs.

Homemade Mung Bean Flour – Gluten Free, Vegan, High Protein

Yield: Approx. 2 1/4 c Flour.

2 c mung beans (either whole or peeled or split or a mix)
Coffee Grinder or High Power Blender

Roasting the Beans:
1. Preheat oven to 400 F.
2. Spread beans evenly on baking sheet. Place in oven and roast for 20 minutes until golden, stirring every 5 minutes to prevent burning.
3. Remove from oven and cool completely.

Grinding the Beans:
1. In a coffee grinder or high power blender, grind the beans in batches. I used a coffee grinder (No, not me, Kim) and ground 1/2 c beans at a time.
2. Grind for approx. 30 seconds, shaking beans in grinder to evenly mix.
3. Once your beans are ground to a fine powder, transfer to a large bowl and grind the next batch.
4. Once all of your beans have been ground, let the flour cool (Grinding warms it up!) and then transfer to an alright container. Store in a cool place.

Taco Soup



Today we are cooking up something nice and warm to compliment the cold weather currently creeping into our households and capturing pictures of adults hiding under the covers.

Now, this recipe can actually be altered according to your personal touch because you’re basically making a Taco Flavored Chili. You’ll need:

• Ground Beef
• Kidney, Black, and Pinto Beans
• Shredded Cheddar Cheese
• Spicy Doritos
• Salsa (or Stewed Tomatoes, Onions, 1 can diced tomato with chilies, 1 can green chilies. If you use the Salsa you really don’t need to add the individual ingredients unless you’re a big time chef and you do that kind of thing. But if you’re not much of a cook, Salsa will knock that right on out lol,)
• Taco Seasoning
• and Corn (opt.)

• Take a skillet and on medium heat brown the Ground Beef, drain. Add the taco seasoning and mix well just as if you were making tacos.

• Scoop the ground beef into a big pot adding the beans

• Add water, salsa mix and more taco seasoning, along with other seasonings of choice (but keep it along the lines of a Taco / Chili like flavor). Also add the corn or anything else you would like to add to the mix.

• Let everything cook and gel together on medium heat. Stir occasionally so that the bottom does not burn.


While that simmers, make a bed of Spicy Doritos in a bowl (You can actually choose your tortilla of choice but Spicy Doritos compliments this dish really well.). Scoop your soup into the bowl, covering the Doritos. Sprinkle the shredded cheese on top along with any other topping of choice like sour cream.


Bisquick Chicken Pot Pie


For today’s recipe Sunday, we’re making Chicken Pot Pie! It’s one of my favorite dishes and so easy to make. You won’t get my exact recipe, but here’s the next best thing.

You’ll need:

• Chicken (obviously right). Get the Chicken breast or boneless so it’s easier to cut into pieces.
• Bisquick Pancake Mix
• Frozen Vegetables (or raw vegetables for you fancy chefs out there)
• 1 Egg (more if you’re making a large portion)
• Milk

Preheat oven to 400°F.

First, cook the chicken fully and slice it up into tiny chicken pieces.


Mix chicken pieces, veggies and cream of chicken soup together and spread into bottom of greased pie pan or pan of choice (it tastes better if you use melted butter as a lubricant instead of regular spray oil). Also, when I’m making a large portion, I like to use a roasting pan in replace of a pie pan.

Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

Bake in oven for 30 minutes or until top turns golden brown.



*Note: The pictures used in this post are not mine. I did not have time to take pictures of the one I made but these use the same ingredients and look just as good! 🙂

Cheddar Bay Biscuits


Ok, it’s recipe Sunday again on the PBS Blog, so what are we making today? Yall know those ridiculously delicious biscuits at Red Lobster? Off the chain right? Well, did you know they are also ridiculously easy to mimic?

Now, some of yall are chefs so you can actually purchase the flour and literally make your biscuits from scratch. But, I am not a Chef so this is going to be a lot easier than you thought.

First, let’s go to the Grocery Store, you’re going to need:


Bisquick Pancake Mix, Shredded Cheddar Cheese, Butter, Garlic, Eggs, and Cold Water.



Mix in the biscuit batter (the measuring is up to you depending on how many you’re making. Now I pretty much just estimated, let’s just say like 2 cups of batter), ½ Cup Cheese, and ¾ Cup Cold Water. Go ahead and mix this up but don’t make it too thick. The idea is to make these soft and fluffy so add more water to thin them out and throw a couple eggs in there too. Bake on greased baking sheet at 425 degrees until browned. (They come out better on the individual baking sheet you use for cupcakes as seen in my picture).

Now, here’s the secret that actually makes them  taste like Red Lobster: Butter and Garlic Sauce.

While your biscuits are baking, take your butter and garlic and make a sauce. The recipe can be as tasty and creative as you want. After your biscuits are ready, smear the tops of them all with the butter and garlic sauce. Throw them back in the oven for about 10 seconds.

Take them out and eat them immediately. And there you have it, your very own version of Red Lobster’s Cheddar Bay Biscuits. If you don’t like this particular recipe, you can also just Google Cheddar bay Biscuits, but this is the easiest and most tasty way if I must say so myself (aside from the actual Cheddar Bay mixture Red Lobster sells in stores).

*Let me know how they come out! Mine were the bomb!*