Mung Bean Egg |chef julia| wholefoodplantbased| breakfastsandwich| delicious скачать в хорошем качестве

Mung Bean Egg |chef julia| wholefoodplantbased| breakfastsandwich| delicious

#justeggcopycat #chefjulia #wholefoodplantbased Mung Bean “Egg” Chef Julia Dunaway Makes 9-10 “eggs” ¾ cup organic moong dal (mung beans) 1 cup cashew milk made with 2 tablespoons cashew cream* mixed with 8 ounces of water 1 tablespoon nutritional yeast ½ teaspoon kosher salt ¼ teaspoon black pepper 1 teaspoon baking powder½ teaspoon garlic powder ¼ teaspoon onion powder ½ teaspoon Kala Namak (black salt) ¼ teaspoon turmeric 1 teaspoon apple cider vinegar 1/8 teaspoon low sodium tamari 1/8 teaspoon cayenne pepper Ichimi Togarashi (optional) Rinse the mung beans well and soak in water for 24 hours in the refrigerator. When ready to make the “eggs” rinse the soaked mung beans and drain well. Add the drained mung beans to a high speed blender along with the rest of the ingredients. Process on low until mixed together and then blend on high until the mixture is smooth. Don’t over blend or the mixture will get too thick. *Cashew cream--Soak 1 cup raw cashews in water to cover. Soak for an hour or soak in boiling water for 10 minutes. Process in a high speed blender until smooth. Use 2 tablespoons of cashew cream and pour in water to make 1 cup cashew milk. Heat a 10” nonstick skillet over medium heat. I usually don’t use non-stick spray, but for this recipe I used Pam and lightly spray the skillet, then wiped off the spray with a paper towel. Without spraying the pan lightly I found the mixture sticked a little. Use a ¼ cup measuring cup and ladle the batter into the pan. It should make a slight sizzling sound. Move the skillet around to spread out the batter immediately so it is a very thin circle. It will cook quickly, evidenced by little bubbles. When it’s done it will be easy to turn. Turn it with a spatula. Fold it into a semi-circle, then fold that in half. Continue making the rest of the “eggs”. Spray the pan and wipe the spray off each time. Garnish with Ichimi Togarashi (finely ground red pepper) Serve on plant based bread, with my oat and rice sausage, just plain, use for an omelet or frittata. See my Amazon Store for ingredients and equipment. Mung Bean Egg Amazon LIst Please subscribe to my YouTube Channel    • Plant-Based Cooking by Chef Julia Dun...   For ebooks, access to all Zoom classes I’ve taught, retreats and other content go to my website: http://chef-julia.com/ https://www.instagram.com/juliadunawa...   / chefjuliadunaway   Chef Julia's Amazon Store Chef Julia classes CHEF JULIA IN PERSON RETREATS Plant Based Breakfast Cookbook (paperback) Ebooks: Chef Julia has 8 ebooks available listed below, in the SHOP section of her webstie, SHOP Section Chef Julia website Plant Based Japanese Plant Based Breakfast Favorites Plant Based Holiday Desserts Plant Based Basics Plant Based Gourmet Plant Based Holiday Table 50 Recipes in 50 Days Chef Julia 21 Day Challenge Merchandise—t-shirts also here: T Shirts Thanks for watching the video Mung Bean Egg