Vegetarian Summer Series #4: 6 ingredient Hijiki (seaweed) and sprouted mung bean salad

The damp, warm weather persists. The heating and cooling at work is STILL on the mend (have a fix-it ticket in). Downing coconut ice cream, red bean popsicles or Naked juice popsicles every day after work to feel refreshed. So the salad and/or minimal cooking recipes continue! Give sprouting a try, it's not as crazy/weird as I thought and once it soaks and drains, it just sits and grows on its own! No babysitting-don't need to shake/stir, check water levels or anything.

This post is for Ann since she says she feels lost going to an Asian market (I still don't know what most things are at the market, but if its label translated in English sometimes, I may just buy it and look up a recipe when I get home...like the agar agar still sitting for the last 3+ months)

I threw together some panty ingredients to make a very easy salad. For planning ahead, you need half an hour to soak the dried hijiki seaweed. I picked this up at a local Japanese market. There are three in the Convoy area of San Diego, Marukai, Mitsuwa and Nijiya-

• Be a Marukai member for $10 per year to get things on sale or $1 per shopping trip to get the sale prices and get a fun monthly sales leaflet that gives the history of Japanese foods/drinks.
• Marukai carries free range Shelton's chicken and free range eggs. I think the other meat may be all natural.
•  Marukai also has it two stores in the same plaza-one sells home goods and Hawaiian products, and the other one has $1.50 items.  
• Nijiya has a lot of organic options and I found some awesome black tea flavored with banana--possibly not natural but yummy.

Speaking of Japanese places, I finally tried Niban, just off the 805 freeway and Clairemont Mesa, in the Wal-mart shopping center. It's a order at the register, then sit place. With tip, dinner was only $8. I gave the vegetarian sukiyaki a try and it was a very generous portion -it did come with rice (which texture could have been better, a bit mushy) and had a nice flavor, also included miso soup and a salad--am sure this doesn't fit gluten free diets nor soy free though due to soy sauce, miso and tofu. I make my occasional exceptions since my sensitivities are not so extreme.

You also need 2-3 days if you are sprouting your own beans (grab a soup pot with a lid, a tea towel and do as described for red lentils last week). Short on time? Pick up sprouted legumes at the health food store or I'm sure the  more fully developed mung bean sprouts you can pick up at any grocery store would also work (those white ones you throw in stir fried or sukiyaki or they come with pad thai! Yeah you know, they must be used in about 3 days or they get limp. I don't really have storage tips other than don't rinse until right before you need them and cook them panfried or in a soup if you can't use them raw after 3 days)

Salad:

The seaweed is already in nice small pieces.

1.3 oz of dried hijiki-yields about 1 cup of plump seaweed after soaking half an hour
3/4 cup of dried mung beans (un-sprouted): which yields about 2 cups sprouted

Dressing:
2 tbsp Braggs Amino (or soy sauce or coconut aminos, whatever suits your diet, more or less to taste)
1 tsp honey (or other sweetener)
1tbsp sesame oil
ground pepper to taste

1. After draining the hijiki, toss it with the sprouted mung beans and dressing.

2. Can chill for best taste. Eat, savoring the crunch and slight sweetness of mung beans and savory,slick seaweed.

Idea: add some chopped cucumber for additional crunchiness.

Do you have any new favorite apps? I have an Android phone started using Ibotta a month ago and finally made my first coupon purchase of Silk coconut milk.

Start of Vegetarian Summer Series: Mongo Soup and Pesto Pasta & Recap of H-mart Goodies!

The 200-hour yoga teacher training to expand my practice started last weekend. Now I'm not sure if I'll enjoy teaching or even if I'll be any good but I'm excited to learn other aspects of yoga! Part of the experience includes designating at least one day a week to eat vegetarian. This week I made a Filipino soup and pesto with pasta. 

I've been vegetarian before so it won't be a huge stretch but just hoping to inspire/show some of you that vegetarian can be easy and tasty whether you want to try it for yourself to feel light and make a lighter eco-footprint or even if you have a vegetarian guest to impress. So, you can look forward to the blog testing out some (hopefully) quick to make vegetarian dishes over the next 8 weeks. :)

Being gone in AZ/UT during my CSA box pick up last weekend forced me to venture out to the grocery store to get my produce last Friday. And so I finally made it out to the Korean market, H-Mart that opened up in Mira Mesa in Fall 2012. First, if you like Costco "buffet" (aka samples) on the weekends, you will LUUUUURVE H-mart. I went on Friday and almost every row had an apron clad, plastic mouth shield wearing employee offering a sample of something tasty. Vietca told me they had a bee-ute-a-full seafood section and it was indeed clean and fresh smelling. Many of the frozen packages also list the country of origin for the fish and if it's farmed/wild-caught so that was also helpful if you're pulling out your moral compass.

Second scored a bounty for $27 : 

• 2 canary melons (Tweety yellow outside, very sweet, white flesh)
• 1 other yellow melon
• 1 pkg bunapi mushroom
  
  
  
  

• 1 pkg king trumpet mushrooms
• 3.5 lbs of fish (a white fish, listed as a good alternative on Monterey Bay Aquarium's Seafood Watch)
•  a Red Pepper Paste that does not appear to have wheat 

Uhhhhh what is seed koji? Read below, I'm still not sure.

• Internet research says koji is a mold grown for the fermentation process and can be grown on grains (homegrown.org, soy info center  usually rice or soybeans)---sooooo, you may want to make your own substitute paste (I've googled recipes before but not tested) if you need to be strictly gluten free or soy free. I emailed H mart to see if they can tell me what this brand's koji is grown on, I will update if they respond.
•  a package of soft tofu
• a bag of bok choy and
•  another greens that I didn't write the name of-anyone know what this is?
  

Note to self: they have a big 3lb bag for about $4 of brown rice "powder" which looks like flour to me that's cheaper than buying the 1 lb bags at normal grocery stores. 

 Filipino Mung Bean Soup (mongo)-Veggie Style (makes enough for 4-5 servings)

adapted from Lisa's Kitchen and a video I saw on YouTube (idea for some ingredient variations)

Seems like mongo recipes really vary by what veggies you throw in-get creative!

• 1 cup dried whole mung beans-soaked over night
• 1 tsp Coconut Oil for the onions and Chinese greens and 1 tsp for the bunapi mushroom and fresh garlic cloves
•  1 tbsp garlic powder, and also 2 cloves of fresh garlic (or 6 cloves fresh)
• I added 2 shallots for 1/2 cups chopped
• 1 tsp red pepper flakes or 2 fresh red chiles
• 1 can of tomato sauce (or 2 medium fresh tomatoes)
• juice of 2 limes (4 tablespoons)-used lemon juice
• 1 teaspoon sea salt, or to taste
• 4 cups water or veggie stock
• 3 bok choys, very bottom part cut off so leaves separate for washing out dirt (or another leafy green, Lisa called for1/2 lb (225 g) baby spinach leaves)
• stems of 6 Chinese greens (that I didn't get the name of)
• 1 pkg bunapi mushroom, cut apart and washed

1. To a larger soup pot, add the water or veggie stock. Add the soaked mung beans and cover with a lid. Heat on high until boiling, then reduce to medium with the cover on to cook at least 25-35 minutes or until mung beans are soft enough to eat.

2. While the mung beans cook, in a small sauce pan heat on medium 1 tsp of coconut oil for the mushrooms and garlic cloves. Cook them until tender. Remove these into a bowl to stop cooking.

3. Add 1 tsp coconut oil to cook over medium heat the chopped shallots and Chinese greens. Cook until browned. Then add to mung bean pot.

4. Add  the tomato sauce, garlic powder, lime juice, salt and stir into the mung bean pot. Add your bok choy and cover again for 3-5 minutes until the bok choy is crisp tender.Add the mushrooms and ladle into bowls for serving. Add red pepper flakes to taste.

 Dairy free Pesto-using mystery Chinese green leaves and walnuts- 2 servings

 

Sorry for the ugly plastic bowl, it's my lunch at work!

adapted from "The 15 Minute Single Gourmet by Paulette Mitchell"

 4 tbsp walnut pieces

2 tsp olive oil

1/2 tsp minced garlic

1 cup of chopped greens

2 t bsp nutritional yeast

4 tsp fresh minced basil or 1 tsp dried

1/4 tsp ground pepper

1/2 box of quinoa/corn pasta

1/2 cup dried (not oil packed) sundried tomato pieces

1. Prepare pasta as the package directs.

2.  While waiting for the pasta to cook, if you like, toast the walnut pieces (200 degrees in toaster oven for 2-3 minutes or can try doing in a frying pan).

3. Add first 7 ingredients to a blender or food processor. Add water by tbsp if mixture is too thick.

4. Serve pasta with pesto and top with sundried tomato.

What is the biggest thing you would like to ask for right now?