Showing posts with label Bean Sprouts. Show all posts
Showing posts with label Bean Sprouts. Show all posts

Moong Sprouts, Fruit and Vegetable Salad



BM #100 Week 3 Day 2 - 

 Today's kid friendly dish is this sprouts-vegetable-fruit salad.
I felt that this is one salad my kids never have a problem enjoying. The best part of this salad is that there is no added spices or dressing of any kind.

 The juices from the fruits and vegetables lend nature's best flavor. There is no measurement or number of fruits/vegetables/nuts and seeds to be used. This is a versatile salad. But the idea is to have as many vegetables and fruits as are available. 

 I have purposefully avoided bananas but they can be added just before serving if required.

 Recipe Source friend's mom
Ingredients - 
Moong Sprouts 2 cups
Vegetables - 
Onions
Tomato
Cucumber
Spinach
Radish
Carrots
Fruits - 
Apple
Strawberry
Green Grapes
Purple Grapes
Kiwi
Nuts and Seeds - 
Peanuts, roasted
Cashews, roasted
Almonds, chopped
Pumpkin Seeds
Sunflower Seeds
Chia seeds or Flax seeds

Method Of Preparation -
Chop all the vegetables and fruits into bite size.

 In a huge bowl, add all the nuts and seeds using.

 Toss in the chopped vegetables, fruits and the moong sprouts.

 Toss them well and cover. Let them rest for an hour or so and serve as is.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

 Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on No Cook Dishes 

Preparation Time 
Serves/Makes

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Posted by Harini R on Saturday, May 18, 2019
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Vegan Pad Thai


Vegan Pad Thai

 For Day 3, week 1 of BM #48, here is another Thai dish which is a favorite at home.

 Next time around, I would scramble the tofu separately and add it to the stir fried vegetables.

 Recipe adapted from here
Ingredients - 

 Peanut Oil 3 Tbsp
Thai Rice Noodles 6-8 oz
Tofu, scrambled 1 cup
Garlic, grated 1 tsp
Onion, chopped 3 Tbsp
Cabbage, chopped 1/2 cup
Bean Sprouts 2 cups
Roasted Peanuts 1/2 cup
Vegetable Stock 4 Tbsp
Spring onion, chopped as needed for garnish
Cilantro, chopped as needed for garnish
Lime/lemon wedges if needed
Pad Thai Sauce - 
Tamarind extract 1 Tbsp or as needed
Soy Sauce 3 Tbsp
Brown Sugar 1 tsp
Chilli flakes 2 tsp (or as needed)
Vegetable Stock 1/4 cup
Freshly ground pepper as needed

 Method Of Preparation -

 Soak the noodles in boiling water for about 8 minutes or cook as per instructions on the package. The noodles should be a little less than cooked al dente. Drain and set aside.

 In a separate bowl, mix all the ingredients listed under pad thai sauce and set aside.

 In a wok/kadai, heat oil and saute the garlic and onion. Then add in the cabbage and stir fry adding a teaspoon of vegetable stock.

 Add in the scrambled tofu and let it cook along with the vegetables. 

 Add the noodles and stir fry the whole mixture adding a little pad thai sauce at a time.

 Remove from heat and add the bean sprouts. Toss well adding the peanuts as well.

 Serve hot with a spring onion and cilantro garnish with some lime/lemon wedges.


Preparation Time 30 min
Serves 3-4

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Posted by Harini R on Monday, January 5, 2015
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Vegan Thai Peanut Noodles


Vegan Thai Peanut Noodles

Welcome to another new year and a new edition of Blogging Marathon. For Week 1 of BM #48, I chose to showcase 3 Thai dishes popular at home. 

My family is a great fan of Oriental cuisine and so it was a delight for the family to enjoy Thai dishes!! For Day 1, here is a version of Thai Peanut Noodles which has been very popular with my family. I have made these noodles umpteen number of times varying the ingredients as per my pantry ingredients. 

 Recipe Source here
Ingredients - 

 Thai Rice Noodles or any noodles 6-8 oz
Extra Firm Tofu, cubed (Optionally marinated in soy sauce)
Sesame Oil
Bean Sprouts (and / or any other vegetables like carrots, broccoli, cauliflower, snap peas etc) 2-3 cups or as needed
Spring Onions and coriander leaves finely chopped for garnish
Peanut Stir-Fry Sauce -
Roasted unsalted peanuts 3/4 cup
Tamarind extract 1 Tbsp (or as needed)
Warm water 1/2 cup
Soy sauce 2 Tbsp
Garlic 3-4 cloves
Salt as needed (Keep in mind Soy sauce has salt in it as well)
Sugar 1 tsp or more
Cayenne Powder or Red Chilli Powder or Red pepper flakes as needed

 Method Of Preparation -

 Boil 8 cups of water and cook the noodles as per the instructions in the package. Drain and set aside.

 In a non stick pan, drizzle sesame oil and saute the tofu until all sides are golden brown in color. Drain and set aside.

 Steam all the vegetables and set aside. (Don't steam the bean sprouts, if using)

 To Prepare the Peanut Stir Fry Sauce - 
In a blender, add all the ingredients listed under the sauce and blend until smooth. Set aside.

 To Prepare the Peanut Noodles -
In a non stick pan, heat sesame oil and stir fry the noodles set aside in step 1.

 Add in the peanut sauce and saute for couple of minutes. Adjust the taste as needed. 

 Reduce the heat. Add in the bean sprouts, steamed veggies and the sauteed tofu. Gently toss all of them so the sauce is evenly spread.

 Serve the noodles with a garnish of spring onions and cilantro(coriander leaves).

Preparation Time 30 min
Serves 3-4

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Posted by Harini R on Saturday, January 3, 2015
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