Only Fourteen More Sleeps

I am bursting with excitement as we have an exact date for the launch of the online course Cooking at Home with Veet. It is the 24th of November so only fourteen more sleeps. The course will be announced to the people signed up to the Upcoming Courses newsletter where you will be given a discount code. So don’t miss out, make sure you are signed up to that newsletter.

One of the things we do in the online course is sprout legumes and this recipe I have for you this week uses sprouted mung beans.

My cousin asked for recipes that are good for autumn and have some texture. So I devised a soup/stew that suits both autumn and spring to all people on both sides of this magnificent planet of ours. I hope you enjoy the recipe. The added sprouts and the wild rice add plenty of texture.

I used leeks and in the YouTube video I talk about the health benefits of leeks and how you can use all of the leek including the green bits and roots. Watch the Video Here.

Sprouted Mung Bean Hot Pot with Coconut and Wild Rice

Ingredients

1 leek cut very small

2 cups sprouted mung beans

⅓ cup wild rice

1 large carrot grated

2 cups shredded leafy greens

1 cob corn

1 stalk of lemon grass (or if you don’t have zest of 1 lemon)

2 tsp grated ginger

2 cloves garlic minced

400ml coconut cream

Salt pepper and chilli to taste

200g sliced mushrooms

Method

1. Place the leek, ginger, garlic and lemon grass in a saucepan with 2 cups of water, salt and pepper. Bring to the boil and then let simmer for 15 minutes.

2. Add the wild rice and let simmer for 25 minutes then add the leafy greens, corn and sprouted mung beans.

3. Cook for 5 minutes then add the mushrooms and cook for a further 5 minutes then add the carrot and coconut cream.

4. Heat through, avoid boiling once the coconut cream has gone in and season with salt, pepper and chilli.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Categories:Mains

Tags:coconut milk mung beans mushrooms lemongrass Leeks