Wholefood dry Toasted chickpea mung Bean Sprouts made using sprouted chickpeas and mung beans came about for two reasons – firstly, I was suitably reprimanded a couple of my close loving friends because I haven’t been consistent recently with my recipes – my mind having been focussed on writing my poetry books. And the second reason, I wanted an alternative to pasta in dish – and for me this comes by way of the bean sprouts. This is a quick and easy recipe.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
Instructions
2 comments
This was strangely delicious. I’d never cooked with matcha before…liked it in the end. I had it with steamed vegetables, a little millet, and Japanese pickles.
Sounds super awesome Christine – those accompaniments sound nourishing… Appreciate the comments.
Happy New Year!
Edward