Wholefood Dry Toasted Chick Pea Mung Bean Sprouts 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.
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