The Veggie Chef offers recipes for vegetarians. Andrea Mattioni-Willis is a vegetarian herself and she loves to cook. She frequently experiments with new recipes and will share her findings with all of you.
To look at the tiny, green Mung beans, you would never guess how amazing and versatile they are. Mung beans are used to make cellophane noodles, dumplings, soups and they also produce delicious bean sprouts. They are even used in desserts in some Asian countries. Now, the little Mung bean is even appearing in my hummus recipe this week.
I had been wanting to make a cold, summer soup and I was so pleased to see cucumbers and some early peaches at the farmer's market this week.
Luckily for me, the herbs came from pots on my back porch, and I already had all of the other ingredients which I think wound up blending together beautifully. This is not a difficult recipe at all but does require a bit of prep with the vegetable, fruit and herb chopping. Once that is done though, its all about the food processor or blender doing the work.
Last week we had a raw, vegetable and fruit summer soup. If you have not tried that recipe yet, you could pair it with this week's recipe and have a nice, cooling soup and salad combo.
Potato salad doesn't have to be a heavy, mayonnaise-laden affair. It can be zesty and refreshing when the cooked (and cooled) potatoes are accompanied by crisp, raw vegetables and dressed with lemon, oil and spices.