Grasshopper enjoys conserving energy, both personally and environmentally. On hot summer days the last thing anyone would ever want to do is heat the living space up by putting the oven on, or cooking beans for hours! Grasshopper saves these tasks for those fall or spring days when it's too early to put the heat on, but the mornings are quite cold from the evening's temperature drop. then a cooking spree happens!
The bean medley for this favourite summer staple is a variation on Grasshopper's earlier post from December 2012, Lentil Mung Bean (LMB) Perfect Combo with the addition of adzuki beans for more colour and variety. Soak for a good 24 hours for best results, then please refer to the cooking method described in the 12/03/12 post, regarding changing the cooking water. It's that white frothy stuff you want to get out of your cooking water, so you can digest these beans easier. Cooking time must be very slow, never a rolling boil, and will be done anywhere between 15-35 minutes depending on the age of the beans that you've used. Don't take your eyes off of these tiny morsels, or you'll have floating skins and mush! Try to mash an adzuki to see if it's done. It'll take the longest.
Soaking pumpkin or sunflower seeds in water in the morning is enough to prepare them for a lunch or evening salad. The salad improves in flavour as it marinates. Grasshopper makes it in the morning, and by evening the flavours have infused.
Summer brings us so many shades of colour and taste in our herb and vegetable gardens. There is not a real recipe to this salad, as Grasshopper creates a new salad depending on what the season and gardens bring to us. This bean medley provides a base to your taste. Make your vinaigrette as you prefer and add vegetables that you enjoy that are in season. Let it all marinate until you are ready to eat. These are suggestions that have worked for Grasshopper and guests. The salad denies a 'crunchy chewy' factor (without hard, raw veg ) so you and your guests can enjoy large helpings of this wonderful vegan protein.
Summer Bean Medley Salad
cooked french lentils, mung beans and adzuki beans - enough to feed you and your guests
a handful of raw, pre-soaked pumpkin and sunflower seeds (about 5 hours)
sliced red onion
toss with any chopped garden herbs - thyme (definitely)
fennel, parsley, cilantro, coriander, basil
vinegar or lemon juice (suggestions are coconut, balsamic, apple cider vinegar, or lemon juice )
organic olive oil
salt and pepper to taste
vegetables (suggestions are cooked diced string beans, sliced raw mini zucchini, roasted red pepper)
Love Grasshopper
The bean medley for this favourite summer staple is a variation on Grasshopper's earlier post from December 2012, Lentil Mung Bean (LMB) Perfect Combo with the addition of adzuki beans for more colour and variety. Soak for a good 24 hours for best results, then please refer to the cooking method described in the 12/03/12 post, regarding changing the cooking water. It's that white frothy stuff you want to get out of your cooking water, so you can digest these beans easier. Cooking time must be very slow, never a rolling boil, and will be done anywhere between 15-35 minutes depending on the age of the beans that you've used. Don't take your eyes off of these tiny morsels, or you'll have floating skins and mush! Try to mash an adzuki to see if it's done. It'll take the longest.
Soaking pumpkin or sunflower seeds in water in the morning is enough to prepare them for a lunch or evening salad. The salad improves in flavour as it marinates. Grasshopper makes it in the morning, and by evening the flavours have infused.
Summer brings us so many shades of colour and taste in our herb and vegetable gardens. There is not a real recipe to this salad, as Grasshopper creates a new salad depending on what the season and gardens bring to us. This bean medley provides a base to your taste. Make your vinaigrette as you prefer and add vegetables that you enjoy that are in season. Let it all marinate until you are ready to eat. These are suggestions that have worked for Grasshopper and guests. The salad denies a 'crunchy chewy' factor (without hard, raw veg ) so you and your guests can enjoy large helpings of this wonderful vegan protein.
Summer Bean Medley Salad
cooked french lentils, mung beans and adzuki beans - enough to feed you and your guests
a handful of raw, pre-soaked pumpkin and sunflower seeds (about 5 hours)
sliced red onion
toss with any chopped garden herbs - thyme (definitely)
fennel, parsley, cilantro, coriander, basil
vinegar or lemon juice (suggestions are coconut, balsamic, apple cider vinegar, or lemon juice )
organic olive oil
salt and pepper to taste
vegetables (suggestions are cooked diced string beans, sliced raw mini zucchini, roasted red pepper)
Love Grasshopper
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