Mung Bean soup and Vegan Muffin Pie

The cooking bug has bit me again. I was just going to eat leftovers when I came across a nice blueberry muffin recipe. It came out just yum :). I decided to make it with some modifications. I also made a mung bean soup with spices from southern India. They both tasted amazing and I wanted to share the recipes. Do try and let me know.

Mung Bean Soup

For Paste:
7 tbsp Coconut (fresh or dry)
5 tsp Cumin/Jeera seeds
1/2 tsp tamarind paste
1/2 tsp salt
1 long red chilli
Soy granules(optional)

You need to make a coarse paste of these ingredients in a food processor.

Also Need:
2 cups Mung Beans
1 chopped Tomato (small)
1 coarsely chopped onion(small)
1 tsp EVOO (Extra Virgin Olive Oil)

Microwave the mung beans with some salt, water for about 10 mins. Add a cut tomato to it and boil for another minute. Lightly saute the onions till transparent and then add the cut tomato to it. Cook till the water disappears. Now add the prepared paste to this. Cook for about a minute or so. Then add the boiled mung beans to it. Keep the stock of the beans handy to water the soup down.

Mung Soup with Crisp Chapati

Vegan Muffin Pie:

1 1/2 cups flour
1/2 cup sugar(I used part artificial sugar too)
1/2 tsp salt
2 tsp baking powder
1 tsp Cardamom powder
3/4 cup soy milk
4 tbsp Canola oil
2 big handfuls blueberries

Preheat oven to 400 degrees F. Spray a baking pan with canola oil and then dust it with flour.
Combine flour, sugar, salt, and baking powder together in a mixing bowl.
Add the milk and oil slowly to the mix and stir constantly. Whip the batter so that the pie is soft. Finally add the blueberries to the batter and pour it into the baking pan.
Bake it for around 30 mins. They will come out fluffy on the inside and crispy on the outside. Yumm
I think I want another piece.

The inside of the muffin pie looks like sooo 🙂 Enjoy.



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