Tag Archives: cumin seeds

Scallion Flatbread

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I made these with our Easy Red Lentils tonight and they were really good AND easy to make!

Scallion Flatbread

This is a Melomeals recipe (as you know by now one of my favorite food blogs!), I found it on the WholeSoy Yogurt website.

Ingredients

  • 2 c. flour (plus extra for kneading and rolling dough) – I used bread flour since I have a ton of it from Costco
  • 1/2 t. salt
  • 1/4 t. baking soda
  • 1/2 t. cumin seeds
  • 1/4 c. plain WholeSoy yogurt
  • 1/3 c. water
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. olive oil
  • ¼ c. scallions

Directions

In a mixing bowl add the flour, salt , soda and cumin; whisk well. Make a well in the dry mixture and add the rest of the ingredients. Knead dough for several minutes. Let dough rest for 30 minutes.

Divide into 8 pieces, roll them into desired shapes adding more flour if needed.

Heat a cast iron skillet to medium, brush with oil and cook for 5 minutes on the first side, flip and cook for 1-2 minutes more.

Served these with Easy Red Lentils

Coconut Mung Beans (Pressure Cooker)

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I bought some mung beans at the Asian Market last week, I’ve been wanting to try them since they’re so good for you. This recipe is from Melomeals: Vegan For $3.33 A Day – I’ve had my eye on it for a while now so I decided to make it tonight. It’s really easy to make, doesn’t take much time at all and tastes delish! It was a tad too spicy for our toddler but not for us at all. The toasted coconut topping was a nice touch.

Coconut Mung Beans

  • 1 T coconut oil
  • 1 /2 t cumin seeds
  • 1 large onion, diced
  • 1 Serrano chili  (I used a jalapeno, all I had. Removed all seeds and diced)
  • 1 T minced ginger
  • 1 T curry powder (I used Kashmiri Curry from World Spice Merchant)
  • 1 c mung beans
  • 4 c water
  • 1 t Creole seasoning
  • Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
  • ½ c cilantro
  • Toasted coconut for garnish (I toasted unsweetened coconut shreds in my toaster oven on 325F for a few minutes)
  • Soy Sauce/Pepper to taste
* In case you’ve never seen them before, here are mung beans:

Dry Mung Beans

Directions:
  • In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes. (My pressure cooker doesn’t have a low setting so I just sautéed it for about 8 minutes or so)
  • Add the beans, water and Creole seasoning
  • Put top on pressure cooker and bring to high pressure for 6 minutes.
  • Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire
  • Serve over rice – I used brown rice and served it with Naan bread… my hubby’s request!

Saute onions, pepper, ginger, curry, cumin seeds and a pinch of salt in coconut oil

Add beans, water and creole seasoning

Cover, cook on high pressure for 6 minutes

Toast unsweetened coconut for topping

Slow release pressure, add lemon juice, zest and cilantro

Yum!