Happy being oh-so-kind to Mother Earth! She will thank you by not sending storms.
Soy Cheese Rice Latte With Shredded Mung Bean
In Cold Coconut Oil
2 cups shredded organic mung beans
1 1/4 cups coconut oil (separated)
1 cup soy cheese
1 cup rice (cooked and mashed)
2 tablespoons soy sauce
2 tablespoons flax seed oil
1 tablespoon turbinado sugar
2 teaspoons curry powder
2 tablespoons espresso foam
pinch of salt
1 gallon of water
In a medium skillet, fry off the shredded mung beans in 1/4 cup coconut oil until they become very mushy and dark. Set aside.
Melt the soy cheese in the microwave until the consistency is similar to soft clay, or perhaps day old wallpaper paste.
In the same skillet, combine soy sauce, turbinado sugar, curry powder, flax seed oil and mashed rice and heat thoroughly. Cook until mixture rolls up on itself and resembles a baseball.
In a medium sized bowl, mash together the seasoned rice baseball and mung bean mixture for at least two minutes. Take the remaining cup of coconut oil and drop the mung ball into it. It should come to rest on the bottom. If it floats, it won't float for long. Refrigerate for between 4 and 48 hours.
In the refrigerator, the coconut oil will turn from a liquid to a solid, but first it will infuse with the delicious taste of the curried rice mung ball. When ready to serve, remove from refrigerator and gently spread the melted soy cheese over the top of the cup. Finish with the espresso foam and pinch of salt. Garnish with cilantro.
Serve family style with the gallon of water.
Thursday, September 2, 2010
This entree recipe is as delicious as it sounds. It's healthy for you and far more importantly, it's great for the environment!
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