JL writes the popular blog jlgoesvegan.com, as well as a monthly vegan dining review for the Colorado Springs Gazette, and she produces and hosts the radio show Easy Vegan on KCMJ.org. She provides vegan cooking services, lifestyle coaching and classes in Colorado Springs and the surrounding area as well nationally and internationally. Her book Vegan Pressure Cooking has been a go-to resource for all of my own pressure cooking adventures, and now here she is, once again talking to me on Sexy Vegan Radidio.
WATCH & PLAY: Download the free PERISCOPE.TV app to your mobile device and find me: @thesexyvegan Right around 7:45p.m. PDT you'll get a notification on your device that the show is live. If you fail to win, you can always purchase the book by clicking the pic---------------------->>>>>
sexy vegan radidio show notes
- J.L.'s Easy Vegan Radio Show
The mung bean is often used in Asian cuisine. This quick-cooking legume is super-nutritious—packed with protein, dietary fiber, potassium, iron, and magnesium - and is fantastic in Indian-style fare. Curry bullion cubes are great for this, or mix 2 cups (470 ml) water with 2 teaspoons curry powder.
1 teaspoon vegetable oil
2 cloves garlic, minced
1 cup (160 g) diced onion
1⁄2 cup (65 g) chopped carrot
1 cup (110 g) cubed sweetpotatoes
1⁄2 cup (60 g) chopped celery
3 cups (150 g) loosely packedcollard green strips
1 teaspoon ground ginger
or 1 tablespoon (6 g) minced fresh
1⁄4 teaspoon turmeric
1⁄4 teaspoon paprika
2 cups (470 ml) curry broth
1 cup (235 ml) water
1 cup (200 g) dried mung beans
2 tablespoons (45 ml) lemon juice
1⁄2 teaspoon sea salt
In an uncovered pressure cooker, heat the oil on medium heat, add the garlic, onion, carrot, potatoes, and celery and saute for 5 minutes. Add the collard greens, ginger, turmeric, paprika, curry broth, water, and mung beans. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 6 to 8 minutes. Allow for a natural release.
Stir in the lemon juice and add salt to taste.
Yield: 4 servings