Mung Beans with Pear, Banana and Peanut Butter Maple Cream
Since going vegan the foods I eat have inspired a revolution in my kitchen. Long gone are the days of toast and butter, scramble or eggs benedict, which at the time were good but the menu of ideas was slim for breakfast - here at the home front anyway. Now days my eyes are wider and curiosity greater as I explore grains and legumes for breakfast and I don’t means just rolled oats, though, I will endlessly love, but how about spelt, barley or black rice with fruit and nut creams topped with dates, seeds and pure maple syrup? Sounds breathtaking to me.
This morning I explored something new using soaked mung beans, some fruit, peanut butter cream and other sides that rounded out a breakfast to impress. I love the soft yet crunchy texture of the mung bean followed by soft banana and a medley of other textures and flavors. This combo kicked some serious butt. You can also try lentil sprouts in place of the mung bean, which is also similar in texture and goes well with apple and pear.
Mung beans are highly nutritious you’ve probably had them many times in Asian food restaurants as sprouts. They are rich in fiber, minerals and protein, and other great benefits.
Note: The mung beans I didn’t cook, after soaking they are soft enough to eat but still have a little crunch similar to lentil sprouts.
Soak mung beans over night at least 12 hours and rinse well – no cooking required
1 pear cubed
Apple is good too
Cconut butter optional but good
Walnuts chopped or nut of choice
Ground cinnamon to sprinkle
Peanut Butter Maple Cream serves one
1 tbsp peanut butter
1 tbsp maple syrup
1 tsp water
Combine and drizzle over the bean and fruit bowl
Add ½ cup soaked and rinsed mung beans to bowl, top with rest of ingredients above and sprinkle more mung beans on top to make pretty
Mung bean for breakfast inspired by the lovely Diem she can be found at her gorgeous page on Instagram