About our guest food blogger:
Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."
Spring has been so sneaky this year. Very mischevious and very late. Now that warm weather produce is finally popping, up I’m emracing it with overly open arms and crazy excitenment. I mean, I love root vegetables but even my recipe rotation imagination is slightly limited after (8!) months. Little Caspian is also really psyched to start snapping peas and pull radishes out of the earth. This recipe, with both warm and raw elements is a summer teaser. Equally perfect to bring on a picnic as it is enjoyed inside while the chilly evening spring winds blow. Loaded with a good amount of protein, fiber and flavor along with hits of herbs and spice, crunch and softness. Top notch!
Mung Bean Basil Bites w Za’atar Spring Salad
Mung Bean Bites
- makes about 10
1/2 cup dry mung beans, soaked in water overnight
1/2 heaping cup uncooked buckwheat
1 large handful fresh basil
1 clove garlic
1/4 tsp salt
1/4 tsp black pepper
1 tbsp + 1/4 cup unhulled sesame seeds
1 lemon, the zest
- Preheat oven to 175°C / 347°F
- Add buckwheat and 1 1/4 cup boiling
- water to a saucepan, bring to a boil and then cook uncovered on medium heat for 15 minutes. The buckwheat is meant to be slightly gooey. It will help the bites to stick together. If your buckwheat end up dry, add 1 tbsp - 1 1/2 tbsp of water.
- Rinse pre-soaked mung beans and cooked
- buckwheat to a food processor and blend to a sticky dough along with the rest of the ingredients (except for the shallots).
- Add mixture to a bowl and add in finely
- chopped shallots by hand.
- Form/press into little bites using
- two rather large spoons, roll in the 1/4 cup sesame seeds, add to a lined baking sheet and bake in oven for 30 minutes or until golden and crunchy.
Spring Za´atar Salad
1 medium zucchini
1 tbsp za’atar
1 1/2 tbsp virgin olive oil
10 snap peas
1/2 tsp flaky sea salt
some fresh cress
1/2 tsp chilli flakes
- Rinse zucchini (no need to peel if
- organic) and turn it into zucchini ribbons using a potato peeler. Add to a large mixing bowl along with the rest of the ingredients except snap peas. Toss unil all is coated in the Za´atar, oil and spices. Serve alongside the mung bean bites, snap peas and
- creamy dip. Enjoy!