The other grean bean – Curry Mung beans galettes and tofu-garlic dipping sauce
L’autre haricot vert – Galettes de haricots mung au curry, et sauce tofu à l’ail
I don’t often cook with mung beans, but once in a while I like to eat them, they’re so cute and round and tiny with a little white eye staring at you.
Of course, I didn’t grow up eating those beans since they’re mainly used in Asian cuisine, and growing up Asian cuisine was not part of my diet.
I remember in Nancy, the first time I ate Asian food, was in a Vietnamese restaurant, the only one in town, I must have been 13 year old (so it’s been a long time!), it was located in a gallery (and still is).
Then I used crab mushrooms, as an accompaniment, those look like beech mushrooms to me, but they seem to be different. I saw a box of crab mushroom at the Asian store, next to a box of beech mushrooms so I came to the conclusion that they’re two different kinds of mushrooms. If I am wrong, please let me know. I would love to know.
The exciting part of this dish is that it’s vegan…and absolutely delicious. The tofu dipping sauce is so creamy and fragrant that the non-tofu friendly crowd will forget it’s tofu. I used regular tofu but silken tofu would be even better. Do not be intimidated by tofu, it’s such a versatile little ingredients and due to its neutral flavor, you can create so many dipping sauces an have a tofu makeover session! it’s so much fun to play with it!
Ingredients for about 10-12 galettes
For the galettes
- 170 g dried mung beans
- 1 shallot, chopped
- 1 poblano pepper, finely diced
- 1 carrot, shredded
- 1 leek, finely chopped
- 1 tsp curry powder
- a dash of soy sauce
- 2 tsp roasted sesame seeds
- 2 tbs mint, chopped
- 1 tbs olive oil
- salt and pepper
For the mushrooms
- 1 box of crab mushrooms
- 1 tsp fresh ginger, grated
- 1 garlic clove, crushed
- 1 tsp mirin
- 1 shallot, chopped
- 1 tbs cilantro, chopped
For the tofu dipping sauce
- 1/4 lb tofu
- 2 tbs soy yogurt
- 1 garlic clove, crushed
- 1 tsp soy sauce
For the galettes
Cook mung beans in water until tender. Drain well and let cool. Mash with a potato masher or with your hands.
Heat olive oil in a pan, add shallots and brown them. Add peppers, and leeks and cook until tender. Add carrots and stir for a few minutes. Add curry powder, stir well and cook for a few more minutes until all the vegetables are coated with the curry powder. Add soy sauce and stir.
Add the vegetables to the mashed mung beans and mix well to obtain a homogenous mixture. Add sesame seeds and mint. Form patties usig your hands. Coat each patty with panko crumbs.
Heat olive oil in a pan, place each galette in the pan and cook both sides until golden brown. remove from pan and serve hot with crab mushrooms and tofu sauce.
For the crab mushrooms
Was mushroom and disassemble them. In a pan, heat olive oil, add onion, ginger and cook the mixture until fragrant, then add garlic and cook for a few extra minutes. Add mushrooms, stir well, then add mirin. Cook until the mushrooms are cooked but still moist. Add cilantro.
For the tofu dipping sauce
Place tofu and other ingredients in a blender, and blend until the mixture is smooth and creamy.
This entry was posted by silvia on July 19, 2010 at 3:11 am, and is filed under Vegan. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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FANTASTIC! This is such a glorious dish. I love the tiny crab mushrooms! And the dipping sauce sounds wonderful!
this looks wonderful . I love mushrooms, what a great idea.
Oh Silvia, what a fun recipe you have here today! Tofu dipping sounds pretty interesting as well. Btw, those mushrooms are best to make stir fry or soup. Hope you’re enjoying your day.
i have never ate the mung beans…but your dish sound very tasty !the tofu dipping is very interesting,too!
Love the mung beans…but I never had them prepared this way…so tempting!
These look stunning! I’m embarrassed to say that I’ve never had mung beans before (we didn’t eat much Asian food growing up either). But I would love to give this a try…and I love recipes that I get to dip!
you amaze me what you can do with tofu very nice~
I just love your blog! There is always something refreshingly innovative to find here. Most of your recipes I have never heard of or dreamt of but all of them are tempting and inspiring.
This dish looks like a wonderful way to use mung beans and an even better way to use tofu!
Love mung beans but can’t have too much. but prefer it as a dessert…
I like this recipe a lot… I think i’m gonna prepare it, but I don’t have mung beans… Black beans are gonna do the trick, I’m sure…
I’ve never tried mung beans before! The galettes look delicious and I agree with you about tofu, many ways to use it and as part of a dipping sauce, wonderful! The mushrooms are beautiful and I love the way you put the entire dish together, thanks for your lovely recipe:-)
That looks great. I have to try this. I have a bunch of mung beans ready to be used
Hey Silvian, tofu dipping sauce and mung beans? Well, you sound like you know more about Asian foods than you let on here. This sounds delicious, and I’m going to try this dipping sauce for sure. I’m not expert at galettes like you, but maybe. Oh, and my post in similar to yours in reference to Asian and ‘not knowing’ (smile)…
Hope all is well where you are, Silvia.
Wonderful dish. You truly are an all around wonderful cook. Gorgeous shot of the beech mushroom. Awesome tofu dipping sauce.
Lovely dish… i love mung beans and never eat enough of them@!
I was at a middle eastern market today and saw mung beans there and was thinking maybe they use mung beans in their dishes as well. I agree that they look so cute and I was tempted to purchase them. But I controlled my urges until have a recipe in mind. Thanks for your post.
This is a new way to eat mung beans (to me) since I actually grew up eating it. My mother would make mung bean soup, much like a split pea soup, and add shrimp and spinach leaves. It was quite tasty.
I like the way you put it together here, especially with the dipping sauce. So healthy but so good, I’m sure!
A really interesting recipe, Silvia. I’ve never eaten mung beans but I love the way you’ve put this dish together. The curry flavor with mint would be delicious. And what a super idea to make a tofu dipping sauce. There must be some happy vegans out there today!
I’ve had mung beans in Indian dishes but never cooked with them. You’re right – they are cute! I’m with you – playing with tofu is fun, I never understand what people have against it. If anyone can prove them wrong, it’s you for sure!
What an original recipe! You always surprise and delight me with your recipe ideas. By the way, I really like your blog header.
wow, this looks amazing! i love all mushrooms, whether they’re European or Asian, they all taste good to me!
Hey, you got those mushrooms. To be, they are like beech mushrooms…hmmm….
The galettes look so enticing….*drool*
Oh Silvia, great use of mung beans! I’ve only had them for dessert. You amazed me with the tofu dip!! I agree that tofu is versatile but I’ve never thought making it as a dip sauce! Great recipe!
J’adore la façon dont tu ré-interprète des ingrédients asiatiques; ce plat est pour moi d’inspiration française et comme toujours élégant comme tout!
I’ve never had mung beans done in a savoury dish before as in Asia, they are usually used in desserts and sweet soups only. Only the sprouts are cooked in savoury dishes.
I love this dish – I always said you had the best vegetarian recipes on the net The dipping sauce is just wonderful. Like garlic mayo but much better for your figure
Silvia…this whole combo is right within my selections when thinking healthy and ohhh so tasty ;o)
I few years back, I had discover mung bean noodles…love them. A few months back, I also found these mung beans and now use them frequently. I’m so glad to see another use for them.
If I may be so bold as to share two things with you.
1- I find that the beans absolutely need soaking to get whatever gunk out and it tenderizes them at the same time…I then put 4:1 water to boil…add the strained beans…cover and simmer for 15-20 minutes…this works great and it cuts on stovetop time.
2 – The raw tofu is of concern…reasons I won’t get into here. I steam it for about 3 minutes and run it under cold water, then strain. All this before using it in a raw recipe such as your velvety dipping sauce.
I really hope I didn’t overstep and I want to thank you for your incredible dedication to making such wonderful dishes.
BTW…how’s your health these days? I hope you’re doing much better ;o)
Ciao for now,
Fascinating recipe, love this dish. The dipping sauce is a perfect combination of flavors:)