Mung bean you say, what the heck is that????? I have to admit I thought I knew a lot about food but everyday I discover a new food find that blows my mind.  First off let me give you some basic information on what exactly the mung bean is. The mung bean is the seed of Vigna radiate, native to the indian subcontinent and mainly cultivated in India, Pakistan, China, Thailand, The Philippines and Indonesia.  The mung bean is used in sweet and savory dishes around the world.  Here is a break down of the nutritional facts for the mung bean.

Screen Shot 2014-05-02 at 10.52.02 AM
  • Facebook
  • Twitter
  • Google+
  • Pinterest

Mike and I stumbled upon this nifty little bean recently while attending the Raw Food World Tour. Matt Monarch was speaking about it and we knew we had to give it a try. I have to say this is one of my new favorite gluten free, grain free pastas.

Cooking it up was super easy. You cook this pasta just like you would any other pasta. You boil some water and place some of your mung bean pasta in the pot. We cooked the pasta about 7 minutes. Now here is a really cool thing about this pasta, if you are practicing a raw foods diet you can actually soak this pasta in cold water for about 48 hours and then serve it with your favorite toppings. We prefer eating it the more traditional way but it sure is a great alternative for my raw food friends.

The taste was very mild but not bland. I loved the texture, it was not slimy at all. The first bite truly reminded me of wheat fettuccine, minus the big ole stomach ache I would get from eating pasta with wheat 🙂 I sautéed up some organic broccoli slaw and fresh organic spinach leaves with this pasta and it was so good. I did not add any sauce to it. I just tossed in some garlic powder, dill and salt and pepper. The price was very reasonable. We paid $5.00 a bag. You get 4 servings out of each bag so I think that is a great buy.

Another recipe that sounds really good to try with this pasta is mixing a small amount of almond milk, goat cheese, fresh basil, garlic and salt and pepper together and tossing it in with the cooked pasta. I think this will be next weeks dinner.

Today when I cooked it up I topped it with sautéed mushrooms, mixed bell peppers, grated zucchini and crumbled goat cheese. Seriously a meal I would serve to any guest in my house.

Screen Shot 2014-12-11 at 12.58.47 PM
  • Facebook
  • Twitter
  • Google+
  • Pinterest

What a delightful dish this was. I love this product and REALLY think you should check it out. The company explore-asian has a lot of interesting products on their site I am anxious to try out. You can also purchase this product on Amazon or here.

Pin It on Pinterest