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Mung Bean “Egg”
Chef Julia Dunaway

Makes 9-10 “eggs”
¾ cup organic moong dal (mung beans)
1 cup cashew milk made with 2 tablespoons cashew cream* mixed with 8 ounces of water
1 tablespoon nutritional yeast
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon baking powder½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon Kala Namak (black salt)
¼ teaspoon turmeric
1 teaspoon apple cider vinegar
1/8 teaspoon low sodium tamari
1/8 teaspoon cayenne pepper
Ichimi Togarashi (optional)

Rinse the mung beans well and soak in water for 24 hours in the refrigerator. When ready to make the “eggs” rinse the soaked mung beans and drain well.
Add the drained mung beans to a high speed blender along with the rest of the ingredients. Process on low until mixed together and then blend on high until the mixture is smooth. Don’t over blend or the mixture will get too thick.

*Cashew cream--Soak 1 cup raw cashews in water to cover. Soak for an hour or soak in boiling water for 10 minutes. Process in a high speed blender until smooth. Use 2 tablespoons of cashew cream and pour in water to make 1 cup cashew milk.

Heat a 10” nonstick skillet over medium heat. I usually don’t use non-stick spray, but for this recipe I used Pam and lightly spray the skillet, then wiped off the spray with a paper towel. Without spraying the pan lightly I found the mixture sticked a little. Use a ¼ cup measuring cup and ladle the batter into the pan. It should make a slight sizzling sound. Move the skillet around to spread out the batter immediately so it is a very thin circle. It will cook quickly, evidenced by little bubbles. When it’s done it will be easy to turn. Turn it with a spatula. Fold it into a semi-circle, then fold that in half. Continue making the rest of the “eggs”. Spray the pan and wipe the spray off each time.
Garnish with Ichimi Togarashi (finely ground red pepper)
Serve on plant based bread, with my oat and rice sausage, just plain, use for an omelet or frittata.

See my Amazon Store for ingredients and equipment.
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