I told you it was a good time for vegan cookbooks. Here is the latest cute offering, The Lusty Vegan. It is a cookbook focusing on relationships. Being vegan in a relationship can be a little tricky at times and there are approachable tips and delicious recipes to satisfy the most un-vegan. Trust me, there is almost nothing as sexy than a man that can cook and these recipes span the gamut of simple to complex, such that you might actually want to work together in the kitchen.
Heart of Palm Lobster Rolls, anyone? Tempeh Fries with Dill Avocado Dip? Miso-Vermouth Braised Drunken Bok Choy? Habanero Jackfruit Fajitas? Cherry Cobbler with Cocoa Nibs? These recipes are unique but I will admit, mostly on the elaborate side. They are matched by the stage of the relationship – trying to impress your partner, trying to impress the parents, classic vegan dishes and even desserts if you ever break up.
They make me want to try new dishes but let’s be honest, right now I try to keep things stress-free in the kitchen and I think that helps both Rob and I. Of course, it is natural to want to impress your partner, but it isn’t sustainable. Does that mean we’ve become a boring couple? I certainly hope not. Life just doesn’t always revolve around food.🙂
So now, a little about these tostadas. Instead of pinto beans, mung beans substitute in the refried beans. I was curious to try them in something new, although they were a bit mealy for my liking. Although after I covered it with toppings, I barely noticed. I added cooked quinoa, cabbage and carrots, as an ode to my Lime-Spiked Black Bean and Quinoa Kale Wrap. Feel free to add whatever you have lurking in your fridge.
Recipes from The Lusty Vegan spotted elsewhere:
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you have found your food preferences have caused difficulties in your relationships. The winner will be selected at random on December 17, 2014. Good luck!
I am sharing this with My Legume Love Affair.
Mung Bean Tostadas
Courtesy of The Lusty Vegan
Prep time: 5 Minutes | Cook time: 40 minutes | Serves 2 to 4 | GF, SF
Note: If you can only find sprouted mung beans, remember that will reduce the cooking time by 7 to 10 minutes. If you use them, watch your beans closely.
2 cups water, or more
1/2 cup dry mung beans
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon smoked paprika
1 teaspoon nutritional yeast
1 teaspoon sea salt
2 teaspoon olive oil
4 corn tostada shells
1/4 cup chopped purple onion
1/2 cup chopped Roma tomatoes
2 cups shredded romaine lettuce
2 pickled jalapeños, chopped
1 avocado, pitted, peeled, and sliced
2 limes, cut in quarters
- Bring the water to a boil in a medium saucepan. Add the mung beans, cover, and lower the heat to medium-high. Cook for 10 minutes, then lower the heat to medium-low. Continue to cook until the water begins to evaporate and the beans split open, 35 to 40 minutes. At this point the texture of the mung beans will become similar to refried beans. When the beans break down, they will have a powdery taste, but when they’re almost done cooking, that taste goes away. You made need to add more water, 1/2 cup at a time.
- Once the desired consistency is reached, add the cumin, chili powder, and smoked paprika, stirring well to mix the ingredients together. Add the nutritional yeast, salt, and olive oil. Remove from the heat.
- Place a tostada shell on a plate and top with 1/4 cup of the mung beans. Add the toppings of your choice. Boom!
From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.