In the direction of vegetarianism you can often hear reproaches that from a plant-based diet do not get all the necessary amino acids for the body. The following counterargument is offered by vegetarian chefs: legume dishes with rice. They are very popular in India, where a vegetarian diet is traditional for the majority of the population. It is believed that such a combination is exactly what provides the intake of complete protein in the body.
I really love the flavor of seafood and very often include seaweed in my diet. In this recipe, you will need wakame seaweed (but plain nori for sushi is fine too) as a source of many naturally occurring vitamins and minerals. They have anti-cancer properties, have almost no calories, have a beneficial effect on the condition of blood vessels, as well as skin and hair.
If for some reason the taste of the sea does not suit you, just remove the seaweed from the recipe.
We will need:
Dry mung bean – 200 g.
Rice is ordinary, not steamed, so it is quite sticky. For example, rice for sushi would be fine – 150 grams.
Himalayan salt to taste.
Spices: chopped suneli, turmeric (or use your own favorite spices).
Dry wakame seaweed – a handful the size of a palm.
Pre-soak dry mung bean for the night. Rinse it well before boiling it in a little salted water for about 30-40 minutes.
Boil the rice until tender. It should be as sticky as for sushi.
Grind wakame (or nori) in a coffee grinder to a fine powder. Mix cooked mash and rice, add spices, salt if not enough, and seaweed. Mix well.
Preheat oven to 180°. Make rounds out of the mixture, put them on a non-stick base (in my case it was a plain aluminium tray) and cook in the oven for 20-25 minutes.
It’s quite filling and doesn’t need any side dish. It goes well with salads made of fresh vegetables and greens. I recommend to serve with lean or rawhide mayonnaise.
Have a healthy meal!
