Mung Dip Yum [Vegan + Gluten-Free]

We celebrated Mother Earth yesterday with garden fresh greens and herbs infused with 100% vegan and gluten free ingredients for an Earth friendly dinner for all of us earthlings! Gerald is on a roll today and came up with the witty name of Mung Dip Yum! This meal can be enjoyed for lunch or dinner. Mung Dip Yum contains rice noodles, fresh veggies, fresh herbs, veggie broth with a ginormous rice wrap on the side with creamy pecan sauce for dipping. A hearty meal that will leave you feeling refreshed and a full happy belly!

Tip, for kitchen harmony prepare everything first, then start cooking. I chopped and had everything lined up and then began. I first started by making the sauce and setting it aside in dipping cups. Then, I made the wraps and set them aside on the plate. After the first two items were ready, I proceeded to make the soup. It is easier for me to do each dish and then move on to the last so I stay calm and peaceful. This is what I find works best for me, do what works best for you!! Enjoy!

Total Time: 30 Minutes | Prep Time: 15 Minutes | Cook Time: 15 Minutes | Serves: 4 

Mung Dip Yum

• 3/4 Carrot - Sliced into Fine Rounds
• 1/2 Green Chili Pepper - Sliced
• 1 1/2 Cup Mung Bean Sprouts
• 1 Cup Dark Leafy Greens
• 1/4 Cup Fresh Parsley
• 1/8 Cup Fresh Basil
• 1 Jalapeno or Serrano Pepper
• 3 Cloves Garlic, Minced
• 3 3/4 Cup Vegetable Broth
• 1 tsp Black Pepper
• 2 Tbsp Tamari Sauce (or Soy for non GF)
• 1 Tbsp Creamy Pecan Sauce (Below)
• Salt, Pepper, Red pepper flakes
• Opt: Boost with ginger to taste
• 150 grams - Rice Noodles (Tip use 1/2 of that amount for more soup like consistency vs. noodle)

Directions

1. Heat water or veggie broth in a wok or pot. Add the minced garlic and saute until fragrant over medium-high heat. Add the carrots and saute for 2-3 minutes.
2. Add the vegetable broth, sliced peppers, black pepper, tamari sauce, pecan sauce, and any additional seasoning and bring to a boil. Add the rice noodles and cook for 3 minutes.
3. Reduce the heat, add the greens and fresh herbs. Stir to incorporate. Stir in adding the sprouts right before you serve. Stir to incorporate and enjoy! Would also be good with tofu, add tofu cubes when you add the herbs in the boiling hot water.

Opt to serve with a Veggie Rice Wrap and Creamy Pecan Sauce - found in Sauces!

Veggie Rice Wrap

• 1/4 Carrot - Sliced Fine into Matchsticks
• 1/2 Green Chili Pepper - Sliced in Matchsticks
• 1/2 cup Mung Bean Sprouts
• 1/2 cup Cooked Rice
• 2 Rice Wraps

Directions

1. Place Rice Wraps in Warm/Hot water for a couple of minutes, pull out and fill with 1/4 cup cooked rice, carrot sticks, green chili and mung bean sprouts.
2. Wrap by folding the front and back inwards, take the left and wrap in and fold. Repeat. Set aside on plate. Opt to slice in half if serving 4, or increase the amount of rice wraps and filling. May be made ahead of time.