Tuesday, January 24, 2012

sprouted mung bean curry soup with cheese pancakes

Sprouted Mung bean soup with home made beef stock and a touch of curry is my favorite winter meal. The only thing that makes it better are these cheese pancakes.





Cheese Pancakes 


1 C millet flour
1/4 C tapioca flour
1 C yogurt (or coconut milk)
2 eggs
1/3 cup shredded Parmesan cheese
1/4 C soft goat cheese
1/4 tsp  baking soda
1/4 tsp sea salt

3 comments:

Kim Corrigan-Oliver said...

Is there a recipe for the sprouted mung bean curry soup???? It looks delish.

Priscilla said...

I am working on it Kim.
Thanks

Dallas IT Support said...

I could eat curry practically every day–that is, as long as it’s interspersed with quesadillas and burritos and enchiladas. Normally we mix our own curry spices (mostly turmeric, coriander, garam masala, ginger, etc.) but I also have a big jar of a premade curry powder I like a lot. This soup sounds really interesting, especially with the fennel seeds–I would never think to add those to my curry mixes!