![](/wp-content/uploads/ig/media/posts/202402/429641812_383014124358044_1068573256688414833_n_18134352616321097.webp)
![](/wp-content/uploads/ig/media/posts/202402/429559432_788773486505566_2137374748883525610_n_17985863156631746.webp)
![](/wp-content/uploads/ig/media/posts/202402/429772419_697126185953062_3691798030205117105_n_18018115901113787.webp)
![](/wp-content/uploads/ig/media/posts/202402/429817515_373713855551952_3523181700716652771_n_18023733085977158.webp)
![](/wp-content/uploads/ig/media/posts/202402/429453074_936352764605161_4971533905753204480_n_17878409202024149.webp)
![](/wp-content/uploads/ig/media/posts/202402/429802242_1598396214230561_5843698944419010494_n_17904010481944620.webp)
Plant-based, oil-free β peppered tomato, sauteed broccoli and leeks, green chili grits, and plant-based eggs two ways π
I saw @chris_vege_95 had posted about a gorgeous new book from @muellehelias titled VΓ©gΓ©tal & Complet (Plant-Based & Whole). It doesn't look very easy to get that book here in the states, so I read up on some of Muelle's posts on food and life. Lovely reading π
I decided to take the opportunity this morning when puppo woke up early, in my half awake/half asleep creative stupor, to ponder this whole moong dal egg thing wondering what else might compliment the existing way people are using them in egg-like preparations but without oil. It all kind of connected and I decided a few things.
First, keep it simple β this inspiration came strongly from the two aforementioned individuals.
Second, let's slash the soak time by just doing a blend/pause/blend that @juliacooksplants mentioned in a comment earlier β super smart! I was able to get 4 hours of soaking reduced to 7 minutes with my particular blender.
Finally, I was really caught up on the texture and 'fluffiness' and remembered the dish @chris_vege_95 shared once: Quenelles millet. They were a bit dense and a bit fluffy. I decided to use a blend of moong dal and millet this morning, and it was quite pleasant. Not eggs, but enjoyable no doubt. And to be fair, I think scrambled eggs and omelettes are something we learn to enjoy, so I'm not hell bent on recreating them exactly.
This morning's test: β
cup moong dal, β
cup millet, 2 cups water, ΒΌ tsp kala namak, β
tsp turmeric, 2 tbsp nooch, ΒΌ tsp distilled vinegar. Blend 1 min in Vitamix, sit 5 minutes, blend 1 more minute. Say three Hail Marys and start cooking, dust with more kala namak during cooking. Top with white pepper to serve (Γ la Dugas). The reason I have eggs two ways is just from different ways of cooking. They're both pretty. Oh, and I think there may be something to cooking, cooling for texture, then reheating β that was a big takeaway this morning.
I included various cooking photos, and the lighting varies widely from my stove to cutting board to dining table π‘
#plantbased #moongdal #millet #oilfree