3 VEGAN RECIPES WITH U.S. PULSES - 3 MN CHAY NGON D LM Helen's Recipes

Hello, its Helen here.
Today I will cook a vegan meal with familiar delicacies for Vietnamese people, yet using ingredients that are new to the Vietnamese. These are the products of dry beans imported directly from the US which are chickpeas and red lentils. These are non-GMO products with pure natural cultivation technology, in which they do not use plant preservatives, chemical fertilizers and other growth stimulating methods.
These dried beans are rich in nutrition and good to eat for vegans, diet and postpartum women as well. Chickpeas are used as raw material for many dishes like soups, salads, braised dishes, bean curd and many other dishes. Red lentils can be used for soup, sticky rice, porridge, sweet soups or stews because the beans are easily smashed when cooked, which is quite similar to Vietnamese mung beans. Please notice that when cooking these beans, we should not add salt or vinegar to the cooking water, because this will lengthen the cooking time. Chickpeas must be soaked first, therefore they will be cooked faster. Cooking instructions are noted very carefully on the package so please read through before using.

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