Rinse the mung beans well and soak in water for 24 hours in the refrigerator. When ready to make the "eggs", rinse the soaked mung beans and drain well.

Add the drained mung beans to a high speed blender along with the rest of the ingredients. Process on low until mixed together, then blend on high until smooth. Do not over blend or the mixture will get too thick.

Heat a 10" nonstick skillet over medium heat. Lightly spray the skillet, then wipe off the spray with a paper towel — without this the mixture sticks a little.

Use a ¼ cup measuring cup to ladle the batter into the pan. It should make a slight sizzling sound. Move the skillet around immediately to spread the batter into a very thin circle.

It cooks quickly — little bubbles will appear. When done it will be easy to turn. Turn with a spatula, fold into a semi-circle, then fold that in half.

Continue making the rest of the "eggs", spraying and wiping the pan each time. Garnish with Ichimi Togarashi and serve on a breakfast sandwich.

Soak 1 cup raw cashews in water to cover for an hour, or in boiling water for 10 minutes.

Process in a high speed blender until smooth. Use 2 tablespoons of the cashew cream and pour in water to make 1 cup cashew milk.