Food recipes
Sprout Salad
Sprout Salad
Ingredients:
2 cups snow pea sprouts
2 cups bean sprouts
1 cup legume sprouts (mung, chickpea, lentil)
1-1/2 tablespoons lemon juice
3 tablespoons olive oil
Directions:
tiny drizzle of honey or agave nectar
salt flakes and cracked pepper
1. Preheat the oven to 400°F (200°C).
2. First, prepare the pickle by slicing the cucumber in half lengthways and then very thinly slicing. Also slice the lemon in half
lengthways before seeding and finely dicing one half (reserving the other half for use later).
3. Heat the olive oil in a small saucepan over medium-low heat. Add the dill seeds and continue to heat until they begin to
pop and crackle. Add the prepared cucumber and lemon and toss over medium heat for just 1 minute.
4. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the
refrigerator to chill.
5. Prepare the soda batter by sifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional
yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare
the sprout salad and carrot chips.
6. Place two good-sized baking trays in the oven to preheat for 3–4 minutes.
7. Carefully remove the preheated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single
layer over the two baking trays. Drizzle with olive oil and sprinkle fresh thyme on top and with salt flakes and cracked
pepper, to taste.
8. Place in the hot oven, roasting for 30 minutes until the carrots are golden and crisp.
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9. Slice the eggplants lengthways into strips around 1/2 inch (1.5 centimeters) thick. Place the eggplant strips onto paper
towels and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the eggplants begin to sweat. Turn over
and repeat on the other side, patting the eggplant strips dry after a few more minutes and pricking the skins with a fork.
10. Meanwhile, prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add
these along with the bean and legume sprouts to a large serving bowl. Toss with your hands to combine.
11. Make the sprout salad dressing by adding all the lemon juice, olive oil, and honey or agave nectar, with salt flakes and
cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the
refrigerator until ready to serve.
12. To deep-fry the eggplant, pour your oil into a good-sized deep pot up to a depth of around 6 inches (15 centimeters) and
heat on high until the surface begins to shimmer.
13. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip
of prepared eggplant into the batter. Allow the excess to drip off before carefully sliding into the hot oil.
14. The batter should quickly begin to sizzle and golden. Fry for 1 minute before turning to fry on the other side for just 1 more
minute. Remove with a slotted ladle and place on paper towels. Keep warm while you deep-fry the remaining pieces.
15. Just before serving, pour any excess liquid off the pickles and place in a serving dish. Shake the sprout salad dressing again
and then pour over the sprouts, tossing to combine.
16. Serve the warm soda-battered eggplant and hot carrot chips accompanied by the sprout salad and fresh pickle.
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FAMILY MEALS
Fragrant Couscous with Veg Sausage, Chickpeas, Almonds, and Apricots
Ingredients:
2 cups snow pea sprouts
2 cups bean sprouts
1 cup legume sprouts (mung, chickpea, lentil)
1-1/2 tablespoons lemon juice
3 tablespoons olive oil
Directions:
tiny drizzle of honey or agave nectar
salt flakes and cracked pepper
1. Preheat the oven to 400°F (200°C).
2. First, prepare the pickle by slicing the cucumber in half lengthways and then very thinly slicing. Also slice the lemon in half
lengthways before seeding and finely dicing one half (reserving the other half for use later).
3. Heat the olive oil in a small saucepan over medium-low heat. Add the dill seeds and continue to heat until they begin to
pop and crackle. Add the prepared cucumber and lemon and toss over medium heat for just 1 minute.
4. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the
refrigerator to chill.
5. Prepare the soda batter by sifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional
yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare
the sprout salad and carrot chips.
6. Place two good-sized baking trays in the oven to preheat for 3–4 minutes.
7. Carefully remove the preheated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single
layer over the two baking trays. Drizzle with olive oil and sprinkle fresh thyme on top and with salt flakes and cracked
pepper, to taste.
8. Place in the hot oven, roasting for 30 minutes until the carrots are golden and crisp.
113
9. Slice the eggplants lengthways into strips around 1/2 inch (1.5 centimeters) thick. Place the eggplant strips onto paper
towels and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the eggplants begin to sweat. Turn over
and repeat on the other side, patting the eggplant strips dry after a few more minutes and pricking the skins with a fork.
10. Meanwhile, prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add
these along with the bean and legume sprouts to a large serving bowl. Toss with your hands to combine.
11. Make the sprout salad dressing by adding all the lemon juice, olive oil, and honey or agave nectar, with salt flakes and
cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the
refrigerator until ready to serve.
12. To deep-fry the eggplant, pour your oil into a good-sized deep pot up to a depth of around 6 inches (15 centimeters) and
heat on high until the surface begins to shimmer.
13. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip
of prepared eggplant into the batter. Allow the excess to drip off before carefully sliding into the hot oil.
14. The batter should quickly begin to sizzle and golden. Fry for 1 minute before turning to fry on the other side for just 1 more
minute. Remove with a slotted ladle and place on paper towels. Keep warm while you deep-fry the remaining pieces.
15. Just before serving, pour any excess liquid off the pickles and place in a serving dish. Shake the sprout salad dressing again
and then pour over the sprouts, tossing to combine.
16. Serve the warm soda-battered eggplant and hot carrot chips accompanied by the sprout salad and fresh pickle.
114
FAMILY MEALS
Fragrant Couscous with Veg Sausage, Chickpeas, Almonds, and Apricots
Printed from https://recipe.bluelayer.org/recipe/67723/sprout-salad