Sprouting Beans

As mentioned in a previous entry, a couple of weeks back, I had the pleasure of a (mostly) raw dinner with a group in Guelph. The raw sprouts were delicious and I was inspired anew to try sprouting dried beans. I consulted my tried and trusted cookbook, Laurel's Kitchen and chose their simple instructions on sprouting.

• you will need a wide mouth jar (or Mason Jar) and some cheesecloth.
  
• Scoop approx. 2 tablespoons of beans and put into bowl, cover beans with water to soak overnight.
• Drain in the morning, then put the beans into the jar and secure the cheesecloth over the mouth of the jar with an elastic band.
  
• Place the jar on it's side, propped up somewhat on an angle (I used a loaf pan) with the mouth of the jar in the lowest position. I also dampened a towel and loosely wrapped this under the mouth of the jar (to prevent the beans from drying out) and then flipped the driest area back over the whole jar (like a little tent).
  
• the whole contraptions can sit on your counter or you can put it into a cupboard to sit for the next couple of days.
  
• twice a day, you rinse and drain (right through the cheesecloth) the beans.
  
• Within 2-3 days the beans have sprouted and are ready to eat.

My friend Honey of Simply Zen recommends you don't let the "tails" get too long which they will, if you leave the beans sprouting for several days.

So far, I have sprouted chickpeas, lentils and a blended assortment (fenugreek, lentils, kalmut and adzuki beans). You can sprout from dried beans you might have in the cupboard (chickpeas, lentils) or purchase sprouting seeds like Mumm's (available at Simply Zen).

Sprouts are an excellent source of vitamins, minerals and enzymes but for me the appeal is their fresh, crunchy texture and delicious taste.

This morning, wanting to use up some kale and sprouted chickpeas I whirred together in the food processor those ingredients plus the ginger, olives, sun-dried tomates, olive oil, sunflower and pumpkin seeds and tamari sauce (same as the kale dip recipe a few weeks back). With some crackers and a nice green tea, I enjoyed an mid-morning snack, while watching the birds and squirrels just outside my kitchen window.

My newest dishes....thanks to my teachers Masako & Lin

Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.

Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup

Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.

** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)

Avocado Butter

My teacher, Sr. Tinh Quang, sent me this recipe which I have just tried for the first time. While in Viet Nam, she says this spread is often used instead of butter. In the temples, the garlic/onion powder is omitted. I only had garlic powder (at least I think it was garlic powder) which is the only seasoning I used - completely omitting the salt and onion powder. Also, as avocados are not the cheapest produce to buy, especially in this neck of the woods, I found a package of 5 on the discount shelves (they had reached their peak, so it was make the "butter" tonight not tomorrow.) To make just a small tub you will need the following ingredients:

• 3/4 cups mashed avocado
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder

Blend all ingredients till smooth. Keep refrigerated.

DELICIOUS RIGHT OFF THE SPOON!!!

Middle Eastern Nut Cheese

I found this recipe on the Vegetarians of Alberta website and made it as one of my contributions to our family's Thanksgiving dinner. I was expecting it to be creamier, maybe because of the word "cheese" in the recipe name, but after blending the ingredients at various settings for several minutes and fearing I was going to burn the clutch on my blender, I stopped the whirring and turned the "cheese" into a bowl. The texture, even after all this blending, was still crunchy and a bit lemony for my taste. As well, I thought it lacked body in some way. Most of the family tried it and found it good - but some suggestions were: add more garlic, try adding a bit of red curry paste. So I leave this for you to try. My opinion: interesting texture but needs more garlic and possibly a curry or chilli paste to. (I might also try blending this in a food processor to get a creamier consistency.)

This makes 1/2 cup of dip.

Ingredients:
3 Tablespoons pine nuts, 3 tablespoons chopped macadamia nuts, 3 tablespoons chopped walnuts, juice of 1 1/2 lemons, 1/3 cup fresh parsley (or more) chopped, 1 clove garlic minced, 7 dashes Bragg's Liquid Amino, dash Nama Shoyu soy sauce.
Blend all ingredients in blender or food processor.
Serve with crudites, crackers or in sushi.