Vegetarian, Delicious . . . And Higly Nutritious

March/April 1976
 
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by KIM AND SAM

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Texas may be known as a beef state, but that don't bother at least two folks who live there (and who prefer to be known only as Kim and Sam) none at all. The couple eats quite high on the bean sprout with recipes that are, in their words:

We love to cook and—using nothing but sprouts, grains, and canned or fresh foods—seem to invent a new recipe almost every day. Here are a few of our recent experiments . . . and all the whole grains and beans used in the originals came from Arrowhead Mills, P.O. Box 866, Hereford, Texas 79045.

BREAKFAST SALAD

Sam came to the window one morning after chopping wood and said, "Fix something really good for breakfast that's nutritious and different too." So I did.

1/4 cup of chopped nuts
1/4 cup of raisins or currants
1 large chopped apple
1 chopped banana
1/4 cup of wheat sprouts
1 tablespoon of mayonnaise

Mix the above together in a big wooden bowl and then beat together the following with a wire whisk:

1/4 cup of powdered milk
1/4 cup of honey
2 tablespoons of cold water

Pour the topping over the salad, place small squares of cheese around and on top of everything, and serve.

BEANS AND BREAD

Sam's beans and Kim's frybread, we feel, are just right for each other. The bean recipe yields enough to serve several people, so make plenty of bread!

1 cup of pinto beans Water
1 quart of home canned tomatoes, bell peppers, onions, and green beans
1 teaspoon of salt
1/2 pound of chopped cheese

Cover the beans with enough warm water to keep them submerged as they swell, and soak them overnight in a large pot. The next afternoon, add the juice from the canned vegetables. Bring the mixture to a boil, then salt, cover, and cook over a medium heat for 1-1 /2 hours or until very thick. Add the canned vegetables and bring the concoction to a boil again. (If you canned your tomatoes alone, the other vegetables can be cooked separately and added in.) Add the cheese, stir, and put the lid back on the pot for one minute. Serve atop the following frybread:

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