Kitchen Counter Gardening: Try Sprouts

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

A pita or sandwich can be made with whatever is on hand and in season. Like most sandwiches, there are three main building blocks:

The bread: Warm a pita, bagel or bread slices in a toaster or toaster oven.

The condiment: Coat the bread or the inside of the pita with your favorite creamy spread, such as fresh goat cheese (shown here), cream cheese, mashed avocado, crème fraiche, aioli, or a mixture of tahini and miso.

The stuffing: Fill the pita with roasted and pickled vegetables or egg/tofu/tuna/chicken salad, plus plenty of fresh sprouts. (Here we used roasted pumpkin and pepper slices, plus pickled veggies.)

Sprout Hummus

1 cup sprouted beans, peas or lentils (or a mixture)
2 tbsp tahini
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
2 cloves garlic, diced
1 tsp ground cumin
1 tsp ground cayenne pepper
Sea salt and freshly ground pepper, to taste

Boil bean sprouts for 10 minutes, or until soft, then drain. Mix with remaining ingredients by mashing with a fork. (For a smoother consistency, use a food processor.) Serve with seasonal vegetables, chips, crackers or toasted pita bread. Serves 6 as an appetizer.

Tofu-stuffed Acorn Squash with Sprouts

Any winter squash will work nicely in this preparation. In the summer, stuff a tomato or eggplant with the tofu salad instead, and substitute peak-season veggies in the stuffing. Both the squash and the stuffing can be prepared in advance, and can be enjoyed separately, too.

FOR THE STUFFING:
1 pound firm tofu, cut into small pieces
2 tbsp extra-virgin olive oil
2 tbsp rice wine vinegar
2 tsp tamari soy sauce
1 tbsp garlic, finely diced
1/2 tsp ground cayenne pepper (or more, to taste)
1 tsp paprika
Freshly ground pepper, to taste
3 scallions (white and green parts), chopped
1 medium carrot, finely diced
1/2 rib celery, finely diced
1/4 sweet onion, diced
1 cup fresh salad-type sprouts (alfalfa, clover, broccoli, etc.), chopped

FOR THE SQUASH: 
2 acorn squash, halved and seeded
2 tsp olive oil

Press tofu gently between paper towels to expel some of the water. Whisk together oil, vinegar, tamari and spices. Stir the marinade, diced vegetables and sprouts into the tofu. Set aside so it can marinate while you bake the squash.

RSS | Comments | E-mail | Print