Kitchen Counter Gardening: Try Sprouts

(Page 5 of 5)

February/March 2009
By Tabitha Alterman and Barbara Pleasant 
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Preheat oven to 350 degrees Fahrenheit. Rub each squash half with oil. Place them in a roasting pan, cut-sides down. Fill the pan with 1/2 inch of water. Bake squash for 30 to 40 minutes, or until tender. Set aside to cool.

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Fill each squash half with a mound of tofu salad. Top with a sprinkling of fresh sprouts. Serves 4.

Sautéed Mung Bean and Fresh Seaweed Salad

Sauteed mung beans and seaweed salad are both classic Asian dishes, but you don’t usually see them prepared together in this way. This preparation provides a nice contrast of hot and cold, plus a blend of sweet, sour, salty and spicy flavors.

2 ounces dried seaweed (wakame, arame, kombu, or a mixture of varieties)
2 tbsp sesame seeds
3 tbsp rice vinegar
3 tbsp tamari soy sauce
3 tbsp sesame oil
1 tsp raw sugar or brown rice syrup
1 tsp fresh ginger root, peeled and grated
1 tbsp fresh garlic, peeled and diced
1 to 2 tsp hot dried red pepper flakes
1 cup mung bean sprouts
2 tsp unsalted butter

Soak the seaweed in warm water for about 5 minutes. When soft, drain the seaweed, squeezing out excess water. If seaweed was purchased whole, cut it into strips. Meanwhile, toast the sesame seeds for a few minutes in a dry pan over medium heat, until fragrant. In a separate bowl, whisk together the vinegar, soy sauce, oil, sugar, ginger, garlic and pepper. Toss this mixture with the seaweed and sesame seeds, and allow to marinate in the refrigerator for at least an hour before serving. The seaweed salad can be prepared up to 2 days in advance. Just before serving the salad, sauté the bean sprouts in butter for a just a few minutes. The sprouts should still be crispy and juicy. Stir into cold seaweed salad, and serve immediately. Serves 6.

Senior associate editor Tabitha Alterman and longtime contributing editor Barbara Pleasant — partners in foodie crime — think it's great fun to have fresh food growing indoors in winter. Check out their ongoing adventures via their blogs. 
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  • Hella Granola 4/12/2009 9:35:16 PM

    I just made the Tofu-stuffed Acorn Squash with Sprouts - it is awful. I don't even know what would make it better. Maybe I'm just partial to eating my acorn squash with cinnamon and sugar, but I suspect that it is one of the many recipes that gives tofu a bad reputation.

    Sprout Sandwiches are always good though. My favorite version is made with hummus, avocado, tomato, cucumber, and alfalfa sprouts. Grill it like you would a grilled cheese - mmmm...

  • DKR 3/2/2009 9:55:46 AM

    Please watch the color combinations when you post your slide show. Sometimes what looks like a good idea on one monitor is not so great when shown on others. If you choose a dark background, use a lighter text not in the same color family. Some people with degrees of color blindness won't be able to read it. The article was great.

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