Sprouts Recipes for Dinner

There's more to sprouts than sandwiches and salads. With these sprouts recipes you can make the tender, crispy greens the basis of dinner.

| January/February 1981

  • 067 sprouts recipes
    Here are a selection of dinner dishes you can prepare with our sprouts recipes.

  • 067 sprouts recipes

As many of you know, there's something almost addictive about sprouting: Once most folks have grown one jar of the nutritious little shoots (and discovered how easy it is to produce salad greens for merely pennies per day), they've become hooked on the process. As a result, avid sprouters occasionally have problems trying to use up the energy-packed morsels ... which frequently seem to continue to expand even when safely stored in the refrigerator!

Well, if you've often thought there must be something to do with all that nourishment besides simply piling the sprouts in sandwiches, or sprinkling them on omelets, salads, and soups... take heart! With a little imagination, it's possible to incorporate the crunchy tidbits into every course of a meal from appetizer to dessert! So, to inspire your culinary inventiveness, we've put together a sample menu for a hearty, nutritious supper in which each dish is built around sprouts recipes that use a particular kind of sprouted seed or bean.

Wheat Balls

To kick off any dinner gathering, try these delicious, natural hors d'oeuvres: Simply mix together 1/2 cup of cream cheese with 1 cup each of sprouted wheat, chopped-up nuts, and raisins. Once the "dough" is soft and well blended, shape it into bite-sized spheres and roll each one in toasted wheat germ or sesame seeds. (Wheat balls are an excellent before-dinner snack, and are especially appetizing when served with rice crackers or raw vegetables and tofu dip.)   

Cream of Soy Soup

Nothing can warm your insides on a freezing winter evening better than homemade soup ... and this recipe, which depends on the nutritious zing of fresh sprouts, can be whipped up in just a few minutes! First, put 3 cups of soybean sprouts and 1/2 cup of water in a saucepan and cook them over low heat for about 15 minutes or until the shoots are tender. Then force the cooked sprouts — with their broth — through a sieve, or whirl them in a blender until smooth. Next, warm 3 cups of milk — in the pan used to simmer the sprouts — and stir in the soybean puree. Add sea salt to taste, and the herbs of your choice. (You might want to try a little cayenne, oregano, or celery salt.) Serve the creamy soup steaming hot, topped with alfalfa sprouts.   

Alfalfa Rarebit

The main dish for your "sprouted" dinner combines the crunchiness of fresh sprouts and raw nuts with the creamy texture of tahini (a paste made from roasted and ground sesame seeds). First, put 2 cups of water, 1/4 cup of unroasted cashews, 3 tablespoons of cornstarch, 1 tablespoon of whole wheat flour, 1 tablespoon of fresh minced onion, and 1 teaspoon of sea salt into a blender. Process the mixture for 30 seconds, pour it into a small pan, and warm it over low heat until it thickens.

Then remove the sauce from the burner and add 3 tablespoons of tahini (or any nut butter), 1 tablespoon of butter, 1 tablespoon of chopped chives, and — this is the essential ingredient — 1 1/2 cups of alfalfa sprouts. Stir this combination well and reheat it ... but don't let it come to a boil. Finally, spoon the rarebit over thick slices of your own homemade whole wheat toast ( or a steamed green vegetable) and garnish each serving with pimento strips and sliced olives. (You won't even miss the cheese found in traditional rarebit recipes ... although you can add your favorite if you so desire.)



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