Sprouted Lentil Slaw

Wednesday, May 30th, 2018

Every year I plan on posting a sprout article with a recipe. I know I have written about lentils before, but I never made a lentil slaw, so the directions for the sprouting may be a repeat.

Also, this is one of the recipes I call “Cooking by Your Apron Strings,” because the amounts are very flexible. Since this is a kind of coleslaw, you are free to use your special ingredients instead of mine, and just add the sprouts.

 

 

Utensils: Jar for sprouting, net and rubber band for sprouts, mixing bowls, strainer, cutting board and knife, steamer with pot for water, serving bowl
Prep. Time: About 1/2 hour with seeds already sprouted (2 days)
Cooking Time: None
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

1/2 cup dry lentils (brown or green, French, beluga) from health food store (more germination)
water for soaking and sprouting
1 cup chopped or grated cabbage (red or green)
1/2-3/4 cup minced veggies that you like (carrots, scallions, peppers, celery, etc.)
1/4 cup sesame tahini
juice of 1/2 lemon
1/4 tsp salt (optional)
1/2 or more water to thin tahini (depends on brand)
1 dill pickle, minced
lettuce for lining dish

Directions


Two days before:

  1. Wash lentils well. Drain in colander and place in a quart jar with a wide mouth. Cover with  netting, old pantyhose, or cheesecloth and secure with a rubber band. Fill with more than enough water to cover. Soak overnight and drain well the next morning. PLace jar on its side.
  2. At least 2 times per day, rinse and drain the lentils well. (Sitting in water makes them rot.)
  3. By the second or third day, depending on how warm it is, the tails should emerge.
  4. Place in a steamer basket and steam only 5 or 6 minutes. Remove and place in fridge.

    Slaw directions:

  5. Mix cabbage, minced veggies, and sprouts from fridge in a large mixing bowl.
  6. In a smaller bowl, add tahini, lemon, salt if using, and 1/2 cup water. Mix well. If not almost pourable, add more water, a little at a time to get a smooth dressing. Add to slaw. Mix well.
  7. Stir in minced pickle. (If your pickles are very salty, omit salt in step 6.)
  8. Place a large leaf of organic lettuce on a small serving plate. Spoon on slaw and enjoy!

Variations: Add sesame seeds, garnish with dill or fennel fronds

Keep Warm with Soups & Stews

Saturday, January 7th, 2017

As soon as the cold sets in, my kitchen-mind turns to soups and stews, especially soups that are thick or creamy and stews that are chunky and hardy. These two recipes seem to fill my need to eat warming, satosfying foods.

Snowy White Soup

snowywhite

My youngest daughter hates lima beans, so I did not cook with them very often when she was growing up. But recently I learned they are high in alkalinity, a good thing, because: “Eating more alkaline foods reduces inflammation, boosts immunity, increases energy, balances digestion and balances weight.” (Dr. John Douillard, www.lifespa.com.) The lima beans are pureed with cauliflower, another high alkaline food, and thus, is a good soup to stay warm and boost your immunity during the winter. Of course, if you also hate lima beans, feel free to use white kidney beans (cannelloni) or black-eyed peas or even chick peas, which will change the color somewhat.

Utensils: Cutting board & knife, 2 qt. pot, one soup pot, blender or food processor
Prep. Time: 20 minutes
Cooking Time: 20 minutes, if lima beans are already cooked*
Categories: Vegan, Gluten Free

Ingredients

Note: If you are concerned you won’t like the beans, feel free to use less beans and more cauliflower & vice versa

2 cups (dry) lima beans, soaked overnight*
2 cups cauliflower
3-4 cups soup stock or water
herbs of your choice
salt & pepper to taste
Garnish of your choice: sprouts, parsley, dill, chives, etc.

Directions

  1. Place soaked lima beans in some of the soup stock, enough to cover and place on medium heat to cook.
  2. While the lima beans are cooking, wash and break the cauliflowerettes apart and place in the rest of the soup stock (in larger soup pot) to simmer. Add fresh or dried herbs of choice, such as garlic, ginger, oregano, etc. Keep it simple. Not too many herbs.
  3. When the lima beans are tender, add the stock with the lima beans to the soup pot with the cooked cauliflower.
  4. In you have an immersion blender, puree to desired consistency (smooth or chunky). If a food processor, puree the soup in 2 or 3 batches and return to the pot.
  5. Add salt and pepper to taste and any additional stock if the soup is too thick. Ladle into soup bowls and garnish with any of the ones listed above.NOTE: *I purchased organic, dried lima beans, sprouted them for a couple of days and then placed them in the freezer on a cookie sheet and then into a freezer bag until needed. This process cuts down on cooking time if using dried beans. If using frozen or canned, the time is even shorter, although not necessarily more nutritious.

 

Barley-Lentil Soup or Stew

barley-soup-or-stewwlentils

I took this photo while the soup was in a stainless steel soup pot, because I forgot to take a photo when it was in my soup bowl.
Not very attractive, but still very tasty!

Utensils: Cutting board and knife, 2 qt. pot, soup or stew pot
Prep. Time: 20 minutes
Cooking Time: 25-30 minutes
Categories: Vegan (Barley is considered a glutenous grain.)

Ingredients

6-7 cups soup stock
1 cup (sprouted) lentils*
1/2 cup pearled barley, rinsed
1/2 sweet potato, peeled and cut into small chunks
one small leek, white parts, sliced
small slice of ginger, minced (opt.)
one garlic clove, minced
2 leaves of collard greens or other greens, cut into slivers or chopped
* Lentils are the easiest to sprout and also easiest to use even unsrpouted since they need no presoaking.

Directions

  1. Place all the ingredients in soup pot except greens and garnish. (I cook them separately so the green tint of the water isn’t part of the stew. I use it to water my plants when cooled completely.)
  2. Cook until lentils and potatoes are tender. (If you wish, add some salt & pepper if none was in the stock.)
  3. While the soup is cooking, simmer the greens in a separate 2 qt. pot. When soft, drain and add greens to stew.
  4. If the stew is too thick, since barley tends to thicken everything, feel free to add more stock or water.
  5. Serve in bowls with crusty bread and salad and you have dinner done!

    Variation: Feel free to add soaked beans of choice, such as lima beans, chickpeas, peas, black beans (cooked separately).

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