sprout.

By fo
June 29, 2011
12 Comments


Author Notes: Sprouting is one of those magical things that when accomplished, makes you feel as though you can do anything. And frankly, you can. But lets start with mung beans, because it's simple, and unlike some of your other accomplishments, will only take two days. Here's how:fo

Serves: 2

Ingredients

for the sprouts

  • A cup of dried mung beans

Le Salade

  • a cup and a half of your new sprouts
  • a handful of raw cashews
  • a black plum
  • a couple of poofs of watercress, including her stems
  • 2-3 fronds of cilantro
  • two tarragon fronds
  • a little knob of ginger, large enough that when grated will make about 1 tsp
  • an avo
  • 1 TB seasoned rice wine vinegar
  • 1.5 TB brown rice vinegar
  • 5 TB toasted sesame oil

Directions

for the sprouts

  1. In a mason jar: fill with just enough water to cover the beans (see picture #9). Place a piece of cheesecloth over the mouth of the jar and affix with a rubber band. This is your lid. Soak the mung beans for 8 hours, countertop, out of the sun.
  2. After 8 hours, drain the water, give 'em a rinse, and place them upside down in a colander over a plate for another 8 hours (see picture #8).
  3. 8 hours upside down, and the magic becomes apparent. Can you see the little tails? Now fill the jar with water, swish, and pour out. Replace the jar back in the colander for another 8 hours.
  4. Here they are 16 hours later, they're like little tadpoles in there, right? Repeat the rinse and swish. Replace in the colander, and come back 8 hours later.
  5. A full 24 hours later and the sprouts are done (picture #6). If you keep up with the rinsing/draining process every 8 hours, they will eventually sprout tiny leaves and turn into bonafide bean sprouts, the ones that you use in your avocado sandwiches.
  6. Alright. On with the salad. Here's what you need:

Le Salade

  1. Grate a nug of the ginger using your finest rasp. I needed a mounded teaspoon of the grated stuff when all was said and done.
  2. Now in a small bowl, whisk together the ginger, one tablespoon of the seasoned rice wine vinegar, one and a half tablespoons of brown rice vinegar, about five tablespoons of toasted sesame oil, and a pinch of salt. Great. Set aside.
  3. Tear the leaves from your herbs.
  4. Rough chop your raw cashews.
  5. Halve your juicy plum. Now slice it up.
  6. Get your cress into a small bowl. Stems and all. Season with salt. Toss with some of the vinaigrette. Add your herbs, gently toss.
  7. Now do the same for your sprouts.
  8. Half your avo. Slice it in the shell.
  9. Plate it up. Avocado slices down, sprinkle the slices with salt please; next go the sprouts, the watercress poof, plug with the beautiful plums, sprinkle with the nuts and a few more sprouts...
  10. Et voila! May whatever you hold dear in your life take sprout!
  11. By the way, your sprouts will keep for several days in the mason jar, in the fridge with a loosely installed screw cap. Just be sure to give a rinse and drain well once day. Cheers!

More Great Recipes:
Salad|Vegetable|Make Ahead|Summer|Vegan|Vegetarian

Reviews (12) Questions (0)

12 Comments

TiggyBee June 29, 2011
Love this!
 
wssmom June 29, 2011
OOOh I love your ingredients! Poofs and fronds! What's not to love!
 
Author Comment
fo June 29, 2011
:)
 
Sagegreen June 29, 2011
Great! Love your combination. I have been enjoying moon salad with all kinds of sprouts!
 
Author Comment
fo June 29, 2011
moon salad? i must know about this sagegreen. is this in your recipe repertoire?
 
Sagegreen June 29, 2011
Believe it or not, not it isn't! I don't consider it original enough, but if I change it up, I will post it next time I make it.
 
Sagegreen June 29, 2011
OK- you inspired my lunch, so you can see a photo of Mr. Sproutman's moon salad with some additions esp. my new dressing.
 
Author Comment
fo June 29, 2011
awesome. i would love new dressing ideas too!
 
mrslarkin June 29, 2011
wow, so easy! Thanks frankieolives! do you use dried beans?
 
Author Comment
fo June 29, 2011
yes. dried mung beans. thank you for posting that question. i will change it in the recipe now. i post my recipes to my blog first, where things are more thorough and pictures correspond with the steps to making things. how did i miss that?
 
Author Comment
fo June 29, 2011
im totally hooked on sprouting now. ive got some chickpeas growing little tails!
 
nogaga June 29, 2011
Mmmmmmmmmmmmmm! Man, does this look good!