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
for the sprouts
A cup of dried mung beans
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
1 TB seasoned rice wine vinegar
1.5 TB brown rice vinegar
5 TB toasted sesame oil
In This Recipe
for the sprouts
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.
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).
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.
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.
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.
Alright. On with the salad. Here's what you need:
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.
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.
Tear the leaves from your herbs.
Rough chop your raw cashews.
Halve your juicy plum. Now slice it up.
Get your cress into a small bowl. Stems and all. Season with salt. Toss with some of the vinaigrette. Add your herbs, gently toss.
Now do the same for your sprouts.
Half your avo. Slice it in the shell.
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...
Et voila! May whatever you hold dear in your life take sprout!
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!
I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time.
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