Sprouted rye cakes
Yield: 40 Servings
Ingredients:
- 2 c Sprouted rye
- 1/4 ts Anise seeds crushed with a Rolling pin
- 1/4 ts Salt
- 1 Egg lightly beaten
- 1 c Flour
Instructions:
Chewy and quite zesty, these flavorful Sprouted Rye Cakes are
excellent with cold corned beef or pastrami. 300~F. 35 to 40 minutes
Preheat the oven to 300~F.
Drain the sprouted rye very well. Finely chop it in the food
processor, blender, or by hand. (If you are using the blender, chop
the rye about 1/3 cup at a time.) Add the anise seeds and salt and
mix well. Blend in the egg.
Mix in enough flour to form a dough that will hold together in a
cohesive ball. The amount of flour needed will depend on how dry the
sprouts were after draining. This dough is very sticky, and you will
want to keep your fingers well-floured for the next operation.
Using two spoons, divide the dough into small balls, about 1 inch in
diameter. Place each ball on a lightly greased or parchment-lined
baking sheet. Mash the balls into flat circles with the well-floured
palm of your hand or the floured side of a glass.
Bake for 35 to 40 minutes, turning once after about 20 minutes, when
the bottoms have browned. Yield: 30-40.
VARIATIONS: Try other sprouted grains, such as wheat or oats.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUTED SEEDS
Categories: Vegetables
Yield: 1 Servings
2 tb Seeds to be sprouted
1 Quart jar with holes in lid
1 c Tepid water
Pour the water on the seeds and allow to soak for 2 to 4 hours. Pour
the water off and let the jar sit in a slightly warm place. The top
of the fridge works fine. Twice a day, add some tepid water to cover
the seed, and allow to soak for a few minutes. Again, pour off the
excess water. Bright light will develop the green of the chlorophyll,
if you wish. Harvest when you feel like using them. Years ago, I
bought a three pack of plastic lids that had three different mesh
sizes. If I were to look for them again, I'd try a natural food
store, which is also a good place to find material for sprouting.
Things to Sprout: Alfalfa, fenugreek, mung bean, radish, lots more.
This is a good way to improve your winter salads with fresh produce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUTING RAMEN SALAD (CHOPSTIX)
Categories: Salad
Yield: 4 Servings
1/2 lb Chinese noodles
2 c Bean sprouts
2 oz Daikon radish sprouts
3 oz Alfalfa sprouts
3 tb Sesame seeds
DRESSING --
1/4 c Red wine vinegar
2 tb Dark soy sauce
2 tb Sesame oil
1 1/2 tb Sugar
1 ts Chinese red chili sauce
1/3 c Minced green onion
2 tb Fresh ginger root -- minced
Bring 6 quarts of water to a rapid boil and add the noodles. When
noodles are still firm but no longer raw tasting in the center, tip
the noodles into a colander. Rinse under cold water and drain
thoroughly.
Pull alfalfa sprouts apart. Put spouts aside.
In a small ungreased skillet placed over high heat, toast the sesame
seeds until golden, about 4 minutes, immediately tip out and set
aside.
Combine the dressing ingredients and mix well. Toss the noodles with
the dressing and refrigerate to chill well.
Toss noodles with sprouts. Turn out onto serving plates, sprinkle with
seeds and serve 3 entrees or 4 to 6 salads.
Recipe By : Hugh Carpenter and Teri Sandison (1990)
From: Date:
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUTING SEEDS WITH CARROT SALAD & COTTAGE
Categories: Salads
Yield: 1 Servings
1 ts Sesame or hazelnut oil.
1 ts Poppy or sesame seeds.
Few drops of vinegar.
Salt and pepper.
1 lg Carrot grated.
Half an ounce 15 g sultanas
Or raisins.
Quarter of box of mustard
And cress.
1 oz 30 g bean sprouts.
1 oz 30 g sprouting alfalfa seeds
1 Stick celery chopped.
Few drops of lemon juice.
2 oz 60 g cottage cheese.
Celery leaves to garnish.
1. Mix together the oil, poppy or sesame seeds and vinegar. Season
with salt and pepper and add the grated carrot and sultanas or
raisins tossing well.
2. Mix together the mustard and cress, bean sprouts alfalfa seeds and
celery, sprinkling with a little lemon juice and some salt and pepper
to taste.
3. arrange the carrot salad and the sprouting seed mixture on a
serving plate. Add the cottage cheese and serve garnished with celery
leaves.
Preparation 10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUTING SEEDS WITH CARROT SALAD & COTTAGE C
Categories: Salads
Yield: 1 Servings
1 ts Sesame or hazelnut oil.
1 ts Poppy or sesame seeds.
Few drops of vinegar.
Salt and pepper.
1 lg Carrot grated.
Half an ounce 15 g sultanas
Or raisins.
Quarter of box of mustard
And cress.
1 oz 30 g bean sprouts.
1 oz 30 g sprouting alfalfa seeds
1 Stick celery chopped.
Few drops of lemon juice.
2 oz 60 g cottage cheese.
Celery leaves to garnish.
1. Mix together the oil, poppy or sesame seeds and vinegar. Season
with salt and pepper and add the grated carrot and sultanas or
raisins tossing well.
2. Mix together the mustard and cress, bean sprouts alfalfa seeds and
celery, sprinkling with a little lemon juice and some salt and pepper
to taste.
3. arrange the carrot salad and the sprouting seed mixture on a
serving plate. Add the cottage cheese and serve garnished with celery
leaves.
Preparation 10 minutes.
Serves 1: 200 calories.
Selections 1 fat half fruit 1 protein 2 vegetables 15 optional
calories.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUTING SQUASH SEEDS
Categories: Sprout, Typed
Yield: 1 Servings
1 ea Quart jar -OR-
1 ea Prepared tray
1 c Squash seed
Water to 3 times seeds
Use 1 cup in a quart jar, or tray sprout which will yield about 3
cups of sprouts. Soak for 10 hours.
Rinse twice daily for 2 or 3 days.
Harvest when the sprouts are 1 to 1-1/2 inches long; pick off hulls
and rinse. Use in sauces, dips, and baked goods.
Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman
1995
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPROUT~ BEAN & VEGETABLE STEW
Categories: Ethnic, Vegetarian, Beans, Soups/stews
Yield: 4 Servings
1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped
Wash lentils. Put in a large pot with turmeric & 4 cups of water.
Bring to a boil, reduce heat & simmer, partially covered, for 30
minutes. Add another 3/4 cups water & continue to simmer for another
30 minutes. Stir often to prevent burning. You should have a stiff
puree. Set aside.
While lentils are cooking, wash vegetables & dry. Prepare sprouts as
you would for any cooking. Heat oil in a deep saucepan & when very
hot, add mustard seeds. After 15 seconds, add fenugreek. Then add
garlic & sambaar powder. Stir for a moment & add sprouts & beans.
Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add
tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook,
covered, for 20 minutes. Add lentils to the vegetables. Cook for
another 10 to 15 minutes, or until the vegetables are completely
cooked. Stir in coriander & serve with plain cooked rice.
Julie Sahni, Classic Indian Cooking"
