Q: I am a member of a CSA. Things have been going well and I've been able to eat and cook what we've gotten so far pretty easily. But now the sprouts came! We've received lentil sprouts, mung bean sprouts, and garbanzo bean sprouts. Does anyone have some good ideas? I made curried lentil sprouts and they were wonderful but I'm at a loss with what to do with the rest.
Sent by Emily
Editor: Wow, that's a lot of sprouts, Emily. I am not the best person to turn to for sprout-related questions; really the only way I use them is in this sort of sandwich:
• Healthy Eating: Alternative Sprouts Sandwich
Yum. Readers, what are your favorite sprouts recipes? Got any great ideas for Emily?
Related: How to Grow Your Own Alfalfa Sprouts, Part 1 and Part 2
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Comments (9)
I actually found a website dedicated to serving sprouts. Amazing! Here is what isga.org recommends:
* Add to tossed salads
* Use in coleslaw (cabbage, clover, radish)
* Try in potato salad (mung bean, lentil)
* Try in wraps and roll-ups (alfalfa, sunflower, radish)
* Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
* Blend into fruit shakes or juices (cabbage, mung bean, lentil)
* Blend with vegetable juices (cabbage, mung bean, lentil)
* Replace celery in sandwich spreads (lentil, radish)
* Mix with soft cheeses for a dip (mung bean, radish)
* Grind up and use in sandwich spreads (lentil, radish)
* Top grilled cheese sandwiches after grilling (alfalfa, clover)
* Stir into soups or stews when serving (mung bean, lentil)
* Mix into pancake or waffle batter (buckwheat)
* Eat them fresh and uncooked in a sprout salad (salad mixes)
* Top omelet or scrambled eggs (alfalfa, clover, radish)
* Combine in rice dishes (fenugreek, lentil, mung bean)
* Add to sushi (radish, sunflower)
* Saute with onions (mung bean, clover, radish)
* Puree with peas or beans (mung bean, lentil)
* Add to baked beans (lentil)
* Steam and serve with butter (mung bean, lentil)
* Use in sandwiches instead of lettuce (alfalfa, clover, radish)
http://missamyscerra.blogspot.com
I've roasted assorted sprouts with a drizzle of oil, and then salted/seasoned them while they cool. It turns 'em into a great salad topper, and they've got a nutty crunch that makes them good to eat out of hand as well. The ending texture is a bit crunchier than a nut, but good nonetheless.
Toasted sesame bagel, cream cheese, and loads of sprouts. The best sandwich! I bet they would be really good in spring rolls too.
Korean cold mung bean sprout salad (Kong Namil) is tasty and keeps reasonably well in the fridge (5 days or so) - http://foodies.blogs.starnewsonline.com/12160/fresh-and-crunchy-kong-namul-korean-bean-sprout-salad/
Can also be added to noodles or fried rice yum <3
I've always eaten them in cheese and sprout sandwiches with thousand island dressing. Just spread the dressing on two pieces of toast, and add a good pile of sprouts and some sliced cheese, and don't go too light on the dressing or it will be kind of dry.
This is even yummier with homemade dressing. Just mix some mayo and ketchup until its the right color, a little horseradish (and I do mean little, as in minuscule), and chopped pickles if you like.
Hmm, I never thought of roasting sprouts before; thanks for that idea, SomethingEdible.
The Superfood Salad from the Leon restaurant in London uses sprouts. And it's delicious.
I used to get this delicious, vegetarian sandwich from a place in Frederick, MD when I worked nearby. It had homemade olive relish, slices of brie cheese, avocado slices, and lots of alfalfa sprouts. When I'm craving something, it is usually that sandwich! I know it isn't the most creative use for sprouts, but their delicate crunch was the perfect compliment to the smooth avocado and brie, and the tangy olive relish. I'm salivating just thinking about it! Aside from that sandwich, I use spouts on delicate sprouts on cold pasta dishes (great in the summer heat!) and heartier sprouts, like mung bean sprouts, in stir fry dishes, Asian noodle soups, and of course, a host of different salads.
I toss them on/with eggs, pasta, salads, sandwiches, and even stir fry.
i love putting sprouts in sandwiches and my favorite one is made with roasted chicken, smashed avocado, goat cheese, and sprouts on 9 grain bread. so delicious.