RECIPES - Vegetarian

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Comment by Erica on May 14, 2008 at 11:01am

Here is a great food guide for vegetarians that I found on the internet!
http://www.dietitians.ca/news/downloads/Vegetarian_Food_Guide_for_NA.pdf

Comment by Erica on March 24, 2008 at 7:38pm

sorry never made it....sprouting makes me think of moisture and mold (isn't that terrible).

Comment by Erica on March 24, 2008 at 7:37pm

I've made this hummus yet, however I have made the avocado dressing and it's to die for. I'm afraid to attempt the sprouting, although it sounds pretty straightforward.

Comment by Cindy Kelly on March 24, 2008 at 5:47pm

That hummus sound amaaaazing Erica. I wouldn't have thought to add dijon in hummus....I betcha it's really good!

Comment by Erica on March 24, 2008 at 12:43pm

Hi, sorry I guess this posting wasn't meant to comment on the discussion, just add to it. I thought I'd include a raw food hummus recipe for the group.

Comment by Erica on March 24, 2008 at 12:41pm

kuanyin's kitchen


sprouted chickpea hummus
(a delicious hummus sandwich by our new kuanyin's kitchen chefs craig walker and risa salsberg)




Sprouts are a simple, tasty, high-fibre, low-calorie, nutritious green you can grow yourself. As seeds sprout, their starch content goes down while their protein and vitamin profile (mainly B and C) goes up. A glass jar, cheesecloth and a rubber band is all you need to sow seeds and reap sprouts within days. Sprouts require neither sunshine nor soil, just water and warmth. This recipe works for both chickpeas and alfalfa seeds.

to make sprouts

In separate wide-mouth jars, place 1 cup of alfalfa seeds and 1 cup of chickpeas. Cover with water and soak seeds overnight.

The next day, secure the lids with cheesecloth and a jar ring or a rubber band. Pour off the water. Rinse and drain.

In a warm dark place, such as a cupboard, tilt the jar mouth down so that water can drain out and the seeds can spread out along the length of the jar. Don't completely invert the jar, as sprouts need oxygen to come through the cheesecloth.

Rinse the seeds twice per day, morning and night. (Chick-peas benefit from a third daily rinsing.)

The sprouts will be ready 3 to 4 days after you first started them. By this time, most of the seeds should have sprouted.

Place the jar in a sunny or naturally light spot so the sprouts turn green. (Note: chickpeas might not green, and some of the beans may remain stubbornly dormant, so when MOST of them have sprouted they are ready to harvest.)

Yield: 1 cup of alfalfa seeds will yield 3 to 4 cups of sprouts. 1 cup of chickpeas will yield 1 1/2 cups. This includes the unsprouted seeds, which can be eaten along with the sprouts themselves.
sprouted chickpea hummus

1 c sprouted chickpeas
1 t garlic
juice from 1/2 lemon
1/4 c extra virgin olive oil
1/2 c chopped parsley
2 t tamari
1/2 c fruit juice (peach is nice)
1 t dijon mustard
2 t engevita yeast (optional)
salt & pepper to taste

Blend together all ingredients.

avocado dressing (oil free)

1 ripe avocado
2 T apple cider vinegar
1/3 – 1/2 c stock or water
pinch of cayenne
salt and pepper to taste

Blend together all the ingredients.
The dressing should be thick and creamy.

to serve

Shred enough carrot and beet to generously fill a pita. Spread raw chickpea hummus into a pita pocket. Add avocado dressing (or plain sliced avocado). Stuff the pita with alfalfa sprouts, shredded beet and carrot, and a handful of mixed greens. Enjoy!