recipes and excerpt from the sprouted kitchen by sara forte and hugh forte

7/31/2019 Recipes and Excerpt from The Sprouted Kitchen by Sara Forte and Hugh Forte

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SPROUTED

KITCHEN

a tast ier ta ke on whole foods

sara fortephotography byhugh forte

E

TEN SPEED PRESSBerkeley


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a bit about the sprouted kitchen 1

ingredients and tools 6

TO START THE MORNING /21

23 roasted tomato and herb omelette

24 quick apricot jam

26 french press coffee

28 ranchero breakfast tostadas

31 vegetable eggs benedict32 soft scrambled eggs with creamy leeks

34 multigrain carrot-date muffins

36 pumpkin pecan granola

39 creamy coconut barley with

pomegranate molasses

40 buckwheat crepes with smoked salmon

42 cornmeal cakes with cherry compote

44 tofu quiche in rosemaryalmond meal crust

46 baby spinach frittata with sweet potato

hash crust

49 mango mint lassi

SALADS AND SIDES /51

52 the house salad

54 grapefruit and crispy avocado salad

56 haricot vert salad with avocado

goddess dressing

59 tuscan kale chopped salad

60 papaya and red quinoa salad with mexican

caesar dressing

62 heirloom tomato stacks with bocconcini and

kale pesto

64 toasted millet salad with arugula, quick

pickled onions, and goat cheese

66 golden beet salad with cider vinegar dressing

69 tangled carrot and broccoli sprout salad with

tahini dressing

70 stacked watermelon with feta and

white balsamic

72 fennel slaw

74 braised white beans and leeks

76 honey mustard broccoli salad

77 delicata squash sformato

79 brussel leaf and baby spinach saut

80 young carrots en papillote

81 winter wild rice casserole

83 mashies and greens

84 roasted acorn squash with hazelnuts and

balsamic reduction

86 roasted asparagus with bread crumbs

and herbs

88 spiced sweet potato wedges

contents


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MAINS /91

93 asian tofu tacos with hoisin slaw

94 beer bean and cotija-stuffed poblanos

97 roasted tomato soup

98 smoky red lentil soup

101edamame dumplings

103moroccan stuffed squash

104roasted cauliflower capellini

107mushroom and brown rice veggie burgers

109creamy mil let with roasted portobellos

110 lentil meatballs with lemon pesto

112buckwheat harvest tart

115grilled flatbreads with pear, arugula,

and goat cheese

117 roasted wild cod with meyer lemon and

caper relish

120soba bowls with tea-poached salmon

122walnut-crusted salmon with edamame mash

124green herb shrimp with summer squash

couscous

127seared scal lops on black quinoa with

pomegranate gastrique

129chipotle and apple turkey burgers

132greek grilled chicken with tzatziki

SNACKS TO SHARE /135

137quinoa collard wraps with miso-carrot spread

138lemon and herb hummus

141crunchy curried chickpeas

142beach day tuna salad

145honey almond butter

146toasty nuts

149sesame date yogurt cups

150strawberry and leek quesadilla

153 low-yolk egg salad

154granola protein bars

156coconut loaf

158zucchini bread bites

160nut and seed crackers

161nori popcorn

162greens smoothie

THE HAPPY HOUR /165

167white sangria

168black cherr y refresher

171grapefruit margarita172cucumber crush

173baked artichoke dip

174 polenta squares with raw corn and

blueberry relish

177grilled zucchini roll ups

178tempeh balls


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180grilled eggplant pita pizzette

181mediterranean baked feta

182beets a nd greens with whipped feta spread

185mango guacamole with baked corn chips

186red grape salsa on crostini

189roasted plum tartines

190tofu su mmer rolls with cashew dipping sauce

193two-bite grilled cheese

194cumin lentil dip in endive leaves

TREATS /197199a lmond meal cookies with coconut and

cacao nibs

200dairy-free lemon crmes with oat-thyme

crumble

202almond mealstrawberry cake

204chocolate-drizzled oatmeal shortbread

206peanut butter pretzel tartlets

208cocoa hazelnut cupcakes

211gr illed peaches with maple crme frache

212coconut lime tart

215goat cheese panna cotta with roasted figs

216inside-out apple pie la mode

218f lourless chocolate-banana pudding cakes

with cinnamon cream

220oatmeal ice cream sandwiches

222fresh mint chip frozen yogurt

223acai sorbet

ETC. /225

226roasted garlic

227caramelized onions

228herb compound butter

229preserved lemons

230pot of beans

231grain cooking chart

with gratitude 232

about us 234

index 235


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SALADS AND SIDES 59

I love raw kale salads,inpart because the nutrient-rich greens

are so sturdy that the leftovers keep

well. Its great if you pack your lunch

for work or need something that will

travel well to a picnic or potluck. For

this recipe youll want to use lacinato

kale, which also goes by the name

Tuscan kale. Its leaves are smoother

and a bit more tender than those of

curly kale, which is a bit uncomfort-

able to eat raw. If eating a salad made

almost entirely of raw kale sounds

daunting to you, substitute half of thekale with romaine lettuce to soften

the texture and make the salad even

more colorful.

This is a combination I think works

well, but a variety of beans or dried

fruit or nuts could be used depending

on what you have on hand. The recipe

here is simply to encourage you to try

kale as a lettuce alternative. If I have

one, Ill add a chopped hard-boiled

egg or other leftover protein on top to

fill me up. And be sure to chop every-

thing into small, even pieces, as the

beauty of a chopped salad is that you

get a bit of everything in each bite.

PARMESAN VINAIGRETTE

1 small shallot, chopped

Juice of 1 Meyer lemon

1/4cup freshly grated Parmesan

cheese

1/3cup extra-virgin olive oil

Sea salt and freshly ground pepper

2 slices rustic whole grain bread, torn

into bite-size pieces

2 teaspoons extra-virgin olive oil

Pinch of sea salt

1 bunch lacinato (Tuscan) kale

1 apple, such as Braeburn, Gala, or

Pink Lady

1 cup cooked chickpeas, chopped

1/2cup toasted pecans, coarsely

chopped

1/3cup dried cherries, chopped

To make the vinaigrette, combine the shallot, lemon juice, Parmesan,

and olive oil in a blender or food processor. Process until smooth, then

add a pinch of salt and pepper and give one last pulse. Set aside.

Toss the bread with the olive oil and salt. Toast in a toaster oven or in

a saut pan over medium heat until the exterior of the bread is crispy,

about 10 minutes.

To assemble the salad, cut the tough stems out of the kale and finely

chop the leaves. Put the chopped kale in a large bowl. Core and dice

the apple and add to the kale along with the chickpeas, pecans, and

cherries. Add half of the dressing and toss to combine. Taste and add

more dressing if you like. Divide among four salad plates and garnish

each serving with the crispy croutons immediately before serving.

tuscan kale chopped salad

SERVES 4


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MAINS 93

I got this idea from afood truckin Los Angeles. Likemost people, I think of Mexican f lavors

when I think of tacos, so I was grateful

for the inspiration to try something

different. At the food truck, they

double-fry their tofu, which I couldnt

bring myself to do, but there is plenty

of crunch going on in this dish, so you

wont miss the deep-frying.

I find most hoisin sauce to be a bit too

sweet, but here the yogurt mellows it

out. If you want to make a vegan ver-sion of this dish, try using Tofutti sour

cream instead of the yogurt or even

just mixing the hoisin with a bit of rice

vinegar to balance out that sweetness.

Youll want the cabbage pretty well

dressed, as it adds a lot of dimension

to the dish. If using a tortilla with

Asian ingredients is a little too strange

for you, put the fillings in some let-

tuce leaves and make lettuce wraps

instead.

1 (14-ounce) package extra-firm tofu

3/4teaspoon Chinese five-spice

powder

3 tablespoons rice vinegar

2 cloves garlic, minced

2-inch piece of fresh ginger, peeled

and grated

1 tablespoon toasted sesame oil

1 Asian pear

1/2cup hoisin sauce

1/3cup low-fat plain yogurt

5 green onions, white and light green

parts, chopped

2 1/2cups finely shredded green or

napa cabbage

8 small whole grain or brown rice

tortillas

Cut the tofu into 1-inch cubes and set on a plate lined with a few

paper towels. Set aside to drain for at least 15 minutes, up to a few

hours in the fridge.

In a bowl, stir together the five-spice powder, 2 tablespoons of the

rice vinegar, the garlic, ginger, and sesame oil. Pat the tofu dry. In a

shallow dish, gently toss the tofu in the spice mixture. Let it marinate

at room temperature for 15 minutes to 1 hour.

While the tofu marinates, core the pear and thinly slice. In a large

bowl, whisk together the hoisin sauce, yogurt, and the remaining

1 tablespoon of vinegar. Set aside.

Heat a large frying pan over medium-high heat. Add 3/4of the green

onions (setting the rest aside for garnish) and the tofu mixture and

all its marinade into the pan. Saut until the edges of the tofu are

browned, 8 to 10 minutes.

Toss the cabbage in the hoisin mixture to coat. Heat the tortillas over

the stove flame. To assemble the tacos, fill each of the tortillas with

some of the dressed cabbage, a few slices of pear, and some of the

tofu mixture. Garnish with the remaining green onions and serve.

asian tofu tacos with

hoisin slaw

SERVES 4


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THE HAPPY HOUR 171

Youll have to use yourdiscretion when making thisrecipe. I have tasted a few grape-

fruits whose juice is plenty sweet for

this drink, but if yours is more tart,

youll want to include the agave nec-

tar. Squeezing citrus juice is pretty

straightforward, but if you prefer, you

can find fresh-squeezed grapefruit

juice at well-stocked markets. Coconut

water, trendy beverage it is, doesnt

taste particularly like coconut nor is

it very sweet, but it adds a nice subtle

twist to the margarita. Here I give the

measurements for making one mar-

garita, but you can multiply the quan-

tities as needed and mix everything in

a pitcher.

Turbinado sugar, for the rim

4 segments pink grapefruit,

membrane removed (see page 54)

Ice

1/4cup (2 ounces) freshly squeezed

grapefruit juice

1 tablespoon (1/2ounce) agave nectar,

as needed

2 tablespoons (1 ounce) triple sec

1/4cup (2 ounces) reposado tequila

Splash of coconut water

Pour a thin layer of the sugar onto a small plate. Rub a wedge ofgrapefruit around the rim of an old-fashioned-size glass, and roll the

rim in the plate of sugar to coat. Set aside.

Put the grapefruit segments at the bottom of the prepared glass and

fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and

tequila and give it a quick stir. Top the drink off with a generous

splash of coconut water. Serve immediately.

grapefruit margarita

SERVES 1


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TREATS 199

In the world of gluten-free cookies, there are thosethat are amazing and those that miss

the mark altogether. In this recipe,

delicate almond meal results in a fab-

ulous nutty cookie. Naturally tender,

and almost chewy from the musco-

vado sugar, these cookies get a grown-

up kick from the cacao nibs, which are

not as sweet as chocolate chips andhave a toasty, almost espresso-like

flavor.

These cookies are just a hair away from

being vegan as well. If youd like them

to be, you could replace the egg with

Ener-G Egg Replacer or a mixture of

1 tablespoon of ground flaxseed (flax

meal) and 3 tablespoons of water. The

alternatives dont have quite as much

leavening power as the eggs, but they

will help act as a binder.

Dont use a nonstick silicone baking

mat or parchment paper here, as the

bit of crust on the bottom of each

cookie helps keep the delicate treats

together. Smaller cookies will also hold

together better than larger ones.

11/4cups almond meal

1/4cup cacao nibs

1/2cup unsweetened shredded

coconut

1/2teaspoon baking powder

1/4teaspoon sea salt

1/3cup muscovado sugar

1 egg

3 tablespoons coconut oil, melted

1/2teaspoon pure vanilla extract

In a large mixing bowl, stir together the almond meal, cacao nibs,

coconut, baking powder, salt, and sugar.

In another bowl, beat the egg very well until it is a uniform color and

doubles in volume. Whisk in the coconut oil and vanilla extract. Add

the wet mixture to the dry ingredients and mix until just combined.

Put the bowl in the fridge and chill for at least 30 minutes, or up to

overnight.

Preheat the oven to 375F. Using your hands, roll the chilled dough

into balls no larger than 1 inch in diameter and place on a baking

sheet with 11/2-inch space between, giving them a gentle press on the

tops to flatten just a bit. Bake until the edges just begin to brown, 7 to

10 minutes. Remove from the oven and let cool before serving.

almond meal cookies with

coconut and cacao nibs

MAKES 20 COOKIES


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http://books.google.com/books?q=9781607741152&pubid=21000000000124596http://itunes.apple.com/us/book/the-sprouted-kitchen/id513666497?mt=11http://www.indiebound.org/book/9781607741145http://www.barnesandnoble.com/w/the-sprouted-kitchen-sara-forte/1110872296?ean=9781607741145&isbsrc=Y&cm_mmc=Random+House-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link-_-RandomHouse.com+Outbound+Link%2c+AFFILIATES-_-Linkshare-_-VD9*lkiWNd8-_-10%3a1&http://www.amazon.com/gp/product/1607741148?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607741148

recipes and excerpt from the sprouted kitchen by sara forte and hugh forte

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