Sprouted rye cakes




Yield: 40 Servings

Ingredients:

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.



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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.



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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:



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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.



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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.



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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



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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"







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