This recipe reminds me so much of that. Thanks for this wonderful idea! Fun, tasty mixes are available as well as bulk plain fresh seeds and beans. Loved having a spicy blend of their brassicas with your French dressing. Thanks again! I was just thinking that it was time to start sprouting again now that fall is here.
Thanks for the resource, too. It's probably not a great selling point that it takes 5 days to make this sandwich. But making your own sprouts is worth it. Once you have sprouts, the rest comes together easily: a quick pickle of the cucumber and carrots with seasoned rice wine vinegar, a spicy Russian dressing and then mindful layering and stacking of ingredients for the ultimate vegetarian sandwich.
Course Main Course. Cuisine American. Prep Time 15 minutes. Total Time 15 minutes. Servings 2 sandwiches. Calories kcal. Author Lynne. Instructions Use a sharp vegetable peeler to make long slices of the cucumber, turning when you encounter the seeds.
Peel the carrot and then make long slices of carrot. Put the cucumber slices and carrot slices in a shallow bowl and add the rice wine vinegar. Let them marinate while you prepare the dressing and other sandwich components. To make the spicy Russian dressing, combine the mayonnaise, relish, ketchup and sriracha in a small bowl until well blended. Taste for seasoning and set it aside.
Mash the avocado with the salt in another small bowl and set it aside. Drain the cucumber and carrot slices well and pat them dry with a paper towel. Arrange the vegetables, along with the tomato, near your work space. To assemble the sandwiches, place 2 slices of the bread on a cutting board and spread thickly with the avocado from edge to edge. Thankfully, my friend is very gracious … and the meal was absolutely delicious — sprouts included.
I was quite surprised when I found that sprouts served this way in the sandwich with the vegan cheese sauce were not only bearable but really was quite tasty!!! I even went home thinking I should start sprouting; I could actually enjoy eating sprouts this way. Spread a healthy mayo or a healthy dressing on one slice of bread. Spread a thick layer of cheese sauce or cheese spread on the other slice of bread. Sprouts are enzyme-rich and loaded with minerals and vitamins including some anti-aging antioxidants.
They also offer chlorophyll. Some of the easiest sprouts to grow are alfalfa , fenugreek , radish , broccoli , onion , cabbage , and mustard seed. Cover the opening of the jar with a piece of new and clean mesh screen secured with a jar ring or a mesh jar lid. Amazon sells mesh jar lids that fit perfectly on a canning jar.
The next day, drain the water off the seeds. Some people place the jar on a rack to drain after rinsing them. And some people put the jar in a dark place until the seeds begin to sprout. I just place my jar on the kitchen counter. When your seeds begin to sprout, place in a sunny spot. Continue to rinse them twice daily. The sunshine will make them turn a bright, healthy green. For the sprouts mentioned above, they are ready when their first leaves begin to turn green.
For more information about other types of sprouts and sprouting in general, check out The Sprouting Book. Author All recipes on jenniferskitchen. Yield 1 serving. Leave a comment I love hearing from you! Did you know that you can eat all this delicious food AND lose weight?
You can. Reviews 1. Martha Stewart Member. Rating: Unrated. Good sandwich. If you have room on your kitchen counter grow your own sprouts. Very easy to do, and you won't have to worry about bacteria and e. Reading about that turned me off sprouts for a year until I started to grow them. Once the first open green leaves appear cotyledon , sprouts are ready to enjoy.
If desired, continue watering another week or so until the second leaves form true leaves. Harvest by cutting sprouts just above the soil. Enjoy immediately on salads or sandwiches. Salad sprouts do not store well; however, if storing is desired, dry sprouts gently with paper towels, transfer to a plastic or glass container, seal, and store for a few days.
Mix them into a creamy cultured dairy dip. Sprinkle over soups. Process in a blender or food processor with avocado, lemon juice, and garlic for a delicious dip or spread.
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