Re: What sprouts or shoots did you eat for lunch or dinner today?

[Guest guest]

I have never used tumeric.  I have seen it put into pickling of cucumbers in

recipes.  I have read that it is good for you.  I have no idea of the kind of

taste it has.  I liked your fritter designation.  I haven't tried it yet, but

I will. 

 

What is your recipe for the veggie burgers?  I ate my first leaves of lettuce

from my Aerogarden today.  Tasty little leaves.  I put them on some veggies

and lettuces that my husband got at the store.  The straight lettuces I have

gotten lately have deteriorated rather quickly.  Not sure what is wrong with

them.  I did get me a galvanized compost can for the kitchen - if I can just

figure where to put it.  What goes in with veggies and banana peels?  Brown

stuff?  What if I just blend it with water in the Vitamix and then pour it on

the garden as I would liquid fertilizer?  Do we put fruits in it too or does

that bring too many pests?  What about breads?  I know that no meats can go in

there. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, May 25, 2012 3:03 PM

Subject: Re: What sprouts or shoots did you eat for lunch

or dinner today?

 

Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

Because it's going to be HOT the rest of the week and I want to make something

that will last as a side dish, and it will incorporate EVERYTHING thing I have

growing (except for Brassicas) which I never heat up, I am making my batter

patties.That's what I'm calling them from now on. So easy.

So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

I'll throw the whole concoction into the batter and blend well.

In a hot (safflower) oil pan, I will drop them by the spoonful until they are

golden.

I'll drain very well. They will be so colorful. I'll take some and serve with

either yogurt topping or apple sauce (imagine the possibilities).

Now here is where it gets interesting. These things taste better AFTER they are

cooked.

I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an oven

proof dish, put in my convection oven at 350 for 7 minutes.

I swear they come out as crispy as potato chips.

I'll make enough to do this for a few days.

And over the summer (if I get this down right, I'll make enough for a week.

That way, for the main meal, I'll get all my veggies so I don't have to go into

the kitchen and do stir frys or whatever I normally do.

I might even add a shredded carrot or zucchini the next time. Imagine all those

veggies, nice and golden brown and crispy.

During the winter when it's cold, I do the soup thing but in the summer I want a

fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

I really never get tired of this. It's just too cool!!!

Melody

So what do the others do with their sunnies and other shoots and stuff?

[Guest guest]

The one I had I bought from a store. He has home made veggie burgers. But others

I have used are Boca, or Gardein or others.

Melody

>

> I have never used tumeric.  I have seen it put into pickling of cucumbers in

recipes.  I have read that it is good for you.  I have no idea of the kind of

taste it has.  I liked your fritter designation.  I haven't tried it yet, but

I will. 

>  

> What is your recipe for the veggie burgers?  I ate my first leaves of lettuce

from my Aerogarden today.  Tasty little leaves.  I put them on some veggies

and lettuces that my husband got at the store.  The straight lettuces I have

gotten lately have deteriorated rather quickly.  Not sure what is wrong with

them.  I did get me a galvanized compost can for the kitchen - if I can just

figure where to put it.  What goes in with veggies and banana peels?  Brown

stuff?  What if I just blend it with water in the Vitamix and then pour it on

the garden as I would liquid fertilizer?  Do we put fruits in it too or does

that bring too many pests?  What about breads?  I know that no meats can go in

there. 

>

> Carolyn Wilkerson

>

>

>  

>

>

> To: sproutpeople

> Sent: Friday, May 25, 2012 3:03 PM

> Subject: Re: What sprouts or shoots did you eat for

lunch or dinner today?

>

>

>  

> Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

>

> Because it's going to be HOT the rest of the week and I want to make something

that will last as a side dish, and it will incorporate EVERYTHING thing I have

growing (except for Brassicas) which I never heat up, I am making my batter

patties.That's what I'm calling them from now on. So easy.

>

> So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

>

> About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

>

> I'll throw the whole concoction into the batter and blend well.

>

> In a hot (safflower) oil pan, I will drop them by the spoonful until they are

golden.

>

> I'll drain very well. They will be so colorful. I'll take some and serve with

either yogurt topping or apple sauce (imagine the possibilities).

>

> Now here is where it gets interesting. These things taste better AFTER they

are cooked.

>

> I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

>

> Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an

oven proof dish, put in my convection oven at 350 for 7 minutes.

>

> I swear they come out as crispy as potato chips.

>

> I'll make enough to do this for a few days.

>

> And over the summer (if I get this down right, I'll make enough for a week.

>

> That way, for the main meal, I'll get all my veggies so I don't have to go

into the kitchen and do stir frys or whatever I normally do.

>

> I might even add a shredded carrot or zucchini the next time. Imagine all

those veggies, nice and golden brown and crispy.

>

> During the winter when it's cold, I do the soup thing but in the summer I want

a fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

>

> So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

>

> I really never get tired of this. It's just too cool!!!

>

> Melody

> So what do the others do with their sunnies and other shoots and stuff?

>

>

>

>

>

[Guest guest]

I cooked some new potatoes tonight, then whilst they were hot in the pan I added

olive oil, diced fresh tomatoes, grated mild cheddar, fresh peas, pea shoots,

and a generous handful of sunflower shoots. I decided not to add any basil as I

wanted to be able to taste the sunnies and pea shoots.

The shoots wilted in the heat just like basil leaves would.

It tasted really good

Charlotte

[Guest guest]

I think I tried a Boca brger and I didn't like it at all.  Ihave had some at

restaurants that were really good.  Theones from Craig were good as well.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Saturday, May 26, 2012 5:58 PM

Subject: Re: What sprouts or shoots did you eat for lunch

or dinner today?

 

The one I had I bought from a store. He has home made veggie burgers. But others

I have used are Boca, or Gardein or others.

Melody

>

> I have never used tumeric.  I have seen it put into pickling of cucumbers

in recipes.  I have read that it is good for you.  I have no idea of the

kind of taste it has.  I liked your fritter designation.  I haven't tried

it yet, but I will. 

>  

> What is your recipe for the veggie burgers?  I ate my first leaves of

lettuce from my Aerogarden today.  Tasty little leaves.  I put them on

some veggies and lettuces that my husband got at the store.  The straight

lettuces I have gotten lately have deteriorated rather quickly.  Not sure

what is wrong with them.  I did get me a galvanized compost can for the

kitchen - if I can just figure where to put it.  What goes in with veggies

and banana peels?  Brown stuff?  What if I just blend it with water in the

Vitamix and then pour it on the garden as I would liquid fertilizer?  Do we

put fruits in it too or does that bring too many pests?  What about

breads?  I know that no meats can go in there. 

>

> Carolyn Wilkerson

>

>

>  

>

>

> To: sproutpeople

> Sent: Friday, May 25, 2012 3:03 PM

> Subject: Re: What sprouts or shoots did you eat for

lunch or dinner today?

>

>

>  

> Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

>

> Because it's going to be HOT the rest of the week and I want to make something

that will last as a side dish, and it will incorporate EVERYTHING thing I have

growing (except for Brassicas) which I never heat up, I am making my batter

patties.That's what I'm calling them from now on. So easy.

>

> So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

>

> About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

>

> I'll throw the whole concoction into the batter and blend well.

>

> In a hot (safflower) oil pan, I will drop them by the spoonful until they are

golden.

>

> I'll drain very well. They will be so colorful. I'll take some and serve with

either yogurt topping or apple sauce (imagine the possibilities).

>

> Now here is where it gets interesting. These things taste better AFTER they

are cooked.

>

> I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

>

> Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an

oven proof dish, put in my convection oven at 350 for 7 minutes.

>

> I swear they come out as crispy as potato chips.

>

> I'll make enough to do this for a few days.

>

> And over the summer (if I get this down right, I'll make enough for a week.

>

> That way, for the main meal, I'll get all my veggies so I don't have to go

into the kitchen and do stir frys or whatever I normally do.

>

> I might even add a shredded carrot or zucchini the next time. Imagine all

those veggies, nice and golden brown and crispy.

>

> During the winter when it's cold, I do the soup thing but in the summer I want

a fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

>

> So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

>

> I really never get tired of this. It's just too cool!!!

>

> Melody

> So what do the others do with their sunnies and other shoots and stuff?

>

>

>

>

>

[Guest guest]

Actually the best burger that I can eat (when I want to eat meat), is a Bison

Burger. But then I think about what I'm eating and I can go for months just

eating vegetarian. lol

> >

> > I have never used tumeric.  I have seen it put into pickling of cucumbers

in recipes.  I have read that it is good for you.  I have no idea of the

kind of taste it has.  I liked your fritter designation.  I haven't tried

it yet, but I will. 

> >  

> > What is your recipe for the veggie burgers?  I ate my first leaves of

lettuce from my Aerogarden today.  Tasty little leaves.  I put them on

some veggies and lettuces that my husband got at the store.  The straight

lettuces I have gotten lately have deteriorated rather quickly.  Not sure

what is wrong with them.  I did get me a galvanized compost can for the

kitchen - if I can just figure where to put it.  What goes in with veggies

and banana peels?  Brown stuff?  What if I just blend it with water in the

Vitamix and then pour it on the garden as I would liquid fertilizer?  Do we

put fruits in it too or does that bring too many pests?  What about

breads?  I know that no meats can go in there. 

> >

> > Carolyn Wilkerson

> >

> >

> >  

> >

> > From: Melody <eliz7212@>

> > To: sproutpeople

> > Sent: Friday, May 25, 2012 3:03 PM

> > Subject: Re: What sprouts or shoots did you eat for

lunch or dinner today?

> >

> >

> >  

> > Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

> >

> > Because it's going to be HOT the rest of the week and I want to make

something that will last as a side dish, and it will incorporate EVERYTHING

thing I have growing (except for Brassicas) which I never heat up, I am making

my batter patties.That's what I'm calling them from now on. So easy.

> >

> > So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

> >

> > About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

> >

> > I'll throw the whole concoction into the batter and blend well.

> >

> > In a hot (safflower) oil pan, I will drop them by the spoonful until they

are golden.

> >

> > I'll drain very well. They will be so colorful. I'll take some and serve

with either yogurt topping or apple sauce (imagine the possibilities).

> >

> > Now here is where it gets interesting. These things taste better AFTER they

are cooked.

> >

> > I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

> >

> > Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an

oven proof dish, put in my convection oven at 350 for 7 minutes.

> >

> > I swear they come out as crispy as potato chips.

> >

> > I'll make enough to do this for a few days.

> >

> > And over the summer (if I get this down right, I'll make enough for a week.

> >

> > That way, for the main meal, I'll get all my veggies so I don't have to go

into the kitchen and do stir frys or whatever I normally do.

> >

> > I might even add a shredded carrot or zucchini the next time. Imagine all

those veggies, nice and golden brown and crispy.

> >

> > During the winter when it's cold, I do the soup thing but in the summer I

want a fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

> >

> > So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

> >

> > I really never get tired of this. It's just too cool!!!

> >

> > Melody

> > So what do the others do with their sunnies and other shoots and stuff?

> >

> >

> >

> >

> >

[Guest guest]

We often grill marinated portabello mushroom caps and eat them as a

" burger " -delicious! If marinated right, you wouldn't know you weren't eating

meat.

> > >

> > > I have never used tumeric.  I have seen it put into pickling of

cucumbers in recipes.  I have read that it is good for you.  I have no

idea of the kind of taste it has.  I liked your fritter designation.  I

haven't tried it yet, but I will. 

> > >  

> > > What is your recipe for the veggie burgers?  I ate my first leaves of

lettuce from my Aerogarden today.  Tasty little leaves.  I put them on

some veggies and lettuces that my husband got at the store.  The straight

lettuces I have gotten lately have deteriorated rather quickly.  Not sure

what is wrong with them.  I did get me a galvanized compost can for the

kitchen - if I can just figure where to put it.  What goes in with veggies

and banana peels?  Brown stuff?  What if I just blend it with water in the

Vitamix and then pour it on the garden as I would liquid fertilizer?  Do we

put fruits in it too or does that bring too many pests?  What about

breads?  I know that no meats can go in there. 

> > >

> > > Carolyn Wilkerson

> > >

> > >

> > >  

> > >

> > > From: Melody <eliz7212@>

> > > To: sproutpeople

> > > Sent: Friday, May 25, 2012 3:03 PM

> > > Subject: Re: What sprouts or shoots did you eat for

lunch or dinner today?

> > >

> > >

> > >  

> > > Oh, please allow me to share with you what I am making as an addition to

any protein I might be serving tonight. (We're having veggie burgers)

> > >

> > > Because it's going to be HOT the rest of the week and I want to make

something that will last as a side dish, and it will incorporate EVERYTHING

thing I have growing (except for Brassicas) which I never heat up, I am making

my batter patties.That's what I'm calling them from now on. So easy.

> > >

> > > So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

> > >

> > > About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

> > >

> > > I'll throw the whole concoction into the batter and blend well.

> > >

> > > In a hot (safflower) oil pan, I will drop them by the spoonful until they

are golden.

> > >

> > > I'll drain very well. They will be so colorful. I'll take some and serve

with either yogurt topping or apple sauce (imagine the possibilities).

> > >

> > > Now here is where it gets interesting. These things taste better AFTER

they are cooked.

> > >

> > > I'm making quite a bit. I will put them in one of my OSO Fresh containers

or Lock N Lock. Whatever is handy.

> > >

> > > Tomorrow, I'll take out whatever I wish for the meal. I'll place them in

an oven proof dish, put in my convection oven at 350 for 7 minutes.

> > >

> > > I swear they come out as crispy as potato chips.

> > >

> > > I'll make enough to do this for a few days.

> > >

> > > And over the summer (if I get this down right, I'll make enough for a

week.

> > >

> > > That way, for the main meal, I'll get all my veggies so I don't have to go

into the kitchen and do stir frys or whatever I normally do.

> > >

> > > I might even add a shredded carrot or zucchini the next time. Imagine all

those veggies, nice and golden brown and crispy.

> > >

> > > During the winter when it's cold, I do the soup thing but in the summer I

want a fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

> > >

> > > So I get more bang for my buck. So we'll either have a Garden entre (with

a sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

> > >

> > > I really never get tired of this. It's just too cool!!!

> > >

> > > Melody

> > > So what do the others do with their sunnies and other shoots and stuff?

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Please share how you are marinating them

Jane

> We often grill marinated portabello mushroom caps and eat them as a

" burger " -delicious! If marinated right, you wouldn't know you weren't eating

meat.

>

>

>

> >

[Guest guest]

The Bison is very lean.  We went to the store and looked at labels and looked

at hot dogs and burgers and they had bison hot dogs and they had less weird

stuff in them and less salt and fat than the others did.  They were healthier

burgers.  of course I understand that it is a  beautiful, hugely big animal

that is killed for it.  We traveled in No. Dakota and Canada once on a Buffalo

preserve and we had a Corvair I think and the Buffalo was taller than our car. 

It was sort of scary driving through and when they were on the road and one

pawing, we were backing off.  When we finally thought we could drive through, I

was leaning over with windows up and looking up at the Buffalo.  They are a lot

larger than I had realized.  That was years ago. 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, May 27, 2012 10:48 AM

Subject: Re: What sprouts or shoots did you eat for lunch

or dinner today?

 

Actually the best burger that I can eat (when I want to eat meat), is a Bison

Burger. But then I think about what I'm eating and I can go for months just

eating vegetarian. lol

> >

> > I have never used tumeric.  I have seen it put into pickling of

cucumbers in recipes.  I have read that it is good for you.  I

have no idea of the kind of taste it has.  I liked your fritter

designation.  I haven't tried it yet, but I will. 

> >  

> > What is your recipe for the veggie burgers?  I ate my first leaves

of lettuce from my Aerogarden today.  Tasty little leaves.  I

put them on some veggies and lettuces that my husband got at the store. 

The straight lettuces I have gotten lately have deteriorated rather

quickly.  Not sure what is wrong with them.  I did get me a

galvanized compost can for the kitchen - if I can just figure where to put

it.  What goes in with veggies and banana peels?  Brown

stuff?  What if I just blend it with water in the Vitamix and then pour

it on the garden as I would liquid fertilizer?  Do we put fruits in it

too or does that bring too many pests?  What about breads?  I

know that no meats can go in there. 

> >

> > Carolyn Wilkerson

> >

> >

> >  

> >

> > From: Melody <eliz7212@>

> > To: sproutpeople

> > Sent: Friday, May 25, 2012 3:03 PM

> > Subject: Re: What sprouts or shoots did you eat for

lunch or dinner today?

> >

> >

> >  

> > Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

> >

> > Because it's going to be HOT the rest of the week and I want to make

something that will last as a side dish, and it will incorporate EVERYTHING

thing I have growing (except for Brassicas) which I never heat up, I am making

my batter patties.That's what I'm calling them from now on. So easy.

> >

> > So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

> >

> > About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

> >

> > I'll throw the whole concoction into the batter and blend well.

> >

> > In a hot (safflower) oil pan, I will drop them by the spoonful until they

are golden.

> >

> > I'll drain very well. They will be so colorful. I'll take some and serve

with either yogurt topping or apple sauce (imagine the possibilities).

> >

> > Now here is where it gets interesting. These things taste better AFTER they

are cooked.

> >

> > I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

> >

> > Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an

oven proof dish, put in my convection oven at 350 for 7 minutes.

> >

> > I swear they come out as crispy as potato chips.

> >

> > I'll make enough to do this for a few days.

> >

> > And over the summer (if I get this down right, I'll make enough for a week.

> >

> > That way, for the main meal, I'll get all my veggies so I don't have to go

into the kitchen and do stir frys or whatever I normally do.

> >

> > I might even add a shredded carrot or zucchini the next time. Imagine all

those veggies, nice and golden brown and crispy.

> >

> > During the winter when it's cold, I do the soup thing but in the summer I

want a fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

> >

> > So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

> >

> > I really never get tired of this. It's just too cool!!!

> >

> > Melody

> > So what do the others do with their sunnies and other shoots and stuff?

> >

> >

> >

> >

> >

[Guest guest]

Last night I had sprout patties: mung bean sprouts, sunnies, radish and lentil

sprouts; carrots, onion, tomatoes produce; tumeric and parsley spices; egg and

bread crumb batter with applesauce topping. Yum. Thank you Melody. Lucy in TX

Sprout Patties

Sprouts: mung bean sprouts, pea shoots, sunnies (sunflower shoots), broccoli,

radish, lentils, fenugreek sprouts (use as many as you like)

Produce: (diced or shredded): onion, garlic, carrots, tomatoes, celery,

cabbage, zucchini, jicama, apple (again, use as many as you like)

Batter: Bread Crumbs (Panko brand recommended) or left-over mashed potatoes

with Egg or egg whites (number of eggs depends on how big a batch you make) or

batter made with equal amounts flour and club soda

Spices: turmeric or parsley or dill or ?

Mix all ingredients together, dip out enough mixture for individual patties and

place on a plate or waxed paper. Remember the size and thickness of each patty

will determine the cooking time. (I prefer thinner patties and shorter cooking

time.)

Heat oil in a large frying pan, place the patties in the hot oil and cook for 2

to 15 minutes (until crispy). Turn over patties, lower heat slightly and cook

second side till crispy. Take patties out of pan and drain on paper towels.

Put patties on plate while still warm and spread with topping.

Topping: Sour cream or applesauce or yogurt or lemon dill sauce (see recipe

from Ernest Willingham) or ?dressing

And here is Melody's video so everyone can also see these patties

[Guest guest]

Lucy they sound divine. And last night I re-heated my patties in my convection

oven. When I took them out they were crispier then when I first made them. Put

a little dollop of sour cream on them. OMG!!!

lol

Melody

>

> Last night I had sprout patties: mung bean sprouts, sunnies, radish and

lentil sprouts; carrots, onion, tomatoes produce; tumeric and parsley spices;

egg and bread crumb batter with applesauce topping. Yum. Thank you Melody.

Lucy in TX

>

>

> Sprout Patties

>

> Sprouts: mung bean sprouts, pea shoots, sunnies (sunflower shoots), broccoli,

radish, lentils, fenugreek sprouts (use as many as you like)

>

> Produce: (diced or shredded): onion, garlic, carrots, tomatoes, celery,

cabbage, zucchini, jicama, apple (again, use as many as you like)

>

> Batter: Bread Crumbs (Panko brand recommended) or left-over mashed potatoes

with Egg or egg whites (number of eggs depends on how big a batch you make) or

batter made with equal amounts flour and club soda

>

> Spices: turmeric or parsley or dill or ?

>

> Mix all ingredients together, dip out enough mixture for individual patties

and place on a plate or waxed paper. Remember the size and thickness of each

patty will determine the cooking time. (I prefer thinner patties and shorter

cooking time.)

> Heat oil in a large frying pan, place the patties in the hot oil and cook for

2 to 15 minutes (until crispy). Turn over patties, lower heat slightly and cook

second side till crispy. Take patties out of pan and drain on paper towels.

> Put patties on plate while still warm and spread with topping.

>

> Topping: Sour cream or applesauce or yogurt or lemon dill sauce (see recipe

from Ernest Willingham) or ?dressing

>

> And here is Melody's video so everyone can also see these patties

>

[Guest guest]

We also chop them and use them in place of ground beef in recipes (my daughter

and I are vegetarian) For grilling, I marinade them in a touch of olive oil,

lime juice, and a sprig of rosemary, pinch of sea salt. You can add any herbs

or seasonings you like. My daughter likes them spicy, so I often use hot

peppers in the marinade for hers. Marinade them for about half an hour with the

webbed side down, otherwise they get soggy. I just lay them in a glass dish and

pour the marinade over them. When ready to grill (or saute in a pan, or bake),

just shake off the excess marinade and put them on the grill, again with the

webbed side down. Turn after about 6 minutes and grill the other side.

Delicious!

>

> > We often grill marinated portabello mushroom caps and eat them as a

" burger " -delicious! If marinated right, you wouldn't know you weren't eating

meat.

> >

> >

> >

> > >

>

>

[Guest guest]

Sometimes this group makes me feel soooo hungry!

Charlotte

>

>

> We also chop them and use them in place of ground beef in recipes (my daughter

and I are vegetarian) For grilling, I marinade them in a touch of olive oil,

lime juice, and a sprig of rosemary, pinch of sea salt. You can add any herbs

or seasonings you like. My daughter likes them spicy, so I often use hot

peppers in the marinade for hers. Marinade them for about half an hour with the

webbed side down, otherwise they get soggy. I just lay them in a glass dish and

pour the marinade over them. When ready to grill (or saute in a pan, or bake),

just shake off the excess marinade and put them on the grill, again with the

webbed side down. Turn after about 6 minutes and grill the other side.

Delicious!

>

[Guest guest]

 Thanks.  I copied that over to my recipes.    It was similar to the

marinade last night that they used.  for me it was a bit too warm but there

wasn't a lot of it so it was not impossible.  Your daughter would probably have

liked it.  I'll have to check the directions for the marinade and send that to

you and you can see how similar it might be. 

It had the jalapenos.  Could probably stuff the little cucumber cups with the

portobello strips too, or little pieces.  The skirt steak was more tender as

cut across the grain but mushrooms would be more tender I'd think. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, May 27, 2012 1:26 PM

Subject: Re: What sprouts or shoots did you eat for lunch

or dinner today?

 

We also chop them and use them in place of ground beef in recipes (my daughter

and I are vegetarian) For grilling, I marinade them in a touch of olive oil,

lime juice, and a sprig of rosemary, pinch of sea salt. You can add any herbs or

seasonings you like. My daughter likes them spicy, so I often use hot peppers in

the marinade for hers. Marinade them for about half an hour with the webbed side

down, otherwise they get soggy. I just lay them in a glass dish and pour the

marinade over them. When ready to grill (or saute in a pan, or bake), just shake

off the excess marinade and put them on the grill, again with the webbed side

down. Turn after about 6 minutes and grill the other side. Delicious!

>

> > We often grill marinated portabello mushroom caps and eat them as a

" burger " -delicious! If marinated right, you wouldn't know you weren't eating

meat.

> >

> >

> >

> > >

>

>