Doug’s Holiday Sprout Recipes
NEW CLASSIC HUMMUS AND PICKLE PLATE
Adapted from The Sprout Book by Doug Evans (makes about 3 cups)
INGREDIENTS
¼ cup fresh lemon juice, or to taste
2 garlic cloves, chopped
1 cup (about 2 ounces) mature mung bean sprouts
1 medium zucchini (about 6 ounces), including stem, chopped
½ cup tahini
1 cup (about 4 ounces) chickpea sprouts
½ tsp ground cumin
1 tsp sea salt, or to taste
½ tsp freshly ground black pepper, or to taste
¼ cup extra-virgin olive oil
2 Tbsp chopped fresh parsley
Microgreens or other sprouts for garnish
Crudités for serving
Your favorite lacto-fermented pickles, with their juices
PREPARATION
1. In a high-speed blender, combine the lemon juice, garlic, mung bean sprouts, zucchini, tahini, chickpea sprouts, cumin, salt, and pepper in that order and blend, starting on low speed and working your way up to high, until silky smooth, 3 to 4 minutes, scraping down the sides as needed and adding water if the mixture is too thick. If the blender starts to get hot, stop to cool it for a couple of minutes.
2. Add the oil and blend on low speed for about 30 seconds, until well combined. Add the parsley and pulse it in. Taste and add more lemon juice, salt, and/or pepper as needed.
3. Transfer to a bowl or container and, if you have time, let sit for about 30 minutes to allow the flavors to blend, then taste again and adjust the seasonings as needed. Serve topped with microgreens and crudités and lacto-fermented pickles and shots of pickle juice alongside.
CHEF’S NOTES: Toast to your health with the most nutritious food and drink on the planet! The hummus will keep, covered tightly, for up to 5 days in the refrigerator.
MUSHROOM-LENTIL PÂTÉ
Adapted from The Sprout Book by Doug Evans (makes about 3 cups)
INGREDIENTS
½ cup dried porcini mushrooms
1 cup hot (not boiling) water
1 cup (about 4 ounces) lentil sprouts
1 cup (about 2 ounces) mature mung bean sprouts
1 cup raw walnut halves
½ cup olive oil–packed sun-dried tomatoes, chopped
2 Tbsp coconut aminos
1½ Tbsp raw apple cider vinegar, or to taste
1 tsp dried marjoram
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
¼ tsp ground cumin
½ tsp sea salt, or to taste
¼ cup extra-virgin olive oil
GARNISH OPTIONS: chopped fresh parsley, snipped chives, a sprinkle of paprika, extra lentil sprouts, extra minced sun-dried tomatoes, sliced raw pickles
Crudités for serving
PREPARATION
1. Put the mushrooms in a small bowl and pour the hot water over them. Leave to soak for 1 to 2 hours, until softened. Remove the hydrated mushrooms from the water and put them in a high-speed blender.
2. Put a mesh strainer over the blender and line it with a coffee filter or paper towel. Strain the soaking liquid through the filter directly into the blender.
3. Add the lentil sprouts, mung bean sprouts, walnuts, sundried tomatoes, coconut aminos, vinegar, marjoram, thyme, garlic powder, onion powder, black pepper, cayenne, cumin, and salt and blend, starting on low speed and working your way up to high, until very smooth, about 5 minutes, stopping to prevent the mixture from getting too warm and to scrape the sides of the machine as needed.
4. Add the oil and blend until incorporated. Taste and add more vinegar and/or salt if needed. Serve with crudités.
CHEF’S NOTES: The pâté will keep, covered in the refrigerator, for up to 5 days.