The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables. |
Contents
| 1 | |
| 6 | |
TO START THE MORNING | 21 |
roasted tomato and herb omelette | 23 |
quick apricot | 24 |
french press coffee | 26 |
ranchero breakfast tostadas | 28 |
vegetable eggs benedict | 31 |
smoky red lentil soup | 98 |
edamame dumplings | 101 |
moroccan stuffed squash | 103 |
roasted cauliflower capellini | 104 |
mushroom and brown rice veggie burgers | 107 |
creamy millet with roasted portobellos | 109 |
lentil meatballs with lemon pesto | 110 |
buckwheat harvest tart | 112 |
soft scrambled eggs with creamy leeks | 32 |
multigrain carrotdate muffins | 34 |
pumpkin pecan granola | 36 |
creamy coconut barley with pomegranate molasses | 39 |
buckwheat crepes with smoked salmon | 40 |
cornmeal cakes with cherry compote | 42 |
tofu quiche in rosemaryalmond meal crust | 44 |
baby spinach frittata with sweet potato hash crust | 46 |
mango mint lassi | 49 |
SALADS AND SIDES | 51 |
the house salad | 52 |
grapefruit and crispy avocado salad | 54 |
haricot vert salad with avocado goddess dressing | 56 |
tuscan kale chopped salad | 59 |
papaya and red quinoa salad with mexican caesar dressing | 60 |
heirloom tomato stacks with bocconcini and kale pesto | 62 |
toasted millet salad with arugula quick pickled onions and goat cheese | 64 |
golden beet salad with cider vinegar dressing | 66 |
tangled carrot and broccoli sprout salad with tahini dressing | 69 |
stacked watermelon with feta and white balsamic | 70 |
fennel slaw | 72 |
braised white beans and leeks | 74 |
honey mustard broccoli salad | 76 |
delicata squash sformato | 77 |
brussel leaf and baby spinach sauté | 79 |
80 young carrots en papillote | 80 |
winter wild rice casserole | 81 |
mashies and greens | 83 |
roasted acorn squash with hazelnuts and balsamic reduction | 84 |
roasted asparagus with bread crumbs and herbs | 86 |
spiced sweet potato wedges | 88 |
MAINS91 | 91 |
asian tofu tacos with hoisin slaw | 93 |
beer beanand cotijastuffed poblanos | 94 |
roasted tomato soup | 97 |
grilled flatbreads with pear arugula and goat cheese | 115 |
roasted wild cod with meyer lemon and caper relish | 117 |
soba bowls with teapoached salmon | 120 |
walnutcrusted salmon with edamame mash | 122 |
green herb shrimp with summer squash couscous | 124 |
seared scallops on black quinoa with pomegranate gastrique | 127 |
chipotle and apple turkey burgers | 129 |
greek grilled chicken with tzatziki | 132 |
SNACKS TO SHARE | 135 |
quinoa collard wraps with misocarrot spread | 137 |
lemon and herb hummus | 138 |
crunchy curried chickpeas | 141 |
beach day tuna salad | 142 |
honey almond butter | 145 |
toasty nuts | 146 |
sesame date yogurt cups | 149 |
strawberry and leek quesadilla | 150 |
lowyolk egg salad | 153 |
granola protein bars | 154 |
coconut loaf | 156 |
zucchini bread bites | 158 |
nut and seed crackers | 160 |
nori popcorn | 161 |
greens smoothie | 162 |
THE HAPPY HOUR | 165 |
white sangria | 167 |
black cherry refresher | 168 |
grapefruit margarita | 171 |
cucumber crush | 172 |
baked artichoke | 173 |
polenta squares with raw corn and blueberry relish | 174 |
grilled zucchini roll | 177 |
tempeh balls | 178 |
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The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook] Sara Forte No preview available - 2012 |
Common terms and phrases
1/2 teaspoon sea agave nectar almond meal arugula avocado balsamic vinegar beans beets brown rice chopped fresh cilantro cloves garlic coarsely chopped coconut oil cooking crème fraîche crust dish dough dressing eggs extra-virgin olive oil feta finely chopped flavor flour food processor freshly ground pepper fridge garlic garnish gently goat cheese green grill hazelnut honey hummus ice cream ingredients kale lemon juice lentils let cool medium heat Meyer lemon milk minutes mixture nuts oats onions oregano Parmesan pinch of salt powder Preheat the oven quinoa recipe Remove rimmed baking sheet roasted room temperature salad salt and freshly salt and pepper sauce sauté sauté pan sea salt Serve immediately shallot simmer spoon Sprinkle squash stir to combine sweet tablespoons tablespoons extra-virgin olive tahini tart taste teaspoon sea salt texture thyme toasted tofu tomatoes toss turbinado sugar vanilla warm whisk whole grain yogurt za'atar zucchini