Quesadilla Nachos:
Flour tortillas, cheese, salsa, rice, black beans, alfalfa sprouts
Tofu Sandwiches With Sprout Slaw
Tofu, celery, carrot, red onion, ginger, sesame oil, dijon mustard, soy sauce, bread. Alfalfa sprouts, yogurt, mayonnaise, mustard, green grapes, pineapple
Quinoa Greek Salad:
Quinoa, red pepper, green pepper, cucumber, black olives, red onion, lemon juice, garlic, olive oil
Chana Masala With Rice
Chickpeas, cumin, tomato puree, ginger, coriander, chili powder, turmeric
Along with the garden at the Playhaus, we’ve also been sprouting! The sunflower greens have been a hit with the kids, they enjoy the instant gratification of picking the greens and eating them right away (who doesn’t?!). Alfalfa sprouts expand far more than I could have imagined, and so we find ourselves with a large quantity of sprouts…. a delicious predicament! I’ve found a recipe for Sprout-Slaw, and we’ll be trying it out next week.
You will need:
2-4 cups Alfalfa Sprouts
1/2 cup chopped pineapple
1/2 cup green grapes, halfed
1/2 cup yogurt
1/4 cup mayonnaise
1 tsp. mustard
salt and pepper to taste
Preparation:
Combine sprouts and fruit in a large bowl. Mix other ingredients in a bowl, then stir in the dressing with the sprouts and fruit. Toss to blend. Enjoy!
One of my favourite things about warm weather is eating outside. Nothing beats a Playhaus picnic at the park. For this reason, I’m looking through my recipe books for more portable food, and I remembered this recipe. It’s taken from the Rebar Cookbook (a wonderful restaurant in Victoria, British Columbia). This is a pesto intended for soups, but with this warm weather, we’ve put it into a pasta salad. Enjoy!
1 bunch Italian parsley, stemmed
1/4 cup olive oil
4 cloves garlic
1 cup sliced almonds
1 cup grated romano cheese
All ingredients will be added into a blender, the key is to add them slowly so that the puree is not overwhelmingly thick for the blender. Start with parsley, puree. Add the olive oil, and garlic, then the almonds. You may need to stir the mixture between pulses of the blender while adding cheese. It’s that simple! Enjoy this pesto on sandwiches, stirred into soup, or mixed in with noodles. And of course, this recipe is best enjoyed at a picnic!!
Sprouted Sushi:
Nori, short-grain brown rice, rice vinegar, alfalfa sprouts, carrots, cucumber
Pasta with Zucchini and Almond Pesto
Almonds, garlic, Romano cheese, parsley, zucchini, penne noodles
Mexican Quinoa Salad:
Quinoa, red peppers, black beans, garlic, salsa, cumin, salsa
Panzerottis and Coleslaw
All purpose flour, yogurt, mozzarella cheese, tomato sauce, mushrooms, red cabbage, mustard, mayonnaise, carrots
Kale and Azuki Bean Salad on Rice
Kale, tamari, sesame oil, Azuki beans, rice
Samosas with Carrots and Hummus:
Potatoes, sweet peas, coriander, all-purpose flour, yogurt, red lentils, tahini, olive oil, garlic, carrots
Lentil Burgers:
Brown lentils, carrots, celery, flax seeds, vegetable broth, slider buns
Chili:
Black beans, kidney beans, pureed tomatoes, mushrooms, chili powder
Egg Salad Sandwiches:
Free-range eggs, mayonnaise, mustard, alfalfa sprouts, whole wheat bread
Curried Carrot Cauliflower Soup:
Carrots, cauliflower, yellow onion, ginger, garlic, curry
Red Lentil Hummus and Quinoa
Quinoa, red lentils, tahini, garlic, carrots
Butternut Squash Casserole:
Butternut squash, black beans, leeks, sourdough bread, rosemary
Gardener’s Pie
Chickpeas, sweet peas, mashed potatoes
Kale Azuki Bean Salad on Rice
Kale, azuki beans, tamari, garlic, cumin, coriander
Samosas
Potatoes, sweet peas, curry powder, flour
I adapt this recipe seemingly each time I make granola bars, and regardless, Sarah (Jackson’s Mom) makes me feel as though I’ve performed a miracle each time. Thus, if you are in need of feeling like a Goddess (or God), whip up a batch of these. The reviews from the kids are hit or miss, but the parents love them!
Preheat oven to 325 Fahrenheit.
In a large bowl combine oats, millet, and flax seeds. Set aside. In a separate bowl mash bananas, add molasses, coconut oil, and vanilla. Combine the two mixtures and fold in dried fruit.
Divide the batter into a greased muffin pan and press down each granola cake lightly to ensure that they are each formed, and not crumbling after you bake them. Bake for 30 minutes, cool. Keep refrigerated, or freeze.
Enjoy!
Kale and Adzuki Bean Salad:
This is a recipe from Jackie (Luca’s mom), it has become one of my favourite recipes for it’s simplicity and it’s flavour! Delicious and nutritious!
Kale, adzuki beans, tamari, cumin, corainder
Brazilian Black Bean Soup:
Black beans, garlic, carrot, orange juice, cumin, red pepper
Ba-Da Bing Ba-Da Bean Dip
Black beans, lentils, red pepper, red onion, salsa, Catalina dressing
makes 12-15 muffins
2 cups whole wheat pastry flour 1/3 cup raw millet 1/2 cup sugar teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 2 eggs 1/2 cup almond milk 1/3 cup coconut oil, melted 1 teaspoon fresh grated ginger 2 cups grated carrots, about 3 large carrots
Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners. In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside. In a medium bowl combine eggs, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.
Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.
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