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SPROUTED
KITCHEN
a tast ier ta ke on whole foods
sara fortephotography byhugh forte
E
TEN SPEED PRESSBerkeley
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a bit about the sprouted kitchen 1
ingredients and tools 6
TO START THE MORNING /21
23 roasted tomato and herb omelette
24 quick apricot jam
26 french press coffee
28 ranchero breakfast tostadas
31 vegetable eggs benedict32 soft scrambled eggs with creamy leeks
34 multigrain carrot-date muffins
36 pumpkin pecan granola
39 creamy coconut barley with
pomegranate molasses
40 buckwheat crepes with smoked salmon
42 cornmeal cakes with cherry compote
44 tofu quiche in rosemaryalmond meal crust
46 baby spinach frittata with sweet potato
hash crust
49 mango mint lassi
SALADS AND SIDES /51
52 the house salad
54 grapefruit and crispy avocado salad
56 haricot vert salad with avocado
goddess dressing
59 tuscan kale chopped salad
60 papaya and red quinoa salad with mexican
caesar dressing
62 heirloom tomato stacks with bocconcini and
kale pesto
64 toasted millet salad with arugula, quick
pickled onions, and goat cheese
66 golden beet salad with cider vinegar dressing
69 tangled carrot and broccoli sprout salad with
tahini dressing
70 stacked watermelon with feta and
white balsamic
72 fennel slaw
74 braised white beans and leeks
76 honey mustard broccoli salad
77 delicata squash sformato
79 brussel leaf and baby spinach saut
80 young carrots en papillote
81 winter wild rice casserole
83 mashies and greens
84 roasted acorn squash with hazelnuts and
balsamic reduction
86 roasted asparagus with bread crumbs
and herbs
88 spiced sweet potato wedges
contents
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MAINS /91
93 asian tofu tacos with hoisin slaw
94 beer bean and cotija-stuffed poblanos
97 roasted tomato soup
98 smoky red lentil soup
101edamame dumplings
103moroccan stuffed squash
104roasted cauliflower capellini
107mushroom and brown rice veggie burgers
109creamy mil let with roasted portobellos
110 lentil meatballs with lemon pesto
112buckwheat harvest tart
115grilled flatbreads with pear, arugula,
and goat cheese
117 roasted wild cod with meyer lemon and
caper relish
120soba bowls with tea-poached salmon
122walnut-crusted salmon with edamame mash
124green herb shrimp with summer squash
couscous
127seared scal lops on black quinoa with
pomegranate gastrique
129chipotle and apple turkey burgers
132greek grilled chicken with tzatziki
SNACKS TO SHARE /135
137quinoa collard wraps with miso-carrot spread
138lemon and herb hummus
141crunchy curried chickpeas
142beach day tuna salad
145honey almond butter
146toasty nuts
149sesame date yogurt cups
150strawberry and leek quesadilla
153 low-yolk egg salad
154granola protein bars
156coconut loaf
158zucchini bread bites
160nut and seed crackers
161nori popcorn
162greens smoothie
THE HAPPY HOUR /165
167white sangria
168black cherr y refresher
171grapefruit margarita172cucumber crush
173baked artichoke dip
174 polenta squares with raw corn and
blueberry relish
177grilled zucchini roll ups
178tempeh balls
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180grilled eggplant pita pizzette
181mediterranean baked feta
182beets a nd greens with whipped feta spread
185mango guacamole with baked corn chips
186red grape salsa on crostini
189roasted plum tartines
190tofu su mmer rolls with cashew dipping sauce
193two-bite grilled cheese
194cumin lentil dip in endive leaves
TREATS /197199a lmond meal cookies with coconut and
cacao nibs
200dairy-free lemon crmes with oat-thyme
crumble
202almond mealstrawberry cake
204chocolate-drizzled oatmeal shortbread
206peanut butter pretzel tartlets
208cocoa hazelnut cupcakes
211gr illed peaches with maple crme frache
212coconut lime tart
215goat cheese panna cotta with roasted figs
216inside-out apple pie la mode
218f lourless chocolate-banana pudding cakes
with cinnamon cream
220oatmeal ice cream sandwiches
222fresh mint chip frozen yogurt
223acai sorbet
ETC. /225
226roasted garlic
227caramelized onions
228herb compound butter
229preserved lemons
230pot of beans
231grain cooking chart
with gratitude 232
about us 234
index 235
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SALADS AND SIDES 59
I love raw kale salads,inpart because the nutrient-rich greens
are so sturdy that the leftovers keep
well. Its great if you pack your lunch
for work or need something that will
travel well to a picnic or potluck. For
this recipe youll want to use lacinato
kale, which also goes by the name
Tuscan kale. Its leaves are smoother
and a bit more tender than those of
curly kale, which is a bit uncomfort-
able to eat raw. If eating a salad made
almost entirely of raw kale sounds
daunting to you, substitute half of thekale with romaine lettuce to soften
the texture and make the salad even
more colorful.
This is a combination I think works
well, but a variety of beans or dried
fruit or nuts could be used depending
on what you have on hand. The recipe
here is simply to encourage you to try
kale as a lettuce alternative. If I have
one, Ill add a chopped hard-boiled
egg or other leftover protein on top to
fill me up. And be sure to chop every-
thing into small, even pieces, as the
beauty of a chopped salad is that you
get a bit of everything in each bite.
PARMESAN VINAIGRETTE
1 small shallot, chopped
Juice of 1 Meyer lemon
1/4cup freshly grated Parmesan
cheese
1/3cup extra-virgin olive oil
Sea salt and freshly ground pepper
2 slices rustic whole grain bread, torn
into bite-size pieces
2 teaspoons extra-virgin olive oil
Pinch of sea salt
1 bunch lacinato (Tuscan) kale
1 apple, such as Braeburn, Gala, or
Pink Lady
1 cup cooked chickpeas, chopped
1/2cup toasted pecans, coarsely
chopped
1/3cup dried cherries, chopped
To make the vinaigrette, combine the shallot, lemon juice, Parmesan,
and olive oil in a blender or food processor. Process until smooth, then
add a pinch of salt and pepper and give one last pulse. Set aside.
Toss the bread with the olive oil and salt. Toast in a toaster oven or in
a saut pan over medium heat until the exterior of the bread is crispy,
about 10 minutes.
To assemble the salad, cut the tough stems out of the kale and finely
chop the leaves. Put the chopped kale in a large bowl. Core and dice
the apple and add to the kale along with the chickpeas, pecans, and
cherries. Add half of the dressing and toss to combine. Taste and add
more dressing if you like. Divide among four salad plates and garnish
each serving with the crispy croutons immediately before serving.
tuscan kale chopped salad
SERVES 4
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MAINS 93
I got this idea from afood truckin Los Angeles. Likemost people, I think of Mexican f lavors
when I think of tacos, so I was grateful
for the inspiration to try something
different. At the food truck, they
double-fry their tofu, which I couldnt
bring myself to do, but there is plenty
of crunch going on in this dish, so you
wont miss the deep-frying.
I find most hoisin sauce to be a bit too
sweet, but here the yogurt mellows it
out. If you want to make a vegan ver-sion of this dish, try using Tofutti sour
cream instead of the yogurt or even
just mixing the hoisin with a bit of rice
vinegar to balance out that sweetness.
Youll want the cabbage pretty well
dressed, as it adds a lot of dimension
to the dish. If using a tortilla with
Asian ingredients is a little too strange
for you, put the fillings in some let-
tuce leaves and make lettuce wraps
instead.
1 (14-ounce) package extra-firm tofu
3/4teaspoon Chinese five-spice
powder
3 tablespoons rice vinegar
2 cloves garlic, minced
2-inch piece of fresh ginger, peeled
and grated
1 tablespoon toasted sesame oil
1 Asian pear
1/2cup hoisin sauce
1/3cup low-fat plain yogurt
5 green onions, white and light green
parts, chopped
2 1/2cups finely shredded green or
napa cabbage
8 small whole grain or brown rice
tortillas
Cut the tofu into 1-inch cubes and set on a plate lined with a few
paper towels. Set aside to drain for at least 15 minutes, up to a few
hours in the fridge.
In a bowl, stir together the five-spice powder, 2 tablespoons of the
rice vinegar, the garlic, ginger, and sesame oil. Pat the tofu dry. In a
shallow dish, gently toss the tofu in the spice mixture. Let it marinate
at room temperature for 15 minutes to 1 hour.
While the tofu marinates, core the pear and thinly slice. In a large
bowl, whisk together the hoisin sauce, yogurt, and the remaining
1 tablespoon of vinegar. Set aside.
Heat a large frying pan over medium-high heat. Add 3/4of the green
onions (setting the rest aside for garnish) and the tofu mixture and
all its marinade into the pan. Saut until the edges of the tofu are
browned, 8 to 10 minutes.
Toss the cabbage in the hoisin mixture to coat. Heat the tortillas over
the stove flame. To assemble the tacos, fill each of the tortillas with
some of the dressed cabbage, a few slices of pear, and some of the
tofu mixture. Garnish with the remaining green onions and serve.
asian tofu tacos with
hoisin slaw
SERVES 4
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THE HAPPY HOUR 171
Youll have to use yourdiscretion when making thisrecipe. I have tasted a few grape-
fruits whose juice is plenty sweet for
this drink, but if yours is more tart,
youll want to include the agave nec-
tar. Squeezing citrus juice is pretty
straightforward, but if you prefer, you
can find fresh-squeezed grapefruit
juice at well-stocked markets. Coconut
water, trendy beverage it is, doesnt
taste particularly like coconut nor is
it very sweet, but it adds a nice subtle
twist to the margarita. Here I give the
measurements for making one mar-
garita, but you can multiply the quan-
tities as needed and mix everything in
a pitcher.
Turbinado sugar, for the rim
4 segments pink grapefruit,
membrane removed (see page 54)
Ice
1/4cup (2 ounces) freshly squeezed
grapefruit juice
1 tablespoon (1/2ounce) agave nectar,
as needed
2 tablespoons (1 ounce) triple sec
1/4cup (2 ounces) reposado tequila
Splash of coconut water
Pour a thin layer of the sugar onto a small plate. Rub a wedge ofgrapefruit around the rim of an old-fashioned-size glass, and roll the
rim in the plate of sugar to coat. Set aside.
Put the grapefruit segments at the bottom of the prepared glass and
fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and
tequila and give it a quick stir. Top the drink off with a generous
splash of coconut water. Serve immediately.
grapefruit margarita
SERVES 1
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TREATS 199
In the world of gluten-free cookies, there are thosethat are amazing and those that miss
the mark altogether. In this recipe,
delicate almond meal results in a fab-
ulous nutty cookie. Naturally tender,
and almost chewy from the musco-
vado sugar, these cookies get a grown-
up kick from the cacao nibs, which are
not as sweet as chocolate chips andhave a toasty, almost espresso-like
flavor.
These cookies are just a hair away from
being vegan as well. If youd like them
to be, you could replace the egg with
Ener-G Egg Replacer or a mixture of
1 tablespoon of ground flaxseed (flax
meal) and 3 tablespoons of water. The
alternatives dont have quite as much
leavening power as the eggs, but they
will help act as a binder.
Dont use a nonstick silicone baking
mat or parchment paper here, as the
bit of crust on the bottom of each
cookie helps keep the delicate treats
together. Smaller cookies will also hold
together better than larger ones.
11/4cups almond meal
1/4cup cacao nibs
1/2cup unsweetened shredded
coconut
1/2teaspoon baking powder
1/4teaspoon sea salt
1/3cup muscovado sugar
1 egg
3 tablespoons coconut oil, melted
1/2teaspoon pure vanilla extract
In a large mixing bowl, stir together the almond meal, cacao nibs,
coconut, baking powder, salt, and sugar.
In another bowl, beat the egg very well until it is a uniform color and
doubles in volume. Whisk in the coconut oil and vanilla extract. Add
the wet mixture to the dry ingredients and mix until just combined.
Put the bowl in the fridge and chill for at least 30 minutes, or up to
overnight.
Preheat the oven to 375F. Using your hands, roll the chilled dough
into balls no larger than 1 inch in diameter and place on a baking
sheet with 11/2-inch space between, giving them a gentle press on the
tops to flatten just a bit. Bake until the edges just begin to brown, 7 to
10 minutes. Remove from the oven and let cool before serving.
almond meal cookies with
coconut and cacao nibs
MAKES 20 COOKIES
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