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The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte
Notes about this book
Notes about Recipes in this book
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Green herb shrimp with summer squash couscous
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cespitler on November 02, 2012
A new favorite sauce! It's a good one and it's perfect for this dish of simple, yet complex flavors. I used farro instead of the couscous and it worked just fine. As noted in the side bar, the protein in this could easily be switched out and I expect that I'll be making it again very soon with tofu. A local feta added just the right notes to this dish.
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Lentil meatballs with lemon pesto
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cespitler on November 02, 2012
Thanks for the inspiration lisacohen! I mixed these up last night and I'm hooked already. I can imagine keeping these in the freezer, just as you described. I agree, the fennel adds that special something though I did find that I was missing onion. I'm thinking a small dice, a quick saute, cooling, and adding to the mix. The lemon pesto was beautiful with the meatballs, bringing a light fresh taste to the earthiness of the lentils. A make-again recipe.
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Creamy millet with roasted portobellos
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cespitler on November 02, 2012
This worked for me as a quick week night meal. I used polenta instead of millet and it worked really well. All the textures were great together--the creamy polenta, the the more meaty portobellos, and a bit of crunch in the kale. I'll definitely make this again.
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Zucchini bread bites
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TrishaCP on November 18, 2012
These didn't work for me. I couldn't find quinoa flakes, so I opted to go with a substitution mentioned in the recipe (cooked quinoa), and the texture was too liquid and just didn't come together to allow balls to be shaped per the recipe. I understand that others have made these successfully using quinoa flakes, so it appears the problem may just be with the substitution, but I would advise not bothering with these unless you have quinoa flakes.
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Spiced sweet potato wedges
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louie734 on March 07, 2013
The spice mixture was good (didn't make as much of it for my 3 small sweet potatoes), I used dried rosemary, bashed up in the mortar & pestle. I followed my experience cooking sweet potato fries by adjusting the oven temp to 400 (from suggested 425). I forgot to heat the baking sheets in the oven while preheating, which normally gives me better browning and a crispier result. This dip was really a standout and we used it both with the sweet potato wedges as well as on our black bean burgers. I used green onions for chives and increased the amount of parsley/green onions a bit.
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Roasted cauliflower capellini
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Astrid5555 on March 09, 2013
Absolutely delicious! Quick and easy - substituted pine nuts for hazelnuts due to nut allergy. Will definitely make again!
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Roasted tomato soup
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alexmann8 on April 13, 2013
4/9/2013 Very good simple recipe for tomato soup. I made sure to get the best tomatoes I could find that had a strong tomato fragrance. They were still attached the vine. Because I live at high altitude I had to roast the tomatoes for almost an hour to get them to proper doneness. I used Rapunzel's vegetable bouillon to make the stock which had nutritional yeast to ramp up the umami flavor. Nothing groundbreaking here, but a solid recipe none the less.
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Reviews about this book
Reviews about Recipes in this Book
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Brussel leaf and baby spinach sauté
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Full review
Cookbooks for Dinner by T. Susan Chang
...the leaves are both tender and substantial enough to hold their shape a bit, a counterpoint to the wilty spinach. And best of all, there are Marcona almonds.
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Fresh mint chip frozen yogurt
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Full review
101 Cookbooks
...is brilliant. ...a luscious mint-blasted treat. ...this gem of a recipe... My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
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- ISBN 10 1607741148
- ISBN 13 9781607741145
- Linked ISBNs
- 9781607741152 eBook (United States) 9/1/2012
- Published Oct 20 2012
- Format Hardcover
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
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.
