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The Sprouted Kitchen: Bowl + Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share by Sara Forte

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Notes about this book

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Notes about Recipes in this book

  • Homemade goat milk ricotta

    • swegener on April 25, 2015

      If you let the acid/milk sit for longer it is much easier to strain and gives a better end product--also this is too much salt for the amount of ricotta.

  • Emerald greens

    • gastronom on April 14, 2015

      Intriguing technique results in a hearty salad. To the roasting pan, added one chopped red pepper and used sliced red onion instead of leek. Serve with cooked grains, beans, etc., for a complete meal.

  • The last meal salad

    • cespitler on May 14, 2017

      I am in complete agreement that this would make a good last meal, a great lunch, a summer dinner, you name it. The beautiful greens mixed with the crunch of the cucumbers and the cherries (dried in this case) is wonderful. The Green Dressing may have just become my favorite--I could eat it plain, for sure. My arugula and red leaf lettuce was enough for more like 6-8 servings so buy extras of the yummy mix ins. Oh, I forgot the leeks so I'll be sure to add those next time.

    • bwhip on August 11, 2017

      So great. The dressing is fantastic. And what a flavorful combination of ingredients in the salad! My wife doesn't like almonds, so I used toasted pine nuts instead. It was the first time I've tried black lentils, which were really good. One of our favorite salads for sure, this one's a keeper.

  • Spanish chopped salad with walnut paprika vinaigrette

    • bwhip on December 04, 2017

      Delicious, and easy to prepare. I subbed pine nuts for the walnuts, as my wife doesn’t care for those. She probably would have preferred more dressing (our head of romaine was pretty large), though I thought it was enough. Great mix of flavors, textures and crunch.

  • Slivered veggie and soba salad with mapled tofu

    • cespitler on May 21, 2017

      Delicious dressing made this a great salad. It has lots of textures between the tofu, noodles, and crisp vegetables. I was running out of time so I didn't get the veggies as slivered as suggested and it worked just fine. This will stand up well for lunch the following day.

  • Creamy mushroom pasta with frizzled leeks

    • Astrid5555 on May 28, 2015

      This was delicious! The mushroom sauce on its own had a pleasantly meaty texture (I used a combination of brown button and oyster mushrooms), but the caramelized leek topping elevated this dish to something special. A keeper!

    • bwhip on February 05, 2018

      Excellent! Wonderful combination of chewy mushrooms enhanced with cream and white wine, and the Parmesan and leeks elevate the dish to something really great.

  • Hippie bowl

    • ncollyer on April 08, 2015

      Very tasty with nice contrasting flavours and textures. Fair bit of effort though, with many ingredients. Grilled chicken was a good substitute for those who do not like tofu.

    • Kmatazz on January 07, 2018

      Tofu marinade and tahini miso dressing are fabulous with this - many options to sub out. Will make again and again. I subbed out quinoa for the rice.

    • maryfa on September 10, 2017

      My carnivore husband loved this. I substitute quinoa instead of brown rice and used tofu. He officially declared he liked tofu after this recipe. I used about 2/3 of the chili paste the recipe called for and it was plenty hot. I was skeptical about the citrus tofu dressing - but we both really liked it.

  • Roasted salmon, haricots verts, and celeriac-Yukon mash

    • maryfa on September 10, 2017

      I'm not sure I would classify this as a typical bowl, but it was a nice Sunday night meal. The Celeriac-Yukon mash was fantastic (we used apple juice instead of apple cider), and the green beans and fennel were wonderful. The only thing I would change next time is the use of dry seasoning on the fish -it was a little heavy for my taste. I would also use less lemon.

  • Tahini kale slaw and roasted tamari portobello bowl

    • cespitler on May 14, 2017

      Yum! This made for an awesome little lunch bowl. As usual, I made a few changes--I skipped the leeks since I didn't have one and switched out the rice for lentils. A beautiful bowl with lots of different textures and flavors. I held the sunflower seeds separately so they stayed crunchy. I'm not sure if I had a big bunch of kale, but the slaw made enough for at least two more bowls. So, buy extra portobellos when shopping. I can imagine the dressing on other things, too.

  • Everyday green dressing

    • cespitler on August 26, 2017

      I have been addicted to this Dressing all summer long. It works on salads for lunch and dinner for days. I've been mixing up the Last Meal Salad toppings as the season change--right now with fresh corn.

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Reviews about this book

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Reviews about Recipes in this Book

  • ISBN 10 1607746557
  • ISBN 13 9781607746553
  • Linked ISBNs
  • Published Mar 31 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal.
    
The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.


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