7/18 Meatless Monday-Soybean Sprouts
Happy Meatless Monday. I am just now learning how nutritious, tasty and inexpensive sprouts can be to add to our lives. I used believe that the only sprouts available were the tangled, grass like, alfalfa sprouts which I have never really enjoyed. Little by little I am being introduced to different sprouts that are nutty, sweet, protein packed and easy to find or grow at home. Here is an intro to yet another, the soybean sprout.
On Saturday we went to the large farmers market downtown. The sounds and smells always feel familiar to me even though they are ever changing. We found some really unique things including a handcrafted spicy Bloody Mary mix and soybean sprouts. We tried both a soon as we got home.
Photo By: S. Duquet
Even though I have never seen nor tried soybean sprouts, I am confident I have walked right by them in various markets because they are the fraternal twin of the mung bean sprout. They look alike except that they are longer, thicker and have on an attractive green chapeau. Their taste is also similar except that the soybean sprouts are incredibly crunchy, even after they have been cooked. They are nutty like edamame with a green pepper flair.
I found this history nugget from Good Sprout News and thought it was very interesting.
” It is really only in the past thirty years that “westerners” have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the United States by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornell University. Dr. McKay led off with this dramatic announcement: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a … chop.” Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans.”
Photo By: S. Duquet
Dr. McKay knew then what I am realizing now. Sprouts are not only inexpensive, they grow with minimal effort and are insanely delicious.
We enjoyed our soybean sprouts in a stir fry, on sandwiches and by the handful.
Have a delicious day.
Tags: compassionate eating, dairy free, Dr. Clive M. McKay, going veg, Good Sprout News, Meatless Monday, plant based diet, soybean sprouts, sprouting, trying vegetarian, vegan challenge, vegan experience, vegan wannabe
