Exploits of a Vegan Wannabe

Happy Meatless Monday. Since becoming vegan I have found that making a weekly trip to my local bulk food store is really worth it. Many of the items that I use all the time are there in their least expensive form like dried beans, nuts, and nutritional yeast. Last time I was there,  I was wandering around, pondering what to try and sprout next in my sprouting jar when I spied whole dried yellow peas at the bulk food store. Perfect.

As I understand it,  the usual split variety are not able to be sprouted, so the whole ones were a good find. I had no idea what to do with them once they were sprouted, but I thought I would give it a go.  I went to The Sprout People website to double check the soak, rinse and drain time. They also had an eight minute  how-to video on sprouting peas, so I thought why not give it a go.

I soaked the wrinkly, dried yellow peas overnight and in the morning they were perfectly plump and golden. I then began the rinse,  drain cycle and was shocked by how quickly they sprouted. I swear if  I had the time and desire,  I could have sat there and watched them grow. Allow them to sprout until they have attained your desired tail length and then use them in your favorite bean dish, stir fry, soup, burger etc….. We cooked ours in a curry and served them over couscous for a nutrient dense, spicy meal. It was so amazingly flavorful we had it twice in one week and not in left over form…from scratch.

Sprouted & Curried Yellow Peas

By: S. Boulton

Ingredients

2 C sprouted yellow peas (could substitute re-hydrated whole yellow peas or even chick peas from a can)

1 C green peas

1 C  chopped green bell pepper (yellow, red or orange would work too)

1/4 C water

1/2  C coconut milk (The one in the half gallon from the fridge, not from the can. I used the vanilla one we drink daily, it added a nice hint of sweet)  Add a bit more if the sauce is too spicy or the dish looks a bit dry.

1 tbsp liquid aminos

1 tbsp red chili paste

1 tsp garlic powder

1 tsp curry powder (I added a bit more, use according to your taste)

1 tsp coriander

Make it Happen:

Bring 4 C water to a boil in saucepan.  Add sprouted peas and simmer for 10-12 minutes, drain.  Dissolve the chili paste in 1/4 C warm water,  you can use water that you are draining from the peas.  Add all ingredients back into saucepan with sprouted peas,  stir well and simmer for about 6-8 minutes.   Serve over couscous, rice or quinoa and enjoy!

This dish was spicy, mildly sweet and a tasty departure from our usual curry faves. It is an ideal meal for Meatless Monday and breakfast Tuesday. I  think you will really enjoy this one. If you have tried and loved any sprouted recipes, please share. Sprouting has been so much fun and inexpensive. I look forward to experimenting with  more recipes.

Have a delicious day.

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