Fenugreek makes great sprouts, very earthy taste, easy and fast to grow. Maybe 3 days. The only downside is that they don't shuck the seed casing very well and those (bit slimy) are hard to wash out. Tempeh was 1/4 each soy, chick peas, adzuki beans and green split peas. Chick peas are probably the dominant flavour note. Nasturtium leaves are a bit peppery, taste is something like cress if you've ever had that. Nature even made them a convenient shape for popping into a bread roll :-) I think you're right about linseed = flaxseed. Historical aside: historian Geoffrey Blainey is of the opinion that the British settled Australia because they were primarily looking for a suitable place to grow flax, a prime industrial fibre of the times (1700s). He's spectacularly wrong but it's a fun theory.
current weight: 146.0
Fitness Minutes: (73,684) Posts: 1,393 4/4/12 2:13 P
What an extraordinary lunch BILBY4! I never thought to sprout fenugreek. I will. I have much to learn and try with sprouting. I have eaten nasturtium flowers but not the leaves. This, too, I will try. And mixed bean tempeh. I have yet to make that. I have still only used soy, black beans, and peanuts for tempeh thus far. And, a linseed roll. What is that? I use the oil for painting and making varnish. Ahh, is that another word for flaxseed? Hmmm....
Edited by: PETALIA at: 4/4/2012 (11:19)
Fitness Minutes: (180,361) Posts: 2,005 4/4/12 9:12 A
Today for lunch I had a panini with hummus, artichoke hearts, roasted red peppers, and a little Daiya mozzarella. In the oven right now I have pumpkin brownies for dessert : vegansaurus.com/post/10206380332/foo d- porn-guest-recipe-pumpkin-brownies The brownies I made by replacing half the vegan butter w/ unsweetened applesauce and used half wheat flour. Can't wait till they are ready!
Anyone else having a delicious plant strong lunch today? Please share!
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