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BILBY4's Photo BILBY4 SparkPoints: (45,833)
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4/4/12 9:06 P

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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.

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JULESRULES78's Photo JULESRULES78 SparkPoints: (57,816)
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4/4/12 2:13 P

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Wow, I have much to learn about things you can eat.

Very simple yet yummy lunch today: baby spinach, sweet potato, crushed pinapple, onion, and dried tart cherries with balsamic vinegrette.

Julie
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PETALIA's Photo PETALIA SparkPoints: (76,455)
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4/4/12 11:18 A

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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)
BILBY4's Photo BILBY4 SparkPoints: (45,833)
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4/4/12 9:12 A

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Soy and linseed roll, with
- home-made mixed bean tempeh
- onions
- sauerkraut
- fenugreek sprouts
- nasturtium leaves
- tomato.

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AJC_80's Photo AJC_80 Posts: 1,570
4/3/12 5:06 P

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Thanks for that link, I'm bookmarking it now! That quiche looks so yummy, and I have all the ingredients in the fridge :)

Amanda

www.abryantfitness.com



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JULESRULES78's Photo JULESRULES78 SparkPoints: (57,816)
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4/3/12 3:34 P

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I had leftover tofu quiche, based on a happy heribovre recipe. Instead of the "greens" it called for I used zucchini, onion, and red bell peppers. emoticon

happyherbivore.com/2010/03/vegan-qui
ch
e-greens/


This recipe has a lot of potential and was super easy!

Julie
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VEGFAERY's Photo VEGFAERY Posts: 3,663
4/3/12 12:56 P

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I have kale in the fridge..... raw avocado salad www.nourishingmeals.com/2011/05/raw-
ka
le-avocado-salad.html
or creamed kale www.nourishingmeals.com/2011/07/crea
me
d-kale-dairy-free.html
I can't decide!!!!

Vibeke ~ Health nut, green mama, plant eater, raw food enthusiast, reformed wino and coffee addict, environmentalist, compulsive recipe collector and lover of tattoos.

vibekevale.com/
Clean Eating Personal Chef

thecleaneatingchef.blogspot.ca/
Food blog

Co-leader - Fresh Juices, Smoothies and Fasting, Oh My - www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=23264


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PETALIA's Photo PETALIA SparkPoints: (76,455)
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4/3/12 12:11 P

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Collards or kale. Can't decide.

AJC_80's Photo AJC_80 Posts: 1,570
4/3/12 11:21 A

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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!

Amanda

www.abryantfitness.com



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