The Sprouted Kitchen Bowl and Spoon - Recipes

8/9/2019 The Sprouted Kitchen Bowl and Spoon - Recipes

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MORNING BOWLS

Baked Eggs with Barely Creamed Greens and Mustardy Bread Crumbs . . . . . . . 2

Burrata with Figs and Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Flourless Stone Fruit Break ast Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Baby Potato and Asparagus angle with Green Harissa and Eggs . . . . . . . . . . . 10

Mushroom and Leek Egg Sof Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Goat Labneh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Pumpkin Pie Steel-Cut Oats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Popeye Protein Bowl . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Cabbage, Fennel, and Apple Slaw with Smoked Salmon oasts . . . . . . . . . . . . . . . 18

Homemade Ricotta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Seedy Olive Oil Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Winter Fruit Salad in Ginger Lime Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Golden Quinoa and Butternut Break ast Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

ropical Smoothie Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Soaked Oat Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

SIDE BOWLS

Cali ornia Quinoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Kale Slaw with Soaked Golden Raisins and Pinenuts . . . . . . . . . . . . . . . . . . . . . . . . . 41

Snap Pea and Edamame Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Chunky Mediterranean Eggplant Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Chickpea Deli Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Emerald Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Grape ruit and Shaved Fennel Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Harvest-Roasted Delicata Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Herby Picnic Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Kale Caesar with Cornbread Bits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Te Last Meal Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Lentil apenade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Marrakesh Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Contents

Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xiv

Tools and Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxii



Mixed Greens with Roasted Beet and Walnut Puree . . . . . . . . . . . . . . . . . . . . . . . . . 62

Grilled Zucchini Salad with Cilantro Pepita Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Roasted Asparagus Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Spanish Chopped Salad with Walnut Paprika Vinaigrette . . . . . . . . . . . . . . . . . . 74

Spiced Sweet Potato Chips and Crème Fraîche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Summer omato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

Te Greeny Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

Za’atar Roasted Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84

BIG BOWLS

Ahi Poke Bowls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Slivered Vegetable and Soba Salad with Mapled o u . . . . . . . . . . . . . . . . . . . . . . . 92

Seared Albacore Niçoise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

Barbecue empeh, Greens, and Cauliower “Couscous” . . . . . . . . . . . . . . . . . . . 102

Carribean Bowl with Jerk Seasoned White Fish and ropical Fruit Salsa . . . .104

Lentil and Rice Bowls with Summer Vegetable Kebabs . . . . . . . . . . . . . . . . . . . . . 106

Creamy Mushroom Pasta with Frizzled Leeks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 1

Curried Sweet Potato Soup with Crispy Black Lentils . . . . . . . . . . . . . . . . . . . . . . 112

Herbed Fala el Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115

Hippie Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116

Lentil and Mushroom Stuffed Peppers over Goat Cheese Butternut Mash . . . 120

Double-Pesto Zucchini Noodles . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 124

Roasted Salmon, Haricots Verts, and Celeriac-Yukon Mash . . . . . . . . . . . . . . . . 128

Seared Scallops in Tai Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

Smoky Black Bean Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134

ahini Kale Slaw and Roasted amari Portobello Bowl . . . . . . . . . . . . . . . . . . . . . 137

Spring Noodles with Artichokes, Pecorino, and Charred Lemons . . . . . . . . . . 138

Strawberry abbouleh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141

Herby Leek and Pea Soup with Grainy Croutons . . . . . . . . . . . . . . . . . . . . . . . . . . . 142

Summer Quinoa Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144

Smoky ortilla Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149

urkey Meatballs in omato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150

Cauliower Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157



SWEET BOWLS

Gingered Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160

Chai-Spiced Brown Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163

Cocoa Nib Pavlovas with Mixed Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164

Coconut Sorbet with Strawberry Rhubarb Sause . . . . . . . . . . . . . . . . . . . . . . . . . . 169

Double Chocolate Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170

Key Lime Eton Mess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 172

Lemon Creams with Blueberries and Gingersnaps . . . . . . . . . . . . . . . . . . . . . . . . 175

Mixed Berry iramisu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176

Molten Cakes à la Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181

Peach Derby Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182

Roasted Pears in Goat Milk Caramel (Cajeta) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184

Grape ruit Lillet Sherbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 186

Cocoa Banana Cups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 189

DRESSING AND SAUCES

Dark Cherry Hazelnut Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 194 Everyday Green Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196 Maple Balsamic Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197

Pantry Peanut Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 198

SK Sriracha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202

ahini Citrus Miso Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203

Tai Lemongrass Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205 Crème Fraîche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 206

Yogurt Ranch Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207Roasted Pasilla and Goat Cheese Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208

Acknowledgments. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212

About Us . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222



39side bowls



38 the sprouted kitchen bowl + spoon

Tere is a hand ul o produce that I associate with Cali ornia—avocados, citrus,per ect strawberries, late summer gs. O the less mainstream sort, things likeplump pomegranates, persimmons, and ragrant ennel ll all menus with theirintriguing colors and textures. Tis is the easy-to-throw-together quinoa salad thatworks along with the rest o your dinner plans. Te avors are pretty neutral, good

or appreciating the produce at its peak. I you can't nd a persimmon, an apple orpear will work. Te cheese here is up or discussion. I add goat cheese because it’s my

avorite, but something like a shaved Parmesan or crumbled eta will also work well.oss the cheese in just be ore serving to preserve its texture. Tis is my avorite sort

o salad to keep on hand to pack or lunch; I just add some lefover grilled salmon,roasted to u, or another protein to ll it out.

¾ cup quinoa

1½ cups vegetable broth

1 small fennel bulb

1 Fuyu persimmon

3 green onions, white and green parts

½ cup pomegranate seeds

½ cup cooked lentils (preferably Frenchgreen or black)

⅓ cup coarsely chopped cilantro

2 tablespoons extra-virgin olive oil

2 tablespoons white wine vinegar

½ cup crumbled goat cheese(about 4 ounces)

½ cup toasted pistachios,coarsely chopped

Sea salt and freshly ground pepper

Rinse the quinoa in a ne mesh strainer. Put it in a pot with the broth. Bring it upto a boil, then down to a gentle simmer; cover and cook or 13 to 15 minutes. Fluff

it with a ork, turn off the heat, leave the cover ajar, and allow it to cool completely.

Cut the ennel in hal lengthwise and very thin ly slice, using a mandoline i youhave one. Do the same with the persimmon. Finely chop the green onions. Collecteveryth ing in a large mixing bowl and add the pomegranate seeds, lentils, andcilantro. Add the oil, vinegar, and a ew hearty pinches each o salt and pepper. Addthe cooled quinoa, and toss everything to coat. Adjust seasoning to taste. op thesalad with the chopped pistachios and crumbled goat cheese and serve.

California Quinoa

Serves 4



113 big bowl s



11 2

Serves 4 Tis is a light soup that works great for al l dietary preferences. It feeds thevegetarians, vegans, gluten-free, and even dairy-free folks if you leave off the yogurttopping. It makes for a great dish to freeze and warm up when you’re in need ofsome make-ahead meals. Te trick to getting the lentils crispy is having them as dryas possible before adding them to the hot pan. I undercook the lentils just a bit, drainthem well, and spread them on a dish towel while I make the soup to dry them outas much as possible before crisping them up. Don’t even consider using canned here;they’ll be a mushy mess.

A pureed soup like this can always be thinned to your liking with more broth orcoconut milk. It thickens slightly as it cools, so make it a tad thinner than what youwould like to enjoy when you sit down with your bowl and spoon.

2½ tablespoons coconut oil1 yellow onion, coarsely chopped

1 teaspoon turmeric

3 tablespoons freshly grated ginger

2 teaspoon sweet curry powder

2 pounds peeled sweet potatoes (about2 large), cut into 1-inch cubes

3 cups vegetable broth

½ cup orange juice

1 to 2 tablespoons Sriracha sauce1 cup coconut milk

Sea salt and freshly ground pepper

1 large shallot

1¼ cups cooked black lentils, drained

Whole milk yogurt, for serving

1 bunch of fresh cilantro, coarselychopped

⅓ cup toasted and chopped cashews,for serving

In a large pot, heat 1 tablespoon of the coconut oil over medium heat. Add theonion and sauté until translucent, about 2 minutes. Add the turmeric, ginger,and curry powder and give it another minute or two. Add the sweet potatoes andthe broth to the pot. Bring the broth to a simmer, cover and cook for for 15 to 20minutes until the sweet potatoes are cooked through. Add the orange juice, anduse an immersion blender or regular blender to puree the soup. Stir in 1 tablespoonof the Sriracha, adding more to taste, and the coconut milk. Season with salt andpepper. Cover and keep the heat on low while you prepare the lentil s.

Heat the remaining coconut oil over high heat. Mince the shallot. Add the sha llotand lentils to the pan and f ry for 2 minutes until crispy and hot.

Serve each bowl with a swirl of yogur t, spoonful of the lentils , fresh cilantro, andcashews.

Curried Sweet Potato Soup with Crispy Black Lentils

the sprouted kitchen bowl + spoon





I have been working as a personal che or a couple who have a hand ul o dietarypre erences. While it can be a challenge to think twice be ore I prepare meals, I’musually surprised with how delicious things can be without the heaviness o wheat,dairy, and meat. It’s a reminder to rise to the occasion, I suppose. amari is a wheat-

ree version o soy sauce, but either can work here i you don’t have an issue withwheat. Tis bowl is one I now make repeatedly or my own amily and a great option

or people with dairy, gluten and vegetarian or vegan eating habits. I you’re servingmore than two, assume one portobello per person and multiply rom there.

2 large portobello mushrooms

2 tablespoons toasted sesame or grape-seed oil

1 tablespoon tamari or low sodium soysauce

sea salt and fresh ground pepper

—

1 bunch lacinato kale, stems removed

1 carrot, grated

3 green onions, white andgreen parts, chopped

½ cup sunower sprouts ormicrogreens

Tahini Citrus Miso Dressing (page 203)

—

1 cup cooked brown rice

1 large avocado, peeled and diced

⅓ cup roasted and saltedsunower seeds

Preheat the oven to 375⁰F and line a baking sheet with parchment or oil. Removethe stems rom the mushrooms and rub both sides with the oil and a sprinkleo sea salt and pepper. Place them gill side up on the baking sheet and drizzle

the tamari on top. Roast or 15-18 minutes until the mushrooms look sof andcollapsed. Once cool, slice them thinly.

Whi le the mushrooms cook, prepare the slaw. Finely chop the kale. In a largemixing bowl, combine the kale, shredded carrots, green onions and dress asdesired. Rub the dressing into the kale to sofen it and then add the sprouts.

Serve each bowl, warm or cold, with a good portion o the kale, scoop o rice, amushroom, avocado, and a generous sprinkle o sunower seeds.

Tahini Kale Slaw and Roasted Tamari Portobello Bowl

Serves 2

137 big bowls





164 the sprouted kitchen bowl + spoon

Makes 8 to 12 I used to nanny or a amily whose mom was rom New Zealand. Both New Zealandand Australian olks are patriotic about their pavlovas; it’s what pie is to the UnitedStates—part o our ood culture. She taught me about pavlovas and made a stunningone anytime company came over. Tey make or a delight ul dessert. I use the Frenchmethod or meringue here; it doesn’t heat the egg whites rst, so there is sometexture rom the natural sugars, which I actually pre er. Tese are truly a treat thatdon’t weigh you down afer a meal, naturally gluten ree, and a step away rom dairy

ree i you choose to replace the heavy cream with a whipped coconut cream. Tebowl element here is that I make a well in each pavlova be ore baking that will getlled with cream and ruit when served. Tat “bowl” can be lled with a ruit curd,chocolate ganache, raspberry coulis, or even some pomegrante seeds in the wintermonths. You can take the pavlova in so many directions. Plan to make the meringues1 day in advance, or at least 6 hours be ore they’re needed, so they can completelycool and crisp up.

4 egg whites, at room temperature

¾ cup natural cane sugar

¼ cup muscovado sugar

½ teaspoon pure vanilla extract

2 tablespoons cocoa nibs

Pinch of salt

—

FILLING

2 cups (1 pint) light whipping cream

2 tablespoons natural cane sugar orpowdered sugar

½ teaspoon pure vanilla extract

4 cups mixed berries, fresh or frozen,thawed

1 tablespoon maple syrup (optional)

Preheat the oven to 210ºF and line a large rimmed baking sheet with parch-ment paper.

In a stand mixer, add the egg whites and whisk on medium-high until you getglossy, sof peaks, about 6 to 8 minutes. In two additions, add both sugars andcontinue to beat to incorporate. When the peaks are almost stiff, add the vanillaand cocoa nibs and and wisk the mixture one more time to incorporate. Temeringue should look pillowy but stabilized.

On the parchment-lined baking sheet, divide the mixture into 8 meringue pillows,or 12 smaller portions, depending on the size you pre er. Use the back o a spoon tocreate a generous well in the middle so the edges are higher than the center. Bakethe meringues or 50 to 60 minutes, until dried. Tey wi ll brown a bit due to thenatural sugars. urn off the heat and allow them to cool completely in the oven.

Cocoa Nib Pavlovas with Mixed Berries



Text copyright © 2015 by Sara FortePhotographs copyright © 2015 by Hugh Forte

All rights reserved.Published in the United States by Ten Speed Press, an imprintof the Crown Publishing Group, a division of Random HouseLLC, a Penguin Random House Company, New York.www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are regis-tered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data TK

Hardcover ISBN: 978-1-60774-655-3eBook ISBN: 978-1-60774-656-0

Printed in China

Design by Tatiana Pavlova

10 9 8 7 6 5 4 3 2 1

First Edition



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The Sprouted Kitchen Bowl and Spoon - Recipes