Fiddleheads member, author and activist Mark Braunstein ** asked if I would share some recipes from his book, Sprout Garden (now in it's 7th printing, according to Mark) and Radical Vegetarianism (first published in 1981, it was revised in 2010 - dig the new cover art.) He's an authority on sprouts, microgreens, "live" food and veganism and a radical political activist.
Which, as it happens, I only discovered last night - and I met him over a year ago at the co-op. Definitely not the man who is going to trap you in a corner and whip out his book a moment's notice, or dazzle/exhaust you with his erudition.
Here's a recipe I was especially taken with, an easy and practical salad dressing that is simple to make and has all sorts of applications beyond the salad bowl. (If using a spoon as directed doesn't emulsify the ingredients to your liking, try using a whisk, a.k.a. my favorite "Weapon of Mass Emulsification".)
(Recipe and text below from Sprout Garden, 7th printing, copyright Mark Braunstein, 2011. Used with permission.)
This is the basic sauce for any need. Incredibly, adding water to tahini actually thickens it. Incredible or not, adding water [also] makes tahini more digestible. Unlike other sprout dressings, this one requires no blender.
2 parts tahini
1 part water
1 part lemon juice
Dried parsley (optional)
Combine first 3 ingredients in a bowl or jar, and stir vigorously with a spoon. Add parsley if desired.
Variation: Omit lemon juice and use 2 parts water instead.
**a.k.a. "The reason Fiddleheads Produce Dept. carries persimmons", a.k.a. "The dude who turned us all on to persimmons and ruined us for life.". Too long to fit on a marquee much less a book jacket either way.
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.