Vegan Momma

Fenugreek, mustard, oat, and chickpeas are what I sprouted last week. You are seeing pictures of the chickpea sprouts. I don’t usually soak my seeds but you can soak them for 8 hours or overnight. I don’t sit my seeds on cloth, paper towels, or cotton balls. I just set them on whatever tray I am using for sprouting. When I rinse my sprouts I makes sure cover them completely so they can all get a drink. I then drain the seeds. I rinse them 2-3 times daily. In about 2-4 days I have a nice little crop of sprouts. They are higher in nutrients than your regular vegetables. Occasionally I add them to my vegetable juices but I mainly eat them raw. Have you ever had raw sprouted hummus? It is delicious!

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This isn’t a tofu scramble I call it cauli scramble. I coarsely chopped the cauliflower the day before. I added Bragg’s liquid amino acid, freshly ground garlic and cumin to the marinade. The next day I sautéed yellow onions and added freshly grated carrots and the cauliflower for the last minute, delicious!

1 cup coarsely chopped cauliflower

Marinade
I 1 tbsp added Bragg’s liquid amino acid
4 cloves of freshly ground garlic
1 tbsp freshly ground cumin seed
I sautéed 1 medium yellow onion for about two minutes and added

In a skillet I added 1 tbsp of coconut oil; you can use any type of oil or even water or herbal tea.)
Next add the yellow onions and let them cook for a few minutes
Add the marinade
Serve into a dish and enjoy I topped with freshly ground carrots, and finely chopped tomatoes.

It was delicious. I add all types of vegetables to this dish, squash, mushrooms, cayenne pepper. I add whatever we (my daughter and I) are in the mood for. It’s also a great filling to put into sandwich wraps. The wraps I use for myself are kale leaves or nori but my daughter loves those along with the whole wheat wraps.

I really enjoy cooking I need to start writing down the amounts of what I use. I’m getting better at this. I guess you could say I express myself through cooking/experimentation, lol

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I made a quick lunch earlier today. This dish consisted of kale, yellow onions, and grated carrots nothing else was needed. I sautéed the onions for a few minutes. I then added the kale and carrots for the last minute. I stirred well. The kale was fresh, the onions were flavorful and the freshly grated carrots added enough sweetness to the dish no other spices were needed.

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