Last week I did a presentation on sprouting at the Lucy Robins Welles library in Newington, Connecticut. I made a Spring Sprout Pate and Kitchen Caravan’s Live Hummus. I made so much sprout pate that I have been eating it ever since. Yes, I am still eating this spread! Sprouts are the perfect food for Spring. They are full of easily digested protein, carbohydrates, and essential fatty acids. They are also great sources of Vitamin C. Once Spring starts, I definitely start loading up on sprouted beans, nuts, and seeds.
One of my favorite Mexican foods is tostadas. I love the brand Sanissimo– which makes them baked (horneadas), thus they are not as oily and fatty as the regular brands which fry their tostadas. So tostadas are basically that, whole tortillas that have been toasted, baked, or fried so they are crunchy. You can really put whatever you like on top. Usually I like them with refried black beans, chicken, lettuce, tomato, cheese, and salsa. But since I had so much of this Spring Sprout Pate, I had to think of more vehicles to eat it with. I had some sprouted garbanzo beans leftover from the Hummus, which I used as extra protein. What resulted were these simple tostadas that are super healthy and energizing. I top them with Greek Manouri cheese (only because I can’t find good Mexican cheese in my neighborhood) and finely chopped herbs.
Spring Sprout Pate:
½ cup split peas, sprouted
¼ cup sunflower seeds, raw and hulled
2 scallions, white and pale green parts finely chopped
1 teaspoon chives, minced
1 tablespoon parsley, chopped
1 sprig mint leaves (about 5-7)
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Sprout the split peas by putting the dry peas to soak overnight covered with ample water. The next morning, drain the peas and place in a sprouter or a container large enough to hold them roughly in one layer. Rinse and drain the peas every 8 hours or so until they are nice and crunchy. It usually takes 12 hours.
In a food processor, grind the sunflower seeds until they almost start to form a paste. Add the peas and continue grinding. Add the chopped scallions, chives, parsley and mint and continue to grind. Loosen with the lemon juice, olive oil, and as much water as you need to keep the mixture moving. Makes about 1 cup.
For the Tostadas:
Tostadas (3 per person is usually enough)
Sprouted garbanzos (follow same process as split peas)
Manouri cheese or Queso Cotija
Finely chopped chives, parsley, mint
Spread the Spring Sprout Pate over the tostada. Toss on a few garbanzos on each, and crumble over the cheese. Garnish with the fresh herbs.