Sprout pate

[Ariannah]

I just had the yummiest sprout pate.

I was at the HFS today and bought some sprouts called "Toronto sprouts" - which was a mixture of garbanzo sprouts, green pea sprouts, and lentil sprouts.

When I got home, I put it in my mini cuisinart, added one small garlic clove, a couple spoonfuls of raw sesame tahini (I'd have preferred to use just sesame seeds though as I'm moving away from the "jarred stuff") and a pinch of celtic sea salt

It tasted very good. It still had traces of a mild "earthy taste" (they're sprouts!) but it was delicious, chewy, almost burger like.

If I felt like it I'm sure they could have been dehydrated into a "burger". But I'll definitely be sprouting more to make this stuff while my family has their conventional supper.

[Bobbie]

That's what I always do with beansprouts when I buy bags of them, except I add lemon juice. I buy bags of mixed sprouts which contain garbanzo, mung, aduki, lentil and I treat them as if I'm making hoummous, then eat wrapped in a romaine leaf. I never thought of making them into burgers, thats a good idea :)

[veganman]

This sounds great. I am wondering if anyone has tried making pate without adding nuts or seeds - just sprouted lentils/mungs/aduki, etc?

[Ariannah]

It's entirely possible to do so, I think, as the sprouts are kind of "meaty", and one could add a juicy fruit/veg (a bit of tomato perhaps?)to give it spreadability....

Not sure about how this would affect good food combining principles, but it may work for the texture of it.

I love eating lentil sprouts just by themselves most of the time. The lentils are particularly "nutty".