yummy bean sprout-tahini pate/spread
My first time making something like this, since I had some mixed lentil and mung bean sprouts that I had finished sprouting a couple of days ago. I'm chowing down on some of this for dinner(before I move on to some raw banana-strawberry ice-cream for dessert that is!) in an orange pepper cut into quarters and stuffed. Anyhow, here's what I did:
About a cup and a half of mixed mung and lentil sprouts, process these first to coarse texture.
Add a tablespoon or two of raw tahini(or you could sub sesame seeds and a bit of olive oil if you want), salt and pepper to taste, plus juice of half a lemon(approx.)and process more. It will look almost like tuna salad. In fact, when DH walked in, that's what he thought I was eating - LOL!
Just did a small batch of this at first, to see how this works, but I'll bet one can add Asian seasonings like garlic, ginger root, Thai hot pepper, nama shoyu instead of the salt, etc. Have the feeling that sprouted pate is going to be another staple, to use on the peppers, on crackers, or in a collard green burrito. Yummy - I LOVE raw!
yummy bean sprout-tahini pate/spread
Forgot to add that this would work stuffed into some decent tomatoes too!