Another cliche image of the vegetarian is a sprout munching fiend. Yes, I can confirm this right now. But you will not believe what you can do with a sprout …
I’m going to share a recipe which is a staple of Korean street food – crispy washed mung fritters filled with crunch sprouted mung, chilli, scallions, garlic, ginger and sesame. they’re explosive!
First, let’s tackle the subtle art of sprouting
Sprouting grains, pulses and other seeds not only removes anti-nutrients but also increases the availability of micro-nutrients such as vitamins and minerals as well as preserve vitamins which would be destroyed by cooking as you can eat them whole.
You can sprout many pulses but on the whole avoid anything resembling a kidney bean – they contain toxins that can literally kill you if eaten uncooked. Always do your research before becoming adventurous in this area
pulses suitable for sprouting include
- mung beans
- chick peas
- brown lentils
- soya (click for more info)
I find commercial sprouters cumbersome and unnecessary. Here’s my simple method
- take a medium sized tapaware or glass container with a tight fitting lid
- soak a couple of large handfuls of whole, unhusked mung beans overnight in plenty of water in your container
- strain off the water and add a very small amount of fresh water to keep the beans moist. Close the lid tightly and place in a warm spot with plenty of light
- rinse the beans a couple of times daily in plenty of water, straining off almost all of it and replacing the lid
- After 2-3 days your sprouts are ready