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T
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P
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DK
I
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N
the
sprou t ed
k i tch en
a tast ier ta ke
on whole foods
sara forte
photography by
hugh forte
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contents
a bit about the sprouted kitchen 1
ingredients and tools 6
caesar dressing
62 heirloom tomato stacks with bocconcini and
kale pesto
64 toasted millet salad with arugula, quick
pickled onions, and goat cheese
pomegranate molasses
40 buckwheat crepes with smoked salmon
42 cornmeal cakes with cherry compote
tahini dressing
70 stacked watermelon with feta and
white balsamic
72 fennel slaw
hash crust
49 mango mint lassi
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mains / 91
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treats / 197
199 almond meal cookies with coconut and
etc. / 225
226 roasted garlic
227 caramelized onions
228 herb compound butter
229 preserved lemons
230 pot of beans
231 grain cooking chart
cacao nibs
200 dairy-free lemon crmes with oat-thyme
crumble
202 almond mealstrawberry cake
204 chocolate-drizzled oatmeal shortbread
206 peanut butter pretzel tartlets
208 cocoa hazelnut cupcakes
211 grilled peaches with maple crme frache
212 coconut lime tart
215 goat cheese panna cotta with roasted figs
216 inside-out apple pie la mode
218 flourless chocolate-banana pudding cakes
with cinnamon cream
220 oatmeal ice cream sandwiches
222 fresh mint chip frozen yogurt
223 acai sorbet
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<
Parmesan Vinaigrette
1 small shallot, chopped
1/4
1/3
1/3
and olive oil in a blender or food processor. Process until smooth, then
add a pinch of salt and pepper and give one last pulse. Set aside.
Toss the bread with the olive oil and salt. Toast in a toaster oven or in
a saut pan over medium heat until the exterior of the bread is crispy,
about 10 minutes.
more colorful.
To assemble the salad, cut the tough stems out of the kale and finely
chop the leaves. Put the chopped kale in a large bowl. Core and dice
the apple and add to the kale along with the chickpeas, pecans, and
cherries. Add half of the dressing and toss to combine. Taste and add
more dressing if you like. Divide among four salad plates and garnish
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<
1/2
3/4
1/3
1 Asian pear
Cut the tofu into 1-inch cubes and set on a plate lined with a few
While the tofu marinates, core the pear and thinly slice. In a large
bowl, whisk together the hoisin sauce, yogurt, and the remaining
Heat a large frying pan over medium-high heat. Add 3/4 of the green
instead.
onions (setting the rest aside for garnish) and the tofu mixture and
all its marinade into the pan. Saut until the edges of the tofu are
browned, 8 to 10 minutes.
Toss the cabbage in the hoisin mixture to coat. Heat the tortillas over
the stove flame. To assemble the tacos, fill each of the tortillas with
some of the dressed cabbage, a few slices of pear, and some of the
tofu mixture. Garnish with the remaining green onions and serve.
MAINS
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grapefruit margarita
Serves 1
<
1 tablespoon
as needed
(1/2
Ice
1/4
1/4
Pour a thin layer of the sugar onto a small plate. Rub a wedge of
grapefruit around the rim of an old-fashioned-size glass, and roll the
rim in the plate of sugar to coat. Set aside.
Put the grapefruit segments at the bottom of the prepared glass and
fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and
tequila and give it a quick stir. Top the drink off with a generous
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11/4
1/4
1/2
1/2
<
1/4
1/3
1 egg
3 tablespoons coconut oil, melted
1/2
In a large mixing bowl, stir together the almond meal, cacao nibs,
In another bowl, beat the egg very well until it is a uniform color and
doubles in volume. Whisk in the coconut oil and vanilla extract. Add
the wet mixture to the dry ingredients and mix until just combined.
Put the bowl in the fridge and chill for at least 30 minutes, or up to
overnight.
Preheat the oven to 375F. Using your hands, roll the chilled dough
sheet with 1 1/2-inch space between, giving them a gentle press on the
tops to flatten just a bit. Bake until the edges just begin to brown, 7 to
10 minutes. Remove from the oven and let cool before serving.
TREATS
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T
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