4 Sproutful Recipes for your Holiday Table
To help fill your holiday table with more sprouts this year, here are four of our favourite festive recipes, infused with lots of sprouts and good cheer: a rustic hummus; a warm beet & chévre salad; some toasty bruschetta; and a deliciously creamy pesto. Happy holidays, one and all! 💚
Rustic Hummus
Get the festivities started with this hearty and beautiful hummus, packed with tomatoes, olives, spices, and lots of sprouts!
INGREDIENTS
- 2 cups sprouted Garbanzo Beans
- ⅓ cup tahini
- 1 clove garlic
- ⅓ cup water
- 1 lemon, juiced
- Salt, to taste
TO GARNISH
- 1 Tbsp za’atar
- 4 Tbsp olive oil
- 2 tomatoes, roughly chopped
- ½ cup olives, pitted
- ¼ cup pine nuts, toasted
- 1 cup Alfalfa Sprouts, tightly packed
- 1 cup Broccoli Sprouts, tightly packed
1. To make the hummus, combine chickpeas, tahini, garlic, water, lemon, and salt in a high speed blender. Blend until very smooth and creamy. (To adjust consistency, add more water to thin out—or more tahini to thicken.)
2. Pour hummus into a wide serving bowl. Top with a sprinkle of za’atar and a drizzle of olive oil. Add on remaining ingredients and top it all off with a final drizzle of olive oil, salt, and pepper (to taste). Serve with pita or chopped veggies!
Roasted Beet, Sunflower Sprout + Chévre Salad
Roasted beets, sunflower sprouts, and a little creamy chévre?! What can we say—it’s the perfect, warming winter salad.
INGREDIENTS
- 4 small beets, chopped
- 1 red onion, sliced
- 4 cups of fresh greens (baby spinach, mesclun, and/or arugula)
- ½ cup chévre goat cheese (or substitute with a fermented cashew chévre or this quick version)
- 1 cup Sunflower Sprouts, dehulled
1. Preheat the oven to 400 degrees F (200 C). Place your beets and onions on a pan and drizzle a little olive oil and salt on top. Bake for 20 minutes, or until lightly roasted.
2. Place the greens and sprouts into a bowl. Add in your warm beets and onions. Crumble cheese on top.
3. Drizzle your favourite dressing on top—or just some simple olive oil, lemon juice, and salt. Toss thoroughly and serve!
Bruschetta with Sundried Tomato, Pesto + Cashew Cheese
gluten free + vegan
Enjoy this sprout-powered bruschetta as an appetizer before your big holiday meal—or as a quick savory breakfast the next morning! 😉
INGREDIENTS
- 1 baguette, sliced into ¾ inch thick diagonal slices
- 1 cup fresh cashew cheese (try a fermented cashew chévre or this quick version)
- 1 cup sun dried tomatoes, packed in oil
- 1 batch of Sprout Pesto (see recipe below)
- Freshly chopped basil
- Roasted pine nuts
- Spring Salad Mix sprouts
- Salt and pepper, to taste
1. Make your pesto (can be premade and stored in the fridge).
2. Toast baguette slices. Lightly smother each slice with pesto and sun dried tomatoes.
3. Top off your slices with cashew cheese crumbles, basil, pine nuts, Spring Salad Mix sprouts, and seasoning. Serve immediately and enjoy!
Sprout Pesto
Is there anything a good pesto can’t do? From veggie dips and breakfast sandwiches to classic pastas and rice dishes, this sprout-based pesto is bursting with possibilities.
WHAT YOU’LL NEED:
2 cups fresh basil
1 cup Broccoli Brassica Blend sprouts or Spring Salad Mix sprouts
1/2 cup raw walnuts (or try cashews or hemp seeds)
1 lemon, juiced
2 garlic cloves
1 teaspoon sea salt
1/4 cup extra-virgin olive oil
Splash of water
DIRECTIONS:
- Place all ingredients in a high speed blender or food processor. Blend until smooth and creamy.
- Serve immediately over pasta, zoodles, or rice—or store in a jar to enjoy throughout the week!
