VEGANER SAHNE-SPINAT MIT SPROSSEN
VEGAN CREAM STEWED SPINACH WITH FRESH PEA SPROUTS
Soak the dry peas for sprouts in a clean glass of cold water. Let them soak in water for 8 hours. Once all the peas are round and smooth on the surface, they are ready to pour into your SproutPearl. The peas are ready for food after 2-3 days when the white root is 1 cm long.
Rinse the pea sprouts one last time, drip off and place them ready in a bowl.
Rinse the spinach, thaw the edame beans in warm water and cut the asarges stalks. Put it all in a pot with the cream and bring to a light boil.
Stir until the spinach leaves are soft. Add lime juice, cheese / yeast flakes, salt and pepper to taste.
Serve it all in a nice bowl mixed with the pea sprouts on top as a garnish. Serve while the dish is warm.
Ingredients
Directions
Soak the dry peas for sprouts in a clean glass of cold water. Let them soak in water for 8 hours. Once all the peas are round and smooth on the surface, they are ready to pour into your SproutPearl. The peas are ready for food after 2-3 days when the white root is 1 cm long.
Rinse the pea sprouts one last time, drip off and place them ready in a bowl.
Rinse the spinach, thaw the edame beans in warm water and cut the asarges stalks. Put it all in a pot with the cream and bring to a light boil.
Stir until the spinach leaves are soft. Add lime juice, cheese / yeast flakes, salt and pepper to taste.
Serve it all in a nice bowl mixed with the pea sprouts on top as a garnish. Serve while the dish is warm.