VEGAN CREAM STEWED SPINACH WITH SPROUTS
Ingredients
- 30 g dry peas for sprouts
- 2 stalks fresh asparagus
- 40 g frozen edame beans
- 2 large handfuls of fresh spinach
- 5 tbsp soy cream
- 1 sprinkle of vegan cheese or yeast flakes
- 1 tsp lime juice
- 1 pinch pepper
- himalayan salt to taste
Instructions
- 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.