sproutedkitchen sproutedkitchen

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Sara Forte  Documenting family, travel and food. Author of Sprouted Kitchen and Sprouted Kitchen:Bowl + Spoon

I’ve made a lot of veggie burgers, but today’s was super easy to make and pretty delicious. I’m including the recipe below 😘 Extras heat up well or you could freeze them ✌🏼
Sweet Potato Veggie Burgers
Makes 6 small patties
1/2 cup walnut pieces
1/4 cup oats
1 garlic clove
1 small shallot
salt and pepper
handful of kale
1 cup cooked lentils, well drained
1 cup brown rice
1/2 cup mashed sweet potato
1/2 tsp. smoked paprika

In a food processor, pulse the walnuts and oats. Add the garlic, shallot, generous pinches of salt and pepper, the kale, and pulse again. Add the cooled lentils and brown rice and give it another pulse - no mush, just enough so it looks like it may hold together.
Transfer the mixture to a bowl, stir in the potato and smoked paprika until combined.
Heat a slick of oil in a skillet over medium heat. Cook about 3-4 minutes per side, top with cheese in the last minute if you’d like. Wrap it in some lettuce leaves with mustard, avo, onions etc.

Morninggggg! I have blender pancakes with almond and coconut flour for you. They are tender and delicate and don’t stick to your guts. Free of wheat, dairy and ready to top with your favorite things. Recipe up on the blog 👉🏼

This is “food waste” week for #learnmorewasteless with @imperfectproduce in honor of earth month! They are a co. that saves thousands of lbs of food waste, by distributing surplus or misshapen fruits and veg to their customers (use code sproutedkitchen for 20% off your first order). Not wasting food pulls my heart strings. I know that good, healthy food is a privilege, and it is my responsibility to not take advantage of that. Above is my “bits bowl”. I keep it on our small island where I do my chopping and prep. I keep the extra pieces of citrus or garlic cloves or whatever bits that are fine to sit out (I cook often, but I’d bet you would reach for this more frequently than you’d think). This reminds me to use them, saves plastic wrap and prevents these bits and bobs from getting buried in the fridge. What are you doing to fight food waste in your home? Small changes add up! Comment below, would love to share ideas with each other 🌎

Made a trusty SK favorite for dinner. Zucchini and black bean enchiladas from the recipe archives. Added sweet potato mash with a bit of taco seasoning at the risk of overfilling and it was 👌🏼.

with plain goat yogurt and jammy strawberries.

My meals are usually a family sized portion of a side. Made kofta for everyone else, well, for @hufort, my kids wanted nothing to do with it.
A mix of grilled vegetables, tomatoes, spicy yogurt sauce, herby nut sprinkle (in my stories) and some toasted sesame seeds. Pushing that summer, al fresco vibe 😎

Happy book launch day, @thefauxmartha!! A recipe for her curry cauliflower from #theminimalistkitchen up on the blog. Making more, with less. Into it 👊🏼

Classic chippers with a bit of color. Recipe from @sweetish.co 👍🏽

I did half a kickboxing class this morning so of course I put sweet potato fries in my scramble pile 👏🏼

This was my Easter dinner contribution and I can’t stop thinking about it. Roasted carrots (oil, salt and pepper. 400’ for 25ish minutes). Whole, plain Greek yogurt, spicy zhoug sauce from Trader Joe’s, sheeps milk feta, a fresh herb sprinkle and some toasted sesame seeds. As of yesterday, this will be my easy spring side forever.

#food52grams #onmytable #thefeedfeed #buzzfeedfood #foodblogfeed #vscofood #huffposttaste

I remember the easter baskets and the VHS camcorder my Dad had out to video us hunting for eggs. My sister and I in dresses with extra bows and poof. I remember the sleeve of mini white powdered donuts or Enteman’s danish. All the “He Is Risen!s”. Memaw giving the grandkids See’s bourdeaux chocolate eggs that lasted months they were so decadent. Traditions and memories are rich - starting some of our own today too.

A few sauce/dressing recipes up on the blog.
I’ve found that our meals are versions of the same thing (take the low hanging fruit with two toddlers 👊🏼). What saves time, and brings life to a meal, is having a few backbone sauces and dressings in the fridge. Make them sunday/monday, lean on them during the week, make dinner easier. Yes, please.

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