210 sprout recipes

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Veggie-loaded Thai stir-fry noodles tossed with black bean sauce, fish sauce, crushed peanuts, and fresh mint. A colorful one-skillet meal in under 30 minutes that serves 8.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

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Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

German-style pork chops braised in beer and beef broth with sliced onions, thickened into a rich gravy. Served with Brussels sprouts and boiled potatoes.

Japanese soba noodles in ginger-miso chicken broth with shiitake mushrooms, gai lan, and fresh cilantro. Restaurant-quality slurpable noodle soup ready in 40 minutes at home.

Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Whole grain salad with brown rice, wheat berries, red and green bell peppers, and purple onion in a creamy mayo-yogurt dressing. A fiber-rich, colorful cold side dish.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Crispy bacon and garlic bread crumb topper with Italian seasoning, made in the microwave. Sprinkle over green beans, broccoli, Brussels sprouts, or any casserole.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.