sprouts have been the most popular and important crop in America since the early 1800s, but sprouts are only now beginning to make a comeback in the US.
This recipe for a spring vegetable that can be prepared in less than an hour is a great way to start the spring season.
The spring vegetable is one of the most versatile crops in the world, and sprouts can be used to make many different dishes.
Sprouts can also be used as a filler in soups, sauces, dips, and salads, making them a perfect addition to almost any recipe.
This spring vegetable recipe can be made in under an hour, and is perfect for those times when you don’t have time to cook a big dinner.
Sprout Recipe Ingredients: 3 1/2 cups of dried sprouts (preferably organic, but any sprouts will work) 1 tablespoon of nutritional yeast 1 tablespoon olive oil 1 tablespoon dried onion 1 tablespoon ground cumin 1 tablespoon minced garlic 1 tablespoon salt 1/4 cup of extra virgin olive oil Instructions Preheat the oven to 425 degrees F. In a medium bowl, mix together the nutritional yeast, olive oil, onion, garlic, salt, and olive oil.
In another bowl, combine the ground cilantro, minced garlic, and salt.
Add the dry sprouts to the dry ingredients, mixing until well combined.
In the same bowl, stir in the olive oil and nutritional yeast mixture.
Spoon the sprouts mixture into a large, shallow baking dish, and sprinkle the remaining nutritional yeast and olive oils over the top.
Bake for about 10 minutes, until the sprout mixture is golden brown.
Allow the sprouted mixture to cool before cutting into 1/8-inch slices.
Recipe Notes This recipe has been tested and approved by the Food and Drug Administration.
This product is for personal use only.