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RE: Cook With Us #14 -- Vegan Napa Cabbage Wraps with Sprouted Mung Beans & Sunflower Seed Butter Sauce {Gluten-Free, Nut-Free}
Welcome back @plantstoplanks!
It is so cool that you make your own sprouts. That's even fresher than the farmer's market! I just discovered sunflower butter this year and I'm loving it. Your sauce made with sumac sounds amazing!
I love it when I learn about products from reading posts and your post taught me about lemongrass mint white balsamic. I never heard of this but I see in on Amazon! I'll be ordering this shortly!
Your dish looks so tasty and healthy and you did a great job making the rolls. Your filling has a nice mix of flavors and textures too. I was wondering how long it takes to grow the sprouts? Thanks for your entry!
Happy to squeak in before the cut off!
We have an olive oil and vinegar store nearby that has all these great options. At any given time I have about 10 varieties in my cabinet. The lemongrass mint is so delicious this time of year!
The sprouts only took about 4 days. It's kind of like a fun science experiment to watch them grow. :) I've never had issues, but buying sprouts in stores can be a little dangerous since they can get contaminated easily. No need to buy in the store when you can sprouts them at home. It is so much cheaper, too. I will be using mung beans a lot more often going forward!