1 cup already sprouted black beluga lentils 1 cup already sprouted green beluga lentils
(To Make 1 qt of sprouts lentils: the first step is to soak your lentils. For a quart Mason jar, use 1/3 cup of dry lentils. When the sprouts are done, they'll more than triple the original size of the lentils, so you'll need lots of space in your jar. In the jar, I put the 1/3 cup of lentils and two cups of water. Then I place the piece of thin cheesecloth on top of the jar and secure it with a ring. Let the lentils soak in a spot out of direct sunlight for 24 hours. Once those 24 hours are up, drain off all the soaking water (if you use cheesecloth or other thin enough cloth, you should be able to just drain it through the lid). Fill the jar back up, shake it gently to rinse off the lentils, then drain all the water off again and replace the cloth and the lid. Sit the jar on its side back in your spot without direct light. Every 12 hours or so, come back to the jar, fill it back up with water, shake it gently, and then drain all the water off again to rinse the lentils. Within 12-18 hours, you'll probably see your first lentils start to sprout. Keep rinsing the lentils every 12 hours or so until almost all of the lentils have sprouts that are at least 1/4 long. It usually about 48 hours to get a full jar of sprouted lentils. Then rinse the lentils one more time and let your lentils dry out a little on a cloth in the cooler.
2 1/4 cups cooked chickpeas 3 scallions, coarsely chopped 1/2 tbsp minced garlic 1/2 teaspoons ground cumin 1/2 teaspoons ground coriander 3/4 teaspoon cayenne pepper Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro 1 egg
1 lemon, juiced Kosher salt 1/3 cup flour, plus 1/4 cup flour for shaping patties Vegetable oil pan spray, for frying
1# of tomatillos, peeled,rinsed, and cut in half 1 oz of jalapenoes, stems removed, washed, and cut in half
1/2 large onion, peeled, cut into large chunks 3 whole cloves of garlic 1/2 cup of orange juice,fresh juice of 1 lime
1/2 oz. of white soy 1/2 bunch of cilantro, washed and chopped
Green pepper Chinese Black Bean relish
2 large green pepper
1 tbsp ginger minced
1 tbsp garlic minced
1 Fresno chili, brunoised
1 tbsp chinese fermented black bean, chopped 1 tbsp soy
1 tbsp vegetable oil
2 C lacinato kale washed, julienned
1. To Make Lentil cakes: In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks. Add in the 1/3 cup of the flour and pulse to just combine. Put into a large hotel pan, and crumble. Sprinkle lentils on top and gently massage in. Remove to a bowl and chill in the refrigerator for 30 minutes.
Remove the chickpea mixture from the refrigerator. Form into 3 oz patties and line on parchment
2. To make tomatillo sauce: Toss tomatilloes, jalapenoes, onion, garlic with very little oil, salt,and pepper and broil until soft and blistered. Puree in a blender until smooth with orange juice, white soy sauce, lime juice, and 1/2 bunch of cilantro cut, salt and pepper.
3. Small dice the raw green bell pepper, and mix with the brunoised ginger, garlic, fresno chili, and chopped chinese black bean, and kale. Toss with soy, rice wine vinegar, sugar, salt, white pepper.
4. Heat 2 tbsp of canola oil until smoking hot and pour over the relish mix to flash cook. Toss this mixture with the roasted bell pepper and julienned kale.
Execution: 2 patties per adult, 1 patty per child 3 oz. tomatillo sauce or 1 1/2 oz. per child 3 tbsp relish/ 1 1/2 tbsp Roll patties into seasoned flour mix. Saute in a nonstick pan on medium high heat with
vegetable spray until browned. Flip and brown on other side. Finish in 350 degree preheated oven until hot in the center. Warm tomatillo sauce, and plate on the bottom.
Plate 2 patties, 1 laying on top of the other. Finish with 3 tbsp of the relish on top. Garnish with cilantro