July 2, 2011

DIY Sprouting: Why

My apartment is tiny, it has southern exposure (sunlight all day), and its windows are all on the same side of the building (no cross-ventilation). All these features combine to make a hellishly hot summer, made even more oppressive when I use the stove.

Being vegan, beans and legumes are an important source of protein for me, but as far as I know you're not supposed to eat them raw (please let me know if this is not the case). What's a way to eat yummy beans and legumes, without having to use the stove to cook them? Eating bean sprouts!

Bean sprouts are purported to be easier to digest than standard whole cooked beans. They are also a quick and tasty source of protein. You can toss them into salads, sandwiches, and wraps, or make a quick stirfry out of them.

Bean sprouts cost almost $3 for a little package that only weighs half a pound. If you're able to get to an Asian market you can get them for about a dollar a pound. But what if you're not near an Asian market? What's a small-budget vegan to do? Why, make your own, of course! Here are some reasons for making your own sprouts:

  • You'll save serious money
  • It's like a science experiment, except you get to eat it afterwards
  • If you have a brown thumb, sprouting will make you feel more competent (I have to admit that even cactuses die under my care)
  • You can be proud that you produced fresh, nourishing food in your own home
  • You can spare your loved ones from the aftermath of normal bean-eating

I can't think of any reasons not to make your own sprouts. So, let's go!

To be continued...

Do you grow plants, with or without outdoor space?

Vegan on a Shoestring

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