For years I have been sprouting munng beans and making healthy salads, so why not try sprouting fava beans. Simply take the beans out of their pods, rinse them and create a moist environment in a glass dish with a small amount of water, cover with plastic and let sit on counter for a day or so. A window works best. You will begin to see them sprout. You may boil them in a shallow amount of water to soften them a bit, but I eat them right then.
They are ready for salads. The texture is a nice nutty bite. Mix them into mixed greens, rice or any creative way you can think. Enjoy!
Sauteed Shrimp and Lobster, with seasoned red onion and zucchini ribbons in a habanero chili tortillas. Sour cream and verde sauce (tomatillo and green chilies) topping. Chicken consisted of on the bone slow cooking in a seasoned diced jalapeno tomato mix. Same roll up, and same sauce topping. Delish! My Tex-mex cravings turned into food porn for you.
I used a shredded Monterrey jack cheese for the filling as well.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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