These recipes were so good we just had to reshare after trying them out for ourselves! They were created last month for us by Lisa Dorfman. The flavors make you forget they are vegan. Those who are not fans of sprouts will also appreciate the masked taste. It's a great way to get kids to eat more veggies!
A few notes: the Harmonizing Flavors spice blend was not available which was okay because there was plenty of flavor. We also omitted the salt and didn't have a mortar and pestle; mashing the garlic in a bowl turned out fine.
Pictured is before frying. They fell apart easily but that's not a problem. They're still delicious spooned up.
Also it was so good that no way could it serve 8-10. It was more like 3 large servings.
Vegan Mofongo Infused with Alfalfa Sprouts
2 green plantains (reserve ½ for Mofongo ice cream recipe)
2 Benevolent Bacon® Hickory and Sage flavored strips-fried and crumbled
1 Field Roast® Grain Meat Italian Sausage-diced
4 cloves garlic roasted and smashed with mortar and pestle
½ white onion chopped
½ fresh lemon
½ cup Fullei Fresh alfalfa sprouts
2 tsp Harmonizing Flavors Complete Spice Blend™
Himalayan salt to taste
Olive oil spray
1. Peel and cut plantain into 1-inch pieces.
2. Boil plantain until soft about 15 minutes.
3 In the meantime, pan fry bacon strips in an oil sprayed pan and diced Vegan meat sausage in another pan.
4. Roast garlic in a toaster oven until golden brown.
5 Chop ½ white onion, sprinkled with fresh lemon
6 In a food processor, take ½ the mix and blend with onion and garlic, and 1 tsp Harmonizing Blend, then add bacon until blended but still intact. Do the same for the vegan sausage.
7. Add sprouts into blends and just mix. Roll into balls.
8. Pan fry in vegetable spray + 1 Tbls. oil if needed to brown and cook through.
9. Serve with alfalfa infused stir fried rice with onions, shallots, 1 tsp Harmonizing Blend and Himalayan salt to taste and fresh farm greens, (longevity spinach and sorrel from my garden photographed.)
Chef note: if someone has sensitivity to garlic, can alternatively use Fullei Fresh Garlic Sprout Blend which offers the garlicky taste without the side effects people experience from whole garlic. You can also use Asafoetida aka Hing seasoning as an option.
Then with the remainder of the green plantains, make the vegan ice cream! It's unusual to have sprouts in sweets and even more so with mofongo, but trust us, this recipe is divine! It is savory, sweet but not overly, and you forget it's dairy free and vegan. It's so easy to make. Basically you're boiling the ingredients together and freezing them.
Sprouted Mofongo Vegan Ice Cream
Serves 4 (unless you finish the batch by yourself, it’s addicting!)
14 oz can organic coconut milk
2 Tbls. Organic Brown Rice Syrup
5 Tbls Organic Maple Syrup
½ Plantain boiled, diced
2 Benevolent Bacon® Hickory and Sage flavored strips-fried & crumbled
1 cup alfalfa sprouts
Pinch Himalayan salt
1 Bring coconut milk, maple syrup, brown rice syrup and salt pinch to boil.
2. Set in ice bath until room temp (ice in a bucket of water.)
3. Blend in plantain and bacon bits for the cooling process.
4 Add alfalfa sprouts and move the mix into an ice cream machine or to a container for freezing.
Leftovers are good for several days and taste just as good the second time around.
Share with us which of our recipes are your favorites or ways in which you incorporate sprouts into your meals. Tag us @fulleifresh on Facebook and Instagram.