Sprouting pulses give dishes a texture and consistency and the health benefits can be enormous – this dish takes about four to five days before the lentils start to sprout but it really is worth it. I made this because I had a flat mate who is a selective eater and dislikes any spices in his dishes. It is still possible to have something that tastes heavenly but without any spices.
Top tip – I use olives that have been soaked in olive oil, these really enhance the flavour and texture as does the seaweed, which similarly does not need to be cooked. By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".
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