I have mixed feelings about Wednesdays, especially this week. Sometimes I’m celebrating that I’ve survived half the week, this week I’m feeling pretty wiped and grumbling that there’s still two more days to go thanks to being short-handed at work and being on-call this week. Today was another stressful day at work and I had a mini-meltdown when I got home because I got a work call on the drive home, pulled into my driveway to find today’s storm dumped our trashcan all over our driveway before the trash was picked up which I got to pick up in the wind and rain, my on-call work laptop locked up while trying to connect into work and help a user out, and a cat missed the catbox and peed all over the floor around it. Plus it was just too rainy and icky to run, hope the weather is better tomorrow. Thankfully hubby was a sweetheart and took care of the catbox mess, but that stress fest made it difficult to relax.
But I did have trying my latest sprouting adventure to look forward to – sprouted chickpeas. 5 days ago I soaked about 1/4 cup of chickpeas for a couple of hours and set them up in a sprouting jar and rinsing twice daily.
After 24 hours they were already sprouting.
The getting long tails after 48 hours.
After 3 days, they were starting to look ready and taking up a lot more space in the jar.
After 4 days they were ready to eat, so I rinsed them and strained any extra sliminess before using is a salad.
By themselves, they have a crunchy, but not too crunchy texture with a flavorful kick compared to cooked chickpeas.
I also had a bunch of mini potatoes that came in last weeks farm box to use up and they just screamed stressful day comfort food to me. I wanted to try Gena’s Potato Chips, but my potatoes were too small to slice. So I did potato wedges inspired by Gena’s recipe.
I tossed the wedges in a bowl with olive oil, dried rosemary, salt and nutritional yeast.
Then spread out on a baking sheet and baked on convect at 400 degrees for 40 minutes.
The end result was gorgeous, perfect little, crunchy golden wedges with a rosemary smell and flavor, they just made the kitchen smell so nice while baking.
I served them up with my sprouted chickpea salad with sauerkraut, spinach, carrots, avocado, red cabbage and mini sweet peppers dressed with JL’s Tangy Tomato Dressing.
Her dressing is fabulous, tangy and rich. I used half hemp seeds and cashews for mine, but it still had a very creamy flavor that worked will with the tangy sauerkraut. While the chickpeas added a satisfying crunch to the salad – perfect dinner after my icky start to the evening.
Now I’m going to hit to gym to complete the de-stressing process. Have you ever grown your own sprouts?
Also, there’s still time to enter my CSN giveaway.