Photos: Jerry James Stone
Prep time: 10 minutes
Total time: 10 minutes
- 1 8-ounce can garbanzo beans
- 3 tablespoons Ann's Brussels Sprouts Relish*
- 1/4 cup minced red onion
- 2 stalks celery, chopped
- 2 teaspoons ground mustard seed
- 1 cup cashew cream (recipe below)
- 8 ounces raw unsalted cashews
- 3 cups water
- Drain and wash garbanzo beans and let them dry.
- Mash the beans with a fork.
- Chop the celery stalks.
- To make the cashew cream, soak cashews in 3 cups water.
- Drain and reserve water.
- Puree cashews adding about 1/4 cup of reserved water to create desired consistency.
- Mix in cashew cream, mustard, celery, onion and relish.
- Garnish with lettuce, sprouts, tomatoes and radishes!
* Ann’s Raspberry Farm specializes in berries and Brussels sprouts, a venture which began as a way to satisfy Ohio native Ann Trudel’s need for raspberry jam and her French-Canadian husband Daniel’s need to have steak with Brussels sprouts. Now, they are known as “Brussels sprouts people.” The farm is certified naturally grown, and although they are not certified organic, the Trudels use organic measures to cultivate and harvest all of their crops. It is important for Ann and Daniel to support their surrounding community and farmers through educating the public about their farming practices and collaborating with local farmers. Satisfying demand has proven to be a challenge as the farm gains local and national recognition. All of their products are made one batch at a time, a procedure which requires a lot of berries and a lot of time to preserve the quality of the final product. Ann and Daniel hope to double the amount of growing for next year.
This story was originally written for Treehugger. Copyright 2012.