Garden Fresh Tapas
This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is quick & easy to prepare and tastes incredible.
Ingredients
Ingredients:
- 2 small firm tomatoes
- 8-1/2 inch long English Cucumber pieces
Sprout Topping
- 1/4 cup moong sprouts
- 1/2 teaspoon oil
- ¼ teaspoon cumin seeds
- 1 teaspoon minced ginger
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- Few drops of lemon juice
- 1 tablespoon of water
Cream Cheese Topping
- 2 tablespoons cream cheese
- ½ teaspoon minced ginger
- 1/4 teaspoon salt
- Pinch of black pepper
- 1 teaspoon finely chopped cilantro or dill
Instructions
Method
- Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.
- Prepare cream cheese topping by mixing all the ingredients. Set aside.
- Cut tomatoes in half and scoop out the seeds creating hollow bowls.
- Take cucumber slices and scoop out the seeds, creating small bowls.
- Fill all tomatoes and 4 cucumber slices with moong sprouts.
- Fill the remaining 4 cucumber slices with cream cheese filling.
- Serve and enjoy!
Notes
How to make sprouts
- Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
- After soaking moong, it will double in volume.
- Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark place
Tried this recipe?Let us know how it was!
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