Meatless on Monday #2

This is a great recipe for those of us who grow our own sprouts!  Growing sprouts is SO MUCH EASIER than growing a full sized tomato or zucchini plant and you can do it in a house, with a mouse, on a train or in the rain...Especially for you apartment dwellers! 

Check out Back to the Basics for sprouting instructions.

Smashed White Bean and Avocado Club

Homegrown Mung Bean sprouts!

Adapted from Real Simple

4 servings

Ingredients

1  15-ounce cans white beans, rinsed and drained

1  tablespoons  extra-virgin olive oil

1/4  teaspoon  kosher salt
black pepper to taste

8  slices multigrain bread

1  small red onion, thinly sliced

1  cucumber, thinly sliced (peeled, if desired)

1  5-ounce container sprouts (such as alfalfa, radish, broccoli, mung bean or a combination)

**Or use homegrown sprouts**

avocados, pitted and thinly sliced

Directions

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 4 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado. 

 Here's where the recipe get's interesting.  You can complete the sandwich one of 3 ways.

1.  Top with remaining slices of bread (plain).
2.  Spread mayo or spicy mustard over remaining slices of bread.
3.  Eat open faced (only using 4 pieces of bread instead of 8).

Now, you have a delicious, nutritious meal using homegrown sprouts! (I was so excited to eat this amazing creation that I didn't take a picture.)  Enjoy!