The “Wild” Sprouts Loaves

For the “wild” sprout loaves, first make a reduction of chopped onions, garlic, orange zest (grated orange peel), orange juice, red wine, juniper berries, peppercorns, marjoram, thyme, bay leaves and new spice and simmer until half of the liquid has evaporated, then strain through a fine sieve.

Finely chop beluga lentil sprouts and black mung sprouts, blend in a blender with smoked tofu, buckwheat flour and yeast flakes, add cranberries and season with salt and pepper. Form 12 equal-sized loaves and fry the “wild” sprout loaves in olive oil.

Serve the sprout loaves with the spice reduction.

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