Join Hilton Head Distillery and Sprout Momma for a special Valentine’s Day dinner from 5-7 p.m. Wednesday, Feb. 14th. The cost is $27 per person or $50 per couple. Make reservations by 4 p.m. Feb. 12 by calling 843-686-4443.
By Jesse Blanco
Kim Tavino and her son Ryan Fennessey have sprouted an empire – literally. Like the launch of many successful businesses, the idea of Sprout Momma Breads germinated around a kitchen table. Kim, who has owned restaurants in the past, is a personal trainer and encourages her clients to eat nutritious bread containing sprouts.
Ahhhh the holidays … There’s one last celebration — New Years. Traditional New Years fare — such as Hoppin’ John — is supposed to bring good luck and collard greens brings good fortune. This one has a twist because its vegan. Here goes:
All orders must be received by December 18th
Pull Apart Wreaths: $36
Petite french rolls married together to form a holiday wreath or tree
German Stollen: $10
Traditional Christmas fruit bread
- 1 loaf sprout momma sourdough bread
- 1 loaf sprout momma herb de provance bread (about 1 1/2 lb. each, cut into 1/2 inch cubes…I leave these out over night to dry out )
- 3 cups butternut squash, cut into 11/2 inch cubes
- 3 Tablespoons olive oil
- 2 teaspoons sea salt — more or less to taste
- 1 teaspoon cracked black pepper — more or less to taste
- 2 sticks vegan butter (16 tablespoons)
- 1 vidalia onion
- 5 cloves of garlic chopped
- 4 stalks of celery
- 2 heaping tablespoons of fresh thyme ( you can use dry as well)
- 1 bunch of fresh sage
- 1 carton of organic veggie stock (or use your own)
October was a busy month for everyone at Sprout Momma — with farmers markets, the Bluffton Seafood Festival and other events throughout the Lowcountry.
Sprout Momma is excited to introduce our new baker Caitlin Anderson, who has extensive experience working in bakeries. She specializes in sweet treats, so don’t be surprised if you notice something new on our menu.
It’s been a busy, long, hot summer with lots of travel and fun. Now, it’s time to roll my sleeves up and experiment in the kitchen again. I have been tinkering with the recipes below for the last few weeks, and I am very excited to share them with you!
It’s been fun and enjoyable making vegan cheeses — which we will sell at our shop soon. The following two are very easy for you to try. The first is almond cheese; it’s soft, spreadable cheese that’s slightly sweet and wonderful when matched with Sprout Momma brioche — what an elegant pair!
Ahhh summer … And it’s tomato season! Tomato sandwiches and tomato pie. I love it. I played with this recipe because my hubby is vegan. I like this because its not so gooey. I think traditional can get watery!