Homemade is always my choice. I enjoy the prep more than the finished dish. The prep takes me longer and I have discovered how relaxing it is without all of the rushing.
I delight in sprouting my own legumes and brown basmati rice. Once it has sprouted I freeze what I do not use and have them for soups and stews when needed. No expensive sprouting items needed. I do mine in my glass 9 x 13 baking dish. I also have some celery and onions starting to root for outside containers this Spring.