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Hey all!

I'm a vegetarian from NYC always looking for a new veg restaurant, recipe or the like! I love to cook and read about vegetarian issues. I have been contemplating going vegan but not sure if I'm ready to make that transition. I would like to limit my dairy intake and start using my barely/bulgur/millet. Tips? Ideas? E-mail anytime!!

Nicole

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Oh, and for grains, what I do often is use a grain, for example, quinoa, in place of rice in a recipe. I would use it, or another suitable grain in a pilaf; rice salad; rice side dish; and I love quinoa in place of bulghur when making taboulleh!

I also LOVE to mix grains and make yummy grain medleys! For example, I'll use 1 C quinoa, 1/2 C millet, 1/4 C brown rice, 1/8 -1/4 C amaranth, maybe throw in some spelt berries or kamut; maybe some wild rice; or bulghur. I will cook them all together in my rice cooker (or just as I would rice in a pot) and spice it with whatever I feel like to make it different each time. I'll use different broths, like mushroom broths, bean broths, veg broths, or water. Add mushrooms, rehydrated dry ones or fresh; carrots; celery; and I love seaweed in my grains; and I'll add a fast cooking veg like broccoli during the last 7 minutes of cooking, etc. Yummy!

Also, one of the best breakfasts is amaranth! It will power you through your day, guaranteed. I just make it with water, add a dash of salt, and eat it warm with maple syrup! (cooking directions with amounts are on package. Basically cooked like all other grains) Have you tried amaranth? It's unusual. It has a unique texture. It releases a glutinous, creamy-ish sauce with it, kind of like oatmeal; yet it has a different texture. One thing though, is that it's creamy texture has to be taken into consideration when combining it with other grains or subbing it. Like, I wouldn't use it exclusively or in a large amount in place of a recipe calling for rice or quinoa. In other words, I'd use it in small amounts in combo with another grain because of the sauce it gives off. If I used all amaranth in place of a fluffy rice, it wouldn't work because it would be too creamy and the texture would be wrong. So adding a bit to rice, or other grain would work great, and it does. Give it a try, it's also an exellent nutritional profile, supplying complex carbs and high protein.

It's also unusual in that, dry, it can be popped like popcorn! The grains are teeny tiny; so you get teeny, tiny pops -- very cute! Nice to mix in with popcorn. I've actually seen it packaged already popped in some markets.
 
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