Have you noticed that there seems to be a war on grains going on? Some people don’t think they should be consumed because our human ancestors didn’t eat them, however it’s believed that grains have been a part of the human diet for many thousands of years. There is evidence that it was the ability to harvest grain that allowed our nomadic ancestors to settle down and form societies, since grains could be stored and eaten in the colder months when there were no other foods growing to gather. It’s also believed that the consumption of grains was responsible for brain growth in early humans. Grains are a great source of protein, essential enzymes, iron, dietary fiber, vitamin E, and B-complex vitamins, So, I don’t know about you, but I’m keeping grains in my diet!
In my health coaching practice, I see many people want to add whole grains to their diets, but aren’t sure exactly how to do that, with the exception of serving a stir-fry over brown rice. The Great Vegan Grains Book: Celebrate Whole Grains with More than 100 Delicious Plant-Based Recipes by Celine Steen and Tamasin Noyes has come to the rescue with over 100 delicious recipes that will allow you to creatively add whole grains into any meal.
The Great Vegan Grains Book starts out with an introduction to whole grains, explaining just what exactly it is that makes a whole grain whole. There are tips for preparing grains, soaking grains, and storing cooked grains. There’s a list of whole grains, along with a handy chart that shows how much cooking liquid each grain needs, how long it needs to cook, and the approximate yield.
The recipes in The Great Vegan Grains book range from breakfast dishes (much more than just oatmeal!), main dishes, sides, and soups and salads. They include such original dishes as Einkorn Paella, Savory Stuffed Apples, Mexican Buckwheat and Corn Rounds, and Cajun Rice Patties. All of the recipes are made with whole-food ingredients that can be easily found at most grocery stores, so you don’t have to worry about driving around to different health food stores in search of ingredients. Many of the recipes are gluten-free, so those avoiding gluten can still healthfully add whole grains to their diets.
Grains have never been cooked so deliciously or creatively as they are in The Great Vegan Grains Book. This is a must-have for every vegan’s cookbook library!
- 1 cup dry (208 g) einkorn
- 1 tablespoon plus 1 teaspoon (13 g) minced shallot
- 2 teaspoons (12 g) dark miso (South River Garlic Red Pepper is a favorite)
- 2 teaspoons (10 ml) seasoned rice vinegar
- 1 teaspoon tahini paste
- ¼ teaspoon minced fresh rosemary, or ½ teaspoon dried
- Salt and pepper
- 4 McIntosh, Melrose, or other sturdy baking apples, cored
- Prepare the grain according to package directions. Preheat the oven to 400°F (200°C, or gas mark 6). Mix together the einkorn, shallot, miso, vinegar, and tahini paste in a medium-size bowl. Season to taste with salt and pepper. Pack the grain mixture evenly into the cored apples, patting any extra on top. Bake for 15 minutes. If the apples are not tender, cover loosely with foil and bake for 15 minutes longer or until the apples are tender. The size of the apples will determine the baking time.
I have a copy of The Great Vegan Grains Book for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on November 29th. Good luck!