Now that The Great Vegan Grains Book has been officially out for a few weeks*, here are pictures of some of the 100+ recipes it contains. It was fun to play with old (wholed?) favorites, and to discover a couple of less familiar grains too.
1. Teff and Pea Fritters (page 80, recipe at the bottom of this post)
2. Roasted Corn and Sorghum Salad with Chipotle Dressing (page 147)
3. Apricot Oats (page 27)
4. Blueberry Polenta Triangles (page 28)
5. Cabbage Pilaf (page 118)
6. Turkish Bride Soup (page 134)
7. Roasted Corn and Barley Chowder (page 139)
8. Creamy Amaranth Polenta with Marinara (page 47)
9. Savory Stuffed Apples (page 114)
10. Muhammara Redux with Sorghum (page 71)
11. Barley Edamame Salad (page 161)
12. Burst Tomato Farro (page 124)
13. Quinoa Breakfast Pilaf (page 22)
Other go-tos include: Roasted Pear Buckwheat Porridge (page 24), Split Pea and Rice Artichoke Mujaddara (page 38), Einkorn Paella (page 41), Ras el Hanout Millet (page 53), Chana Dal Dalia (page 72), and many more. The book offers lots of low-fat, no-fat, gluten-free, and soy-free options as well.
*Chaz and I have been busy moving to a new place, which explains (but doesn’t excuse) the delay!
Also in belated news, this month only: You can daydream of tonight’s protein-rich, plant-based meals on the go with The Great Vegan Protein (e)Book for $2.99 thanks to @AmazonKindle’s #KindleMonthlyDeal.
And in totally unrelated, exciting-to-no-one-but-me news, my eye doctor has finally found a way to help my wonky eyes: I’ve been getting fitted with scleral lenses to counteract the PMD that’s been a pain in my, er, neck for the last 15 years. I feel lucky to have the prospect of seeing properly after all this time. Hopefully it means that once I get my final pair of contacts, I will be able to spend a little more time taking pictures for fun and updating this site more regularly again. And maybe even go for a driver’s license, who knows?
A recipe for now. Be safe, everyone.
Teff & Pea Fritters
½ cup (100 g) dry teff
1 cup plus 6 tablespoons (325 ml) water, divided
2½ teaspoons (13 ml) fresh lemon juice
1 teaspoon grapeseed or olive oil
2½ tablespoons (15 g) minced scallion
1 large clove garlic, grated or pressed
2 tablespoons (4 g) packed minced fresh mint
1⅛ teaspoons ras el hanout or berbere spice, plus extra for sprinkling
1 teaspoon broth powder
⅜ teaspoon coarse kosher salt, to taste
¼ cup (34 g) frozen peas, thawed and drained
6 tablespoons (45 g) chickpea flour
1 tablespoon (8 g) whole-wheat pastry flour (or gluten-free flour blend to give these gluten-free potential)
High heat neutral-flavored oil, as needed (if using a well-seasoned or nonstick skillet, chances are you won’t need more than that super thin layer from the start)
Combine teff with 1 cup (235 ml) water in a saucepan. Bring to a boil, cover with a lid, and lower the heat.
Simmer until the liquid is absorbed, about 10 minutes. You’re looking for a pilaflike texture, thus the lower grain-to-water ratio. Set aside to cool slightly.
In a large bowl, stir to combine the cooked teff with lemon juice, oil, scallion, garlic, mint, spice blend, broth powder, salt, and gently fold the peas into the mixture.
In a separate small bowl, whisk to combine the remaining 6 tablespoons (90 ml) water with the chickpea flour.
Make sure there are no lumps. Gently fold the chickpea mixture and whole-wheat flour into the teff mixture.
Do not taste at this point; chickpea flour is bitter when uncooked. Refrigerate for 1 hour before use.
Shape the fritters using 1 packed tablespoon (22 g) of mixture and flattening into a disk of about 2 inches (5 cm) in diameter. Place on a piece of parchment paper while you shape the rest. You should get approximately 22 fritters in all.
In a large skillet, heat a very thin layer of oil on medium-high heat. Lower the heat to medium, and cook the fritters in batches, about 3 minutes per side or until browned and crisp. Sprinkle each fritter with a tiny pinch of ras el hanout or berbere spice. Serve immediately with salad or vegetable of choice.
Yield: 22 fritters