@wfpb It's bowl night! Tonight, we have za'atar roasted chickpeas, sweet potatoes, quinoa, cucumber, red pepper, sprouts, very, carrots on a bed of baby spinach and spring lettuce mix, topped with a pomegranate molasses vinegar and a lemon tahini sauce. #wfpb#veganFood
I made a mess of greens — tung ho (chrysanthemum) — and I learned that tung hot should be cooked with a couple of days of getting it and that it should be cooked a very short time (or eaten raw) — in this case, add it at the end, and cook only a few minutes.
Good to have the fruit bowl full again. I eat 3 pieces of fruit a day, and this coming week it will be a tangerine, an apple, and a pear. Persimmons are over, it looks like, so it's pears until plums and peaches come around.
It seems as if one of the fruits must than an initial "p." 🙂
I’m interested in #vegan#food, but not with ultra processed substitutions. I refer to this as #PlantPowered but that doesn’t seem to be an active tag here.
Any ideas what I can follow to tap into this type of #cooking ? Boost are appreciated.
It helped to soak the (intact, whole) grain for a few hours before cooking.
I started with 1 cup of grain, soaked it, drained it, added 2.5 cups water, and simmered covered until all water was absorbed. It's good, though next time I think I'll try 3 cups water.
I'm having some with perilla oil, TJ's Sriracha Seasoning, and smoked paprika. I'll probably use it like rice.
It's close to done. Photo below shows it at 73 hours, but I'll let it go for a few more hours. The temperature toward the center, measured with an infrared thermometer, is 97.4fºF / 36.3ºC.
You can see an image compare with a slider at the bottom of this post: