I just put into the incubator a new batch of tempeh: a 50/50 mix — 1.5 cups desi chickpeas and 1.5 cups purple barley, measured before I cooked them (separately).
Homemade almond butter using the stainless steel burrs that came with the WonderMill Junior! We added 1/4 tsp salt to 1 lb of freshly roasted almonds and mixed before grinding (to ensure the salt was relatively evenly distributed). We got the almonds from the bulk section of the grocery store and roasted right before grinding (higher temperature makes it easier).
@wfpb OMG! It's so good but it hurts soooo bad. This Cajun pasta with breaded tofu is really good. I made the cashew version of the sauce and added steamed broccoli. I baked the tofu bites instead of frying them. #wfpb#veganfood
I'm making a new batch of BROL (1 cup each of barley, rye, and oats cooked & mixed with 1 cup of cooked beluga lentils). I'm using purple barley this time. Purple barley is a hull-less variety.
Well, it's tasty, extremely nutritious, and works in many dishes: in stirfries, with curry, in salads, a bottom layer for a stew. It's also easy to prepare (especially now that I have a grain cooker).
I also had never heard of it — until I did, of course. Then I tried it and liked it.
I cooked this mix of vegetables as I usually do, and with many of the ingredients I often use. But I've not had rainbow chard recently, and this bunch was very fresh and large. Garlic stems are also not often available.