I know it’s a repeat from the Unexpected Post, but hey, it talks about lamb and so do I in this piece I wrote for the Guardian Cif Readers’ Panel about being a vegetarian.
…and yes, the Ecuadorian I mention is the same one who taught me how to cook lentils discussed in the comments on the Beans and Grains post, and also in a very entertaining read on Jennifer Ward Pelar’s Lentil Soup Gone Wrong on her GI Crockpot blog.
Since writing the Guardian piece last year, my vegetarian diet has acquired lots of new foods and dishes! Just this week, after writing the Q post, I learned more about cooking Quinoa.
It’s cooked 2 cups of water to one cup of seeds. Cook till the water is absorbed, or the germ separates from the seed. You want it a similar texture to al dente pasta. I still haven’t had the courage to try it after so many times being disappointed! I did however, read about one woman who adds a couple of tablespoons to her oats, so I tried that and it works. Though my oats cook in 7-10 minutes, and quinoa needs 15, so it’s a good idea to start it first, then add the oats.
In addition to the hemp seeds, I also use a lot of Golden Linseed now, in fact add a dessertspoonful to just about everything I eat. I go through phases where I use lots Engevita Yeast, then I run out and forget to buy more!
I’m also currently in love with this Beany Sandwich Spread, and have discovered that not only does it actually make rice crackers interesting – something I’ve never before enjoyed – but it’s also really good on toasted (till it’s crispy) whole wheat pita bread. There now, something you can do with that stale pita bread!
All for me on vegetarianism today. And if you’re wondering about vegans – start reading here. And do visit Red Daisies Photo Stream and read about the pic!
Alison, your fears be allayed! Quinoa is is very simple to cook. Nothing magical here. Two parts water or vegetable broth [I use chicken broth, but yours is a vegetarian blog and I respect you for that] and one part quinoa. Bring water to a boil and add quinoa. Reduce to a simmer for about ten minutes. Sample a spoonful. I like mine a bit crunchy for a cold salad and soft for a hot cereal bowl mix. My only tip is to rinse your quinoa well before cooking or it will be a bit bitter tasting. Quinoa is a “superfood.” It is the only grain that has ALL the basic amino acids. I add it to my brown rice and barley recipes. FYI Although it is of Central American roots, it is now being grown commercially in the high country of Colorado, USA.
Please and thank you.
THanks chef! I like the idea of adding it to brown rice and barley to increase the protein. It’s also being grown in Canada now. Thanks for your cooking tips – I actually mastered cooking it today – for the first time. I measured the quinoa then doubled the water. I never measure! But figured that was the problem – wrong proportions resulting in overcooking (to absorb the water!) I really enjoyed it! While it was cooking I made a salad with raw cabbage, onions, garlic, red pepper, apple, golden linseed, shelled hem seed, chopped brazil nut (only 1) olive oil, balsamic vinegar and fresh mint. When the quinoa was cooked I tossed it with the salad. It was soo good!
“Atta” Girl! I did not see celery in your salad. SHOW ME THE CELERY!
What I call the basic “savory” trio for cooking any broth includes celery, onion, and carrot. I will always have these on hand, even if I run out of everything else. The trio also adds a basic depth to any salad. Mirepoix was a French chef that the vegetable blend was named after. One part carrot, one part celery, and two parts onion. You can make a “white or blond” Mirepoix for white sauces using parsnips instead of carrots. Basically you still have the same flavor profile…enough already! Chef Larry…sorry, I get on a roll sometimes…
Yeah, celery does add a nice flavor. Don’t always have it because I can seldom use a whole bunch before it goes rotten. Though I did find a goiod recipe with it recently – it’s here somewhere in the A-Z food, just can’t remember which recipe it was!!!