Tag: healthy

Egged On

Does anyone else have definitively different algorithms across platforms? Facebook seems to think I’m a complete Japanophile, never failing to remind me about sakura season and tips for packing bento boxes, while Instagram (though also owned by Facebook) feeds me a steady diet of gloom, doom, and horrid AI atrocities.

Though it’s been quite some time since I last visited Japan and have little hope of returning anytime soon, you can guess where I’d rather waste my time. Indulging in a bit of mindless scrolling before bed, I came across a very unremarkable video, no longer than 10 seconds at most, highlighting one more piece of evidence that “Japan is living in 2050.” Lo and behold, shelf stable packets of tamago kake sauce to squeeze over rice. Astounding.

Flipping through countless similar, forgettable contributions to this digital wasteland, I quickly moved on. For some reason though, the idea stuck with me. Tamago kake gohan, the most basic dish of hot rice topped with raw egg, could still be easier to make. To me, a lover of all things vegan egg-related, I was secretly captivated. I wanted to recreate this simple pleasure but got caught up in the complications of making a spherified vegan egg yolk, which is diametrically opposed to the elementary nature of the meal. If the egg could just be sauce, since it just gets broken up and stirred into the rice anyway, that changes things.

Dozens if not hundreds of recipes for vegan yolks are floating about on the web at this point, so if mine doesn’t strike your fancy, go off on a Google adventure and take your pick. My point here is that while a perfect golden dome, capable of bursting into unctuous, eggy sauce would look more impressive at first serving, the results are the same: it’s delicious. As someone prone to overthinking, it’s exhausting chasing the best, most perfect, most beautiful, most creative of everything. Tamago kake gohan should require zero thinking.

It’s not pretty and won’t get any likes on social media. I’m okay with that. I’ll make a big batch of egg sauce and rice, pack them separately in the fridge, and have easy food all week. Plus, all you have to do is add tofu for an instant scramble, if you’re more in the mood for that. Additional toppings are optional, but recommended, especially if you eat this frequently, to prevent palate fatigue. It’s good, maybe even great, though not enough to catapult me into 2050. Thank god for that.

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Hannah (BitterSweet)4 Comments

Correctly Spelt

After graduating from basic whole wheat flour in the early days of my baking career, spelt was next on the list of crunchy-granola staples. Spelt, of course, is simply another species of wheat, though I didn’t fully grasp that at the time. I even paraded out a “wheat-free” version of my famous Root Beer Float Cupcakes, which very clearly and prominently use spelt flour for the bulk of the batter. A swing and a miss, 18 year-old self. Now older, wiser, better at researching essential facts, and inspired by the unbeatable quality of Grand Teton Ancient Grains, it’s about time we talk about how to correctly consider spelt.

What Is Spelt, After All?

Spelt is an ancient variety of wheat that dates back at least 5,000 to 8,000 years, originally cultivated in parts of present-day Iran and southeastern Europe. It eventually made its way into Germanic and Celtic diets, becoming a staple crop throughout Central Europe, where it’s still beloved and widely used. While it fell out of favor with the industrialized agriculture boom, thanks to modern wheat’s enormous yields and pest resistance, spelt has never gone away. It’s endured like a family heirloom in traditional farming circles, and recently, begun to make a comeback in the modern kitchen.

How is Spelt Different From Modern Wheat?

Spelt is often lumped in with modern wheat, and while it is related, spelt is genetically distinct. It has a tougher outer hull, a different gluten structure, and a far richer, more diverse nutrient profile.

Modern wheat has been bred for high-gluten, high-yield performance in industrial baking to make fluffy sandwich bread and ultra-white cake flour possible. In contrast, spelt remains largely unhybridized, preserving many of its original characteristics. That means more flavor, more nutrition, and for some folks, easier digestion. While it’s not gluten-free, many people with wheat sensitivities (not celiac disease) report better tolerance for eating spelt.

What Does Spelt Taste Like?

Flavor-wise, spelt is in a league of its own. It has a subtle, earthy sweetness and a soft nuttiness. Cooked as a whole grain, it has a satisfyingly chewy bite, similar to barley, but with a bit more delicacy and a mellow, toasty undertone. I can’t help but think of cozy autumn soups or grain salad whenever I cook up a fresh pot.

When ground into flour, spelt produces a golden, soft meal that works beautifully in everything from rustic sourdough loaves to hearty cookies and wholesome muffins. It has a slightly lower gluten strength than modern wheat, which gives baked goods a tender but often more dense crumb. It’s less elastic but more flavorful, so you’ll often see it cut with bread flour or all-purpose flour to achieve a lighter loaf or dessert.

How is Spelt Used?

Spelt is wildly versatile, well beyond the flour most people are accustomed to seeing on grocery store shelves. It can slide right into nearly any recipe that calls for whole wheat. Here’s a breakdown of the most common forms:

  • Whole berries: The entire grain, with its tough outer husk removed. Great for cooking like rice or barley, in grain bowls, soups, and salads. In Europe, its often used as the base of plant-based milk alternatives as well, either by itself or blended with other whole grains.
  • Spelt flour: A baker’s best friend, this flour can be used in breads (its especially popular in sourdough), muffins, pancakes, pastas, and cookies. It can be swapped in for whole wheat flour in most recipes, though it’s best not to go full 100% in place of white all-purpose flour, especially in more delicate baked goods like cakes and pastries.
  • Rolled spelt (spelt flakes): Much like rolled oats, this form cooks quickly and is great for breakfast porridge, granola, or baking applications.
  • Puffed spelt: A light, crunchy form often used in cereals, granola, and snack bars. It’s more mild in flavor which may make it an easier sell for children or picky eaters.
  • Spelt bran: In refining the grain, the outer layer (the hull) is sometimes removed and sold separately. It’s particularly high in fiber and often added to baked goods for a nutritional boost.

Spelt, The Nutritional Powerhouse

Spelt has a lot going for it nutritionally. It contains more protein than standard wheat and it brings a generous dose of fiber to the table. It’s also rich in key minerals like manganese, phosphorus, magnesium, zinc, and iron. Plus, it boasts a solid profile of B vitamins, including niacin (B3), riboflavin (B2), and thiamin (B1), all crucial for energy metabolism and nervous system health.

What really sets spelt apart is its unique combination of fiber and resistant starches, which feed beneficial gut bacteria and support digestion. Studies have suggested that it’s beneficial for supporting and repairing the microbiome, which can have huge impacts on overall health. Again, it’s not gluten-free, but anecdotal evidence (and a few small studies) suggest that spelt may be easier on sensitive stomachs than modern wheat, AKA refined white flour.

Cooking With Whole Spelt Berries

Whole spelt berries are easy to cook and hard to mess up. They hold their shape, remaining al dente even after a hard boil, and they soak in any seasonings you throw at them like culinary chameleons.

  • Soak first (optional but recommended): Soaking the grains overnight or for at least 6 – 8 hours shortens the cooking time and may improve digestibility. Just cover them with plenty of water, let them sit, and drain and rinse thoroughly before cooking.
  • Stove top method: Combine 1 cup of whole spelt berries with 3 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook for 40 – 60 minutes if starting from dry, or 30 – 50 minutes if soaked. You’re looking for plump, chewy grains with no crunch in the center. Drain any excess water.
  • Pressure cooker method: Use 2 1/2 cups of water per cup of grains. Cook soaked spelt for about 15 – 20 minutes on high pressure; unsoaked grains will need closer to 30 – 35 minutes. Allow for a natural release and drain well.

Souper Spelt

As previously mentioned, I can’t think of spelt without imagining warm, hearty autumnal vegetables. Colored in deep reds, oranges, and amber hues, the tawny brown of spelt fits with that fall harvest like it was always meant to be. As temperatures drop, my thoughts also turn to cozy soups and stews, which is why the very first thing I did with my freshly cooked spelt berries was turn them into this seasonal minestrone. They take the place of semolina pasta for a more flavorful and nutritious brew, paired with tender parsnips, squash, potatoes, and white beans to make a deeply satisfying one-bowl meal.

Infinitely adaptable, as all good soups are, you can trade the veggies for anything at the market, and anything your heart desires. Starchy vegetables like kabocha, delicata squash, turnips, rutabaga, and even radishes are all good choices when you want to switch things up. If you’re tired of kale, try shredded cabbage or shaved Brussels sprouts. All beans are beautiful, so while I tend to favor a more delicate white bean in this application, genuinely any legume would be welcome in this pot.

Clearly Spelt Out

Spelt might not be the trendiest grain on the shelf but it’s clearly stood the test of time to earn its keep. With deep historical roots, rich flavor, and real nutritional value, spelt is the ancient grain that’s as relevant today as it was millennia ago. Whether you’re baking bread, stirring up porridge, or just exploring new grains in your kitchen, spelt is well worth a spot in your pantry. Once you get a taste, you’ll want it around all the time.

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Hannah (BitterSweet)6 Comments

The Dirt On Clean Food

Everyone talks about “clean” food like it’s the panacea to all malaise, the upper echelon of edibles, the thing we should all strive to put on the table. Personally, I want my food dirty.

I want carrots that have known the earth, found shelter within the dark depths of the ground, and felt so moved to bring some of that with them all the way through their journey to my home.

I want leeks encased in layers of sand and silt, the materials needed to produce a more tender inner stalk. I want to spend the time to separate them, one by one, to bathe and appreciate all that went into their creation.

I want leafy greens that show up to the party with friends. Ladybugs, caterpillars, even the odd spider are wonderful plus ones. I want to know how they’ve nourished their community from their inception, and how the ecosystem has worked to pollinate and support their growth, too.

I want mangoes sticky with sap, leaving a glossy trail from their stems to my kitchen counter. I want it to tell me that it’s so incredibly sweet, it can’t possibly keep all those ripe sugars to itself.

If “clean,” antiseptic food that seems to have arrived via immaculate conception is your thing, that’s fine. I want mine filthy, having lived a real life in the earth with flavor to show for it.

Hannah (BitterSweet)5 Comments

Clever as a Fox

Ethiopian cuisine remains an enigma to many Americans, so distinctly different from the fork-and-knife fare that comes standard here that gathering around these communal, cutlery-free meals can feel daunting at best. Defined by bold spices, rich stews, and the beloved spongy flatbread known as injera, there’s truly nothing else like it. The fact that there are still so few Ethiopian restaurants in North America, particularly outside of major cities, is a terrible shame. If only more people could get a taste for themselves, they’d be hooked and demand more; anything less feels bland by comparison.

Red Fox Spices has stepped up to the plate to make that possible. Mail order meal kits are nothing new, but these in particular are groundbreaking. Packaging all the legumes, nuanced spice blends, and inimitable 100% teff injera you need to make authentic Ethiopian home cooking from your very own kitchen, there’s no longer that intimidating barrier to entry. No need to stress over finding the best recipes or accurate spice ratios, especially since there’s no one standard approach to refer back to; all you need to do is color by numbers and follow the straightforward instructions.

Though self-described as a small business, Red Fox Spices is making big waves, drawing upon generations to share a taste of Ethiopia’s rich food culture with adventurous eaters and curious cooks around the world. Every aspect of their impact is carefully considered. Recyclable and reusable materials like glass jars and kraft paper are specifically chosen to reduce plastic waste. Working closely with farmers in Ethiopia to support sustainable agriculture and local economies, they’re also dedicated to supporting women through fair wages, skills training, and economic opportunities.

The best way to learn is through experience, and while I’m no stranger to berbere and niter kibbeh, seasoning blends like afringe, makulaya, and mekelesha were all new to me. Perhaps the greatest asset of these bundles is the fact that there’s more than enough of each spice mixture provided for the given dish, allowing extra to experiment with for many meals to come. There’s even additional recipe inspiration on their website, in case you don’t know where to start.

Earthy, comforting, and full of depth, Misir Wot is the kind of dish that wraps you up from the inside out. The kit includes split red lentils and a warming berbere blend that brings a slow-building heat, both soulful and sharp. The gentle sweetness of caramelized garlic and onion melt away into the thick, rich stew, designed to be scooped up in strips of spongy injera by the handful.

If you’ve never tasted Shiro before, imagine the velvety decadence of a well-spiced bisque, but made entirely from high-protein chickpea flour. Though it cooks in mere minutes, it tastes like it’s been bubbling away on the stove, reducing and concentrating for hours. The flavors are layered and nutty, with a soft warmth that lingers. It’s nourishing in every sense and endlessly adaptable, whether served solo or as part of a larger platter.

I didn’t get the chance to try the Kik Alicha yet, but I’m only biding my time before placing my next order. Made from yellow split peas that are slowly simmered with turmeric, garlic, and onion, it’s known as one of the more understated staples in Ethiopian cuisine. Perfect for the timid of palates, it’s an easy entry point for the uninitiated.

All of the key players are taken care of; all you need to supply are scant fresh ingredients like garlic and ginger, and basic staples like oil and water. Each meal kit is naturally vegan and gluten-free, inviting everyone in with open arms. It’s better than takeout and still completely counts as cooking from scratch, with a little behind-the-scenes help from the experts.

Can down-to-earth dishes and humble ingredients truly dazzle? You wouldn’t even need to ask if you had a plate like this in front of you.

This post was made possible as a collaboration with Red Fox Spices. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)12 Comments

Back to School: Easy Vegan Meals on a Budget

Juggling classes, errands, friends, and eating well in college without going broke can feel like an impossible task. You don’t need a fancy kitchen or a lot of money to feed your body and mind the right way, though. In fact, if you plan ahead and shop carefully, you can make tasty, healthy, and inexpensive meatless meals that are even better than takeout or frozen entrees.

My dorm room days may be long behind me, but I’ll never forget the struggle. If only I knew then what I know now, the whole experience could have been so much more enjoyable, and less stressful. This education starts outside of the classroom and stays with you for life.

Why Go Vegan in College?

Adopting a vegan diet in college can offer both health and financial benefits. If you skip the processed convenience and gourmet prepared foods, basic plant-based staples are less expensive than meat, dairy, and eggs. Dry beans and grains are especially smart to stock up on, since they’re shelf stable for months, if not years, and can be stretched into multiple meals. When you don’t have time to shop, they’ll still be there waiting for you, ready to fuel the next study session.

Consider it an investment in your health, too. Plant-based diets are rich in vitamins, minerals, and fiber while being low in saturated fat. Simply eating a balanced diet is well known to improve digestion, boost immunity, and provide long-lasting energy.

How Nutrition Affects Academic Performance

Vegan meals rich in fiber, protein, and antioxidants help improve memory, focus, and overall mental energy. A simple bowl of oatmeal with nuts in the morning or a quick lentil wrap in the afternoon can keep your brain sharp and your energy levels steady. This is especially helpful when you’ve got a long night of studying ahead or a big essay to write.

College life can get pretty overwhelming with all the labs, lectures, and group projects. That’s where having access to affordable, nutritious meals can make a difference. When the workload piles up, it might be helpful to seek support from a professional essay writing service to ease the stress. With the right balance of healthy food and some extra writing assistance, you can focus on learning without burning out.

Essential Vegan Staples for Dorm Living

If you’re living in a dorm or shared apartment with limited kitchen space, it’s essential to keep your pantry stocked with versatile, inexpensive, and nutrient-dense staples. These vegan-friendly items can serve as the foundation for most of your meals:

  • Canned beans (black beans, chickpeas, kidney beans)
  • Lentils
  • Brown rice or quinoa 
  • Pasta
  • Oats 
  • Frozen vegetables (peas, broccoli, corn)
  • Tofu 
  • Peanut butter 
  • Tortillas or pita bread 
  • Canned tomatoes 
  • Nutritional yeast
  • Fresh fruit (apples, bananas, oranges)

These ingredients are inexpensive and can be used in a wide variety of meals-from simple stir-fries to hearty soups.

Where Vegan Students Can Find Easy, Budget-Friendly Recipes: The Student Vegan Cookbook

Not to toot my own horn, but I did write the book on the subject. The Student Vegan Cookbook was specifically designed to meet the needs of students with limited time and budgets, full of simple, satisfying recipes meant to make vegan cooking more accessible for everyone. From hearty breakfasts to satisfying dinners, these colorful pages hold all the secrets to crafting a balanced diet without stressing over complicated ingredients, specialized equipment, or expensive grocery bills.

5 Easy Vegan Meals Under $5

Straining to see the finished food from the ingredients? Start with these foolproof ideas when it seems like there’s “nothing to eat” in the dorm.

1. One-Pot Lentil Chili

Toss dry brown lentils, chopped bell peppers, diced onions, canned tomatoes, vegetable broth, and chili powder into a pot. Let it simmer for about 30 minutes until the lentils are tender, and you’ve got a nutritious, hearty meal.

Estimated cost per serving: $2.50

2. Vegan Burrito Bowls

Start with brown rice or quinoa as your base. Add canned beans (such as black beans or kidney beans), and top with salsa and avocado or guacamole. Customize with your favorite sautéed or frozen and thawed veggies.

Estimated cost per serving: $3.00

3. Chickpea Salad

Mash canned chickpeas with some vegan mayo, mustard, and diced veggies (like celery and onions). Spread it on whole grain bread or roll it up in a tortilla.

Estimated cost per serving: $2.50

4. Peanut Butter Banana Oatmeal

Oats are what got me through my entire adolescence. A foolproof combo is to cook rolled oats in plant-based milk. Add a dollop of peanut butter and top with sliced banana.

Estimated cost per serving: $1.80

Meal Prep: Saving Time and Money

Meal prepping takes all the strain out of figuring out what to eat, which is critical when you’re already tired and hungry enough to eat your textbooks. Spend a little time on the weekend prepping ingredients or cooking meals in bulk so you don’t have to start from scratch every day.

Meal Prep Tips for Busy Students:

  • Cook in bulk: Make enough for several days; plan for leftovers when making soups, stews, curries, etc. Cook grains, roast veggies, or prepare seasoned plant proteins to mix and match later in the week.
  • Store portions in reusable containers: This makes it easy to grab and go while cutting down on excess plastic waste.
  • Freeze extras: Stock your freezer like you would stock your pantry! Be sure to label everything clearly and include the date.

Meal prepping is a lifesaver when you’re on a tight schedule.

Tips for Eating Vegan in a Dorm

Dorm living can be challenging when it comes to cooking, but don’t let that stop you. It’s easy to make the most of that small space with a bit of experience.

  • Use the microwave: Microwaves are invaluable for more than just reheating. You can cook whole meals using the microwave, and even desserts like mug cakes.
  • Invest in a mini-fridge: A small fridge can store fresh veggies, tofu, and some of your favorite condiments. If you’re worried about hungry roommates helping themselves to your carefully portioned rations, keeping them safe in a separate cooler can prevent future conflicts.
  • Get creative with leftovers: Leftover white rice can turn into vegetable fried rice the next day. Uneaten mashed potatoes can become potato fritters or help thicken soups later on. Add new spices and seasonings to prevent flavor fatigue.
  • Use campus resources: Some colleges have food pantries with vegan-friendly options. Check if your school offers any free meals or cooking classes.

It’s all about being resourceful and planning ahead. With a little creativity, you can make the most of your limited culinary hardware and software.

Fuel Your Body, Fuel Your Mind

College is demanding, and finding time to eat right can feel like an unsolvable equation. The answer is as simple as going vegan. By choosing plant-based meals, you can not only save money but also improve your focus, mood, and energy levels, making it easier to tackle your classes, and extracurricular activities later.

Hannah (BitterSweet)9 Comments

The Khorasan Conundrum

You can separate the wheat from the chaff, but can you separate Khorasan from wheat? Wheat is all too often described as a single, homogeneous crop, flattened down to its most basic definition. It’s no wonder ancient grains are still so misunderstood. This most essential cereal is the umbrella term for a wide, diverse array of unique whole grains. Durum wheat may ring a bell, and bakers can probably tell the difference between hard red winter, hard red spring, soft red winter wheat. Khorasan, however, is also a type of wheat, but is largely overlooked, if not entirely unheard of.

It’s time we brought Khorasan back in to the spotlight as the superstar superfood it’s always been.

What is Khorasan and Where Did It Come From?

To be perfectly honest, up until Grand Teton Ancient Grains reached out to me and introduced me to this great grain, I was equally ignorant. Khorasan makes up a tiny fraction of wheat production globally, since modern varieties have been hybridized to be much more resistant to pests, have higher yields, and lower processing costs. That selective breeding has also nutritionally crippled most wheat on the market, but we’ll talk more about that in a bit.

Khorasan is named for the Khorasan region of Persia, encompassing parts of modern-day Iran, Afghanistan, Turkmenistan, Tajikistan, and Uzbekistan. It’s believed to have originated roughly 4,000 to 6,000 years ago from this Fertile Crescent. Grains resembling Khorasan have been found in Egyptian tombs, sometimes giving rise to the romantic moniker of “King Tut’s Wheat.” It didn’t reach the US until the 1940 following World War II.

So How Is Khorasan Related To Kamut®?

Kamut®, oh Kamut®, as if Americans weren’t already confused about their varieties of wheat. Kamut® is simply the trademarked brand name for Khorasan, as sold by one single company, Kamut® International. It’s the difference of bandage vs. BandAid® or copy machine vs. Xerox®, which is to say, mostly marketing and inflated costs.

What Does Khorasan Taste Like?

Two or three times larger than modern, mass produced wheat, these oblong, tawny brown kernels plump when you cook them, assuming a softer, rounder shape, almost like jumbo brown rice. Comparable to the subtle earthiness of spelt or farro, but with an added layer of buttery sweetness, Khorasan carries a natural nutty, toasted warmth and complexity. When cooked, especially as a whole grain, it reveals delicate caramel or honey-like undertones.

Cooked as a whole grain, it has a pleasantly chewy, plump bite, similar to barley but smoother and less gummy. Each kernel holds its shape well after cooking, offering a satisfying toothiness that makes it ideal for grain salads, pilafs, and soups. When ground into flour, Khorasan produces a soft, golden meal that yields tender baked goods with a slightly denser crumb than all-purpose flour. The gluten in Khorasan is less elastic than in modern wheat, which means bread made solely from Khorasan flour tends to be denser, but with a wonderful moistness and rich flavor.

How is Khorasan Used?

Besides eating the whole grain much like you would rice for pilafs, salads, risotto, and more, Khorasan is an incredibly versatile ingredient to use for a wide range of different applications.

  • Ground into flour: Milled into a soft, fine flour with a golden hue, Khorasan flour is a baker’s delight. It can be stone-ground or roller-milled, depending on the desired texture and application. The most popular uses are breads (particularly sourdough), pastas, crackers, cookies, and cakes.
  • Puffed: Using a high-heat, high-pressure machine (similar to the process used for puffed rice or puffed millet) causes the moisture in the grain to rapidly expand, “popping” the kernel into a fluffy yet crisp cereal.
  • Rolled or flaked: Steamed and flattened like rolled oats, rolled Khorasan wheat cooks more quickly and is easier to digest than whole berries. It’s ideal for making hot cereal, granola, and baking, anywhere you’d otherwise use oatmeal.
  • Sprouted: Soaked and allowed to germinate, the whole grain can be sprouted like seeds and legumes. They can be eaten fresh in salads and stir fries or dried and milled for inclusion in breads.

Khorasan, The Nutritional Breadwinner

Nutritionally dense, Khorasan is unique from other strains of wheat due to its impressive protein content, which is typically 14 – 17% (20 – 40% more than modern wheat). It also contains a small but meaningful amount of healthy fats, including essential fatty acids, and a moderate dose of dietary fiber to support digestion. On the micronutrient front, it lays claim to healthy amounts of magnesium, zinc, and selenium. Iron is also present in higher levels than in modern wheat, along with B vitamins like niacin (B3) and thiamin (B1).

Khorasan is not gluten-free, as it’s still a strain of wheat, though there’s anecdotal evidence that it may be easier for some with wheat sensitivities to digest. People with celiac disease should still sit this one out, sadly.

Cooking with Khorasan

If you find yourself with a generous bag of whole Khorasan berries from Grand Teton Ancient Grains, you don’t need a grain mill to get cooking. These whole grains have become a fast favorite for me because they’re almost impossible to overcook.

  • Soak Khorasan for 6 to 12 hours, and ideally overnight, to not only reduce the cooking time but also improve their digestibility. Simply cover the grains with a few inches of cool water in a bowl and let them sit at room temperature. Once soaked, drain and rinse the grains before cooking. If you choose not to soak, just be prepared to cook the grain longer to achieve the same tender texture.

  • For stove top cooking, combine 1 cup of dried Khorasan wheat with about 3 cups of water in a medium saucepan. Bring the liquid to a boil, reduce the heat to a gentle simmer, cover loosely, and let it cook. If the grains were soaked, they’ll typically be done in 30 to 40 minutes; unsoaked grains usually take 50 to 60 minutes. When done, they should be plump, tender, and pleasantly chewy, with no chalky center. Drain any excess liquid.
  • If you prefer a quicker method, Khorasan can be cooked in a pressure cooker. Use about 2 1/2 cups of water per 1 cup of grains. For unsoaked Khorasan, cook on high pressure for 30 to 35 minutes; soaked grains need only 20 to 25 minutes. Allow the pressure to release naturally and drain if needed.

Converting Classic Grain Dishes

The beauty of Khorasan is how effortlessly it can replace boring, bland, mushy long grain white rice. Don’t get me wrong, the latter still has its place in my pantry, but it’s all too often used in places where it just doesn’t belong. The beloved Broccoli Cheese Casserole is an obvious example. As a southern staple, it’s the easiest way to get a green vegetable into picky kids, since it’s mostly made of cheese and starch.

I love the idea, but the execution leaves a lot to be desired. Cooked into oblivion, you don’t need to chew the end results. Khorasan is the solution to making a far more satisfying meal, with a real toothsome bite, along with more fiber to make it satiating beyond its soul-soothing, comforting taste.

My version naturally eschews the unctuous dairy foundation for a simple cheesy cashew sauce. Fresh broccoli, tossed right into the pan without any fussy blanching, stays tender-crisp instead of being cooked to death. This is the kind of dish you can bring to a potluck and watch disappear, before you can even utter the words “healthy” or “vegan.” Really, who needs the disclaimer in the first place? It’s simply delicious, feeding the heart, body, and planet all in one fell swoop.

Continue reading “The Khorasan Conundrum” →

Hannah (BitterSweet)5 Comments