Tag: cooking
Cook This Book: The Essential Einkorn Cookbook
Einkorn is still an enigma to many, lingering on the fringes of the modern food world like a half-remembered story; vaguely familiar and intriguing, but rarely invited into the daily routine. The Essential Einkorn Cookbook by Katie Koyle is exactly the lens needed to bring this grain into sharp focus, pulling back the curtain to reveal einkorn’s remarkable versatility in the contemporary kitchen.
Unlike trend-driven cookbooks that position ancient grains as novelties, likely to be forgotten when the next superfood craze rolls around, Koyle’s approach is refreshingly grounded. She treats einkorn not as a curiosity to be decoded, but as a staple to be understood. As a crucial part of the team at Grand Teton Ancient Grains, Koyle has spent years working intimately with this original wheat in all its permutations, and that fluency shows on every page. She knows how einkorn behaves, where it resists, and how to coax out its best qualities without force or fuss.
Though this is not a vegan or vegetarian cookbook, the guidance it offers transcends dietary lines. The foundational information, such as how einkorn absorbs liquid differently, why it prefers gentler handling, and how its golden hue signals richness rather than density, applies to anyone willing to experiment. Even recipes that include animal products are written with a technical clarity that makes them easy to adapt, making this book a valuable resource for adventurous eaters of all kinds.
The baking chapters are where einkorn truly shines, and Koyle wisely leans into that strength. Her focaccia (page 53) is a standout: plush and tender with a crumb that manages to be both airy and satisfying, its flavor deeper and more complex than versions made with conventional white flour. Einkorn’s natural sweetness comes through subtly, pairing beautifully with olive oil and herbs without collapsing into a heavy, overly dense dough. It’s the kind of bread that disappears quickly, torn by hand and eaten warm, with or without embellishment.
The pumpkin muffins (page 99), crowned with a generous crumb topping, are another highlight. Einkorn’s softness lends itself beautifully to quick breads, producing muffins that are moist without being gummy and richly flavored with the barest measure of sugar for balance. I love that it calls for a full can of pumpkin puree, not some trifling half-measure for the sake of color, and you only need to substitute the two eggs with 1/2 cup of applesauce to reap the fully vegan rewards. The crumb topping, when made with dairy-free butter, adds a certain decadence that straddles the line between nourishment and indulgence, equally suited to breakfast, afternoon coffee, or a late night snack.
Outside of the oven, einkorn proves its adaptability. Chicken and dumplings (page 125) offers a reminder that ancient grains are not confined to rustic loaves and pastries. The dumplings, tender and flavorful, hold together with grace, absorbing the broth while maintaining their structure. It’s a snap to swap in your favorite meatless protein and vegetable stock to make it effortlessly plant-based.
What makes The Essential Einkorn Cookbook especially successful is its humility and pragmatism. Koyle never oversells einkorn, nor does she shy away from its quirks. Instead, she offers practical wisdom, gentle reassurance, and recipes that work as an invitation rather than a challenge. It should also be said that the photography, shot by Koyle herself, is truly stunning, emphasizing texture, color, and process over polish. It’s equally inspirational and aspirational, especially to anyone that’s more of a visual learner.
For anyone curious about baking beyond conventional wheat, or simply looking to deepen their relationship with the ingredients they already love, this book is both a guide and a companion. Einkorn may be ancient, but in Koyle’s experienced hands, it feels entirely alive, ready to earn its place at the table, one loaf, muffin, and dumpling at a time.
This post was made possible as a collaboration with Grand Teton Ancient Grains. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!
How Do You Tofu?
Tofu is one of the greatest American success stories of our era. Bean curd never needed western approval to thrive; it’s been the staple meatless protein of Asian cultures since prehistory. Before it was trendy to eschew red meat, before veganism was a movement, tofu was the linchpin of Chinese imperial cuisine and Zen Buddhism alike. Initially rebuked, then taunted, and sometimes vilified, like any other foreign import, it finally has a place of honor in every US grocery store worth its salt.
We’ve overcome decades of misinformation to put tofu at the center of the plate. Most people now have reached at least some level of acceptance, and hopefully understanding that there’s more than just the bland base it begins life as. With the right seasonings and preparation, tofu can truly be anything you want.
That infinite versatility poses a new problem to tofu newbies: Where does one begin? From stir fries to chocolate mousse, this protein-packed bean cake can truly do it all. As such, I’ve accumulated a substantial number of recipes featuring everyone’s favorite original white “meat.” Here are my best recommendations for diving into the tofu pool… Although not literally. It’s still better eaten than applied topically.
Pop Quiz
Standing over a gently simmering pot of basmati rice, lid slightly ajar, I was suddenly swept up by the most familiar, cozy aroma. Nutty, warm, and unmistakably nostalgic. It took me a second to place it, but once I did, there was no denying it: popcorn. The rice smelled exactly like freshly popped popcorn.
That toasty, buttery, slightly roasted perfume has a surprising overlap between the two completely unrelated ingredients, and there’s actual science behind it. The same compound responsible for popcorn’s crave-worthy scent, 2-acetyl-1-pyrroline, or 2-AP for short, is the aromatic essential in basmati rice. In fact, it’s found in everything from toasted bread to pandan leaves, but it seems to come through most clearly in the iconic long grain and exploded kernel.
Scientifically Delicious
What makes the comparison even more compelling is that their similarities don’t stop at that one molecule. Not to get too nerdy, but you science buffs out there may also recognize:
Pyrazines which bring the earthy, roasted warmth.
Furfural adds a whiff of baked bread and honey.
Hexanal and nonanal layer in fresh, fatty green notes like crushed leaves.
So naturally, I wondered, what if you brought them together?
Popcorn infused into rice, by way of rich coconut milk, borrows some of its inherent toasty, buttery notes at the same time. It’s at once cozy and nostalgic, yet still tropical and sunny. A hint of sweetness rounds it out, creating that addictive interplay with an equally subtle touch of salt.
Take a page from traditional coconut rice and serve steaming spoonfuls alongside your favorite curry, under roasted vegetables, or all on its own. Like every good bowl of popcorn, it’s dangerously easy to finish the whole batch in one sitting.
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!
Hu-Mung-Ous Claims
Beans are the new eggs, and in the case of mung beans, I mean that literally. They’ve had the market cornered as a vital source of protein for millennia, but only now that they’re blended and bottled as a liquid egg substitute have they skyrocketed in popularity across the US. Thanks to their ability to create silky curds or fluffy omelets, these tiny legumes have become a big deal.
Aside from their headlining credit on JUST egg‘s list of ingredients though, widespread awareness seems to dwindle. Make no mistake, mung beans aren’t just JUST egg; they aren’t just a pantry staple either. Whole, split, or sprouted, mung beans bring a whole lot to the table.
Mung Beans Through the Ages
Cultivated and consumed for multiple millennia, mung beans (Vigna radiata) are believed to have originated on the Indian subcontinent, where evidence shows they have grown for well over 4,000 years. As such, mung beans were particularly prized in Southeast Asia, China, and India, where they thrived in climates otherwise inhospitable to most agriculture. Their resilience to heat and drought made them an essential crop in regions affected by monsoons and dry spells, contributing significantly to local food security.
Over time, mung beans became deeply embedded in culinary and medicinal traditions across Asia. Their ability to be sprouted, ground into flour, or eaten whole added to their versatility and made them a dietary staple across diverse cultures.
Nutrition For Days
Nutritionally rich in every form, their health benefits do vary slightly depending on how they’re processed and prepared. Whole mung beans, with their green husks intact, naturally offer the most fiber and highest levels of folate, magnesium, potassium, iron, and B vitamins. Split mung beans, commonly known as moong dal, are hulled and halved versions, which reduces the fiber content to around 8 grams per 100 grams but makes the beans significantly easier to digest and quicker to cook. Both boast impressive amounts of protein, to the tune of 23 – 24 grams per 100 grams of dry beans.
Mung bean sprouts are in a whole different category, with much less protein due to their higher water content and lower overall density. Sprouting enhances the beans’ vitamin content, particularly vitamin C, and boosts folate and vitamin K levels. Sprouting also activates enzymes that reduce anti-nutrients like phytic acid and lectins, improving the bio-availability of minerals and aiding digestion.
Cooking Tips and Tricks
Dried mung beans, whether whole or split, are easy to prepare and cook quickly compared to many other legumes. They don’t need to be soaked, though some recipes still take this step to either speed through the cooking time, or because they’ll be ground into a batter as is, without being heated first.
- For straight-forward stove top prep, it’s as easy as combining one 1 part whole or split mung beans with 3 parts water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Whole mung beans usually take around 35 – 45 minutes to reach that just-tender texture; split are far speedier, softening in just 20 – 30 minutes. Don’t forget to skim off any foam, and drain well.
- In a pressure cooker, the whole process is faster than ordering takeout. Whole mung beans take about 10 – 12 minutes at high pressure, while split need just 6 – 8 minutes, followed by a natural release, and they’ll be ready to melt into whatever comforting concoction you have in mind.
Spice them up with garlic, ginger, turmeric, and beyond, but save anything acidic, like tomatoes or lime juice, for the end. Acid can make them a bit stubborn when it comes to softening. For the same reason, resist the urge to salt before cooking. Once cooked, they store beautifully in the fridge for up to five days or in the freezer for months, at least in theory. Hopefully you’ll go through them before finding out the limits of that approach.
Bean sprouts can be eaten raw, blanched, boiled, or steamed. In most cases, you’re best off grabbing a bundle from the store ready to go, but if you’re more patient, you can sprout your own at home from whole mung beans.
- Soak them overnight, then drain and rinse twice daily in a glass jar covered with a breathable cloth. Keep the jar in a cool, dark spot, and within 3 to 5 days, you’ll have crisp, juicy sprouts ready to toss into salads, stir-fries, or spring rolls. Once sprouted to your liking, store them in the fridge and use within a few days for peak freshness.
Sweet, Savory, Spicy, Salty, Sour, and All Things In Between
Mung beans may be small, but they wear many hats in kitchens around the world, spanning comfort foods, protein boosters, and even desserts.
Whole mung beans have a more earthy flavor and hold together better than split. That means that when gently cooked, they can be chilled and tossed into salads, or simmered harder to make hearty soups. In Indian cuisine, they shine in sabut moong dal; a simple, spiced stew that simmers slowly until the beans are tender and flavorful. In Filipino munggo guisado, they’re sautéed with garlic, tomatoes, and sometimes bitter greens for a nourishing one-pot meal. Che ba mau is a popular three-color dessert in Vietnam that often includes mung bean in the form of candied bean paste as one of its key components, alongside coconut milk and agar jelly. You can also toss them into grain bowls, use them as a filling for wraps, or mash them into savory veggie patties or fritters.
Split mung beans are the go-to for creamy, comforting dishes that cook in a flash. Think dal tadka, where the cooked lentils are finished with a sizzling tempering of spices, or khichdi, the ultimate Indian comfort food made with rice, moong dal, and gentle seasonings, perfect for rainy days, sick days, or any day when you need a little edible TLC. They’re also used in savory pancakes like South Indian pesarattu, or in Burmese mohinga, a lemongrass-scented noodle soup thickened with ground mung. Bearing an uncanny resemblance to conventional chicken eggs when blended with water and scrambled, these are the key to everyone’s beloved liquid egg replacer.
Mung bean sprouts, on the other hand, are all about lightness and crunch. In Korean cuisine, they’re tossed with sesame oil and garlic to make sukju namul, a crisp, cooling side dish. In Vietnam, they’re essential to pho, adding that snap of freshness on top of a steaming bowl of noodles. You’ll also find them stir-fried with tofu in Chinese dishes, stuffed into rice paper rolls, or piled high in Thai salads. They’re great even in the most pedestrian dishes, like regular old sandwiches or grain bowls, adding a bright, juicy crunch.
Mung bean starch, as a little bonus, is used to make clear, jelly-like noodles. Known as liangfeng, occasionally it’s called “green bean jello,” in a case of poor translation. The starch is harder to find in the US, but abundantly available in most Asian markets. In smaller doses, it can be used to thicken sauces, similar to the effects of cornstarch and potato starch.
Beans and Beyond
It’s tempting to define mung beans by their most buzz-worthy uses as plant-based substitutes, but their value goes far beyond bottles and branding. Long before they found their way into liquid egg replacers, mung beans were nourishing entire cultures, quietly anchoring meals with substance, versatility, and ease. They’re not just a clever alternative, but a complete ingredient in their own right. Whether whole, split, or sprouted, mung beans meet you where you are, ready to adapt to whatever the moment (and your appetite) calls for.