Glorious Grains
Here’s a high-protein, vegan recipe for the comfort classic, stuffed pepper. Quinoa makes it tasty and healthy. Quinoa is considered a “super grain.” This cute little grain packs quite a nutritional punch. It dates back some 4,000 years and was considered “the gold of the Incas” when they realized that it increased the stamina of their warriors.
This ancient seed is one of the most protein-rich plant foods you can eat. It is also rich in magnesium, riboflavin, and manganese, and has twice as much fiber as many other grains. Contributed by Helyn Dunn, from Helyn’s Healthy Kitchen. Read More→
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Quinoa is gluten free and a great source of protein. One cup of quinoa boasts 8 grams of protein. To put that into perspective, the average woman requires about 46 grams of protein per day. It has definitely become a very popular grain to everyone, being low in fat and high in nutrients, it is replacing the traditional rice or couscous in many recipes. Contributed by Sophia Zergiotis, from Silk and Spice. Read More→
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This simple butternut squash and potato dish is a fusion of Asian and Indian flavors. Contributed by Anne Dinshah, from Healthy Hearty Helpings, ©1999, published by American Vegan Society. Read More→
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Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Read More→
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Curry-scented chickpeas perch prettily atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous, making for an appealing grain-and-legume combination. Adapted from Vegan Express.
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This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin, FatFree Vegan Kitchen.
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This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish, or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.
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Here’s a delicious, substantial grain dish that’s ready in minutes, leaving you plenty of time to build a meal around it.
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