Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [29]
Green Beans
Nothing scares a green bean more than being boiled to death and canned. Fortunately, we grew up on gently steamed green beans before they were the “in” thing.
Prep: Trim off ends.
Steam: 8 to 10 minutes, depending on size, tossing with tongs a few times.
To serve: Sprinkle with coarse salt and enjoy. Or try with Mustard Sauce (page 204).
HOW TO COOK A GRAIN
There’s a reason that grains were found in the tombs of the Egyptian pyramids as well as at the base of our food pyramid: they’re packed with so many nutrients, vitamins, minerals, fiber, and even protein, all while being low in fat. But grains aren’t just life-giving sustenance. They’re also a culinary jewel, adding notes of nuttiness, earthiness, and sometimes even floral hints to round our meals out. And their affordability will make you wanna do an infomercial about them. Following is by no means a comprehensive list of grains. There are hundreds of edible ones worldwide; these are just some that
we consider essential and that are easy enough to find. We give you the simplest preparation methods to serve four people, but feel free to double the quantities; however, anything more than double, you will have to adjust the amount of water used. A good rule of thumb is to remove one-quarter cup of water for every multiple increment above doubling. So if you are quadrupling the recipe, subtract one-half cup of water. You’ll notice that some of these preparation methods are simply to boil and simmer the water and grain together, whereas some are steamed by pouring the water over the grain and covering tightly. Still others benefit most from being toasted and then boiled. Like we said, these are the simplest preparation methods for grains meant to be served as side dishes, but of course we include all of these grains in more adventurous recipes throughout this book. An easy way to punch up the flavor and get the most out of your grains is to use vegetable broth instead of water or throw a bouillon cube into the mix. A two-quart pot is just right for all of these recipes. The most economical way to purchase grains is to buy from the bulk bins of health food stores or co-ops, but all of the varieties listed also come in boxes or bags at well-stocked grocery stores. Store grains in airtight jars and keep out of direct sunlight, and they will stay fresh for years—an important thing to remember for when the revolution comes. With the exception of oats and couscous, you’ll want to rinse everything on this list before cooking. To rinse, place in a very large bowl and cover with lukewarm water. Swish around with your hands, drain in a fine-mesh strainer, and repeat until the water is no longer cloudy. Drain very well following your last rinse.
Bulgur
A parboiled grain made from wheat, thus it has a very pure wheat taste. It’s wonderful in Middle Eastern and Mediterranean meals. Like couscous, it’s steamed, but it’s a whole food that’s full of fiber. We especially love bulgur chilled and used in salads.
Cooking time: 30 to 35 minutes
To serve 4: 1 cup rinsed and drained bulgur, ¼ teaspoon salt, 1⅓ cups water
Cook: Place the bulgur and salt in a pot with a tightly fitting lid. Bring about 2 cups water to a boil in a teapot. Measure out 1⅓ cups of water and pour over the bulgur. Cover and let sit for about 30 minutes. The bulgur should be tender but chewy. Fluff with a fork and serve.
Couscous
Although couscous has a culinary role similar to that of a grain and it is derived from grain, it definitely is not one unto itself; it’s actually more similar to pasta. It’s made by rolling moist wheat and flour in a wide, shallow bowl until the characteristic pebblelike couscous shape is formed. Because it’s so filling, cooks so fast, and tastes so yummers, this African staple has become