Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [31]
Cooking time: 35 minutes
To serve 4: 5 cups water, ½ teaspoon salt, 1 cup polenta
Cook: Bring the water and salt to a boil in a pot with a lid. Pour the polenta in very slowly, stirring with a whisk as you pour. Lower the heat to a simmer and cook for 12 to 15 more minutes, stirring often. Turn off the heat and cover for 10 minutes, stirring occasionally.
Quinoa
Cultivated by the Inca for hundreds of years, the mystique of quinoa (pronounced “keen-wah”) has been taken down a few notches by its placement alongside Uncle Ben’s at many American supermarkets. Quinoa comes in red and brown varieties (which taste exactly the same to us) and has a slightly bitter, nutty taste. We use it often in pilafs, salads, and the occasional muffin. It’s especially attractive when cooked; the individual grains look a bit like couscous but the germ forms a pretty translucent ring around each one. Adorable. Quinoa is also a complete protein, which has recently made it something of a darling to the vegan community and health-conscious foodies.
Cooking time: 20 to 25 minutes
To serve 4: 2 cups water, 1 cup rinsed and drained quinoa, ¼ teaspoon salt
Cook: Place all ingredients in a heavy-bottomed pot, cover, and bring to a boil. Once the mixture is boiling, turn down the heat to very low and simmer for about 15 minutes. The quinoa should be translucent and the germ ring should be visible. Fluff with a fork and serve.
Complete Proteins
EVERYONE has heard the term “complete protein” but we’re willing to wager that vegans hear it more than the rest of the world. Next time people ask you the million-dollar question, “But where do you get your protein?” ask them which essential amino acid they are most concerned about. Most likely they will have no idea what an amino acid is, essential or otherwise, but you will. Proteins are made up of amino acids, many of which our body produces all on its own. Essential amino acids are the ones that our body can not synthesize without the help of the food we eat. So when we refer to proteins as “complete proteins,” it just means that all ten of the essential amino acids are present.
Rice
With the exception of the frozen continents, rice has been a staple food for every culture, each with its own laws about how it should be cooked and served, so no matter what directions we give you, someone somewhere will think we’re wrong. If you have your own rice-cooking method handed down to you from your great-grandmother and handed down to her directly from God, please don’t let our silly instructions to stand in your way. We don’t have rice cookers because every inch of our counter space is precious real estate, so we give you directions for stove top cooking here. The secret to not burning the rice is very, very, very low heat.
The difference between brown and white rice is that brown rice has not had the bran removed from it, so it is much healthier—more fiber, more vitamins, and more necessary fatty acids. Brown rice has a nuttier flavor and chewier texture, which is often desirable, but in some dishes where a more neutral flavor (read: less healthy rice) is desired, we use white rice. White rice also cooks much faster and is softer and fluffier. Rice is often labeled as long or short grain. Long grain not only refers to the shape of the rice, but to the stickiness of the starch content. Long grain rice is less sticky and often used in fried rice and pilafs. Medium grained rice is relatively sticky and used in paella and risotto. Short grain rice is the stickiest kind, and used