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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
bad news for spelt bulghur
cv
50 posts
Jan 27, 2005
7:27 AM
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I just received this email from the sales manager at tohum:
"Due to circumstances beyond our control, we are not able to secure the Tohum spelt bulghur from Turkey. I would not count on this item to be available for sale in the US. So sorry to disappoint you...."
Sounds like I'll definitely be making this stuff from scratch at some point . . .
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Dori
186 posts
Jan 28, 2005
8:02 PM
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In place of wheat bulgar or rice we have been using millet and quinoa in many, many ways. They have a pleasing grainy texture like bulgar in salads, soups, and even as a flour. I have also cooked whole grains, spelt and oat berries, in the crockpot, cooled them and used them for interesting salads or topped like a porridge for breakfast.
I've also used amaranth (a tiny seed), but have discovered I get hives, crampy, and a headache when I eat it - every time I eat it, I won't be doing this one anymore.
I have a book via interlibrary loan by JoAnne Stephanik called "Dinner for Two" (I might be wrong on the exact title). She has a cooking chart for cooking grains for two. I'm finding it a nice book to have my son use, so if he doesn't like something we don't have to much. It's a fun book, with a lot of tastey idea's.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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cv
52 posts
Jan 31, 2005
9:28 AM
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Thanks, Dori, for the alternative bulgar ideas. They look great! I'd also like to check out the Stepaniak book. The cooking chart sounds perfect since my partner, like Søren's, is only a "part-time" vegan. And our sick, elerly dog has lost the voracious appetite of her younger days .. . Catherine
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