My previous post was a review of my favorite Ethiopian restaurant. I thought this would be a perfect opportunity to piggyback that post with a recipe involving teff. Teff is an ancient grain from Africa as well as an important food source in Ethiopian cooking. The flat bread served with their cuisine, called injera, is made with teff flour.
The flour is fairly easy to come by in my area. The grains, on the other hand, were difficult to find, so I ordered a few packages of Bob’s Red Mill whole grain teff from Amazon. The grains are surprisingly small – smaller than chia seeds – and remind me of little grains of brown sand. One serving dry is 1/4 cup; cooked it makes a pretty hardy, nutritionally dense food.
This recipe is similar to making oatmeal on the stove top except that the first step is to brown the grains until they begin to pop. You can top the porridge with pretty much anything you want. I favor dates but have also used apples, figs, and raisins. If it’s too thick, you can thin the porridge with a little water or soy milk. If you want to make your breakfast extra special, top it with full fat coconut milk or coconut whipped cream.
Teff Poridge with Dates & Walnuts
- 1/2 cup dry teff grains
- 1/2 tbsp vegan butter
- 1 1/2 cup water
- 1/2 cup dates, cut into pieces
- 2 tbsp agave
- Walnuts, chopped
- Salt, pinch
- Non-dairy milk (optional)
- Heat a sauce pan over medium heat.
- Add teff grains, stir, and allow to toast for about 5 minutes or until grains begin to pop.
- Add water and butter. Stir well. Bring to a boil, cover, and cook for 10 minutes.
- Stir in dates, agave, and salt. Cover and continue to cook for an additional 5-10 minutes or until teff is tender and desired consistency.
- Remove heat and let cook for a few minutes. Spoon into bowls and and top with walnuts, additional agave, and non-dairy milk.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Artisanal Vegan http://www.artisanalvegan.com/
I’ve never been great at math – not even good, actually. I remember I was in the slow math class in elementary school. I wasn’t the slowest of the group, though. I recall the teacher instructing us to count on our fingers and I was the fastest finger counter.
We once played a game where a math problem was written on the board and we went around the room challenging each other with the winner moving to the next round until everyone in the class had a change to compete. I was the last student standing, the winner. I still feel the pride from winning and in all honestly, I’m not entirely sure I actually won; I might have made it all up, but I believe I did and that’s all that matters.
With that being said, something to the “10th power” in relation to anything has got to be amazing, right? I thought I’d start with something super easy that I make several times a week after my runs and before heading off to work. I’ve made many variations of this over the past year or two and this seems to be the combination that I like best. It’s filling, tastes amazing, and is a great source of greens.
Super Green Smoothie
1 cup non dairy milk (I use soy but any will do.)
2 hand fulls of spinach
1 -2 springs of fresh mint
1 squeeze of agave
1 tbsp. hemp protein powder
1 tbsp. ground psyllium husk
1 tbsp. Trader Joe’s Very Green Powder
1 tsp. matcha powder
1 Frozen Banana
In a blender, add about a 1 cup milk with 2 handfuls of spinach and a spring of fresh mint. Blend until greens are liquified. Add in all other ingredients and continue blending until well incorporated.
Add the banana (cut into pieces) and crushed ice into blender. How much iced depends on how thick you like the smoothie. Continue to blend and pour into large cup. I find that this recipe yields enough for 2 people, so add/subtract ingredients to your preferences.
Posted in beverage, breakfast
Tagged agave, banana, breakfast, hemp protein powder, matcha, milk, mint, psyllium husk, smoothie, snack