At last year’s Raw Health Expo, I attended a great session on sources of protein for vegans and learned that eating a range of grains and beans is a better source for amino acids than meat. So I’ve been challenging myself to get more adventurous in trying a wide range of exotic grains this year and not doing too well on that challenge so far! When Amazon had a March gourmet foods sale, I saw it as an opportunity to stock up on some new grains to try. The first on my list is kamut berries, a grain I’ve seen occasionally on blogs but have been a little afraid of the texture and cook time. But I like that kamut berries are a good source of protein, 7 grams per serving, and have a hearty texture.
Last night we had a late St. Patty’s Day gathering at my dad’s house and I got daring deciding to take a new recipe I’ve never tried to it for a hearty vegan main dish. But after a stressful week and busy Saturday, I was lacking in creativity and noticed a perfect vegan vegetable casserole recipe on back of the Bob’s Red Mill bag including Textured Vegetable Protein and ingredients I actually had – whew!
Kamut berries are like huge, wild rice grains and they take about an hour to cook alone stove top.
After cooking them, I assembled the rest of the casserole in my slow cooker to take and finish cooking at the party.
After being on low for a couple of hours, it was thoroughly cooked and heated, perfect for serving on a cold, gray, and rainy day that included lots of hail.
Thanks to my sister, we weren’t hurting for vegan appetizers since she brought plenty of fresh chopped veggies and hummus.
And my mom prepared a gorgeous salad with toasted sunflower seeds, dried cranberries, beets, edamame, and a wonderful home made vinaigrette dressing.
My casserole actually came out wonderfully, the textured vegetable protein added a chewy, meatiness to the crunchy and nutty kamut berries, perfect marriage of texture with a tangy savory flavor from the tomato mustard sauce.
Between the casserole, salad, and appetizers, I left very stuffed and happy.
Well, maybe a little sad that such a great time was over as well as the weekend, ugh!
Tonight the kitties were more than happy to lounge on the couch.
But the dogs were restless and demanding a long walk after being denied in the chilly wind and rain we had most of the weekend.
While I was happy to get back to a simple salad dinner with Gena’s Carrot Miso Dressing and Italian seasoned tempeh tots.
Okay, now I’m optimistic I’ll survive this busy week at work. :-)
Averie @ Averie Cooks says
I have been on such a tempeh kick. I love that you have tempeh tots regularly.
The Kamut Berries…I have never cooked it myself. Have had pre-made hotbar salads ages ago with them I think but I’d love to try them and see…sounds right up my alley. Chewy with some texture.
christine says
Tempeh is pretty awesome, such a great source of versatile protein and it’s digests so much better for me. :-)
The kamut berries were an experience because of the cook time, not something I could easily prepare on a weeknight unless I precook and freeze them.
JL goes Vegan says
LOVE that casserole! I’m a big fan of one pot dishes and this looks fantastic.
christine says
Thanks and the leftovers have been great too for fast and easy lunches.
Anna @ On Anna's Plate says
I’ve never even heard of Kamut berries!!! I’m going to have to keep an eye out for them– they sound tasty!!