The Soy bean is a small fat green bean. It is particularly associated with Japanese cuisine, large-scale commercial cooking, artificial meat for vegatarians, and industrial processes. Soy beans may be served uncooked and whole during a Japanese meal. They may be fermented to produce soy sauce, natto, tofu, miso, and tempeh. Soy beans may be […]
Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1mm or 1/16th inch in diameter (after cooking). In the United States couscous is known as a pasta, however in most other countries it is treated more like a grain in its […]
Bulgur (also “bulghur”, or occasionally “burghul”) is wheat that has been prepared so that it can be used just by soaking. The wheat is steamed, then dried, and very coarsely ground. It is frequently referred to as cracked wheat. However, “cracked wheat” in most American grocery stores is likely not to have been processed in […]
Wheat is a grain which is the basis of many different kinds of food. Ground into flour it is the basis for most of the bread and pasta eaten in the world. The whole grains can be boiled and used like rice. With some processing, wheat is converted into couscous and bulgur wheat, which both […]
Corn can be served fresh as a vegetable, or used as a grain. Fresh corn quickly turns starchy after it is picked; ideally it should be eaten the day it is picked. Because of this, frozen corn is often the most tasty type available.
Recipes using corn
Azteca
Pate Chinois
Shepherd’s Pie
Turkey Soup
Chili (Vegan)
Ceviche_of_Shrimp_and_Sea_Bass
Hominy
Succotash
Alfalfa sprouts are tiny alfalfa plants, usually grown directly in their container. This should be — though famously has not always been — a sterile hydroponic environment, so there should be no need to even wash the shoots before using them. Store the alfalfa in the refrigerator with the lid on so that it stays […]
Grains are the seeds or fruits of cereal grasses and, in common usage, other commercially similar plants such as soybeans.
Grains
Alfalfa
Barley
Maize (US Corn)
Millet
Milo
Oats
Quinoa
Amaranth
Rice
Rye
Sorghum
Wheat (UK Corn)
Bulgur
Couscous
Buckwheat
Beans
Chick Pea
Lentils
Soybeans