So I just got home from work and the six-pound box of whole grain teff that I ordered from Bob’s Red Mill was waiting for me on the porch. I’m going through another one of my vegan phases, and the latest BRM catalogue had a recipe for berbere’ stew that looks like it could be a promising addition to my repertoire. But six pounds of the stuff is a lot. Any ideas what I can do with the rest of it? I’ve always wanted to try injera, but since it’s whole grain teff and not flour, that’s not a possibility. I hear you can make a hot breakfast cereal out of it, but other than that I’m drawing a blank. Anybody have any other vegan recipes that call for the whole grain product?
Dave’s not here, man.
Maybe make a Teff Couscous?
I’m talking about making a Homemade Couscous with a portion of processed teff. Be an interesting change to include with a tagine.
Could probably do it with a low 180F oven or dehydrator to mimic the modern process of cous of the cous, nobody makes couscous like they used to make it… You want to believe that it is oh so healthy and magically nutritious to have whole teff… Even in the middle East and Africa they have a long tradition of processed foods. Whatever you learn about all of the magical healthful bullshit about foods is a cultural prejudice. This ain’t no magic colon cleanser, Mr. healthfood Hippie
Curses! Beaten again.