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#buckwheat

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If we have the privilege of a stove, a saucepan & access to shops, whole grains are easy & so yum.

I love #porridge for this. I use a base of #quinoa flakes with linseed meal & chia, then add whatever else feels like fun - currently black #rice for gorgeous #purple colour, #amaranth for crunch, or #buckwheat for winter stodge. Maybe #sunflower seeds for added texture. Eat with #tahini (black tahini tastes amazing & looks like motor oil, wierd breakfast!) & #honey or #molasses, keeps me full for hours. Also delicious!

Even better for distractable me, I can start this when I wake up (put mixture in pot with plenty of water, bring to boil then put lid on & turn down to 1 on the induction cooktop) & even if I forget about it for hours it’s still perfect when I come back.

I love food.

#SameFoods #ActuallyAutistic #yum

The wholegrain revolution! How Denmark changed the diet – and health – of their entire nation theguardian.com/lifeandstyle/2

The Guardian · The wholegrain revolution! How Denmark changed the diet – and health – of their entire nationBy Rachel Dixon

@Otis_Scops @jblue @pvonhellermannn @DarkOptimism

I'll respond in instalments to you.

#Millet to my surprise, is a relatively active tag here, just followed it, and something to follow-up. I get on well with it, culinarily, digestively and metabolically. It's also available in bio = organic in supermarkets here. I will normally germinate it before cooking, so growing some on would not be a big leap, apart from preparing a bed. Need to look into what it likes. Only issue I have with it here is, it's ridiculously overpriced as a foodstuff - like about €4 for a plastic 500g packet, meaning I tend to buy better value things. But as crop seed, price would not be an issue. A similar plant I have been part of an experimental project to grow, back in the '80s - '90s in SW UK was #amaranth. I'm tagging that as encouragement to others to do so, not because it's active, /yet/. en.wikipedia.org/wiki/Amaranth

#buckwheat is another.

en.wikipedia.orgAmaranth grain - Wikipedia
Continued thread

CelloDad, who is gluten sensitive, loves my #buckwheat bread. And at least one kid - who is not gluten free - prefers that over the luxury ciabatta.

Bonus: no gluten means no kneading! You just throw all the ingredients into a bowl, mix it well, and put it into a breadpan. I don't even bother waiting for the yeast to rise.

Kasha is good too: you can make it sweet or savoury. Same with galettes bretonnes, nomnom.

Plus, climate-change resistant!

theguardian.com/environment/ar

The Guardian · Weatherwatch: Buckwheat, miracle crop for a future of extreme heatBy Paul Brown