Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Grown Ups Only.
Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.
I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.
Yea interesting! Are all grains and beans capable of being "malted" like this?
Yes, but as always it depends. It has to be a whole seed with the hull and germ intact. Red lentils won't sprout for example because those are brown lentils with the outer hull removed. So there are lots of refined grains like this that won't sprout like white rice, moong dal (sabut moong will sprout), pearled barley etc
What's the idea of doing that? Never heard of it
It increases the nutrient content, makes it softer and easier to digest!
How can the nutrient content increase without photosynthesis?
It's basically a closed system.
Amino acids might turn into different proteins, but your body breaks down proteins you ingest, so ... please explain your evidence for "increased nutrient content". It sounds like magical thinking.
Please be less accusatory with your comments if you want dialog. Even if I were promoting magical thinking, this is not the way to challenge that.
https://www.health.harvard.edu/blog/sprouted-grains-nutritious-regular-whole-grains-2017110612692
Sprouted grains have many health benefits. It's the result of catching the sprouts during the germinating process. "This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains," Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains. "It may help people who are sensitive to digesting grains," Secinaro says.
Thanks for the breakdown and the source :)
Just to further add to this, almost all cooking/food preparation increases calorie content and nutritional value. Cooking is basically starting some of the digestive processes early, meaning your body has an easier time absorbing nutrients.
Certainly not even close to magical thinking
It sounds like magical thinking.
It sounds like you didn't bother to take a cursory look before asserting your incomplete knowledge of food science.
https://www.usarice.com/thinkrice/detail-pages/blog/sprouted-rice-explained
In the sprouting process (AKA germination), the rice kernel converts some of its internal starches into healthy amino acids. That makes the percentage of the other nutrients in every single rice grain higher. This is especially true for the beneficial GABA (Gamma Aminobutyric Acid) that is found in abundance in rice after the sprouting process.
If industry orgs aren't scientific enough for you, you could always try searching papers on the topic. Oh, like this one maybe?
How does one sprout brown rice?
The way I sprout quinoa is by soaking it in water for a little bit then letting the water drain and keeping the quinoa somewhere moderately warm and moist enough that it doesn't dry out (sometimes I just put it in a new batch of water and it will sprout even in the water).
It looks like sprouting brown rice is similar, here is a recipe: https://www.food.com/recipe/how-to-sprout-brown-rice-515843
Basically you soak the rice in a warm-ish place for 12 hours, then dump out the water and replace it while rinsing the rice thoroughly. You do this a couple times a day. After a couple days you should see the rice sprouting.
Absolutely fascinating!