Wheat berry Breakfast Bowl

Wheat berry Breakfast Bowl with Apples, Dates & Raisins.

In the Greek Orthodox Church, we have a Tradition of Memorial Services. After a loved one passes away, we don't offer only a Funeral Service, but also we continue to offer prayers in the days (at 40 days, for example), months (at Six Months, for example), and years that follow (at One Year, Five Years, etc). In a large Church, there are such short services at the end of Sunday Liturgy almost every week. After the Service, it is customary for the bereaved family to share a food called Kolyva with other Church Members. Each village in the Old Country - in fact each neighborhood - has its own recipe, but they all start out with Wheat berries or Shelled Wheat (my Internet research tells me that they're two names for the same thing).

The dish reminds us of the hope of the Resurrection in the Bible Verse "Verily, verily, I say unto you, Except a corn of wheat fall into the ground and die, it abideth alone: but if it die, it bringeth forth much fruit." John 12:24, KJV.

When visitors come to Church and try this dish, they nearly always say the same thing, "This would make a GREAT breakfast food!" I agree! I don't serve it  in the same recipe that we do at Church, but I like it the following way.

This is what you do:

Wheat berries in the Slow Cooker

Prepare wheat berries - this can be done anytime, but since it takes 2 hours, you probably don't want to do it right before breakfast. Shelled Wheat is best prepared in the Slow Cooker. This makes the soaking step, and frequent stirring unnecessary. For each cup of wheat berries, put 2 cups of water into the Slow Cooker or Crock Pot. Cover and turn on high. Two hours later, test for doneness and drain. Voila! Cooked Wheat berries! (If you actually DO make Kolyva, you might also find this method easier than the traditional stove top method : ) Store the berries in the refrigerator to use as needed (I understand they also freeze well). This method makes a firm, plump, al-dente wheat berry. If you want a softer, well-done berry, of course you can cook longer with a little more water.

Wheat berry Breakfast Bowl

Put desired amount of cooked wheat berries in your bowl (If you're allergic to wheat, or have Celiac Sprue, Brown Rice makes a nice substitute). Wheat berries may be eaten cold or at room temperature, or if you desire, you can warm them in the microwave.
Top with your favorite seasonal fresh fruit and/or dried fruit.
Nuts, sugar or other sweetener, cinnamon, etc can also be added according to your preferences, but I usually don't. Unlike Oatmeal, Wheat berries have enough flavour and texture of their own, that sugar is not absolutely necessary.

That's it!

Since Wheat berries are a whole grain, they have more staying quality than many refined breakfast foods.

Wheat is getting a lot of bad press right now, but in the Christian Tradition, wheat holds a special place - with it we make our Prosphora (the bread for Holy Communion), our Artoklasia (a sweet bread for special services), and our Kolyva. So I see it as pretty special!

This is being shared at Simple Living Wednesday and Healthy Vegan Friday

Vegan Sausage Patties

Plate of Vegan Sausage Patties, ready to serve.

These are great little patties if you like something savory for breakfast, or to go in a sandwich for lunch. They're great for the lunchbox, too! We particularly like them folded into homemade Naan with Lettuce, Tomato & Dijon Mustard.

I'm not a big fan of "fake meat." I like these patties because they have a nice flavour and texture that doesn't really remind me of meat, but is still tasty enough to please Omnivores.

I started out with this recipe and adapted it to my tastes and cooking style - you know, that style that doesn't like to blend a long list of spices when I'm already hungry ; )

Vegan Sausages as they start to cook.

Vegan Sausage Patties
Mash with a potato masher, a jar, the bottom of a bowl, or your fist:
1 (15oz) can Blackeye Peas (or equivalent home-cooked)
Mix in, kneading a little
1 (4oz) can mushrooms, finely diced with a knife
1/3 cup vital wheat gluten powder (from the baking aisle)
OR 1/3 cup instant potato flakes*
2 teaspoons tomato paste
2 Tablespoons Sausage Seasoning Mix

Form into patties and cook in non-stick skillet till golden brown on each side. Oil for cooking is optional. I find that without oil, these patties are easy to turn and don't stick IF you wait till each side is done before turning. If I try to turn too early, they stick.

*The original recipe was gluten-free and used Potato starch. I substituted Gluten Powder because it gives a chewier texture and provides some nice vegetable source protein. For a gluten-free recipe, instant potato flakes work as a nice substitution because they are cheaper and easier to find than potato starch. The potato flake method holds together better - the gluten method is chewier and higher protein - your choice.

Small batch Sausage Seasoning Mix
2 Tablespoons Onion Powder
1 Tablespoon Crushed Fennel
1 Tablespoon Basil
1 Tablespoon Parsley
1 Tablespoon Rosemary
1 Tablespoon Sage
1/8 tsp cayenne (optional)
1/2 Tablespoon Salt
1/4 teaspoon black pepper

or

 

Large Batch Sausage Seasoning Mix

1/2 cup onion powder
1/4 cup crushed fennel
1/4 cup basil
1/4 cup parsley
1/4 cup rosemary
1/4 cup sage
1/2 teaspoon cayenne (optional)
2 Tablespoons salt
1 teaspoon black pepper

Tip for dining with Omnivores: although many Omnivores enjoy these patties, if yours does not, you can easily serve a purchased "real" sausage patty alongside these.

 

One nice, golden Vegan Sausage Patty.


 

Vegan Pumpkin Mini-Muffins

This morning we woke up to the first snow of the year. Perfect morning for Pumpkin Muffins with a nice hot cup of Coffee!

Many years ago, I got interested in making my own mixes. But, most available mix recipes are Omnivore, and that doesn't help me with a vegan diet. Over the years, I developed a few mixes of my own, that fit my way of eating.  This mix is 100% whole grain, and no-oil-added!

This muffin mix makes enough for about 8 dozen mini muffins (so you can bake muffins eight different times!). If you like, you can make 1/2 the recipe if you're a single vegan, or cooking for a small family.

Versatile Vegan Mini Muffin Mix

Mix together

8 cups whole wheat pastry flour *

2 cups turbinado sugar or other sugar of your choice
4 Tablespoons baking powder
2 teaspoons Salt
2 teaspoons cinnamon
4 Tablespoons arrowroot powder (Cornstarch may be used as an emergency substitute)

After all the ingredients are in your chosen container (see below) close securely and shake well to evenly distribute contents.

Store in pantry in cooler house temperatures, or if mix will be used in a month or less. For longer storage, or in very warm weather, store in fridge or freezer.

* The King Arthur website says Whole Wheat Pastry Flour & Graham Flour are the same thing. It's a lower-protein whole wheat flour, that produces a lighter, more tender product than traditional whole wheat flour.

I have made mixes in two types of containers:

The first is a Gallon Zipper-Type Freezer bag. Filling it is so much easier if you put it inside a #10 can, or a small bucket, and fold the edge over, like so:

The second method I have used (my current favorite) is to use a large plastic canister from the dollar store. I list the ingredients for the mix on tape on the outside (you could use pretty labels if you prefer)

And, I put the name of the mix, along with mixing and baking instructions on the lid. That way, I can leave the cookbook (or website) alone next time I cook!

To make muffins:

Preheat oven to 400 degrees

Combine and stir until just mixed:
1 cup Vegan Muffin mix
1/4 cup pumpkin puree (from a can or homemade)
1/4 teaspoon pumpkin pie spice
1 Tablespoon oil may be added, but it is strictly optional - I usually leave it out.
Then add:
Water as needed for thick, but pourable consistency (about 3/4 cup)
and a handful of one or more of these:
chopped dates
nuts
raisins
chocolate chips

Drop by Tablespoons into oiled or sprayed Mini muffin pans

(makes 1 dozen per batch)
bake 400 Degrees, 15 to 20 minutes

If you prefer, you may make 6 regular-sized muffins from this batter, or you can double the recipe for a dozen large muffins. If making larger muffins, bake for 25 to 35 minutes.

(Since this is vegan, my little one could enjoy licking the mixing bowl, without me having to worry about salmonella poisoning!)

*I like to sprinkle Cinnamon sugar inside the muffin cups before filling them, and also on top of the muffin batter. It adds eye and taste appeal!

Enjoy!

More Muffin varieties to come . . . .

I calculated the nutrition in this mix on https://recipes.sparkpeople.com/recipe-calculator.asp

Nutrition Facts

Assuming that the recipe yields 10 cups (8 cups white whole wheat flour plus 2 cups white sugar is most of the bulk)

Then each cup (which makes about a dozen mini-muffins) should have:

Amount Per Serving

• Calories 488.5
• Total Fat 1.6 g
• Saturated Fat 0.0 g
• Polyunsaturated Fat 0.0 g
• Monounsaturated Fat 0.0 g
• Cholesterol 0.0 mg
• Sodium 1,050.2 mg
• Potassium 3.4 mg
• Total Carbohydrate 102.4 g
• Dietary Fiber 9.9 g
• Sugars 39.9 g
• Protein 12.8 g

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