Easy Vegetarian, Vegan Grain Recipes
Savvy Veg grain recipes include both whole and refined grains
How to cook grains: barley, bulgar, corn, couscous, quinoa, millet, oats, rice, etc., and how to make delicious vegetarian and vegan foods with grains.
Our grain recipes don't include pasta, but they do include couscous, which is technically a pasta - figure that one out!
Flour is made from grains, and can be a whole grain food, but mostly it's used for baking, so find it in breads and desserts.
Eating a variety of whole grains is basic to a healthy vegetarian diet. Why Eat Whole Grains?
Grain Recipes Index:
Basic Rice, Brown or White
Brazilian Black Beans & Rice Pressure Cooker Recipe
Brown Rice Stuffing
Breakfast Cookie Recipe
Cashew Veggie Fried Rice
Cheesy Grits and Greens with Smoky Mushrooms
Crockpot Barley Lentil Soup
Cuban Black Beans & Rice
Jamaican Style Picadillo
Kasha with Kale
Mediterranean Rice Salad
Millet and Sweet Carrots
Millet Chickpea Patties
Millet, Mung Dhal & Veggie Stew
Moroccan Couscous & Chickpeas
Nut Loaf Wrapped in Pastry
Oatmeal Breakfast Recipe
Oatmeal Currant Scones (ovo-lacto, vegan)
Oatmeal Date Nut Muffins (ovo-lacto-veg, vegan)
Polenta, aka Corn Pudding
Polenta With Okra And Black Bean Tomato Sauce
Quinoa Lentil Patties
Red Beans and Rice
Red Lentil and Rice Salad
Sarah's Excellent Granola
Seedy Zucchini Rice
Seitan Donburi with Unagi Sauce
Simple Fried Rice
Spicy Tofu Rice Pilaf
Steel Cut Oats & Amaranth Cereal
Stuffed Winter Squash
Tabouleh Middle Eastern Salad
Tofu Rice Salad
Walnut Veggie Burgers
Wild Rice Pilaf
Back To Recipes Index
Why Eat Whole Grains?
Nutritional science tells us that eating a variety of whole grains is basic to a healthy vegetarian diet.
That means that we should eat whole grains at almost every meal. Refined grains are OK in moderation, and most of us don't need to worry about eating too much carbs.
Speaking of carbs - everybody needs carbs in their diet. Only double or triple helpings of carbs, with lots of added fat, is likely to cause weight gai in sedentary people.
But carbohydrates as found in whole grain foods, and eaten in the recommended serving sizes, won't make you fat, and will give you sustained energy. Not to mention vitamins and minerals you won't get in other foods.
For diabetics worried about carb intake, cooked or sprouted whole grains like brown rice, quinoa, millet, amaranth, teff, buckwheat or barley digest much more slowly than whole grain flour, and you need smaller portions.
Refined flour and grains, such as white rice, or pasta are higher in carbohydrates, lower in protein, and digest more quickly than whole grains, making them not as beneficial for a diabetic diet.
For more info on carbohydrates, download the
Free Savvy Vegetarian Nutrition Report, or read the SV review of 'Carbophobia, The Scary Truth About America's Low Carb Craze', by Dr. Michael Greger.