Often in my blog, you will read directions like “Soak overnight” “Soak for a few hours” or “Sprout your Grains”. This is as important as cooking a pot of beans. Just as you wouldn’t eat a plate of black beans uncooked you shouldn’t eat any grain, seed, legume, or nut with out been previously soaked.
All seeds come naturally coated with Phytic Acid. A coat protector that shields the seed until the conditions of the soil, and weather are good enough for the seed to sprout. Phytic Acid is an enzyme inhibitor. If eaten with frequency it can harm your digestion and health since it inhibits the absorption of certain nutrients.
The soaking process consists of putting the grains or seeds in a glass container with water and a shot of vinegar or lemon. Close it and keep it in a dark, cool place. The soaking time varies according to the grain.
When the period of soaking comes to an end, rinse and drain seeds very well. Use, or store the left over grains in an air tight container in your fridge for 4-7 days (according to grain) or freezer for longer periods of time. Soaking the seeds also accounts for better digestion.
The only seeds that don’t need soaking before cooking but a good rinse are: Quinoa, Rice, and Lentils.
Although this step is not mandatory, is highly recommended.
A Vegan Egg
When it comes to Vegan Baking we have to replace Dairy Products and Eggs.
Instead of Dairy Milk I use Nut or Rice Milk, or canned Coconut Milk.
Instead of Butter I use Coconut Oil or Nut Butter.
Instead of an Egg, I use a Vegan Egg! No chicks involved. We are just mimicking the gelatinous texture of the egg which acts as the binding agent in our recipes. When call for a “Vegan Egg” use the following formula.
1 Tbsp of Ground Flax Seed or Chia Seeds in 3 Tbsp of Water = 1 Vegan Egg
To use it. Pour Chia or Flax with water in a small bowl. Mix with a spoon till you see the water getting thicker. Let it rest for 5-7 minutes before incorporating with other recipe ingredients.