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  #1   ^
Old Wed, Apr-04-01, 20:25
tamarian's Avatar
tamarian tamarian is offline
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Plan: Atkins/PP/BFL
Stats: 400/223/200 Male 5 ft 11
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
Default Soy Grits

I trying discover the best way to cook soy grits. Two things I'd like to improve on 1) Soy taste, 2) prevent stickiness.

I managed to solve item 1! Roast the soy grits on hot dry pan, in a minute or two, it will get darker, and the smell is wonderful, reminds me of hot cereal (like Kellogs). It was really good, and a dramatic improvement in taste.

I still can't solve the stickiness issue. Once I cook them, they look like couscous and taste good. But once I add any meat or sauce, it stick to it like breading. They don't stick together (the greats) but they stick to whatever you put next to them. Any ideas?

Wa'il
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  #2   ^
Old Wed, Apr-04-01, 20:47
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doreen T doreen T is offline
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Plan: LC paleo/ancestral
Stats: 241/188/140 Female 165 cm
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Thumbs up

hey Wa'il

Thanks for the toasting idea! ..

After the grits have soaked or cooked in the liquid, or even leftover from the fridge, you could try frying them in a little ghee or oil, maybe a dot of toasted sesame oil. Have the heat turned up fairly high, and keep stirring so they won't burn. This should help to get rid of excess moisture causing the stickiness, and the fat will coat each "grain" as well, decreasing the stickiness even more.

Hope this helps ...

Doreen
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  #3   ^
Old Wed, Apr-04-01, 20:53
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tamarian tamarian is offline
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Plan: Atkins/PP/BFL
Stats: 400/223/200 Male 5 ft 11
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
Default

Sounds like a good idea. Actually, I just remember that Karen suggested this too.
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  #4   ^
Old Thu, Apr-05-01, 01:41
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IslandGirl IslandGirl is offline
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Thumbs up grits grits grits

I went and found some soy grits after this was discussed earlier ... and now even more tips.

Anyway, on a sideways-related thought, I'm thinking of digging up some Kashi recipes (buckwheat groats) and having a go with the soy grits instead. Also, I'm wondering if the reconstituted grits might go well, mixed with rough chopped nuts, baked into a kind of LC granola... I've got a recipe for that around somewhere that might be fun to play with...

Wa'il, do you find any cravings for 'more' or other carby type items are triggered by the 1/4 to 1/2 cup serving of the grits?
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  #5   ^
Old Thu, Apr-05-01, 06:48
tamarian's Avatar
tamarian tamarian is offline
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Posts: 19,570
 
Plan: Atkins/PP/BFL
Stats: 400/223/200 Male 5 ft 11
BF:37%/17%/12%
Progress: 89%
Location: Ottawa, ON
Default Re: grits grits grits

Quote:
Originally posted by IslandGirl

Wa'il, do you find any cravings for 'more' or other carby type items are triggered by the 1/4 to 1/2 cup serving of the grits?


No craving whatsoever from eating any soy products.

Wa'il
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  #6   ^
Old Thu, Apr-05-01, 10:06
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Karen Karen is offline
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Default

All this soya grits talk has got me thinking...

What about using it as a base for muesli as well as granola. A savoury pie crust or pizza base with eggs and cheese added to make it stick together? Tabouli? Pureed for hummous?

I used to make and teach this cake pre-LC and it amazed everybody. In other words, "I can't believe it's tofu!"

I've tweaked it for LC. If you're tofu challenged, do not read any further...

Sorry, no carb counts yet, but it looks kind of high!

Chocolate Cream Tofu Cake
Adapted from Friendly Foods by Brother Ron Pickarski.

Serves 8-12

2 1/2 cups water
1 cup Splenda
1/4 cup cocoa
1 cup soya grits, toasted in a dry pan
1/8 tsp. salt
1 Tbsp. vanilla

In a medium saucepan combine water, cocoa, sugar, couscous and salt. Bring to a simmer, stirring occasionally and cook until thickened, 10 to 15 minutes. Add vanilla and stir. Spread mixture into a 9-inch lightly oiled springform pan. Refrigerate while preparing the filling.

Chocolate Cream Filling

8 oz. unsweetened chocolate
1 1/2 cups Splenda
2 10.5 oz. (300 gr) containers firm silken tofu (at room temperature)
1 tsp. vanilla

Place the chocolate in a bowl that can sit over a pot of hot water. Place the bowl over the pot of simmering water, stirring occasionally until melted. Remove the bowl from the pot and let the chocolate cool slightly. Stir in the Splenda. Process the tofu and vanilla in a blender or food processor until smooth. Add the chocolate mixture and blend until smooth. Pour over the crust. Refrigerate for 2-24 hours. Serve cold, cut into small wedges.

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  #7   ^
Old Thu, Apr-05-01, 21:36
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IslandGirl IslandGirl is offline
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
Question OTOH

Very interesting pie recipe; I'm going to try that... but half'n'half the Splenda with Stevia (drops the filler maltodextrin carb count).

Thanks, Karen!
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