Photo by Linda Tyler

We are all told to eat whole grains; however, do you know how to prepare vegan meals with ancient grains. The Whole Grains Council states that grains that are largely unchanged over the last several hundred years can be called “ancient.” This means that modern wheat, which is constantly hybridized by growers, is not an ancient grain, while other types of wheat, including einkorn, emmer, farro, Khorasan wheat, and spelt, would be considered ancient grains. Most lists of ancient grains encompass amaranth, barley, bulgur, freekeh, millet, teff, and quinoa. To add even more nuance—or confusion—to the definition of “ancient grains,” amaranth, buckwheat, and quinoa are actually pseudo-grains; they are seeds from broadleaf plants, not from grasses.

In a previous issue of Vegan Journal, Linda Tyler shares several recipes including Granola with Ancient Grains; Carrot Cake Hot Cereal with Ancient Grains; Black Bean and Sorghum Chili; Greek Farro Salad; Shawarma Spelt, Chickpea, and Cauliflower Bowls; and Walnut Cookies with Toasted Quinoa. Read the entire article here: https://www.vrg.org/journal/vj2024issue2/2024_issue2_ancient_grains.php

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