Guest Blogger: Vegan Mother Hubbard – Little of This and That Grain Salad

21 Jun

I’ve always loved fairy tales, but Sandra Kohlmann, of Vegan Mother Hubbard takes it to a new level by naming her blog after one. In her own words, “Sandra Kohlmann is a stay-at-home mom and avid blogger. A vegan since 2005, she and her vegan husband, Steve, are raising their two year old twin daughters to be compassionate vegans, too. On her blog, VeganMotherHubbard, Sandra shares original vegan recipes, some adapted recipes, stories about being a mom, and recently started hosting a Meatless Monday link up.”  Please note all of Sandra’s Social Media links are at the end of the article. Please welcome Sandra!

I have two secrets to share with you:

1. Single grains are good, but a combination of grains are great. By mixing several different grains together, you can achieve a dish that provides complete nutrition, plus great texture and flavor. A simple place to start is making half white and half brown rice. Then move on to white and brown rice with some barley or wheat berries mixed in. Or make quinoa, wheat berries and barley all together. I use these combos for Spanish rice in tacos and enchiladas; for filler in stuffed peppers, under a stir fry, or anywhere I might otherwise use white rice.

2. The key to cooking lots of different grains for a single dish is to use a rice steamer. I cook all my grains: rice, quinoa, barley, millett, wheat berries and more, in my rice steamer, using all the same proportion of 1 cup of grain to 1 3/8 cups of water. I base this proportion on the instructions from the rice steamer itself and it has never failed me.

Now you know all about making your grains, so you need a recipe to put that knowledge to use. Here’s a little something I threw together on the last day before grocery shopping. I had odds and ends and no plan. The outcome was delicious and it got better as it chilled in the fridge. My two year old daughters gobbled it up. My husband ate three servings for supper and had more for breakfast the next day. I’d say that’s a win!

A Little of This and a Little of That Grain Salad

There are three parts to the recipe: the grains, the veggies and the dressing


2 3/4 cup water

1/2 cup white rice

1/2 cup brown rice

1/4 cup millett

1/4 cup quinoa

1/4 cup barley

1/4 cup wheat berries

1/4 tsp salt


2 tbsp coconut or olive oil

1/2 cup thinly sliced leeks, well washed

1 green onion, sliced

1 cup of packed spinach leaves, cut into thin strips

1/2 pound of snow peas, sliced crosswise

1 cup corn niblets (fresh or frozen)

2 large cloves of garlic, minced

1-16 ounce can of beans, drained and rinsed (I used great northern beans, but kidney beans, garbanzos or black beans would be great, too)


1 cup veggie broth

1 tbsp minced parsley

1 tbsp sesame oil

black pepper

1 tbsp peanut butter

2 tbsp white wine vinegar

1 tbsp tamari

Start by putting all the water, grains and salt into the rice steamer and get it cooking. If you don’t have a steamer, you can cook the grains separately, according to package instructions.

While the grains are steaming, put a saute pan over medium heat and add 1 tablespoon of the oil and the leeks. Saute for about 8 minutes, stirring every couple minutes along the way. When the leeks are wilted, add the onion and spinach and cook another 3-4 minutes, until the spinach is cooked down and the leeks have started to brown just a bit. Transfer the leeks and spinach to a large bowl. Return the pan to the heat and add the remaining oil. Add the snow peas and quickly saute until they are super bright green (think the color of a bell pepper). Transfer the snow peas to the large bowl and saute the corn and garlic, for a couple minutes, until the garlic is tender. Add the corn to the large bowl.

In a small bowl, whisk the dressing ingredients together. Toss the dressing, cooked grains, and beans with the veggies. Serve warm, room temperature or chilled. Garnish with chopped nuts for added texture and flavor. This salad keeps 4-5 days in the fridge and gets better each day. Yum!

Vegan Mother Hubbard
Instagram username: skohlmann


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