I have recently rekindled my affections for the versatile and nutritious seed called Amaranth. It is high in usable protein, fiber, and contains a plethora of vital minerals and nutrients. It is great as a breakfast pudding and can also be prepared savory style with vegetables. These Amaranth Romaine boats are a refreshing way to prepare this delightful seed. Satisfying yet not too filling.
In a small pot cook one cup of dried Amaranth in three cups of water. Simmer on low for about 20 minutes. Add a small handful of raw pumpkin seeds during the last 5 minutes of simmering.
In a separate skillet fry up your veggies in a base of ghee or safflower oil (or any oil that can stand up to high heat). I used two small seasonal squashes and some fresh chopped fennel. I also threw in some cubed tofu. Spice and season with ground cumin, cumin seeds, paprika, black pepper, a tiny pinch of hing and a dash of cinnamon. A splash of lemon juice and a splash of apple cider vinegar go well. Cook until squash softens and the lemon juice and vinegar more or less evaporate. Add fresh chopped basil and cilantro.
Let all ingredients cool.
Combine Amaranth and veggie/tofu mixture. Use as a filling inside crispy Hearts of Romaine. Eat it like a boat or fold it up like a lettuce wrap. Goes nicely with a little Sriracha and sauerkraut. I could also see this with a tamarind or cilantro chutney.
idea: try replacing the tofu with paneer and adding a little okra with the squash.
This makes for a very packable picnic lunch!