It was so hot this summer that I didn’t want to cook at all. Our apartment offers no shade from the sun and we don’t have air conditioning. The air was often hot and heavy, without a hint of a breeze. So adding to the heat with cooking – no thanks.
One system I came up with to minimize cooking during the day was to soak and then cook a big batch of legume and grain in the evening. While soaking grains and legumes helps the nutrients be more bio-available, the major advantage of soaking in the summer is that it then takes less cooking time. Kept in the fridge, I could take some out through the week as a base for various dishes, from salads to sautes (and theoretically soup, but that heat thing) and mix with a variety of vegetables. Click to continue reading