Tuesday, October 24, 2006
Bread Crumb Substitute
I'm not a fan of using bread crumbs while cooking or baking simply because of the lack of nutritional value. A great substitute for me has been wheat germ. It works just as well as bread crumbs and you add nutritional value to your dish. (In a pinch wheat bran works as well.) I have yet to find someone who notices a difference. I use it on top of casseroles, as breading on soy meat, and as a base for stuffing, to name a few. My favorite use by far has been mixing wheat germ with chopped mushrooms lightly cooked in olive oil to create a fabulous (and relatively healthy) quiche crust.