Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s

Continue Reading...
Quinoa Chili 2
Weeknight Gluten Free by Kristine Kidd Header
Tomato Pies1

Meatless Mondays: Gluten Free Southern Tomato Pie

by Cassidy Stockton

This recipe almost needs no introduction- cheese? tomatoes? flaky pie crust? What more do you need? These little pies (more like galettes than pies, really) are absolutely scrumptious and a great way to use up the last of those tomatoes kicking around the Farmer’s Market. Whether you make them for

Continue Reading...
GF Fine Herbes Quiche | Bob's Red Mill

Meatless Mondays: Gluten Free Fine Herbes Quiche

by Cassidy Stockton
Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It’s a favorite, if not frequent, meal at our house and this French variation is delightful. Light and fluffy on a crispy crust, it’s hard to go wrong with quiche. I never know what to
Continue Reading...
Sorghum Salad
Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan
Vegetable Bounty Quinoa1
Antipasto Couscous with Chickpeas2