10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

10 Lentil Recipes to Celebrate Fall

by Cassidy Stockton in Recipes

I have a confession to make, I never really liked lentils until a few years ago. I hate to admit that there is any food, especially such a nutritious food, that I don’t like, but I did not like lentils. Thankfully, I’ve come around after trying many different dishes and realizing, that I was woefully wrong. I have no idea where my distaste originated, but I’m happy to have become a lentil convert and here’s why. Lentils, like most legumes, are nutritional powerhouses. They cook quickly- we’re talking about 20 minutes, which is faster than most whole grains, and they’re incredibly versatile.  They can be used in soups, stews, salads, appetizers, veggie burgers, dips… did we mention they’re versatile?

To celebrate these humble little legumes, I’ve gathered together some of our favorite lentil recipes for fall. Yes, most of them are soups, but it’s fall which means it’s soup season! Enjoy!

10 Lentil Recipes to Celebrate Fall | Bob's Red Mill, vegan, vegetarian, gluten free

  1. Red Lentil Turkish Soup from The Lemon Bowl
  2. Spicy Lentil Burgers from Macheesmo
  3. Vegetarian Chili from Stuck on Sweet
  4. Sorghum Lentil Sloppy Joes from Non Dairy Queen
  5. Lentil and Couscous Stuffed Peppers from Cookie + Kate
  6. Farro, Lentil and Cabbage Soup from Je Mange La Ville
  7. Sweet Glazed Rosemary Onion Lentil Loaves from Non Dairy Queen
  8. Vegetable Red Lentil Soup from Katie’s Cucina
  9. Kale, Lentil and Roasted Beet Salad from Minimalist Baker
  10. Roasted Butternut Squash and Red Lentil Soup from Spoonful of Flavor
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Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

by Cassidy Stockton in Meatless Mondays, Recipes

You might be wondering to yourself, “I thought ceviche was a fish dish?”  and you wouldn’t be wrong. Traditional ceviche is a dish made from raw fish that is cured in citrus juice, but this version from Greg and Gabrielle Denton of Ox Restaurant (pictured below) here in Portland is fully vegan and uses our lovely orca beans instead of fish. Combining the tangy flavors of orange, lemon and lime with Sriracha and jalapeño, Orca Bean Ceviche is a lovely dish for a these lingering warm fall days. Beyond cooking the beans, this dish is very simple to prepare. Top with diced avocado and freshly popped popcorn for a fun, light meal or starter.

Orca Bean Ceviche: Classic warm-weather ceviche gets a vegan twist with a tangy ceviche “juice” and slight sweetness of the Orca Beans. Serves 4–6 as an appetizer. | Bob's Red Mill, vegan

Orca Bean Ceviche with Cucumber, Avocado, and Popcorn

Created by: Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

Serves 4–6 as an appetizer.

  • 3 cups cooked Orca Beans
  • ½ Cucumber, peeled, seeded, small dice (about 1 cup)
  • ½ Red Onion, sliced thinly
  • 2 Jalapeño Peppers, seeds removed, brunoise (extra small dice)
  • ½ cup Cilantro Leaves, roughly chopped
  • 2 cups popped Popcorn, salted
  • 1 Avocado, diced into ½” chunks
  • 2 Tbsp Extra Virgin Olive Oil
  • Ceviche Juice (recipe follows)

Directions:

Combine Orca Beans, cucumber, red onion, jalapeño, cilantro, and Ceviche Juice in a large, non-reactive bowl. Keep chilled until ready to serve. When ready to serve, taste the ceviche and adjust the seasoning if necessary. Divide the ceviche between four to six chilled serving bowls. Top with avocado, drizzle with olive oil, and garnish with popcorn.

Ceviche Juice:

  • 1 cup freshly squeezed Orange Juice
  • ¼ cup freshly squeezed Lime Juice
  • ¼ cup freshly squeezed Lemon Juice
  • 3 Tbsp Tomato Paste
  • 2 Tbsp Sriracha Hot Sauce
  • 2 tsp Salt
  • ¼ tsp Black Pepper

Directions:
Combine all ingredients in a non-reactive bowl and whisk until smooth. Taste and adjust seasoning if necessary.

Greg & Gabrielle Denton, Chef-owners, Ox Restaurant, Portland, Oregon

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Gluten Free Mix Giveaway / Bob's Red Mill

Gluten Free Baking Mix Giveaway Extravaganza!

by Cassidy Stockton in Contests, Gluten Free

If you’re a regular gluten free shopper, you may have noticed the new packaging on a few of our gluten free mixes. To coincide with the launch of our new Gluten Free Muffin Mix, we redesigned some of our older mixes to make them really stand out on the shelf. We also took a look at some of the recipes and fiddled a little to improve their performance and make them even tastier. The mixes that got makeovers are our Gluten Free Brownie Mix, Gluten Free Chocolate Chip Cookie Mix and Gluten Free Chocolate Cake Mix. All three are still easy (maybe even easier!) to use and taste amazing. We have a few more tweaks coming down the line to some of our other gluten free mixes and will be sure to celebrate when that time comes.

Gluten Free Mix Giveaway / Bob's Red Mill

Today, however, we’re celebrating these three beauties and our  new Gluten Free Muffin Mix with a giveaway. And we’re giving not one, not two, but TEN prize sets away to lucky winners. Each set will contain one package of our Gluten Free Muffin Mix, Gluten Free Brownie Mix, Gluten Free Chocolate Cake Mix and Gluten Free Chocolate Chip Cookie Mix. To enter, follow the prompts below (or, if you can’t see the app, just comment below and tell us why you want to win.) We’ll select 10 winners at random from all who enter by 11:59 pm on 10/9/15. Contest is open to US and Canadian residents, only.

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Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

by Cassidy Stockton in Meatless Mondays, Recipes

Cannellini beans, also known as white kidney beans, are very creamy and make a perfect base for dips and we LOVE this dip! For one, it’s bright green, which makes it a fun thing to serve. For another, it’s incredibly flavorful and pairs well with veggies, crackers and bread. Finally, beyond the bean cooking time, it’s crazy easy and fast to whip up. Make it for an appetizer, use it as a sandwich spread, serve it for dinner as a condiment, whatever, just make it, because it’s that good.

Cannellini Herb Dip makes a perfect appetizer, snack, and sandwich spread. | Bob's Red Mill | vegan

Cannellini Herb Dip

Ingredients

  • 1 cup Cannellini Beans, rinsed
  • 1 tsp Salt
  • 4 cups Water
  • 1 Tbsp chopped fresh Rosemary
  • 1/4 cup chopped fresh Parsley
  • 2 garlic cloves
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil

Instructions

Place rinsed Bob’s Red Mill Cannellini Beans, salt and water in a medium pot. Cover and bring to a boil.

Reduce heat to medium-low and simmer until beans are soft, 60 – 90 minutes.

Remove beans from heat and strain, reserving cooking liquid.

In a food processor or blender, combine beans, herbs, garlic, lemon zest and juice, and olive oil. Process until smooth, adjusting consistency with reserved cooking liquid as desired.

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Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

by Sarena Shasteen in Recipes

Finally, the weather here in Atlanta is starting to get cooler. With the new seasonal crispness in the air, comes my need to cook comfort foods. I’ve been daydreaming about Brunswick stew lately. It’s a stew from my childhood that we used to make huge batches of to stock up the freezer for the cooler seasons. I haven’t had it in years and I thought it was time to bring it back into my life. Also, now that our schedules have gotten so busy with the kids in school and cross country practice every night, having a stocked freezer is really helpful to ease the craziness that can occur in the evenings.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

The only meat I eat these days is fish, so I came up with a vegetarian version to satisfy my childhood craving. This stew has all the sweet hardiness of good old fashioned Brunswick stew, however, I substituted cabbage for the traditional meats of beef, pork and chicken. You could use shredded cabbage to give it more of the texture of the true shredded meaty Brunswick stew, but I like chunkier stews, personally, so I used larger slices of cabbage. Also, since my youngest is against all things that have lima beans in it, I used flageolet beans. These beans were perfect in my fall harvest stew! They are so creamy in texture, yet firm enough that they didn’t fall apart when cooked in the stew.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

This recipe makes a huge batch. Feel free to cut it in half, add meat if you like and change up the vegetables to suit your taste. That is my favorite part about making soups and stews. The ingredient combinations are endless and you can make them your own based on what your family likes. This stew freezes wonderfully and is even better when made the day before serving so the flavors have time to come together. It’s the perfect cool weather meal to serve on it’s own or with a side of Bob’s Red Mill cornbread (which is what I did) or a nice hearty warm sandwich. I added a few more dashes of hot sauce to my bowl since I like spicy foods. I hope you enjoy this as much as our family does.

Fall Harvest Stew - easy to prepare, makes a huge batch and is perfect for pairing with cornbread. Hello, fall! Bob's Red Mill

Fall Harvest Stew

makes 29 cups

  • 1  large head of Cabbage (about 1 1/2lbs), thinly sliced
  • 1-1/2 cups Bob’s Red Mill Flageolet Beans
  • 5 medium Yukon Gold Potatoes (about 2 lbs), cubed
  • 3 medium Carrots (about 1/2 lb), sliced
  • 1 medium Onion (about 1/2 lb), diced small
  • 4 cups Vegetarian Broth
  • 2 cups Water, plus additional as needed
  • 1- 28 oz can Crushed Tomatoes
  • 1- 28 oz can Diced Tomatoes
  • 1- 12oz bag Frozen Corn
  • 1- 14.75 oz can Cream Style Corn
  • 3/4 cup Natural Ketchup
  • 1/4 cup Dark Brown Sugar
  • 2 Tbsp Worcesteshire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Franks Red Hot
  • 1/4 tsp Liquid Smoke

Place the cabbage through diced tomatoes in a large stock pot. Bring to a boil, then lower the heat to medium low and cook 2 1/2 hours or until the beans are cooked. Stir occasionally and add water as needed. When beans are cooked, add the corn through liquid smoke and cook for an additional 15 to 30 minutes.

***

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

10 Killer Chili Recipes

by Cassidy Stockton in Recipes

We’re celebrating the beauty of beans this month and today we’re all about the chili. Hearty, warming and full of wonderful protein, bean-based chili is one of our favorite things about fall. We have an extensive line of beautiful Heritage Beans that make it fun to experiment with the many flavors, colors and textures of beans and what better way to use them than chili? Chili can go so many different ways—hot and spicy, mild and tomato-y (is that even a word??), green, white, vegetarian, meat-lovers-style—and be cooked up in a pinch or left in a slow cooker to simmer to perfection. There is a chili for everyone, truly. In honor of September and the advent of cool weather, we’ve gathered together ten of our favorite chili recipes just in time for tailgating season. Simmer on!

10 Killer Chili Recipes for fall! Vegetarian, Gluten Free, Meat-heavy, Green, White, we have all types listed! | Bob's Red Mill

  1. Green Chili with Pork: Jalapenos and hominy simmer with pork in this tomato-less chili from Epicurious.
  2. Anasazi Bean Chili with Roast Beef: thick and hearty, this chili combines ansazi beans with corn, peppers and roast beef.
  3. White Bean Chicken Chili: one of our restaurant’s best-selling dishes, this white chili is mild, but flavorful.
  4. Buffalo-style Quinoa Chili: quinoa and black beans are enhanced with Frank’s Red Hot and topped with blue cheese for a hearty, spicy chili (vegetarian).
  5. Spicy Black Bean and Lentil Chili: thick and hearty, this chili from Half Baked Harvest is topped with Cotija Guacamole and Chipotle Sweet Potato Fries for a meal sure to please vegetarians and meat-eaters alike (vegetarian).
  6. Crockpot Shredded Chicken Fajita Chili: a garbanzo bean based chili with a kick that can be made in a slow cooker for those days when you just want to let things simmer.
  7. Short Rib Chili: a thick, spicy chili with short rib meat and crushed tortilla chips from Food52. 
  8. Simple Taco Soup: okay, technically not chili, but taco soup is right up there in spicy, beany goodness. This version is from Taste of Home.
  9. Orca Bean Chili: made with our beautiful orca beans, this chili is a white chili with a mild spiciness (vegetarian).
  10. Sweet Potato Black Bean Chili: the sweetness of sweet potatoes pair beautifully against spicy chilies and smoky paprika (vegetarian).
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Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy.  // Bob's Red Mill // gluten free, vegan

3 Remarkable Bean Dips

by Cassidy Stockton in Recipes

September is here and that means FOOTBALL season is upon us again. Whether or not you like football, it makes for a great reason to get together with friends and enjoy good food while watching (or ignoring) the game. A quintessential menu item is bean dip and we thought we’d share three of our favorite bean dips that break out of the 7-layer mold and are so delicious you might not even realized they’re bean dips at all. Forget that can of refried beans and try one of these stellar, easy dips that pair perfectly with chips and veggies for a new addition to your party menu.

Spicy Bengali Dip: Chana Dal is blended with ginger, lime, garlic and Serrano chilies for a truly memorable bean dip with a kick!

Spicy Bengali Dip: Chana Dal is blended with ginger, lime, garlic and Serrano chilies for a truly memorable bean dip with a kick! | Bob's Red Mill | gluten free, vegan

Mung Bean Hummus: A simple bean spread made with mung beans instead of garbanzo beans for a creamy dip that can be whipped up in no time.

Mung Bean Hummus: A simple bean spread made with mung beans instead of garbanzo beans for a creamy dip that can be whipped up in no time. | Bob's Red Mill gluten-free, vegan

Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy.  Cannellini Herb Dip: Creamy cannellini beans are blended with fresh herbs for a green, festive dip that everyone will enjoy. // Bob's Red Mill // gluten free, vegan

 

Three Stellar Bean Dips for Every Occasion- Spicy Bengali Dip, Mung Bean Hummus, and Cannellini Herb Dip. Perfect for football season and holiday parties. // Bob's Red Mill // vegan, gluten free
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Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

by Sarena Shasteen in Gluten Free, Recipes

Our family loves Bob’s Red Mill Muesli! It’s such a versatile product to work with in my baking, it’s delicious and even better, it’s good for you! You really can’t beat any of that. I’m constantly coming up with different uses for it other than just using it as a cereal, though that is a great way to eat it too!

It seems like we have been hosting quite a few brunches these days. With everyone’s busy schedules, brunch allows people to either relax and get up slowly  on the weekends or, if their kids have a sports event, they can make that without being too rushed. It also allows our friends with little ones the opportunity to be home in time to put their babies to bed on time. Besides, I could eat breakfast any time of day, so this allows me the chance to sneak in an extra breakfast.

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

I was trying to come up with a different dessert to go with brunch and decided to incorporate Bob’s Red Mill Muesli in my old cobbler recipe. As you will see, I ground some of it up to use in the batter and then used it in the crumb topping. The addition of the muesli really made this dish into something of its own. The whole grain flavor of the oatmeal combined with the dried fruit from the muesli along with the fresh blackberries and crispy sugary topping…WOW, this was such a great treat to end our brunch. We served it with vanilla ice cream, but you could also use yogurt too. My husband suggested a lemon sorbet for next time. The great thing is that the flavor combinations are endless with the fruit you choose. I can’t wait to try this with apples in the fall after we go apple picking!

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill

Gluten Free Blackberry Muesli Cobbler

Crumb Topping

Butter an 8 x 8 baking dish. Preheat oven to 375°.

In a large mixing bowl, combine the flour, muesli, sugar and baking powder. Next add the milk whisking until well mixed. Pour the batter into the buttered dish. Next evenly distribute the blackberries over the batter. Place in the preheated oven and bake for 30 minutes.

Prepare crumb topping by mixing together the muesli, flour, sugar and cinnamon in a bowl. Next, using a fork, cut in the cold butter until the mixture resembles a coarse crumb. Evenly distribute the crumb topping onto the cobbler after it has baked for 30 minutes. Sprinkle the remaining tablespoon of sugar on top. Place the cobbler back in the oven and bake for an additional 25 to 30 minutes or until the cobbler is golden brown. Serve warm.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

 

Deliciously gooey Blackberry Cobbler made using our Gluten Free Muesli  // Bob's Red Mill
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3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

3 Easy {and Healthy!} Breakfasts for Scorching Hot Days

by Cassidy Stockton in Recipes

Portland has been experiencing an unusually hot and dry summer this year and I’ve long since hung up my apron when it comes to breakfast. Sweltering or not, a girl’s gotta eat. My stomach doesn’t care if it’s summer, breakfast still has to deliver a nutritional punch or I’ll be in trouble.  Here are our favorite breakfasts that are easy, healthy and will keep your kitchen cool.

1. Muesli or Granola and Yogurt: AKA possibly the easiest whole grain breakfast ever. Combine our Old Country Style Muesli, Gluten Free Muesli or one of our many varieties of granola with your favorite variety of yogurt and Voila! breakfast is served. For a softer cereal, combine muesli and yogurt and let sit overnight in the fridge.

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

2. Overnight Oats: There are myriad versions of overnight oats online these days and we love them all! The premise is simple: combine oats, milk, yogurt and fruit and let sit in your fridge overnight. The oats will soften up and you’ll have a creamy, delicious bowl of oats that you can enjoy hot or cold. Some of our favorite versions include Peanut Butter Banana Overnight Oats from The Lemon Bowl, Banana Bread Overnight Oatmeal from The Roasted Root and Mixed Berry Overnight Oats from Naturally Ella.

3. Smoothies: As a busy mom, I find smoothies to be one of the easiest and most manageable breakfast choices as I scramble to get everyone out the door in the morning. I make a big batch, everyone gets a nutritious smoothie and breakfast is done! I like to combine frozen bananas, protein powder, a scoop of almond butter, a heavy helping of chia seeds and a smidgen of unsweetened cocoa powder. Luckily, the little monster loves it, too. Check out our best smoothies ever list for inspiration. (Here we are enjoying our smoothies.)

3 Easy {and Healthy!} Breakfast Ideas for Scorching Hot Days | Bob's Red Mill

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Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy

Hemp Macaroon Bars

by Cassidy Stockton in Recipes

We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added  hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill//  gluten free adaptable, easy

Hemp Macaroon Bars

Ingredients

Instructions

Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.

Set aside.

In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.

After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.

While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.

Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.

Nutrition Facts:

1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.

 

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy
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