Farro Salad with Apples and Sweet Potatoes F

Farro Salad with Apples and Sweet Potatoes

by Jennifer Farley in Recipes

Whether you need a side dish for Thanksgiving or just a new addition to your menu rotation, this dish from Jennifer of Savory Simple is a hearty blend of farro, apples and sweet potatoes with crumbled Gorgonzola to add an incomparable richness! If this salad were a shirt, I’d say it could be paired with a pencil skirt or a pair of jeans and never miss a beat.
-Cassidy

This colorful farro salad is full of textures and complimentary flavors. It makes a wonderful lunch or side dish. Try serving this at Thanksgiving dinner!

Farro Salad with Apples and Sweet Potatoes | Bob's Red Mill

Farro Salad with Apples and Sweet Potatoes

Yields: 8-12 servings | Total Time: 25 minutes

Note: save time by using bagged, pre-shredded purple cabbage

Ingredients:

  • 2 medium Sweet Potatoes, peeled and diced (approximately 3-4 cups)
  • 5 cups cook Farro (2 cup uncooked)
  • 2 large Apples, diced (approximately 2 1/2 cups)
  • 1 cup Gorgonzola Cheese, crumbled
  • 2 cups Purple Cabbage, shredded and chopped (see note)
  • 1/3 cup toasted Slivered Almonds
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons fresh squeezed Lemon Juice
  • 1/2 teaspoon Kosher Salt (or to taste)
  • fresh ground Black Pepper to taste

Directions:

  1. Bring a large pot of water to a boil. Add the diced sweet potatoes and cook until tender, approximately 10 minutes. Drain and allow to cool.
  2. In a large bowl, gently toss together the sweet potatoes, farro, apples, gorgonzola, cabbage and slivered almonds.
  3. Add the olive oil, lemon juice, salt and pepper and gently toss until evenly coated. Adjust seasoning if desired. Serve at room temperature.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Red Lentil and  Barley Stew

{Meatless Mondays} Red Lentil Stew with Barley

by Cassidy Stockton in Meatless Mondays, Recipes

I don’t know about your neck of the woods, but ours could sure use a scarf or two these days. I guess it makes sense, Thanksgiving is right around corner. November should be cold. Shockingly, the dropping temps have us pinning soup recipes like mad on Pinterest and dusting off our crock pots. Nothing warms you like a bowl of soup with a side of crusty bread. This recipe doesn’t use the crock pot, but it doesn’t need to. It’s so easy- after you saute the onion, carrot and celery, you dump in the rest and walk away (or snuggle up with a good book) for an hour. This makes a decent size batch, too, so you can have lunches for the week or stick the leftovers in the freezer for a night when you need a quick meal. If there’s ever a time of year that you need a quick meal, it’s definitely November and December.

Red Lentil and Barley Stew | Bob's Red Mill Perfect for Meatless Mondays

Red Lentil Stew with Barley

Contributed by:  Bob’s Red Mill Natural Foods

Prep Time:  10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 cup diced Carrot (about 2)
  • ½ cup diced Celery (about 2 stalks)
  • ½ tsp minced Garlic (about 1 clove)
  • 2 cups Bob’s Red Mill Red Lentils
  • ½ cup Bob’s Red Mill Pearl Barley
  • 1 ½ tsp ground Cumin
  • 1 tsp dried Parsley
  • 1 Bay Leaf
  • 8 cups Vegetable Broth
  • ¼ cup chopped Cilantro
  • 2 Tbsp Lemon Juice

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7 – 10 minutes.  Add garlic and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils and Pearl Barley, cumin, parsley, bay leaf, vegetable broth and cilantro.  Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes.

Step 3

Remove from heat, discard bay leaf and finish with lemon juice.

 

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Cassidy Stockton Google: Cassidy Stockton
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Red Lentil Dal F

{Meatless Mondays} Red Lentil Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a traditional dal made using our red lentils. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for a cold night. Dishes of this sort are typically eaten with flatbread bread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Red Lentil Dal | Bob's Red Mill  meatless mondays gluten free vegan

Red Lentil Dal

Prep Time:  20 minutes | Cook Time:  40 minutes |Yield: 4 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • ¼ cup minced Jalapeno (about 1)
  • 1 Tbsp thinly sliced Garlic (about 1 – 2 cloves)
  • 2 tsp minced Ginger (about ½-inch)
  • 1 cup Bob’s Red Mill Red Lentils, sorted and rinsed
  • 2 cups Water
  • 15 oz canned Diced Tomatoes in Juice
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
  • ½ tsp whole Cumin Seeds
  • ½ tsp whole Mustard Seeds
  • ½ tsp ground Turmeric
  • ½ tsp Paprika

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion and sauté until soft, about 5 minutes.  Add jalapeno, garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils, water, canned tomatoes with juice and salt.  Bring mixture to a boil then reduce heat and simmer until soft, 30 – 40 minutes.

Step 3

When lentils are soft and have begun to breakdown, mash with a potato masher to create a thick and creamy texture.  Keep lentils warm.

Step 4

In a small sauté pan, heat olive oil over medium-high heat.  When hot, add cumin seeds and mustard seeds and cook, stirring constantly, for 15 seconds.  Add ground turmeric and paprika and continue to cook, stirring, for 30 seconds.  Carefully add oil and spices to the lentils and stir to combine.

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Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

{Meatless Mondays} Mung Bean Hummus

by Cassidy Stockton in Meatless Mondays, Recipes

I guess you could say we’ve been on a kick lately, a mung bean kick. These tiny beans are incredibly versatile and nutritious. These green gems are an excellent source of protein, fiber and iron. We love using them in place of garbanzo beans for this hummus. This dish has a slightly different flavor and texture than traditional hummus, but still pairs well with fresh pita bread and veggies. You can even use it as a sandwich spread for a nice break from the ordinary. Personally, I’m saving this one for the onslaught of holiday parties coming down the line. This is so quick to whip up (after you cook the beans, of course) and gives you a great talking point at parties. How cool will you be when you tell your adoring fans that this is fresh mung bean hummus, not that ordinary, store-bought kind?

Gluten Free, Vegan Mung Bean Hummus perfect for Meatless Mondays

Mung Bean Hummus

Prep Time:  15 minutes | Cook Time:  30 minutes | Yield: 8 servings (about 2 cups)

  • ½ cup Bob’s Red Mill Mung Beans, sorted and rinsed
  • 2 cups Water
  • ½ cup Tahini
  • 1 Tbsp Lemon Juice
  • ½ tsp minced Garlic (about 1 clove)
  • ½ tsp Salt

Step 1

Combine Bob’s Red Mill Mung Beans and water in a small pot.  Cover and bring to a boil; reduce heat and simmer until beans are very soft, about 30 minutes.  Drain, reserving cooking liquid.

Step 2

In a food processor, combine cooked mung beans with remaining ingredients and puree until smooth.  Adjust consistency with reserved cooking liquid.

Step 3

Serve with warm pitas, chips, or fresh vegetables.

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Gluten Free and Vegan Mung Bean and Spinach Stew | Bob's Red Mill

{Meatless Mondays} Mongo Beans with Spinach

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This soup is simple and oh-so-delicious. From the moment I tasted it in our test kitchen, I knew, this one was a keeper and one that I would make again and again this fall. Featuring mung beans, coconut milk and silky spinach, this soup is inspired by a traditional Filipino mung bean stew made with coconut milk and greens. While mung beans may be most commonly known for their ability to sprout, these green little gems are incredibly versatile and delicious. If you can’t find them locally, I’ve had success making this recipe with Red Lentils. The texture is different, but the flavors are still wonderfully warming and cheering, something we need more of around these soggy Oregon parts. I like this soup served with some crusty bread, but it really doesn’t need anything extra to be a filling, nutritious meal.

Mung Bean and Spinach Stew 2

Mongo Beans with Spinach

Prep Time:  20 minutes | Cook Time:  30 – 40 minutes | Yield: 8 servings

  • 1 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 tsp minced Garlic (about 2 cloves)
  • 1 Tbsp grated Ginger (about 2-inches)
  • 2 cups Bob’s Red Mill Mung Beans, sorted and rinsed
  • 6 cups Vegetable Broth
  • 13.5 oz can Coconut Milk
  • 2 tsp Salt
  • 5 oz fresh Baby Spinach (about 5 cups)

Step 1

Heat oil in a soup pot over medium-high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Mung Beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

Step 3

Once beans are soft, stir in coconut milk and salt.

Step 4

Add fresh spinach a handful at a time, stirring in each handful until it is soft before adding the next batch.

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Cassidy Stockton Google: Cassidy Stockton
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Freekeh Pilaf w Apricots & Almonds-F

{Meatless Mondays} Freekeh Pilaf with Apricots and Almonds

by Cassidy Stockton in Meatless Mondays, Recipes

Freekeh might just be our new favorite grain. It has a lovely nutty flavor that hints at its smoky past and it cooks up in just 25 minutes—much faster than some of its whole grain brethren. This pilaf is a wonderful way to introduce your family to this special grain.  Cumin and coriander add warmth and zest to this dish that balance beautifully with the sweetness of apricots and almonds. Pair this with your favorite protein and a green salad for a easy, nutritious meal. This one is great for adding to your holiday recipe collection, as it would be a great alternative to wild rice stuffing. Get creative and swap out the apricots and almonds for your favorites to put a new spin on it. If you can’t get your hands on freekeh, bulgur would be a good substitute in this dish.

Freekeh Pilaf w Apricots & Almonds | Bob's Red Mill

Freekeh Pilaf with Apricots and Almonds

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time: 30 – 35 minutes | Yield: 4 – 8 servings

  • ½ cup chopped Onion (70g)
  • 1 tsp Olive Oil
  • ¼ cup sliced Almonds (28g)
  • 2 cloves minced Garlic (10g)
  • ¼ tsp ground Cumin
  • ¼ tsp ground Coriander
  • ½ tsp Salt plus additional to taste
  • 1 ½ cups Cracked Freekeh (280g)
  • 4 cups Vegetable Stock
  • 3 Tbsp Lemon Juice
  • ¼ cup diced Apricots, about 8 (50g)

Step 1

Sauté onion in olive oil over medium heat for 3 minutes.  Add sliced almonds and cook for 3 minutes.  Add Bob’s Red Mill Cracked Freekeh and cook until slightly toasted, 1 – 2 minutes.

Step 2

Add garlic, spices and ½ tsp salt and sauté until fragrant, about 1 minute.  Add vegetable stock and lemon juice and bring to a boil.

Step 3

Add diced apricots, reduce heat, cover and cook until liquid has absorbed, about 25 – 30 minutes, stirring often.  Season to taste with salt.

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Cassidy Stockton Google: Cassidy Stockton
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Sweet Potato, Black Bean and Quinoa Chili | Bob's Red Mill

Meatless Mondays: Sweet Potato, Black Bean and Quinoa Chili

by Julia Mueller in Gluten Free, Meatless Mondays, Recipes

Earlier in the year, we teamed up with Muir Glen and some fabulous food bloggers to create some stellar chili recipes. This Sweet Potato, Black Bean and Quinoa Chili comes from one of our leading ladies- Julia Mueller of The Roasted Root. The quinoa gives this chili a meaty texture, while the sweet potatoes add a earthy warmth to balance the kick of the chilis. Needless to say, we are in love. Check out Julia’s bio below for info on how to keep up with her and enjoy this wonderful dish!

Cheers! -Cassidy

Sweet Potato, Black Bean and Quinoa Chili | Bob's Red Mill

Sweet Potato, Black Bean and Quinoa Chili

Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 1 large Sweet Potato or Yam, chopped into ½” cubes (about 4 cups worth)
  • 6 cloves Garlic, minced
  • ½ cup dry Quinoa
  • 1 cup dry Black Beans
  • 4 cups low-sodium Vegetable Broth
  • 1 14.5-ounce can Diced Tomatoes
  • 2 Chilis in Adobo Sauce, chopped
  • 2 Tbsp Chili Powder
  • 1 Tbsp ground Cumin
  • 2 tsp Smoked Paprika
  • 2 tsp Kosher Salt, to taste

For Serving:

  • Sour Cream (or plain yogurt)
  • Cheese
  • Cilantro
  • Green onion
  • Avocado

Instructions:

  1. Pour one cup of dry beans in a large bowl or container and fill with water so that beans are completely covered. Allow beans to soak overnight. Drain water from the beans and set aside until ready to use.
  2. In a large pot or Dutch oven, heat the olive oil to medium.
  3. Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.
  4. Add the sweet potato and cook another 5 minutes.
  5. Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.
  6. Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.
  7. Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
  8. Serve with sour cream, cilantro, and your favorite chili toppings.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie {Spar for the Spurtle 2nd Place Winner}

by Cassidy Stockton in Golden Spurtle, Meatless Mondays, Recipes

This dish from Lyanne Abreu of Miami, Florida took second place in our 4th Annual Spar for the Spurtle. Inspired by her grandmother’s Arroz con Leche (rice with milk, a Cuban custard tart traditionally mixed with fruit) features our natural granola and steel cut oats in the crust, which is then layered with a mixture of fresh mangoes, rum, vanilla, coconut and topped off with blackberries. Breakfast or dessert? We can hardly decide. What we do know, though, is that it is delicious! Congratulations to Lyanne on taking 2nd place!

Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie

By Lyanne Abreu

Ingredients:

Crust

Filling

Part 1

Part 2:

  • 1/3 cup Heavy Cream
  • 1/4 cup of Sugar
  • 1 Tbsp Cornstarch
  • 1/2 tsp Cinnamon
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp Rum
  • 1 Tbsp pure Vanilla
  • 8 ounces of Apple Juice
  • 2 ripe medium sized Mangoes, peeled, pitted and thinly sliced
  • 1/2 cup of Blackberries

Directions:

On a cast iron skillet, pour 8 ounces of apple juice and bring to medium heat. Put the sliced mangoes in skillet and let cook for about 5 minutes. While mangoes are cooking, pour 1 cup of evaporated milk and 1/2 teaspoon salt into a pot and allow to a boil. Add 1/2 cup of Bob’s Red Mill quick cooking steel cut oats and turn heat to low. Cover and cook for about 5 -7 minutes stirring occasionally. While still on low heat, and add 1/2 cup of heavy cream, sugar, and rum. Whisk the eggs and pour the eggs into the porridge while stirring (takes about 14 minutes total). Pour 2 tablespoons of mango/apple juice mixture into porridge.

Meanwhile, with a pestle and mortar, lightly break down clumps of Bob’s Red Mill Granola. Mix with butter and maple syrup and line cast iron pan with granola. Put on high heat for about 4 minutes. Line half the mango slices in the cast iron skillet, atop the granola, then pour in the porridge mixture. Line the other half of mango slices on top of the porridge, and place blackberries intermittently throughout. Eat warm or let cool. It’s delicious either way.

 

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Cassidy Stockton Google: Cassidy Stockton
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Cheese Crisps F

Meatless Mondays: Cheese Crisps

by Cassidy Stockton in Featured Articles

In honor of all the kiddos who are heading back to school this week, and all the parents who just collectively breathed a sigh of relief, we present cheese crisps. An easy, delicious cracker for lunch boxes and after school snacking. These crackers use coconut flour and brown rice flour for a light, crisp cracker that is deceptively gluten free. Take this recipe for a spin, then try variations with different cheeses like Pepper Jack or Smoked Gouda. Careful, though, these are addictive and it’s likely your first batch won’t even make it to Monday’s sack lunch.

Cheese Crisps | Bob's Red Mill

Cheese Crisps

Directions

Step 1

Heat oven to 275°F .

Step 2

Place melted and cooled butter, egg and water in a food processor. Add flours, salt and cheese, and blend until incorporated.

Step 3

Place mixture into a bowl. Add flaxseeds and mix by hand until a soft dough forms.

Step 4

Turn out onto a board dusted with brown rice flour. Roll to about 1/16-inch thick and cut into bite size pieces.

Step 5

Distribute pieces onto a parchment covered dark cookie sheet.

Bake for 30-35 minutes, rotating cookie sheet halfway through baking.  Crackers will be golden and hard when done.

Yields about 50 bite size crackers.

 

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Meatless Mondays: Sorghum, Mushroom and Nut Loaf

by Cassidy Stockton in Meatless Mondays, Recipes

There does not seem to be any good way to name this recipe and have it sound appealing. But, hey, meatloaf isn’t a particularly appealing name either and folks seem to eat it just fine. Inspired by a recipe from The Kitchn, this vegetarian “no meat” loaf is filled with wholesome sorghum, sauteed mushrooms and chopped nuts. When I first tried this recipe, what really got through to me were the nuts. They give the dish a nice chew that is hard to achieve in a plant-based loaf. I was blown away by the loaf-ness of it, as well. Most meatless loaves devolve into a pile of ingredients on your plate, but this one holds its own. It would even work well as sandwich filler, if you’re so inclined.

It’s a little embarrassing how many times I’ve made this in the last few months. Fortunately, no one at my house has complained. Even if it’s a little long on the prep work, I love it because it makes enough for us to eat for a few days. Realistically, it’s not really a Monday night meal unless you do some serious planning. I usually cook the grains one day and assemble the next. I serve this with roasted broccoli and mashed potatoes, but if you’re looking for something a little lighter, a nice green salad is really all you need as an accompaniment.

Sorghum, Mushroom and Nut Loaf | Bob's Red Mill

Vegetarian Grain & Nut Loaf

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

This nutrient rich entree is a great vegetarian alternative to standard meatloaf.  Adapted from a recipe at thekitchn.com.

Prep Time: 50 – 60 minutes | Cook Time:  60 – 80 minutes | Rest Time:  10 – 15 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Sorghum Grain
  • 3 cups Water
  • 1 Tbsp Olive Oil
  • 1 medium Onion, chopped
  • 2 cups diced Mushrooms
  • 2 cloves Garlic, minced
  • 1 tsp dried Thyme
  • 1 tsp dried Marjoram
  • 4 – 5 tsp mixed dried Herbs (such as thyme, marjoram, basil, tarragon, sage, rosemary)
  • 1 tsp Sherry Vinegar
  • 5 Eggs
  • 1 cup Cottage Cheese
  • 2 cups chopped Walnuts
  • ½ cup Bob’s Red Mill Natural Almond Meal
  • 1 tsp Salt, divided
  • 6 oz grated Parmesan
  • 6 oz grated Gruyere or Cheddar
  • ½ cup mixed fresh Herbs (such as parsley, oregano, thyme)

Step 1

Combine water and Bob’s Red Mill Sorghum Grain in a medium pot.  Bring to a boil, cover, reduce heat and simmer until tender, about 50 – 60 minutes.  Drain off excess water.  Transfer cooked grains to a food processor and puree to a smooth consistency.

Step 2

Meanwhile, preheat the oven to 350°F and spray a 9-inch loaf pan with cooking spray and line with parchment paper.

Step 3

Heat oil in a medium saucepan over medium heat.  Add onion and cook until soft.  Add mushrooms and ¼ tsp salt and cook until mushrooms begin to release their juices.  Add the garlic and dried herbs and cook until fragrant, about 1 – 2 minutes.  Add sherry vinegar and continue to cook until most of the liquid has evaporated.  Set aside to cool.

Step 4

In a large bowl beat the eggs with the cottage cheese.  Add the pureed sorghum, walnuts and Bob’s Red Mill Almond Meal.  Add the cooled mushroom mixture, cheeses, fresh herbs and remaining ¾ tsp salt and mix well.

Step 5

Transfer mixture to the prepared loaf pan and smooth evenly.  Bake until the loaf is firm and the top is slightly browned, 60 – 80 minutes.  Let rest in the pan for 10 – 15 minutes then unmold onto a serving platter.

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Cassidy Stockton Google: Cassidy Stockton
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