Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

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Basmati Veg Salad-3 F

Meatless Mondays: Basmati Vegetable Salad

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

We are loving this light, whole grain salad for dinner on these hot, muggy nights. Just simple ingredients paired to create a stunning dish. This dish is even easier if you have a rice cooker. If not, you can easily put the rice on the stove while you prep the remaining ingredients. Then, sit back, relax and enjoy a few minutes of time with your loved ones or your favorite book. When the rice is done, simply combine and enjoy. This dish is wonderful chilled and so easy to make ahead on Sunday for a super simple Monday night dinner with fresh fruit and crusty French bread.

Basmati Vegetable Salad | Bob's Red Mill

Basmati Vegetable Salad with Fragrant Vinaigrette

  • 1 cup Bob’s Red Mill Brown Basmati Rice
  • 2-1/2 cups Water
  • 2 Tbsp Butter
  • 2 Tbsp Olive Oil
  • 1 large Onion, coarsely chopped
  • 2 stalks Celery, thinly sliced
  • 1 medium Red Bell Pepper, coarsely chopped
  • 2 medium Zucchini, coarsely chopped
  • 2 cloves Garlic, minced
  • 1/2 cup Feta, crumbled

Vinaigrette

  • 1/2 cup Olive Oil
  • 2 Tbsp Rice Vinegar
  • 1 tsp ground Cumin
  • 1/2 tsp ground Tumeric
  • 1/2 tsp ground Allspice or Clove
  • 1/2 tsp ground Coriander
  • 1/2 tsp Kosher Salt
  • Freshly Ground Pepper

Combine rice and water in a medium pot. Bring to a boil, cover, reduce heat to low and simmer until tender, about 45-55 minutes. Drain thoroughly and chill.

Melt butter and olive oil in a large skillet over medium heat. Add the onion and celery, raise heat to medium-high and cook, stirring frequently, for about 2 minutes or until vegetables begin to soften. Add bell pepper and zucchini, cooking for about 4 minutes or until vegetables are tender but not soft. Stir in garlic and cook for 1 more minute. Let cool.

Add the cooled vegetables and feta to the chilled rice and toss gently until thoroughly combined.

Vinaigrette

Heat a small skillet over low heat, toasting cumin, tumeric, allspice/clove, and coriander for about 1 minute to maximized their fragrance. Whisk toasted spices together with olive oil, rice vinegar, salt and pepper.

Pour vinaigrette over salad and toss gently to coat. Season with salt and pepper to taste.

Serve chilled or at room temperature.

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orange dijon bulgur salad F

6 Exciting New Ways to Try Bulgur

by Claire Gallam in Featured Articles, Recipes

As a food blogger and recipe developer, I’m constantly looking for the big “new” thing. Instead of chicken, I’m buying duck. In place of spaghetti noodles I’m buying soba. I’m constantly looking for a new ingredient that will turn an ordinary dish into something miraculous. And that’s exactly why I bought Bulgur.

It was a few months ago and I was shopping for a rice substitute. That’s when my eyes landed on a bag of Bob’s Red Mill Bulgur. Never having heard of it, I thought “hey, this is kind of unique and exotic. I could use this in place of rice!” I bought it and for months it sat in my cupboard. Finally, on a rainy Tuesday, I ripped open the package and cooked it with some olive oil, fresh herbs and plenty of salt and pepper. After one bite, I was hooked.  The entire bag was gone the following week.

Bob's Red Mill Bulgur

For those who haven’t heard of it (or tried it), bulgur is a wheat grain that has been cracked and partially cooked. It’s very high in fiber, low in fat and calories and is a great addition to vegan and vegetarian entrees. It’s most commonly found in tabbouleh salads, but it’s also popular in pilafs and burgers.

What I love about this grain is how versatile it is. You can sub it in for rice under your favorite stews, you can use it in place of processed noodles in spring pasta salads.  You can even use it in meatballs and meatloaf for a high fiber alternative to the typical unhealthy entrée.

Instead of just telling you all of the amazing ways to use bulgur, why not show you? I’ve rounded up 6 new, exciting and beautiful dishes highlighting this uniquely healthy grain. So what’s stopping you, get your bulgur on!

Cinnamon Banana Breakfast BulgurCinnamon Banana Breakfast Bulgur | 6 Exciting New Ways to Try Bulgur

Move over cream of wheat, this luscious banana bulgur is taking your place! Add a few crunchy walnuts or pecans for a healthier take on banana bread! Grab the recipe here on Tasty Kitchen. Photo by Courtney of Neighborhood Food Blog.

Bulgur Wheat Salad with Orange Mustard Dressing 

Bulgur Wheat Salad with Orange Dijon Dressing| 7 Exciting New Ways to Try Bulgur

Forget high carb & high fat pasta and toss in bulgur to your favorite side salads instead, like Gina from Running to the Kitchen did! This high fiber salad is loaded with extra protein from the edamame and has the perfect hint of citrus in the dressing. Grab the recipe on Running to the Kitchen!

Curried Bulgur Sliders

Curried Bulgur Sliders| 6 Exciting New Ways to Try Bulgur

Now this is a recipe I could eat everyday! These little sliders use bulgur in place of beef, giving you a much lower fat and healthier slider for your summertime BBQ’s. Plus, the addition of curry gives each bite the perfect added spice. I could easily eat 10 of these, couldn’t you? Grab the recipe on Bev Cooks!

Vegan Bulgur Chili
Creamy Bulgur Chili| 6 Exciting New Ways to Try Bulgur

Even though the temperatures outside are hot, that’s not going to stop me from eating chili. This vegetarian rendition is made with wheat bulgur and beans and is topped with fresh summer produce like yellow tomatoes, herbs and red onion.  This would make a great Sunday night dinner (that’ll keep in the freezer for a later date too!) Grab the recipe here on Naturally Ella.

Bulgur and Spinach Pilaf

Bulgur and Spinach Pilaf| 6 Exciting New Ways to Try Bulgur

I don’t know what I love more with this recipe, the hearty and flavorful bulgur pilaf or the creamy caramelized onions on top! If you need a healthy potluck dish for your spring or summer parties, look no further than this pilaf. Plus it’s completely vegan for your non-dairy and meat-free friends. Grab the recipe on Joanne Eats Well With Others.

Bulgur Moroccan Salad

Bulgur Moroccan Salad| 6 Exciting New Ways to Try Bulgur

I’ve been obsessed with Morrocan flavors lately so this salad is right up my alleyway. The bulgur adds a nice pack of fiber while the creamy cilantro orange dressing gives each bite a rich, zesty flavor. This is one salad I’d never get tired of. Grab the recipe on Pinch of Yum.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

It’s Monday again, which means it’s Meatless Monday around here. At least, for many of us, it’s a short week! In honor of the upcoming holiday, I’ve gathered together 10 of our favorite meatless dishes for the Fourth of July. Each of these will satisfy carnivores and vegetarians alike and make it easy to please everyone no matter what you’re doing on Friday. 10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Meatless Monday: Sorghum Lentil Sloppy Joe’s

by Sarena Shasteen in Featured Articles, Gluten Free, Meatless Mondays, Recipes

In a family of meat eaters, non-meat eaters, celiacs, gluten intolerance, lactose intolerance, soy allergies and well, the usual personal picky preferences, coming up with meals that everyone will or can eat is sometimes a challenge. I won’t lie, we sometimes all eat different things, but for the most part, I like to keep things simple and have us all eat the same thing at meal times. After years of trial and error, I have found that playing around with old favorites by replacing a few things with new ingredients is my best option. This gives me a fighting changes when I’m changing things up so the guys here have a frame of reference when I tell them what’s for dinner. If I say “Sloppy Joe’s” they are all on board. If I try to get too descriptive, well, that will lead to a conversation that may not go in my favor. I keep things simple and no one is the wiser…

I love sorghum and the guys here do, too. The fact that it’s high in fiber and has a good protein content makes it a great addition to our meat free nights. Texture is a huge consideration for me when I’m playing around with recipes in the kitchen. I have some picky palates in the texture arena here. I like to consider foods that would ordinarily have a certain texture when I’m swapping out ingredients. This time around I went for a meatless sloppy joe. I combined sorghum and lentils to give my version of a sloppy joe that signature thick rich texture to hold up on the buns. These Sorghum Lentil Sloppy Joe’s did not disappoint either. They are full of flavor packed with wholesome ingredients and they are kid approved!

I served mine as sliders on cheesy tapioca rolls. You can never go wrong with making meals fun with finger foods either.

Sorghum Lentil Sloppy Joe's | Bob's Red Mill

Sorghum Lentil Sloppy Joe’s

(makes about 3 cups)

  • 1 medium Red Bell Pepper, diced small
  • 1 medium Onion, diced small
  • 2 tsp Olive Oil
  • 3/4 cup Whole Grain Sorghum
  • 3 cups Vegetable Stock
  • 3/4 cup Lentils
  • 1 (15 oz) can Tomato Sauce
  • 1 TBSP Cumin
  • 1 TBSP Chili Powder
  • 2 tsp Garlic Powder
  • 1 TBSP Honey or Brown Sugar
  • 1/2 tsp Salt

In a skillet, heat olive oil on medium heat. Add bell pepper and onion to the oil. Sauté until the vegetables are tender and the onions are translucent.

Next add sorghum and vegetable stock to the vegetables. Turn to high heat to bring the mixture to a boil. Once boiling, place a lid on the pan and turn the heat to low. Simmer for 30 minutes.

Add lentils to the pan turning the heat back up to boil. Once boiling, return the lid to the pan and reduce heat to low. Simmer for 30 minutes.

Add tomato sauce through salt to the sorghum lentil mixture. Turn the heat to medium and simmer. Stir frequently to avoid sticking to the pan. Cook until the mixture has reduced and thickened. This will take about 20 to 30 minutes.

Serve on your favorite rolls.

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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Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Meatless Mondays: Bulgur, Black Bean, & Mushroom Enchilada Casserole

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I have a confession, I’ve been sitting on this amazing recipe from Anetta of The Wanderlust Kitchen for about two months now and haven’t shared it with anyone. It’s a little selfish, but this dish has become my go-to recipe when I have company coming for dinner and I didn’t want to share. That’s not really why I haven’t shared it yet, but it feels like that. This dish is really easy to put together and so delicious. You’ll never want to take the time to make legitimate enchiladas again.Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Instead of ground beef, Anetta uses whole grain bulgur wheat. I love this application of bulgur. Once cooked, it takes on a chewy texture that easily replaces meat with the only major difference being the flavor. Cooked mushrooms are rich in umami, that mysterious flavor found in our favorite foods, which brings balance to the dish. Add black beans, enchilada sauce and cheese and no one will ever notice there is no meat. In fact, as I’ve learned, most people will think it has meat anyway. If you need this dish to be dairy free, simply use a non-dairy cheese like Daiya, for an equally compelling meal. If you need this dish to be gluten free, try gluten free steel cut oats in place of bulgur (it will be different, but similar) and look for gluten free corn tortillas.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

This makes a great dish for potlucks. I’ve even assembled the dish a few days in advance so I can look like a rock star when I have company. I get to look like I slaved away without spending any time in the kitchen! Talk about hero points. It also holds well in the fridge for a few days and freezes well cooked, or uncooked. I’m making this for the next person I know who has a baby. Just assemble, wrap with foil and write or tape the simple baking instructions on top. Easy-peasy dinner that any harried parent will appreciate. Plus, it makes a lot, so it will keep them fed for a few days.

Can you tell that I really like this dish? I hope you enjoy it as much as my family does. I serve this with the suggested accouterments below and a green salad, this meal doesn’t need anything else.

Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Bulgur Black Bean Enchilada Casserole

Serves 6 to 8

Ingredients

  • 15 Corn Tortillas
  • 1 cup uncooked Bulgur Wheat
  • 1 Tbsp Olive Oil
  • 1 lb. White or Brown Mushrooms, chopped
  • 2 (15 oz.) cans Black Beans, rinsed and drained
  • 1 (28 oz.) can Mild Enchilada Sauce
  • 1 lb. Monterrey Jack Cheese, shredded

Optional Toppings:

  • 1/2 cup halved Cherry Tomatoes
  • 4 Tbsp. crumbled Cotija Cheese
  • 1/8 cup chopped Cilantro leaves
  • 1 Avocado, diced
  • 2 Green Onions, chopped
  • 1 small Jalapeno, sliced into rings

1. Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.

2. Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.

3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.

4. Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.

5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.

6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.

 

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Farro  Caprese Salad | Bob's Red Mill

Meatless Mondays: Farro Caprese Salad

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I just love this salad. The bold flavors of basil and balsamic vinegar contrast so well with zingy tomatoes and creamy mozzarella. Add chewy farro berries to the mix and you have a wholesome dish perfect for warm summer nights. It’s so easy to whip up, too, making it perfect for the impromptu picnic or barbecue. Substitute long grain brown rice or whole grain sorghum to make this dish gluten free. If farro is hard to come by, these flavors will pair well with any grain.

Farro  Caprese Salad | Bob's Red Mill

Farro Caprese Salad

  • 2 cups Farro
  • 1-3/4 tsp Salt, divided
  • 6 cups Water
  • 5 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Red Wine Vinegar
  • 1/4 tsp ground Black Pepper
  • 2 cups Cherry Tomatoes, halved
  • 1/4 cups Shallots or Red Onion, finely chopped
  • 1 clove Garlic, finely minced
  • 1/3 cup Basil, chopped
  • 1/3 cup Parsley, chopped
  • 10 oz fresh Mozzarella, chopped into bite-sized pieces

Bring water and 1 tsp salt to a boil. Add farro to pot of boiling water and cook until tender, about 20-30 minutes. Drain and rinse in cold water.

Whisk together olive oil and vinegar. Combine with remaining ingredients and add farro. Serve immediately or refrigerate.

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Greek Garbanzo Salad F

Meatless Mondays: Greek Garbanzo Bean Salad

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Happy Memorial Day! If you’re heading out to a picnic or barbecue, whip up this salad to take along. The bright flavors from lemon juice and red wine vinegar pair beautifully with salty Greek olives and feta cheese. This dish is a great alternative to antipasto salad, containing similar flavors with the advantage of using nutritious garbanzo beans in place of pasta. If you’re short on time, canned garbanzo beans will work fine in this recipe. Pair this with grilled eggplant and toasted pitas for an easy dinner spread.

Greek Garbanzo Salad | Bob's Red Mill

Greek Garbanzo Salad

Serves 8

Salad:

  • 3 cups dry Bob’s Red Mill Garbanzo Beans, cooked according to package directions (about 6 cups prepared)
  • 2 English Cucumbers, halved lengthwise and sliced
  • 1 clove Garlic, minced
  • 2 cups Cherry Tomatoes, halved
  • 1 cup Greek Olives, pitted
  • 1/2 cup Feta, crumbled
  • 1/2 cup Red Onion, thinly sliced

Dressing:

  • 6 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Honey
  • 1 Tbsp fresh Oregano, finely chopped
  • 1 Tbsp fresh Basil, finely chopped
  • 1 Tbsp Italian Parsley, finely chopped
  • 1/2 tsp Garlic Powder
  • Sea Salt and Black Pepper to taste

Whisk together all dressing ingredients. Combine garbanzo beans, cucumbers, garlic, tomatoes, olives, feta and red onion with dressing. Add salt and pepper to taste.

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Cassidy Stockton Google: Cassidy Stockton
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Kamut w Herbed Mushrooms and Leeks H

Meatless Mondays: Kamut® Berries with Herbed Mushrooms and Leeks

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

This whole grain, pilaf-like dish shines the spotlight on Kamut® berries. The toothsome grains marry beautifully with earthy mushrooms and vibrant leeks. Beyond cooking the grains, this dish comes together easily and is a great, light meal for a Monday night. Take it up a notch with a sprinkling of freshly grated Parmesan and pair with a green salad.

Kamut w Herbed Mushrooms and Leeks | Bob's Red Mill

Kamut® Berries with Herbed Mushrooms and Leeks

from Whole Grains Every Day by Bob’s Red Mill 

  • 1-1/2 cups Bob’s Red Mill Organic Kamut® Berries
  • 4-1/2 cups Water
  • 2 Tbsp Unsalted Butter*
  • 3 cups sliced Leeks, white and light green parts
  • 1-1/2 lb assorted Mushrooms, trimmed and quartered
  • ¼ tsp Sea Salt
  • 1 cup low-sodium Vegetable Broth
  • 1 Tbsp fresh Tarragon, chopped
  • 1 Tbsp fresh Thyme, chopped
  • Salt and Black Pepper, to taste

Bring water to a boil in a medium pot.

Add Kamut® berries, cover, reduce heat to simmer and cook until berries are tender and plump, about 45-60 minutes. Drain off any excess water and set kamut aside.

Heat the butter in a large, deep skillet over medium-high heat until it foams. Add the leeks and cook, stirring frequently, until they soften, 4-5 minutes. Add mushrooms and salt. Continue cooking until the mushrooms release their liquid and are just short of tender, 7-10 minutes.

Stir in broth, tarragon, thyme, cooked kamut, and salt and pepper to taste. Cook uncovered over medium heat until some of the liquid has evaporated and the flavors mingle, about 5 minutes.

Serve warm.

*Use a non-dairy margarine for a vegan version.

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Cassidy Stockton Google: Cassidy Stockton
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1green-onion-pancakes F

Meatless Mondays: Savory Green Onion Pancakes

by Guest in Gluten Free, Meatless Mondays, Recipes

I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.

It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.

The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:

Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!

PS: We thought the sour cream on top could be optional but we highly recommend it not be!

Tips to help your kids love Savory Green Onion Pancakes

We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.

  • Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
  • Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
  • Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!

1green-onion-pancakes

Savory Green Onion Pancakes

Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes

Ingredients:

  • 1 bunch Green Onions
  • 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
  • 1 Egg
  • 1 cup Coconut Milk
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chinese Five Spice
  • 1/2 tsp Salt
  • 3 Tbsp Coconut Oil or Vegetable Oil
  • Sour Cream, optional topping

Sauce to Drizzle

  • 2 Tbsp Sesame Oil
  • 1-1/2 tsp Rice Wine Vinegar
  • 1 tsp Tamari (Gluten Free Soy Sauce)
  • 1 tsp Sugar
  • 1 pinch Hot Pepper Flakes

Directions
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.

2-ingredients

Get Organized:

1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.

2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.

3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.

4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.

3mixing-batter

To Cook:

1. In a bowl beat the egg together with the coconut milk and sesame oil.

2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.

3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.

4. Stir in the cut green onions into the batter.

5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.

6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.

7. Hold finished pancakes in a warm oven on a cookie sheet.

8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.

hollie-headshot-postsChef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.

Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.

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