PB & J-2 f

The 10 Best Smoothies Ever

by Cassidy Stockton in Meatless Mondays, Recipes

Smoothies seem to be all the rage these days and for good reason. They’re easy to make (all you need is a decent blender), easy to consume (talk about portable!) and endlessly customizable.  If you want protein, add protein powder- hemp, whey, soy- and/or nut butters. If you want more fiber, oat bran, flax and chia are wonderful additions. Fruit, nut butters, coconut, wheat bran, avocado, pumpkin… you name it, it can probably be added to a smoothie. Green smoothies are a fun way to sneak more greens into your diet (and kids might find it fun, too). With the right ingredients, smoothies can be a meal unto themselves.

We’ve gathered together 10 of our favorite combinations to spur your creativity in the kitchen. A few things to keep in mind:

  • We’ve called out particular protein powders for each recipe, all of these can be made with any of our plain, unsweetened protein powders.
  • Any of these can be made with your choice of milk, no matter what we say in the ingredients.
  • When we call for coconut milk, we mean something like Silk Coconut Milk, not canned coconut milk.

The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free

The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten freeThe 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free The 10 Best Smoothies Ever | Bob's Red Mill vegan, gluten free

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Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

{Meatless Mondays} Sweet Glazed Rosemary Onion Lentil Loaves

by Sarena Shasteen in Meatless Mondays, Recipes

I think it’s safe to say that life is busy for most of us. As a full time working mom, I am constantly trying to come up with ways to make getting a home cooked meal on the table fast. It’s kind of funny how when I was working part time as a personal trainer, I would always encourage my clients to prep meals for the week to stay on their healthy meal plans and now I have to actually walk the walk myself (instead of just talk the talk) in order to continue to put healthy meals on the table on a nightly basis for my own family.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaf is one of our family’s all time favorite meals. Nothing says comfort food like a hearty warm meal during these coolers days, too. This meal comes together in about an hour when prepped the night before. Prepping this the day before also allows the chia seeds to soak up the moisture, as well as, allows all the flavors and ingredients to bind together giving this a nice “meaty” texture.

loaf 3s

Don’t let the ingredient list scare you. This really is a simple recipe. To complete the meal, serve the lentil loaf with a side of buttery mashed potatoes (cut potatoes the night before, place them in water and put them in the fridge for easy prep the next night) and fresh green beans. Your family will have happy, healthy bellies.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaves

(makes 3 miniature loaves)

Topping

  • 1/3 cup Ketchup
  • 1 Tbsp Brown Sugar
  • 1/2 cup sautéed Red Onion

Place the lentils and mushrooms in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Poor off excess water. Allow to slightly cool. Next add oats through pepper to the lentil mushroom mixture and mix thoroughly until well combined. Place in the refrigerator and allow to cool completely.* When ready to make, divide the mixture into 3 miniature loaf pans. Combine the ketchup and brown sugar. Top the uncooked loaves with ketchup mixture. Bake at 400 degrees for 30 minutes, add the onions to the top of the loaves and bake an additional 20-30 minutes.

*At this point, you can choose to cook the loaves when the mixture has cooled or save them for a night when you need a meal to throw in the oven. 

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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Sarena Shasteen Google: Sarena Shasteen
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Breakfast Muesli Bars F

Breakfast Muesli Bars

by Cassidy Stockton in Meatless Mondays, Recipes

Happy New Year! Let’s kick off 2015 right with some better-than-the-box breakfast bars. Yes, it’s easy to buy those breakfast/granola bars in the cereal aisle, but what are you really getting? Possibly a few whole grains mixed with a whole lot of weird ingredients, chemicals, colors and flavors. Unless you pick very carefully (we admit that there are a few good bars out there), you’re spending a lot of money on what amounts to junk food wrapped in false promises.

Scrap that idea and make these instead. They’re full of whole grains, fruit, nuts and flax for a bar that is rich in fiber, omega-3 and flavor! Some of our customers have opted to leave out the orange zest and orange juice concentrate, preferring to skip the orange flavors altogether. If you opt to leave out the orange juice concentrate, try 3 Tbsp of jam or adjust the honey if you need more liquid. Make this recipe gluten free by using our gluten free muesli and gluten free oat flour. Make them vegan by using maple syrup in place of honey. The flavor will be different, but they’ll still be delicious! Slice these bars and wrap in parchment paper or plastic wrap for lunch boxes or on-the-go snacks.

Here’s to a happy, healthy New Year! 

Whole grain breakfast muesli bars- easily made vegan and gluten free. @bobsredmill

Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

  • 2 tsp Orange Zest
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil (or Walnut Oil)
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1-1/2 cups Old Country Style Muesli*
  • 1/2 cup Whole Grain Oat Flour*
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Cranberries
  • 3 Tbsp Flaxseed Meal
  • Oil for greasing the pan

Directions

Step 1

Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

Step 2

In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries.

Step 3

In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.

Step 4

Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Step 5

Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).

Makes 12 bars.

*Make this recipe gluten free by using our Gluten Free Muesli and our Gluten Free Oat Flour.

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Cassidy Stockton Google: Cassidy Stockton
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Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

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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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Jennifer Farley Google: Jennifer Farley
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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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Cassidy Stockton Google: Cassidy Stockton
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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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