Teff Pudding Cakes | Bob's Red Mill

Meatless Mondays: Teff Pudding Cake with Coffee and Berbere

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

Figgy pudding is not something you see very often these days, but this teff pudding cake sure seems like a great substitute. Just imagine the scene right from a holiday card- a cold, dark winter night, guests circled around the fire, singing carols and enjoying a rich pudding cake… maybe that’s too cliche, but it would be a delicious and decadent dessert to serve during the holidays. This recipe was developed by our very own Sarah House for our Grains of Discovery Launch party last June and I’ve been saving it for a time of year when decadence is appreciated and hours spent working on a dessert will not go unnoticed. This might even be a good one to save for New Year’s Eve. Enjoy!

Teff Pudding Cakes | Bob's Red Mill

Teff Pudding Cake with Coffee and Berbere

Contributed by Sarah House

Teff Pudding Cakes

  • 1 cup 2% Milk
  • 3/4 tsp ground Coffee Beans
  • 2 tsp Honey or more to taste
  • 1 pinch Salt
  • 1/4 cup Whole Grain Teff
  • 1 Egg White
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • Powdered Sugar, as needed

Berbere Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 1 g Cardamom Pods
  • 1 Cinnamon Stick
  • 1 g Fenugreek Seeds
  • 1 g whole Cloves
  • 1 g whole Allspice
  • 1 pinch freshly ground Nutmeg
  • 1 pinch ground Cayenne
  • 1 pinch ground Black Pepper
  • 1 Tbsp Powdered Sugar or to taste

Raspberry Coulis

  • 1/2 cup Sugar
  • 1 pint fresh or frozen Raspberries
  • Juice of 1/2 Lemon

Candied Coffee

  • 1 Tbsp Sugar
  • 2 Tbsp coarsely ground Coffee Beans

White Chocolate Powder

  • 1 oz White Chocolate
  • 3/4 oz Tapioca Maltodextrin*


Teff Pudding Cakes

Step 1

Heat milk to a simmer. Remove from heat and add ground coffee. Let cool, then store in the refrigerator, covered, overnight.

Step 2

Strain coffee grounds from milk and discard solids. Bring coffee-infused milk to a simmer and add honey and salt; stir to dissolve.

Step 3

Add teff grains to simmering milk. Continue to cook at a simmer until thick, 25 – 30 minutes. Meanwhile, line an 8×8-inch baking pan with parchment paper or a silicon mat.

Step 4

Remove teff from the heat. In a large bowl, whisk egg white briefly. Add 2 Tbsp hot teff to the egg white and mix well. Add an additional 2 tablespoons of hot teff to the egg white and mix well. Add the egg white mixture back into the pot of teff and mix well.

Step 5

Immediately pour the teff into the prepared baking pan, smooth the top evenly and chill overnight.

Step 6

Unmold the chilled teff onto a cutting board and portion into 2×2-inch squares

Step 7

Heat butter and oil over medium to medium-high heat in a skillet. Add the teff pudding cakes and cook until browned and crispy on the outside, about 4 minutes. Flip teff pudding cakes and cook on the second side, about 4 minutes. Let drain on paper towels before serving and dust generously with powdered sugar.

Step 8


Divide the raspberry coulis and white chocolate powder evenly between 8 dessert plates. For an easy alternative to the powder, melt 4 oz of white chocolate and decorate the plates with a nice swoop of melted white chocolate.

Place the warm fried teff pudding cake atop the white chocolate powder. Garnish with berbere whipped cream and a sprinkling of candied coffee.

Teff Pudding Cakes | Bob's Red Mill

Berbere Whipped Cream

Step 1

Heat cream and spices to steaming. Remove from heat, let cool, then store in the refrigerator, covered, overnight.

Step 2

Whisk spiced cream slightly to incorporate any separated fat then strain spices and discard solids.

Step 3

Add powdered sugar to taste and whip to medium peaks. Store in the refrigerator up to 2 hours.

Raspberry Coulis

Step 1

This component can be prepared in advance.

Place sugar in a small saucepan and add just enough water for the sugar to resemble wet sand. Place over medium heat and cook until the sugar has completely dissolved, about 10 minutes.

Step 2

Add raspberries and cook, stirring often, until the berries have begun to breakdown, about 5 minutes.

Step 3

Remove sauce from heat and puree in a blender (careful – it’s hot!). Strain through a fine mesh strainer or cheesecloth to remove the seeds.

Step 4

Let cool completely then add lemon juice to taste. Store chilled.

Candied Coffee

Step 1

This component can be prepared in advance.

Melt sugar in a medium skillet. Do not allow it to color.

Step 2

Add coarsely ground coffee to the melted sugar and immediately remove the pan from the heat. Stir vigorously until the sugar coats the coffee granules and turns powdery white.

Step 3

Return the pan to the heat and continue to stir vigorously until the sugar coating melts and turns clear.

Step 4

Immediately remove the candied coffee from the heat and separate into small pieces. You may want to wear latex or rubber gloves as the candied coffee will be hot. Let cool on a parchment or silicone lined sheet tray.

White Chocolate Powder

Step 1

This component can be prepared in advance.

Melt the chocolate in a double-boiler on the stovetop or in the microwave on low, stirring often.

Step 2

Remove the white chocolate from the heat (wipe all the water off the bottom of the bowl if using a double-boiler) and let cool, stirring often.

Step 3

Once the white chocolate has cooled to room temperature, add the tapioca maltodextrin and mix well to create a powder.

Step 4

Store airtight with oxygen absorbers up to one week.


*Tapioca Maltodextrin can be sourced from specialty purveyors such as Chef Rubber.

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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste


Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Quinoa Chili 2

Meatless Mondays: Buffalo-Style Quinoa Chili

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Earlier this Fall, Bob’s Red Mill partnered with Food52 for a contest titled, “Your Best Quinoa Recipe.” Over 120 recipes were submitted for the contest. The two winning recipes were selected by community voting and Food52 judges. Amber of Loves Food, Loves to Eat  was the chosen winner with her Quinoa Cookies with Coconut & Chocolate Chunks. The second place recipe was this amazing Buffalo-Style Quinoa Chili from Stacy McCann of Every Little Thing.

I’ve been saving this one because it looks like just the thing to warm your soul and I had a feeling that come November, a hearty bowl of chili would be needed around here. Bonus- it’s very simple to make, you’ll probably have most of the ingredients sitting in your pantry AND it’s ready in just 30 minutes. That is THE PERFECT Meatless Mondays meal in my opinion. If you like this recipe, head over to Every Little Thing for some more of Stacy’s great recipes.  If you’re looking for more quinoa inspiration, the other recipes that were submitted look mouthwatering. 

Buffalo-Style Quinoa Chili | Bob's Red Mill

Buffalo-Style Quinoa Chili

Contributed by Stacy McCann of Every Little Thing

Serves 2-4

  • 1 Tbsp Olive Oil
  • 1 White Onion, diced
  • 3 stalks Celery, diced
  • One 8-ounce can Tomato Sauce
  • One 14-ounce can Diced Tomatoes
  • 1 cup Vegetable Broth
  • 1 cup cooked Black Beans
  • One 14-ounce can Hominy
  • 1 cup cooked Quinoa
  • 1/2 cup Frank’s Red Hot Sauce, or to taste
  • 1 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

1.) Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

2.) Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

3.) To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

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Weeknight Gluten Free by Kristine Kidd Header

Weeknight Gluten Free {Giveaway} + Braised Carrots and Chickpeas with Yogurt Topping

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

If you’re looking for a little gluten free inspiration, Weeknight Gluten Free is just the ticket. The new book from Kristine Kidd is full of inspiring, quick and easy meals for even the most harried cook. This book proves that gluten free does NOT mean weird or different. The recipes focus on the amazing bounty of foods available for those on a gluten free diet. If you’re not gluten free, you won’t miss the gluten, we promise.

Weeknight Gluten Free is filled with beautiful photography and over 100 recipes. I had trouble picking which of these recipes to highlight- there are so many! From lighter meals like Crisp Socca with Burrata, Greens and Olive Dressing and Shrimp, Avocado and Peach Salad to heartier fare like Beef, Carrot and Edamame Stew and Lamb Burgers with Mint Greek Salad there is a meal for every night and every eater. Most recipes have about 10 ingredients, making it easy to plan a week’s worth of meals without breaking the bank. Another bonus- no crazy ingredients. Nothing you’ll have to make a special trip to a different market to find. I like that.

Weeknight Gluten Free by Kristine Kidd

While this book is focused more on dinners than other meals, it does have a modest dessert section to round out an evening. Kristine provides information for getting started with gluten free cooking, a pantry guide and some basics for saving time in the kitchen—tips we all could use! She also includes a stellar “Basic Recipes” section at the back- easy things to have on hand for even faster meals like Quick Mashed Potatoes and Mint Pesto.

This book would be great for someone beginning a gluten free diet or a seasoned veteran. It’s not overly complicated, so even a new cook would be able to master these dishes. It’s also great for any mom or dad who need a little help getting dinner on the table. You can bet I’m picking up a copy for my collection!

Braised Carrots and Chickpeas with Yogurt Topping | Kristine Kidd

Braised Carrots and Chickpeas with Yogurt Topping

Tender beans and sweet carrots are infused with enticing spices, and get a dollop of an Indian-inspired yogurt topping. White quinoa is a great substitute for couscous, and it is very high in protein.

  • Slender Carrots, 1 lb (500 g), unpeeled
  • Olive Oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
  • Large Onion, 1, coarsely chopped
  • Sweet Paprika, 2 teaspoons
  • Ground Cumin, 1 teaspoon
  • Ground Cinnamon and Ginger, 1⁄2 teaspoon each
  • Cayenne Pepper, 1⁄4 teaspoon
  • Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
  • Diced Tomatoes with juices, 2 cans (14.5 oz/455 g each)
  • Raisins, 1 cup (6 oz/185 g)
  • Kosher Salt and freshly ground Black Pepper
  • Quinoa, 1-1⁄2 cups (9 oz/92 g)
  • Plain Greek-style Yogurt, 1⁄2 cup (4 oz/125 g)
  • Fresh Cilantro leaves and toasted Sliced Almonds for garnish

Makes 4 servings

1. Halve the carrots lengthwise and then quarter them crosswise. In a large For the topping, nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2.  Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 21⁄4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 11⁄2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

Win it! 

Kristine has generously provided a book for one lucky winner. We’ll pair the book with our GF Organic Quinoa, Gluten Free Garbanzo Bean Flour, Gluten Free Rolled Oats and Gluten Free Cornmeal so you can jump right in upon winning. If you don’t win, but still want to snag a copy of the book- check out Amazon and Barnes and Noble, as well as your local bookseller. See below for how to enter.

To enter, follow the prompts below (be sure to click on the “leave a comment” to see what the secret question is, then click on “I did it”) and we’ll select one winner at random from all who enter by 11:59 pm on 11/10/13.

a Rafflecopter giveaway

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Tomato Pies1

Meatless Mondays: Gluten Free Southern Tomato Pie

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

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

GF Southern Tomato Pie | Bob's Red Mill Southern Tomato Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 90 minutes
Cook Time: 30 – 35 minutes
Yield: 8 servings
  • 16 oz Bob’s Red Mill Gluten Free Pie Crust Mix
  • 12 Tbsp Butter, cold, cubed
  • 1/2 cup shredded Cheddar Cheese
  • 6 – 8 Tbsp Ice Water
  • 3 – 4 ripe medium Tomatoes (530g)
  • 1 tsp Salt
  • 1/4 cup chopped fresh Basil (8g)
  • 1 cup shredded Cheddar Cheese (100g)
  • 1 cup Mayonnaise (260g)
  • 1 Egg
  • 1 Tbsp Water
Place Bob’s Red Mill Gluten Free Pie Crust Mix in a bowl or food processor fitted with a steel blade. Cut in butter using a pastry blender or two knives until crumbly or give the food processor ten 1-second pulses. Add 1/2-cup cheddar cheese and mix or pulse briefly just to combine. Add water gradually and mix until the dough sticks together, adding additional water if needed. Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.Slice tomatoes into rounds 1/4 – 1/2-inch thick. Sprinkle with 1 tsp salt and let sit on a few layers of paper towels for 15 minutes. Combine 1 cup grated Cheddar cheese and mayonnaise in a small bowl; set aside.

Remove dough from the refrigerator and let sit at room temperature until malleable. Preheat oven to 425°F and line a baking sheet with parchment paper. To form pies, roll prepared Bob’s Red Mill Gluten Free Pie Crust with Cheddar between two sheets of parchment or heavy-duty plastic wrap to 1/8-inch thickness and cut eight 8 1/2-inch rounds (reroll the dough as necessary). Carefully transfer one round to a parchment lined baking sheet. Assemble each pie one-at-a-time on the baking sheet.

In the center of each pie round layer one tomato slice and sprinkle with chopped basil. Make sure to leave a large 1 1/2-inch border. Repeat with another tomato slice and basil then top with about 1 1/2 Tbsp of the cheese-mayonnaise mixture.

Carefully fold the edges of the dough over the filling in small sections, overlapping the edges as you go. Leave about 2-inches of filling exposed in the center of the pie. Try not to move the formed pies as they are very delicate. When all pies are assembled, transfer the baking sheet to the freezer for at least 1 hour.

To bake the pies, preheat the oven to 425°F. Thoroughly whisk together 1 egg and 1 Tbsp water. Brush the crust of each frozen pie with the eggwash.

Bake the pies until the crust is golden and the filling is beginning to bubble, 30 – 35 minutes. Let cool at least 5 minutes before serving. Serve warm or at room temperature.

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GF Fine Herbes Quiche | Bob's Red Mill

Meatless Mondays: Gluten Free Fine Herbes Quiche

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes
Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It’s a favorite, if not frequent, meal at our house and this French variation is delightful. Light and fluffy on a crispy crust, it’s hard to go wrong with quiche. I never know what to serve with quiche, though. It already contains almost all of the food groups, so perhaps a green salad and some sliced pears would round out this meal. No matter what you serve it with, you’ll impress your friends and family with very little effort. Cheers!
Gluten Free Fine Herbes Quiche | Bob's Red Mill
Fine Herbes Quiche
Recipe by Sarah House 

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes – 2 hours 15 minutes
Yield: 8 – 12 servings

  • 1 bag Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 2 tsp Olive Oil
  • 1/2 cup thinly sliced White Onion (60g)
  • 2 cups Milk
  • 1 cup Cream
  • 6 Eggs
  • Salt and Pepper to taste
  • 1 Tbsp minced fresh Chervil, Marjoram or Savory
  • 1 Tbsp minced fresh Chives
  • 1 Tbsp minced fresh Parsley
  • 1 Tbsp minced fresh Tarragon
  • 1/2 cup shredded Gruyere (25g)
Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap to a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming the edges accordingly. Freeze at least 15 minutes.

Preheat oven to 350°F. Line the crust with parchment paper and fill with pie weights. Bake for 30 minutes. Remove the pie weights and parchment and continue to bake until light brown, about 15 additional minutes. Remove from oven and let cool while preparing the filling. Reduce the oven to 325°F.

To make the filling, heat olive oil in a sauté pan over medium-low heat. Add onions and cook until soft but not caramelized or brown, 5 – 10 minutes. Remove from heat.

Meanwhile, whisk together milk, cream, eggs and salt and pepper to taste.

In the cooled crust, layer 1/2 the onions and herbs, then pour over 1/2 the milk mixture and sprinkle with 1/2 the cheese. Repeat with the remaining filling ingredients.

Bake at 325°F until filling is set in the center, about 40 minutes.

Let cool completely before serving. Serve at room temperature or chill and serve cold.

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Meatless Mondays: Caledonian Dolmades

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

This fun twist on traditional dolmades wraps blanched kale leaves around our steel cut oats flavored with dried cherries and pistachios for a delicious appetizer or on-the-go snack. A Spar for the Spurtle finalist, Camilla Saulsbury, author of Power Hungry, says these are perfect for toting along on your next hiking adventure or fueling up before a big ride. For a delicious Mediterranean dinner, pair these with a Greek salad, fresh hummus, warm pita bread and a bowl full of assorted olives.

Caledonian Dolmades

Caledonian Dolmades

Camilla Saulsbury

This recipe can easily be made gluten free by using our gluten free steel cut oats. Make it vegan by using a non-dairy yogurt or skipping the sauce altogether. 

Makes 20 dolmades

  • 1-3/4 cups Steel-Cut Oats, soaked overnight in cold water, drained
  • 4 Tbsp Olive Oil or Virgin Coconut Oil, divided use
  • 1-1/4 cups chopped Scallions
  • 1 Tbsp minced fresh Ginger
  • 2-1/4 tsp ground Cumin
  • 1 tsp ground Cardamom
  • 1 cup dried Tart Cherries, chopped
  • 2 tsp Garlic Salt (preferably organic), divided use
  • 1/2 tsp freshly cracked Pepper
  • 3/4 cup roasted, lightly salted Pistachios, chopped
  • 3/4 cup packed fresh Mint Leaves, chopped, divided use
  • Grated zest and juice of 4 medium Limes (or Lemons), divided use
  • 20 large Kale leaves, tough stem trimmed off, blanched (see tip)
  • 2/3 cup plain Yogurt
  • 1/4 cup well-stirred Tahini
  1. Drain the oats. Reserve 3/4 cup of the soaking liquid.
  2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the scallions, ginger, cumin and cardamom; stir-fry 1 minute.  Add the drained oats, cherries, reserved liquid, 1-1/2 teaspoons of the garlic salt, and pepper to skillet; stir-fry 5 to 6 minutes until liquid is absorbed.
  3. Remove skillet from heat and stir in pistachios, all but 2 tbsp of the mint, lime zest, and all but 2 tbsp of the lime juice.
  4. To make the rolls, place the kale leaf veined side down, and put a heaping spoonful the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls; lightly brush with remaining olive oil.
  5. In a small bowl, whisk the tahini and yogurt with the reserved lime juice and garlic salt; thin with 2 to 3 tablespoons of water until smooth.
  6. Serve the dolmades with the tahini-yogurt sauce!

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Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

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

Garrett McCord of Vanilla Garlic developed this recipe for us to celebrate our launch of Sorghum Grain. This salad stands up well on its own, but can be accompanied by some crusty bread to round it out. If you don’t have California Olive Ranch’s Miller’s Blend olive oil, any nice olive oil will do, but we think it gives the dish a little extra something. 

Want to know more about Sorghum? Where it comes from and how it is different than other grains? Join us for a Google Plus Hangout all about Whole Grain Sorghum on 10/9 at 5 pm PST. Join us here

Sorghum Salad

Sorghum Salad with Curry-Roasted Winter Squash and Crispy Chickpeas

Calling this salad tasty is like calling a Giants’ fan loyal. This dish is boisterous, mouth-engaging, and perhaps even a bit kinky. (Curry will do that, after all.) Curried and roasted winter squash, crispy chickpeas, fresh cilantro, and furious lashings of lime juice all contribute to the nutty flavor and toothsome texture of Bob’s Red Mill whole grain sorghum. Finding a high-quality red curry paste is really important here as it’s what gives the squash the oomph of flavor. California Olive Ranch’s, Miller’s Blend olive oil has a throaty, peppery spice that allows it to not only stand up to the strong flavors, but also blend them elegantly.

Serves 4

1. Preheat oven to 400°F. Whisk together the 2 ½ tablespoons of the olive oil and all of the red curry paste in a bowl. Add the cubed winter squash and toss to coat. Place on a baking sheet lined with aluminum foil or parchment paper and bake for 40 minutes. Allow to cool to room temperature.

2. While the squash is roasting prepare the sorghum. Place 1 cup of sorghum and 3 cups of water in a pot and bring to a boil. Lower heat to a simmer, cover, and cook for 50-60 minutes or until tender. Drain and set aside.

3. Toss the sorghum, squash, cilantro, scallions, lime juice, and the remaining 3 tablespoons of olive oil together in a bowl. Add salt and pepper to taste. This can be served hot, chilled, or room temperature. Garnish with the roasted chickpeas and serve immediately.

Roasted Chickpeas

Roasted Chickpeas

Amazing on a sorghum salad, these are also a delightful snack on their own.

Toss together in a bowl and place on a baking sheet lined with aluminum foil or parchment paper. Bake at 400°F for 35-40 minutes or until crisp.

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Vegetable Bounty Quinoa1

Meatless Mondays: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

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

Another in the series of amazing recipes from our Grains of Discovery World Launch party, this recipe comes from Naomi Pomeroy from Portland’s Beast. Of the recipes, this is one of the easiest to prepare and the most versatile. It may look daunting, but I’ve made it several times at home with fabulous results to the delight of my friends and family.

The fresh vegetables and creamy kidney beans add a delightful texture to this salad. The sweet, citrusy dressing is a perfect match for the earthy flavors of quinoa. Naturally gluten free and easily made vegan, this recipe is wonderful paired with grilled vegetables and a protein of your choice (for meatless mondays, we suggest grilled tofu).

Vegetable Bounty Sm

Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Serves 4-6
For the Quinoa:
  • 2 cups Bob’s Red Mill Quinoa
  • 3 cups Water
  • 2 pinch Salt
For the Vegetables:
  • ¾ cup diced fresh Red Pepper
  • 1 ½ cups diced fresh Tomato
  • 1 ½ cups diced Cucumber
  • 1 large Avocado (diced)
  • ½ cup minced Green Onion (green part only)
  • ½ cup picked fresh Mint Leaves
  • ½ cup picked washed Cilantro
  • 2 cups cooked Kidney (or other large) Bean (preferably not canned)
For the Vinaigrette:
  • ½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sugar (or Honey)
  • 1 ½ tsp Salt
  • 1 Tbsp Light Soy Sauce (note: the original recipe calls for Fish Sauce)
  • 1 ¾ tsp Toasted Dark Sesame Oil
  • ¼ cup Extra Virgin Olive Oil
  • 2 pinches Black Pepper
In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl to allow cooling to room temperature. As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
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Antipasto Couscous with Chickpeas2

Embrace Whole Grains & Ethnic Flavors for Meatless Monday

by Guest in Meatless Mondays, Recipes

By Sharon Palmer, The Plant-Powered Dietitian

I’ll let you in on a little secret. Weight loss, better health, longevity and an anti-inflammatory lifestyle can be found in your neighborhood grocery store. Whole grains, in particular, are an essential part of the secret to living a better, healthier life.

While there are so many fallacies out there regarding carbohydrates, there is no better time than September – Whole Grains Month – to put some of these misconceptions regarding carbohydrates and grains to rest. Yes, it’s true that a diet packed in highly refined carbohydrates, such as those found in processed crackers, cereals, and pastries, may be increasing our risk of diseases; but, it’s also true that intake of whole grains actually leads to health promotion. Whole grains not only provide carbohydrates, they are packed with antioxidants, phytochemicals, vitamins, minerals, fiber, and even protein – nutrients and compounds essential for fighting off disease and improving our chances for living well into our 90s.

Even better news is that whole grains taste delicious and are incredibly versatile in a variety of meatless recipes.  When you focus on animal foods at every meal, your choices are limited to the basic beef, pork, chicken, or seafood selection. But when you plan your meals around plant foods – such as whole grains, including amaranth, barley, brown rice, buckwheat, bulgur, corn, millet, oats, quinoa, rye, sorghum, teff, wheat (including Kamut® wheat, farro, and spelt) and wild rice – the sky’s the limit.

A wide variety of ethnic dishes, including those inspired by Mexican, Indian and African flavors, are anything but bland and boring. What’s more, many of these ethnic cuisines use whole grains to form the foundation for a variety of recipes.

Antipasto Couscous with Chickpeas1

Antipasto Couscous with Chickpeas

By Sharon Palmer, RD

A staple in North African cuisine, couscous is actually small pieces of semolina pasta made from whole grain flour. My whole grain couscous dish is based on a variety of flavorful preserved vegetables, such as sun-dried tomatoes, roasted peppers, and marinated artichoke hearts. You can keep these ingredients in your pantry and make this wholesome one-dish meal at a moment’s notice. And it’s just as good served cold as a salad.

Makes 6 servings


  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Garlic cloves, minced
  • 1/2 medium Red Onion, chopped
  • 1/3 cup Sun-Dried Tomatoes, sliced
  • Half 12-ounce jar drained, sliced Fire-Roasted Red or Yellow Peppers (about ½ cup)
  • 1/2 cup canned marinated Mushrooms, drained
  • Half 12-ounce jar marinated Artichoke Hearts, drained and sliced (about 1/2 cup)
  • 1 cup cooked or canned Chickpeas (Garbanzo Beans), no salt added, rinsed and drained
  • 1/4 cup pitted Green Olives, drained
  • 1 Tbsp Capers
  • 1-1/2 cups Water
  • 1 tsp Balsamic Vinegar
  • 1/2 tsp Lemon Pepper
  • 1/2 tsp Smoked Paprika
  • 1 tsp dried Oregano
  • 1 cup uncooked Whole Wheat Couscous
  • 1/3 cup chopped Pistachios


  1. Heat the olive oil in a large saucepan. Add the garlic and onion and sauté for 5 minutes.
  2. Stir in the tomatoes, peppers, mushrooms, artichokes, chickpeas, olives, capers, water, vinegar, lemon pepper, paprika, and oregano. Cook until bubbly, about 3 minutes.
  3. Pour the couscous over the vegetable mixture (do not stir) then cover the pan and remove from the heat. Let stand for 5 minutes.
  4. Remove the cover and fluff the couscous with a fork. Sprinkle with the pistachios and serve immediately.

Notes: Chill this dish to serve it as a salad. If you plan on serving it much later, reserve the pistachios to keep them from getting soggy and sprinkle them on at the last minute.

Per serving (about 1-1/8 cups):

Calories: 240, Carbohydrate: 38 g, Fiber: 6 g, Protein: 8 g, Total fat: 6 g, Saturated fat: 1 g, Sodium: 252 mg

Star nutrients: Vitamin C (20% DV), niacin (10% DV), folate (13% DV), iron (11% DV)

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment. Available June 2012.

Sharon Palmer, The Plant-Powered Dietitian is a writer and author of The Plant-Powered Diet. Over 850 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Blog. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.


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