What a perfect way to cure the winter blues. Sure, mangoes aren’t in season, but you know what else isn’t in season in Oregon? Sunshine! This colorful salad is just the ticket to brighten up your day and beat back the doldrums.

Amaranth Mango Salad

•     1/2 cup plain Yogurt
•     1-1/2 tsp Curry Powder
•     1 tsp grated Ginger (about 1-inch)
•     1/2 tsp Sea Salt
•     1 cup Organic Amaranth Grain
•     1-1/2 cups Water
•     1-1/2 cups chopped Mango (about one 1 lb mango)
•     1/2 cup diced Red Bell Pepper
•     1 Tbsp diced Jalapeno
•     1 Tbsp minced fresh Mint
•     2 Tbsp chopped Cilantro

Directions

Step 1

Combine the yogurt, curry, ginger and salt and chill until ready to use.

Step 2

Bring water to a boil. Add amaranth, reduce heat to low and simmer until water has been absorbed, about 20 – 25 minutes. Remove from heat and drain off excess water.

Step 3

Toss cooked amaranth with mango, bell pepper, jalapeno, herbs and yogurt sauce. Serve immediately or chilled.

Makes 4 servings.

As promised, here is our recipe for Whole Wheat English Muffins. I had to try these out for myself before I shared them so I knew exactly what you were getting yourself into if you attempt these. First off, this recipe takes a serious time commitment. Second, this recipe is painfully easy to put together. With a little bit of planning, you can have fresh, chewy English muffins for breakfast one day (if you get up really, really early) and everyone will be so impressed with your baking skills.

Here’s what you need to know- the time commitment is primarily a matter of rising time. These babies start with a poolish that ferments overnight, then allowed to come to room temp for at least 3 hours. Then the dough is mixed and needs to rise for 45 minutes. The dough is folded and rises again for 15 minutes, then shaped into muffins and left to rise for a final 15 minutes… so maybe you have these more like noon (like we did at our house) or for dinner. While they are something akin to heaven straight from the oven, these are phenomenal the next day and the day after that. We didn’t have any make it past that to attest to their quality. I think my husband ate 3 of these straight from the oven. Fresh, they don’t even need butter to be amazing (but it certainly doesn’t hurt).

I’d consider myself a novice bread baker. Sure, I’ve made basic breads and pizza dough, but I was incredibly intimidated by this recipe. My advice to you: don’t be. It was easy to follow and, even when I flubbed a step, the results were divine.

A dab of butter, a slathering of jam, a smooth layer of peanut butter, a fried egg with a bit of cheese… whatever you opt to top these with will be worth it, I promise.

[A note about equipment and measurements. If you have them, English muffin rings are handy. If you don't, a big biscuit cutter or even just a dough knife will work. The rings helped to make that perfect "English muffin" shape, but they really wouldn't make or break the recipe. We've included household measurements here as a courtesy, but, as I'm learning a baking scale is a kitchen essential for serious bakers. Not only does it improve the outcome of your recipe when you weigh your ingredients, it makes you feel like a real baker! Scales are pretty affordable. We sell a good one, but you can also find quite a selection on Amazon, as well.]

Whole Wheat English Muffins

Recipe by Sarah House

Yield twelve 3 ½ oz muffins

Poolish

• 6 ¾ oz Water (110°F)
• ¼ tsp Active Dry Yeast
• 6 ¾ oz (1 ½ cups + 3 Tbsp) Unbleached White Flour

Bread Dough

• 14 oz Warm Water (110°)
• 1 Tbsp Active Dry Yeast
• 13 ½ oz Poolish (entire recipe from above)
• 1 oz Unsalted Butter
• 15 ¼ oz (3 cups + 3 Tbsp) Unbleached White Flour
• 5 oz (1 cup) Whole Wheat Flour
• 2 tsp Sugar
• 1 Tbsp Salt
• Semolina Flour as needed

Poolish

1. In a large, non-reactive metal or glass bowl (only use plastic if it is clean and free of odors), proof yeast in water until “milky”, about 5 minutes.

2. Add the flour and stir until a smooth, elastic batter has formed.

3. Scrape down the sides and cover with plastic wrap; let sit at room temperature for 1 hour.

4. (Optional) For the most sourdough-like flavor, transfer to the refrigerator and chill 8 – 24 hours. Skip step 5 if you do not refrigerate your poolish.

5. Remove poolish from the refrigerator and let sit at room temperature for 3 – 4 hours.  It should have tripled in volume.  Use within 4 hours, before it begins to deflate.

Bread Dough

1. Sprinkle the yeast into the water and let sit until the yeast looks “milky”, about 5 minutes then add the poolish.

2. Meanwhile, combine the flours in a bowl.  Rub the butter into the flour mixture until it resembles sand.

3. Add the sugar, salt and flour mixture to the yeast and mix until a dough forms (about 4 minutes on low with a dough hook), scraping down the sides of the bowl often.  Continue mixing until a wet and tacky dough has formed (about 2 additional minutes at medium speed).

4. Place the dough in a large, lightly oiled bowl, turn once to coat all sides and cover with plastic wrap or a clean towel.  Let rise until an indentation remains when lightly pressed with a fingertip, about 45 – 60 minutes.

5. Turn out the dough onto a lightly floured work surface and fold it into thirds like a letter.  Cover with plastic wrap and let rise until an indentation remains when lightly pressed with a fingertip, about 15 minutes.

6. Preheat the oven to 475°F (use of a baking stone is useful but not necessary).  Line two baking sheets with parchment paper.

7. Uncover the dough and lightly dust both sides with semolina flour.  Gently roll or pat out the dough to about ½-inch thickness (take care not to deflate the dough too much).  Using English muffin rings or a pastry/pizza wheel, punch or cut to the desired shape (about 3-inches wide).

8. Place the muffins on one prepared baking sheet and cover with plastic wrap.  Let rest for 15 minutes.

9. Heat a nonstick skillet on medium heat for 5 minutes.  Taking care not to crowd the pan, cook the muffins in batches until both sides are browned.  Place cooked muffins on clean prepared baking sheet.

10. Bake muffins until the internal temperature reads 205°F, about 6 – 8 minutes.

11. Remove from the hot baking sheet and let cool on a rack before slicing.

How about a warm, comforting meal for dinner tonight? The warmth of ginger, turmeric, and coriander, combined with green chilies and a dash of cayenne bring a taste of India to your table. The creaminess of Chana Dal contrasts nicely with crisp zucchini for a dish that you’ll want to snuggle up to on these cold winter nights. Serve this hearty, heart-healthy dish with some warm Naan for an easy, satisfying dinner. 

Chana Dal with Zucchini

This recipe is adapted from Complete Book of Indian Cooking by Suneeta Vaswani.

•      1 cup Chana Dal Beans
•     2 Tbsp Oil
•     1-1/2 Tbsp Ginger Root, peeled and minced
•     2 tsp Green Chilies, minced
•     1 cup Onions, finely chopped
•     3 cups Zucchini, chopped
•     1 tsp Coriander powder
•     1/2 tsp Salt (or to taste)
•     1/2 tsp Tumeric
•     1/2 tsp Cayenne Pepper
•     14 oz canned Tomatoes, diced (with juice)

Directions

Soak chana dal in 2 cups cold water for 20- 30 minutes. Rinse and drain.

In a small sauce pan, heat oil over medium- high heat. Add ginger and chilies

and sauté for 1 minute. Add the onions and sauté until soft and translucent, 6 to 7 minutes.

Add zucchini and mix well. Cover and cook for 5 minutes. Add the coriander, salt, turmeric, and cayenne. Mix well and cook, stirring, 3 to 4 minutes making sure not to burn the spices.

Add the tomatoes with juice and chana dal with 2 cups water. Stir well. Bring to a boil; reduce heat to a simmer, covered. Stir every 10 minutes, until chana dal is soft. This should take 20-25 minutes depending on how old you chana dal is.

Here at Bob’s Red Mill, we love good bread, especially when it’s made with whole grains.  Do you know what we love even more?  Good whole grain bread that has flavor, loft, chewy crumb and hearty crust.  Sure, you can throw together some flour, water, salt and yeast and make a perfectly acceptable loaf.  But with a little bit of natural action (known as fermentation) your loaf can go from good to extraordinary!

In this series, we’ll explore the different types of starters and how to use them, incorporating whole grains, to produce the best bread you’ve ever made.  Once you go starter, you’ll never go back!

You may ask yourself: what is a starter?  Answer: magic.  Kinda.  Starters are fermented cultures much like beer, wine, yogurt, kombucha, coffee and chocolate (betcha didn’t know about those last two, huh?).  The natural yeasts and bacteria that surround us in the air and on the surface of grains are allowed to grow and multiply and create a bubbly little environment that, due to their carbon dioxide output, will give your bread strength, moisture, extended shelf life, color, chewier crumb and fabulously complex flavors.

If starters seem a bit intimidating, using a preferment will be a great big baby step into the world of natural yeast cultures.  Preferments are similar to sours and levains and provide many of the same benefits.  They also have a limited life, so there is no obligation to remember to feed them and keep them alive.  Essentially, a portion of the flour, water and yeast are mixed and allowed to ferment for up to 48 hours before tossing it in with your bread dough.

Let’s begin with two of the easiest preferments:  pâte fermentée and sponges.

Pâte Fermentée, which sounds so fancy and sophisticated, is essentially old dough.  That’s right, old dough.  And it’s so easy!  If you bake bread daily or every-other-day simply pinch off 1 – 2 oz of dough per loaf and save it in the refrigerator.  The next day, toss that same ratio of dough into the fresh batch you’re currently mixing.  You are not going to notice a huge flavor boost but the gluten strength, moisture and crumb will definitely benefit.

A sponge is another super easy and approachable preferment.  With the sponge method, a portion of the flour, water and yeast are mixed together and allowed to sit at room temperature for 30 – 60 minutes.  This mixture will begin to rise just like bread dough and you will see a marked difference in the height of the final baked bread.  To use a sponge, follow this formula:  from your bread recipe use 30% of the total flour for the sponge.  Add an equal amount (by weight) of water and all or half of the yeast.  You’ll know your sponge is ripe and ready to use when the batter is slightly bubbly.  Add this sponge with your remaining liquid ingredients and proceed with your recipe as usual.

Bob’s Red Mill Rye Bread Mix made with the standard method (L) compared to the mix made with the sponge method (R).  The sponge method has more height, an even crust and a more open crumb.

Sponge

Prepare 30 – 60 minutes before baking.

Flour                30% of the total flour from your bread recipe

Water              equal weight as 30% of total flour

Yeast               50 – 100% of total yeast

Happy Valentine’s Day!

We’ve shared this amazing recipe before, but we wanted to share it again in case you need a quick dessert for Valentine’s Day. I can’t even begin to tell you just how easy this pie is to whip up. It’s vegan and gluten free and, speaking from experience, it’s sure to fool your most skeptical chocolate pie lovers. The key is to be sure to process the tofu really well to get it very, very creamy. No one wants a pie with little bits of tofu floating around. This would be especially lovely topped with chocolate shavings and fresh raspberries for Valentine’s Day.

Chocolate Silk Pie with Almond Crust
recipe by Chelsea Lincoln

Filling:

• 2 – 12.3 oz pkgs Mori-Nu Silken Tofu (Extra Firm)*
• 1-1/2 cups vegan Chocolate Chips, melted
• 3 Tbsp Sugar

Almond Crust:

• 2 cups Almond Meal/Flour
• 1 Tb Cornstarch
• 1/4 tsp Sea Salt
• 3 Tbsp Sugar
• 1/4 cup vegan Margarine
• 1 Tbsp Soy Milk

Filling:  Melt the chocolate chips either in the microwave or the stove top.  Use low heat and stir to a smooth consistency.  Place all ingredients including the melted chocolate in a food processor.  Blend until smooth.  *Any brand of silken tofu will work but this tends to be most commonly found in grocery stores.

Almond Crust: Mix together almond meal, cornstarch, sugar and salt.  Pour melted margarine and soy milk into mixture and use a fork to combine.  Pat almond mixture into 9-inch pie pan.  Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours.

I love this recipe because it’s simple, healthy and has all of the flavor of a spring roll without the hassle! Plus, it uses millet, one of my all-time favorite grains. I made this with crispy pan fried tofu (check out Herbivoracious for a great method) and it was plenty for a meal for two with leftovers. I didn’t try this, but crispy wonton strips would be a fun addition to this salad (awesome how-to video here).

Millet Spring Roll Salad

Prep Time:        15 minutes + 60 minute rest
Cook Time:       20 minutes
Yield:  10 servings as a side dish

Dressing

• 1/4 cup Rice Wine Vinegar
• 1/4 cup Lime Juice
• 2 Tbsp Toasted Sesame Oil
• 2 tsp Sriracha Chili Sauce
• 2 tsp Soy Sauce
• 1/4 cup Brown Sugar
• 2 cloves Garlic, minced

Salad

• 1 cup Hulled Millet
• 4 cups Water
• 1 tsp Sea Salt
• 1 medium Carrot, shredded
• 1-1/2 cups Green or Napa Cabbage, shredded
• 1 medium Red Bell Pepper, thinly sliced
• 15 oz Baby Corn, ½ inch pieces
• 3 Green Onions, chopped
• 1/2 cup Cilantro, chopped
• 1/3 cup Basil, chopped
• 1/3 cup Mint, chopped
• 1 – 2 Tbsp Sesame Seeds

Step 1

Bring water and salt to a boil.  Rinse millet and add to boiling water.  Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Step 2

Meanwhile, combine the dressing ingredients and mix well.  Set aside.

Step 3

Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.  Add dressing and toss well.

Step 4

Chill at least 1 hour or overnight.

Step 5

Add the green onions and herbs and mix well.  Garnish with sesame seeds.  Serve chilled or at room temperature.

If you resolved to have a healthier, happier 2013, consider adding some (or all) of these nutritional powerhouses to your diet. For recipe inspiration, check out our recipe collection on our website.

1. Flaxseed Meal: Flaxseeds are packed with omega-3 fatty acids, delivering a whopping 2400 milligrams in each 2 Tbsp serving of Flaxseed Meal. Ground flax also delivers 4 grams of fiber and 3 grams of protein per serving. Seeds should be ground to reap the benefits of flax, however, whole seeds make a wonderful addition to breads and other baked goods. Bonus: Flaxseed Meal makes a great egg substitute in most baking. See below for directions.
   
   

   Flaxseeds and Flaxseed Meal

2. Hemp Seed: Like flax, hemp seeds are chock full of omega-3 fatty acids, delivering 880 milligrams in each 2 Tbsp serving. Unlike flax, these seeds do not need to be ground to enjoy their nutritional punch. Hemp seeds are creamy and nut-like in texture and flavor. Larger than a sesame seed, but smaller than a sunflower seed, these little babies are a great addition to hot cereal, salads and baked goods. A 2 Tbsp serving will deliver 5 grams of protein, making them a perfect addition to breakfast or a post-exercise snack. Bonus: Hemp is a complete protein! This makes it ideal for vegetarian and vegan diets.
   
   

   Hemp Seeds

3. Chia Seed: Chia is the darling of nutritionists these days and it’s easy to see why. Like flax and hemp, chia is a wonderful source of omega-3 fatty acids, fiber and protein. Each 1 Tbsp serving delivers 2900 milligrams of omega-3, 5 grams of fiber and 3 grams of protein. Chia does not need to be ground to enjoy its health benefits, but some people find it easier to digest chia gel. See below for making chia gel. The seeds can be added to hot cereal, baked goods, smoothies and all sorts of wonderful dishes. Bonus: The fiber in chia has the ability to thicken, making it ideal for refrigerator jam, thickening sauces or using as an egg in baking.
   
   

   Chia seeds

4. Almond Meal: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E, as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates. Eating whole almonds is terrific, but did you know that adding almond meal to your baking and cooking can bring the health benefits of almonds to your diet, as well as cutting back on carbohydrate consumption? Replacing 1/4 cup of white flour in your baking with almond meal will add wonderful texture and flavor and reduce the carbohydrate load. These days, baked goods using exclusively almond meal can be found all over the web for those that need to watch their sugars. Bonus: Almond meal makes a great coating for fish and chicken in place of flour or cornmeal.
   
   
5. Coconut Flour: Once consigned to the category of nutritional no-no’s, coconut has seen a resurgence in popularity due to new studies that have found it to be a highly nutritious food. While everything made from coconut may not be good for you, some coconut products are very good for you. Coconut flour is one of these mind-bogglingly nutritious foods. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber! The light flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. Like almond meal, coconut flour has a low carbohydrate load, making it ideal for people who must manage their carbohydrate intake. Coconut flour is gaining in popularity, but it is still a tricky flour to bake with. We recommend starting with some recipes to get the hang of it, as it requires an unusual amount of liquid to balance out the high amount of fiber. Adding 2 Tbsp to a protein rich smoothie is a great way to get a little more fiber into your diet. Bonus: Like almond meal, coconut flour also makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal.

What super foods would you add to this list?

Using Flaxseed Meal as an Egg Replacement:

Flaxseed meal makes a great egg replacement for muffins, quick breads and other baked goods with a heartier texture. It does not work as well for recipes with a lighter texture such as a white cake or sugar cookies (it will likely work, but the texture will be different and some visual appeal may be lost). It also does not work very well in egg-heavy dishes such as quiches, stratas and frittatas. Use this formula to substitute for one egg. Double for two eggs, triple for three eggs, and so on…

1 Tbsp Flaxseed Meal
3 Tbsp Water

Combine flaxseed meal and water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would the eggs.

Making Chia Gel:

2 Tbsp Chia Seed
1 cup Water

Combine chia seed and water and allow to sit for about 15 minutes.

Hannukah Pakoras

My blog, Adventures with Nancy Rose, is about easy, plant-based recipes and about my culinary and creative adventures.  Pakoras, one of the most popular of Indian finger foods, are a favorite of mine when dining out, and I decided they were definitely worth learning how to make at home.  Turned out they’re really easy, delicious, and perfect for holiday entertaining.

I did a twist on potato latkes for the Hanukkah version (notice how pakora rhymes with menorah and hora?).  For Christmas, a bit of green kale with white cauliflower for texture and contrast are perfect when served with tamarind (red) and mint (green) chutneys.

These recipes can be modified to serve a small group or a crowd.  Better plan on making more than you think because they are fantastic!

Holiday Pakoras

Hanukkah version

Batter:

• 2 cups Bob’s Red Mill Garbanzo Flour
• 1½ Tbsp dried Crushed Red Pepper
• 1 Tbsp fresh ground Black Pepper
• 1 tsp Sea Salt
• ½ tsp Garam Masala
• 1 Tbsp Vegetable Oil
• Cold Water

Christmas Pakoras

Filling:

• ½ large White Onion, diced
• 2½ cups Baby Purple Potatoes, diced
• Vegetable Oil for frying

Dipping Sauce:

• 1 cup Low-Fat Plain Yogurt
• ½ tsp Sea Salt
• ½ tsp White Pepper
• 1 Scallion, minced

Christmas version

Batter:

• Same as above but add ½ cup chopped Cilantro

Filling:

• 3 cups Kale leaves, chopped into 1” x 1” pieces
• 2 cups Cauliflower, chopped into ¾” x ½” pieces

Dipping Sauces:

• Mint Chutney
• Tamarind Chutney

Make each pakora batter by sifting the listed ingredients (except the water) together.  Gradually add cold water and blend until it’s the consistency of pancake batter.

For Hanukkah, add the onions and potatoes to the batter and stir to coat.

For Christmas, add the kale and cauliflower to the batter and stir to coat.

Pour vegetable oil into a heavy, medium sized stock pot, and heat the oil until a drop of batter into the oil sizzles, about 5-7 minutes.

Fill a tablespoon or so with the battered veggies and carefully place it in the hot oil.  You should be able to fit at least 4 separate pakaros into the pot at the same time.  Fry them about 2-3 minutes per side until golden brown  and then remove them to a paper towel lined plate or pan.  Continue frying the remaining batter.

For Hanukkah, mix the dipping sauce ingredients together and serve with the hot Hanukkah pakoras.

For Christmas, if you’re ambitious you can make your own chutneys, or do like I do and get them from your favorite, local Indian restaurant, and serve with the hot Christmas pakoras.

With the excess of Thanksgiving behind us, a simple and easy meal for Meatless Mondays seems like the perfect thing to end a long post-holiday Monday. I think I’ve shared this recipe before, but I wanted to break it out again because it is so easy and delicious. The oat groats and barley add to the creaminess of the soup, but you could substitute other grains (like brown rice, wild rice, steel cut oats, pearl barley, etc.) if these two are not handy or you want to make a gluten free version. Serve this with a refreshing green salad and crusty whole grain bread for a complete meal that is sure to comfort you after an exhausting day. Save time by soaking the grains overnight or cooking them in the crock pot while you’re at work.

Creamy Mushrooms & Grains Soup

• 1 Salt & Pepper to taste
• 1 cup  Whole Oat Groats
• 1 cup Whole Hull-less Barley
• 6 cups Water
• 3 cups Milk (any kind)
• 1/4 cup Sherry
• 1/4 cup Soy Sauce or Tamari
• 2 tsp Paprika
• 1 Tbsp Parsley Flakes
• 3 cups Mushrooms, sliced (any type)
• 1 small Leek, sliced

Directions

Combine oat groats and barley with water and bring to boil. Turn heat down, cover and simmer for 45 minutes. Add milk, soy sauce, sherry, spices and vegetables to cooked grains and bring to boil. Turn down heat, cover and simmer for 30 minutes. Serve with your favorite bread and enjoy!

Makes 8 servings.

This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!

The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check.  Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet.  Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant.  Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.

Millet pilaf with roasted butternut squash, mushrooms and pomegranate

Serves 4-6

Ingredients:

• 1 cup Millet
• 2 Tbsp Olive Oil, divided
• 1 medium Butternut Squash
• 2 Tbsp chopped fresh Sage
• 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
• 1 cup Pomegranate Seeds
• 1/3  cup roasted Pistachios
• 1 Tbsp Balsamic Vinegar
• ¼ cup chopped Italian Parsley

Method:

Pre-heat oven to 375°F.  Place squash on a baking sheet, sprinkle with the  sage and toss with 2 teaspoons of the olive oil and season with salt and pepper.  Roast, stirring once or twice until tender 15-20 minutes.

On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.  Spread the mushrooms in a single layer and roast for 10 minutes.

To prepare the millet bring 1 quart of water to a boil.  Season the water generously with salt as you would for cooking pasta.  Add the millet and cook for 13 minutes.  Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.

Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.  Sprinkle the pistachios over the top and serve.