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.

Every year, we look forward to gathering around the table with friends and family to be thankful – but many times we end up feeling less than great when we can’t get up from the couch because we’re too full and feeling gross after the big meal.

So why stick with the same ol’-same ol’? Lighten up your Thanksgiving but keep your favorite flavors in this remix of the classics. Then, instead of recovering on the couch, enjoy the extra time to spend with the folks you don’t see very often.

Sweet Potato Boats with Couscous “Stuffing”

This recipe can be a vegetarian main or a side. If it is a main, plan two boats per person. If it is a side, plan one.

For four side-sized servings, you will need:

• 2 Yams (technically, sweet potatoes are the yellow ones)
• 1 cup Bob’s Red Mill Tri-Color Israeli Couscous
• 2 cups Vegetable Stock
• Pinch of Coarse Salt
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Olive Oil
• ½ cup diced White or Yellow Onion
• ½ cup diced Celery
• 1 clove Garlic, diced
• ¼ cup roughly chopped Walnuts
• ½ cup diced Apple
• ½ cup Bob’s Red Mill Dried Cranberries

Prep time: 1 hour        Active prep time: 20 minutes

Preheat oven to 425°F.

Prep the yams by washing them, scrubbing the skins gently and poking holes scattered across the surface with a fork to vent steam. Wrap the yams individually in foil and bake at 425 for about 45 minutes. They are done when a fork slides in easily.

Begin prepping the couscous filling about 20 minutes into the potato cooking time.

Start by bringing the vegetable stock, coarse salt and apple cider vinegar to a boil in a saucepan. Add the couscous and cook until al dente – about 10-15 minutes. Take off the heat and fluff occasionally as you continue to prep the other ingredients.

Heat a medium skillet on medium heat and toast the walnuts for about five minutes, or until fragrant. Set aside.

Add the olive oil to the pan and allow to heat for 2 minutes or so. Then add the onions, celery and garlic. Saute, stirring frequently.

When the onions are translucent, add in the cranberries, apples, walnuts and couscous, stirring frequently. Bring everything up to the same temperature and don’t cook them beyond that stage. Allow to sit in the pan on the lowest heat, or take off the heat completely while you prep the potatoes.

When the yams are cooked through, remove from the foil and slice them in half lengthwise. Use a spoon to dig out a 1-inch-wide trench in the inside of each trench, leaving at least a half inch of potato on all sides. Spoon the couscous mixture into the boat. Sprinkle a few extra dried cranberries on top.

Transfer to a serving platter after they are filled (not all of the couscous will make it into the boat on the first try!)

Rebekah Hubbard writes PDX Food Love. PDXfoodlove is about cooking at home – about learning, experimenting and having fun with your family. Anyone can be an artist in the kitchen. Day-to-day Rebekah is a graphic design professional, outdoor  and running enthusiast, plastic guitar aficionado and a slightly snarky girl next door.

I love Middle Eastern food. Just thinking about warm pita bread, creamy hummus and crispy falafel makes my mouth water. But as much as I enjoy Middle Eastern cuisine, I only eat it at restaurants—I never make it at home. Even though many of the dishes seem fairly simple, I’ve always been intimidated by some of the more unusual ingredients and unfamiliar techniques involved in Middle Eastern cooking.

That’s why I’m excited about Faith Gorsky’s new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Faith learned about Middle Eastern cooking from her Syrian mother-in-law, and she passes on her passion and knowledge in this beautiful, informative book. It begins with sections detailing special cooking techniques, tools and ingredients with lots of images and straightforward, accessible descriptions. These instructional sections are followed by over 100 recipes ranging from salads and sides to entrees and desserts, and including both familiar foods like Chicken Kebabs as well as less well-known dishes such as Bell Pepper Walnut Dip. Each recipe is introduced with a note from Faith providing cultural context and cooking or serving tips. There’s even a list of recommended shops for getting Middle Eastern ingredients (though many items could be found in most natural food stores). All in all, An Edible Mosaic gives you the information and inspiration you need to start exploring Middle Eastern cooking at home with confidence.

Giveaway – This giveaway is now closed. Congratulations to winners Ron, Rebecca and Tammy!

Would you like to win a copy of An Edible Mosaic? To enter the contest, leave a comment on this post answering this question: What is your favorite Middle Eastern dish? To help you get started with these tasty recipes, we’ll also send you a Bob’s Red Mill prize package including Lentils, Garbanzo Beans, Bulgur and Basmati Rice.  We’ll pick 3 winners from those of you who enter by 11:59 pm on Tuesday, 11/6. Good luck!

We’re happy to be able to share a recipe from An Edible Mosaic with you here. It’s a flavorful vegetarian dish that can easily be made gluten free by substituting rice for the bulgur. Enjoy!

Lentil and Bulgur Pilaf with Caramelized Onion (Mujaddara Burghul)

This hearty pilaf is commonly eaten as a vegetarian meal, with little else besides a bowl of plain yogurt and maybe some sliced tomato, cucumber and/or onion to accompany it. It’s eaten in many Middle Eastern countries and my husband remembers children singing a song about it in middle school while growing up in Syria. For an easy variation on this dish, use white or brown rice instead of bulgur wheat.

Serves 4 to 6

Preparation time: 10 minutes

Cooking time: 50 minutes, plus 10 minutes to let the bulgur sit after cooking

1 1/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained)

6 cups (1.5 liters) water

2 tablespoons olive oil

2 tablespoons butter

2 large onions, quartered and thinly sliced

1 bay leaf

2 pods cardamom, cracked open

2 cloves

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

1 cup (185 g) coarse-ground bulgur wheat

1 ½ cups (300 ml) boiling water

Plain yogurt (optional, for serving)

1 Sort through the lentils to remove any small stones or pieces of dirt, then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immerse; strain.

2 While the lentils cook, heat the oil and the butter in a large skilled over moderately high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.

3 Put half a kettle of water on to boil. Transfer the sautéed onion (no the caramelized onion) to a medium saucepan. Add the bay leave, cardamom, clove, cumin, cinnamon, salt and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.

4 Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.

5 Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if desired.

For more recipes from Faith Gorsky, visit her blog, AnEdibleMosaic.com.

This is the type of soup that needs to be cherished. A little bowl will make you wish you had the entire pot sitting in front of you. One spoonful in  and the subtle spice complimented with the creamy garbanzo will make you well aware that this soup will become a favorite in your household. Enjoy!

Spicy Cream of Garbanzo Soup

•  1-1/2 – cups of Garbanzo Beans
• 6 cups of Chicken or Vegetable Broth
• 2 medium-sized Tomatoes
• 3  Chile de Arbol (stems removed)
• 1/2 Onion
• 4 Garlic Cloves
• 1 Bay Leaf
• Nice Olive Oil
• Salt and Pepper to taste

Soak beans overnight.

Drain and rinse beans.

Add broth, garbanzo beans, tomato, chile de arbol, onion, garlic, and bay leaf to a pot over a medium high flame and bring to a boil.

Once boiling, reduce flame to a simmer, cover pot with lid and simmer for 2 hours.

Discard bay leaf.

Add all ingredients to a blender, and blend till smooth.

Serve right away.

Garnish with chopped tomatoes and drizzle top with olive oil and salt and pepper.

Recipe serves 4 to 5 bowls

By: Nicole Presley of Presley’s Pantry

www.presleyspantry.com

In Greece, dishes combining beans and grains have been served since ancient times. Originally they were offerings to pagan gods. Today, they’re made to honor Greek Orthodox saints and the Virgin Mary.

Greek names for beans and grains roll off the tongue: Polysporia, Polykoukia, Bourbourelia, Fotokoliva, Koliva, Fotopapouda, Papoudia, Panspermia, Sperna, Palikaria. All are essentially the same: mixed legumes and grains made into soup or salad. Polysporia, in English “many seeds,” is the most common name.

Polysporia is traditionally made on November 21, the day Orthodox Christians believe Mary was consecrated to God in Jerusalem’s Temple. After her consecration, legend says Mary’s family gave out beans and grains to the crowd waiting outside. Some claim Polysporia represents the beans and grains Mary’s family distributed.

Others look to a more ancient origin. In Feasting & Fasting in Crete: Delicious Mediterranean Recipes (Kedros Publications, Athens, 2001), Diana Farr Louis says the origins of Polysporia go “back thousands of years and may even have been made by the Minoans. Psilakis [a popular Greek cookbook writer] compares it to the panspermia (all seeds) offered by both the Minoans and ancient Greeks to their gods in thanks for a successful harvest.”

Historians link Polysporia to Demeter, goddess of the harvest, who reigned over grains, vegetation, and all fruits of the earth. From Demeter, ancient Greeks learned to plant, grow, harvest, and prepare grain. In return, they gave Demeter offerings of grain dishes similar to today’s Polysporia.

Most believe it’s no coincidence that modern Greeks celebrate feasts on days, and in ways, similar to pagan holidays, and that pagan offerings to Demeter morphed into Christian feast day foods.  Polysporia “is child of the incorporation of ancient strong traditions in[to] the Christian religion … Since farming economy depends a lot on nature, [seed-sowing time] continue[s] to be associated and sprinkled with magic,” according to Greek food historian, Mariana Kavroulaki.

Recently Bob’s Red Mill, a purveyor of beans, grains, and baking products,  invited me to write an article for its website. Bob’s sent me a collection of products to use for developing recipes, including Whole Grains and Beans Soup Mix. The minute I saw its ingredient list, remarkably similar to Polysporia’s, I immediately wanted to make a tasty, modern dish of Greek beans and grains.

After testing several versions, I settled on soup seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, rustic Greek cornbread with feta popular in Northern Greece (also made with Bob’s Red Mill products). Bobota makes a wonderful partner for soup of any kind.

In addition to giving me products to use in developing recipes, Bob’s Red Mill donated our Bob’s Red Mill giveaway prize. Rest assured, I’d never recommend a product I don’t personally use and love. In this case, I’ve been a Bob’s Red Mill devotee since the 1970s. Its products are invariably fresh and designed with the home cook in mind. In Alaska, Bob’s Red Mill is often the only locally available source for essential baking and cooking ingredients.

Besides its religious significance, ancient and modern, Polysporia tastes really good. I discovered Bob’s Red Mill sells a Whole Grains and Beans Soup Mix, with ingredients remarkably similar to Polysporia.  Wanting to know if there was a link, I asked Cassidy Stockton of Bob’s Red Mill how they developed the mix. She said, “We formulated this mix using our Grande Whole Grains blend because we wanted a soup mix that contained a good variety of whole grains, as well as beans. There’s no fancy story, we all just really loved the chewy texture of the grains in contrast with the beans.”

When Bob’s Red Mill invited me to submit a guest post, they gave me products to use for developing recipes. The minute I saw the “Whole Grains and Beans” ingredient list, I knew immediately I wanted to make a tasty, modern version of Polysporia. After several tries, I settled on a recipe seasoned with lemon and fresh dill, a classic Greek pairing. It’s so delicious, everyone who tried it wanted more. I served it with Bobota, a rustic Greek cornbread with feta that is popular in Northern Greece (also made with Bob’s Red Mill products).

Greek Beans and Grains Soup (Polysporia)

Serves 4-6

Greek Beans and Grains Soup is tart, chewy, creamy, herby, and all-around delicious. Paired with rustic Greek cornbread and a light green salad, it is great for lunch or dinner. If you’re like me, you’ll also eat it for breakfast. To make the soup vegan/vegetarian be sure to use vegetable stock or water (it’s richer if made with stock).

• 3 cups diced Yellow Onion, 1/4” dice
• 2 Tbsp Olive Oil
• Salt
• Freshly ground Black Pepper
• 2 Tbsp minced Garlic
• 2 cups Bob’s Red Mill Whole Grains and Beans Soup Mix, rinsed under cold water
• 8 cups Vegetable or Chicken Stock, or Water
• 1 tsp Kosher or Coarse Salt
• 2 cups thinly sliced Green Onions, green and white parts both
• 2 Tbsp minced fresh Dill or 2 tsp dried Dill
• 1/3 cup fresh Lemon juice
• 1-1/2 tsp finely grated Lemon Peel
• Extra Dill for garnish

In large pot, sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil. Add garlic and cook for 1 minute. Stir in Beans and Grains, stock, and 1 tsp. salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender. When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes. Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.

NOTE: You can turn this recipe into a salad. To do so, use 6 cups stock, don’t cover pot while it simmers, and cook liquid down until it’s almost gone, stirring regularly to prevent burning. When beans are done, stir in onions, dill, lemon juice, and lemon peel. Serve hot or at room temperature.

Rustic Greek Cornbread with Feta (Bobota me Feta)

Makes 9” x 9” cornbread; double recipe for 9” x 13” cornbread

Rustic Greek Cornbread is lightly sweetened to balance the salty feta. The rustic texture of this bread combines well with hearty soups and stews. For a more refined version, substitute all-purpose flour for corn flour.

• 1/2 cup Butter
• 1/3 cup Granulated Sugar
• 2 large Eggs
• 1 cup water
• 1 cup Bob’s Red Mill Medium Cornmeal
• 1 cup Bob’s Red Mill Corn Flour
• 3 Tbsp Bob’s Red Mill Sweet Cream Buttermilk Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher or Coarse Salt
• 1-1/4 cup crumbled or diced Feta Cheese

Preheat oven to 375°F. Liberally butter sides of 9” x 9” pan.

Melt butter in medium pan. Whisk in granulated sugar, eggs, and water.

Put cornmeal, corn flour, buttermilk powder, baking soda, and salt in large bowl. Whisk ingredients together, making sure the mix has no lumps.  Fold in wet ingredients, just until all ingredients are combined. Put batter into prepared pan. Bake for 25-30 minutes or just until center is set; don’t overcook or the cornbread will be dry. Remove from oven and let rest 10-15 minutes before cutting and serving.

At www.laurieconstantino.com, Laurie Constantino creates and writes about authentic Mediterranean fare using ingredients readily available in North America. Her recipes are inspired by her travels, her homes in Limnos, Greece and Anchorage, Alaska, and her vast cookbook collection. She also writes extensively about foraging and cooking with wild edible plants and mushrooms. Laurie’s book, Tastes Like Home: Mediterranean Cooking In Alaska, was published in 2007; a revised edition with new  recipes came out in 2011.

There is something about finger foods that simultaneously screams I am an adult and I am a kid.  Patties aka sliders aka kebabs as I call them are very popular in my home. I find them very versatile as they are great for school lunches, afternoon snacks, playdate snacks, light dinner, cocktail parties and dinner parties.  I dress them for the occasion by using different dips and fun garnishes.

I used the Bob’s Red Mill Black Bean Flour as a base for these kebabs, and added their Whole Grain and Beans Soup Mix for taste and texture. The bean soup mix contains 4 kinds of beans, plus seeds and grains. I soaked the beans for 2 hours prior to cooking to soften up the beans.  Then I cooked the beans in a pressure cooker for about 15 minutes or 4 whistles. My pressure cooker is my secret weapon in the kitchen. With it, I can whip up lentils, beans and meat stews in no time.

I then blended together the flour and the beans, turning them into a thick paste suitable for making sliders. A little more work on the stove, and voila!

I was gratified to see that my 5 year old and my husband both enjoyed eating it. My husband and I used some spicy sauce and had a fun appetizer for dinner.

I have used egg as a binder in this recipe, but for a vegan option, use breadcrumbs as a binder.

Bean Kebabs (makes approximately 20 kebabs):

• 1 cup Bob’s Red Mill Whole Grain and Beans Soup Mix
• ½ medium sized Red Onion finely diced
• ½ cup finely cut Cilantro Leaves
• 1 cup Bob’s Red Mill Black Bean Flour
• 1 Egg
• 1 Tbsp Garam Masala
• 1 tsp Salt
• Oil for pan frying

Instructions:

1. Soak the dry Whole Grain and Beans Soup Mix for 2 hours. Cook the mix in a pot per the cooking instructions at the back of the soup mix packet.
2. When cool, blend the cooked soup mix using an immersion blender. The result should a thick paste. If there is excess water then cook off the extra water till the blended cooked soup mix is a thick paste.
3. Add the remaining ingredients to the soup paste and mix thoroughly.
4. Pressing firmly, form mixture into patties about 2 inches wide and ½ inch thick.
5. Heat up a large frying pan on medium/high heat and pour some oil.
6. Place the kebabs into the pan and brown the kebabs until browned, about 2-3 minutes per side.

Serve the cooked kebabs with sour cream for the kids. For the adults use a mint yogurt dip or cilantro chutney.

Rashmi Nigam is a wife, mother, foodie, and blogger who chronicles her journey towards raising healthy eaters at YumKid. She draws from her real food upbringing as well as her travels, to prepare simple, unprocessed meals for her family. You can also follow her on Twitter or Facebook.

One of my all time favorite soups is this butternut squash soup with barley and split peas.  I learned how to make this recipe from my friend Lynne when we were in school together.  She’d put up a pot of soup, and we’d study until the soup was ready.  I have good memories of our camaraderie which made the studying more enjoyable.  Having a friend make me this hearty soup felt so nourishing.  I love the combination of textures in the soup.  The butternut squash gets smooth and creamy whereas the barley/split pea mix is chewy.  The vegetables remain chunky (rather than mushy), if you add them incrementally based on the density of the vegetable.  The recipe is flexible, and you can add in whatever vegetables you have on hand.  The soup is a satisfying meal by itself, or sometimes I serve it with bread or a salad.

I had one problem with my friend’s recipe.  She made the soup with a different soup packet that contains MSG and other artificial ingredients that I don’t eat.  Well, now I am happy that I found Bob’s Red Mill Vegi Soup Mix because I can use it to make Lynne’s soup without any preservatives.  This mix contains green and yellow split peas, barley, lentils, and semolina wheat pasta.

Recipe for Butternut Squash Soup with Bob Red Mill’s Vegi Soup Mix

Makes about 12 cups of soup (12 servings)

Ingredients:

• 1 medium-sized Butternut Squash, weighing about 3 pounds.
• 1 cup Bob’s Red Mill Vegi Soup Mix
• 1 large Onion, diced small.
• 1 Leek, white and light green part only, cut in half lengthwise and thinly sliced.
• 1 clove finely minced Garlic
• 7 to 8 cups of Chicken or Vegetable broth (buy 2 boxes of broth– 32 ounces each).
• 2 Carrots, cut in half lengthwise and sliced fairly thin.
• 1 small Rutabaga, peeled and diced small.
• 1/2 tsp chopped dried Rosemary
• 1/2 tsp chopped dried Thyme
• 2 tsp Salt
• 1/2 tsp Black Pepper
• 1 Yellow Squash, diced small.
• 2 medium sized Zucchinis, cut in half lengthwise and sliced fairly thin.
• Optional: grated Parmesan Cheese for serving

Directions:

1.  Prepare the butternut squash: rinse the outside of the squash, and cut in half lengthwise by using a large, sharp knife and some muscle.  Be careful that the squash doesn’t roll as you cut.  Scoop out and discard the inner seeds and strings with a spoon or melon baller.  Keep the skin on.  Place the two pieces of squash skin-side down in a microwave safe baking dish.  Add about a 1/4 cup of water and cover well with wax paper.  Microwave on full power for about 10 to 12 minutes.  Take care because the squash will be hot and steamy.  Use a fork to test the squash for doneness; the flesh should be soft.  Microwave a couple minutes more if necessary– cooking time depends on the thickness of the squash and the power of the microwave.  Let the squash cool slightly.  Use a spoon to scoop out all the flesh, and place it in a large soup pot.  Discard the skin.

2.  While the butternut squash is cooking, slice all the vegetables.  Sort and rinse the Vegi Soup Mix.

3.  Place the large soup pot with the butternut squash on the stove.  Add the Vegi Soup Mix, onion, leek, garlic, and 7 cups of broth.  Cover the pot with the lid slightly askew, and bring to a boil.  Then reduce the flame so that the soup simmers.  Once the broth boils, the total cooking time will be 45 minutes.  Set a timer for 15 minutes for the next addition of vegetables.

4.  When the timer goes off, stir in the carrots, rutabaga, rosemary, thyme, salt, and pepper.  Now set the timer for 20 minutes.  Continue simmering the soup with the lid mostly covering the pot.

5.  When the timer goes off again, add in the yellow squash and zucchini and stir.  Set the timer for the final 10 minutes.  Check the thickness of the soup.  Add up to 1 cup more broth if needed for desired consistency.  When the timer goes off, taste the soup for doneness and seasoning.  If needed, add a little more salt, pepper or herbs.  Turn off flame.  Soup will continue cooking a little more in the pot.

6.  Optional: let the soup cool a little and blend half of the soup with a stick immersion blender right in the pot.  Leave the soup partially chunky.  Or alternatively, take half of the soup out in batches to blend in a regular blender; return to the pot to combine with the remaining chunky part of the soup.

7.  Serve warm.  Optional: sprinkle with grated Parmesan cheese.

Dana of FoodieGoesHealthy.com is an experienced home cook on a quest for recipes that are both healthy and tasty.  She blogs about recipes that she makes for family dinners and get togethers with friends.  She loves cooking with her kids, going on adventures at farmers’ markets, and sharing good food with others.  She hopes you’ll stop by her virtual kitchen table to chat and get inspired.

Who doesn’t love a good bowl of chili? This recipe from Sarah of Daisy At Home is as easy as it is delicious! Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Southwestern Black Bean Chili
serves 4

• 1 tsp Extra Virgin Olive Oil
• 1 small Onion, diced
• 2 Garlic Cloves, diced
• 2 tsp Ground Cumin
• 2 tsp Chili Powder
• 1 cup Bob’s Red Mill Black Bean Soup Mix
• 4 cups Low Sodium Vegetable Broth
• 1 cup frozen Corn Kernels, defrosted
• 1/2 tsp Salt

1. Heat the oil in a sauce pot over medium heat. Add the onions and garlic and saute until the onions are soft, about 3 minutes.*
2. Add the cumin and chili powder and cook for 1 minute, stirring constantly.
3. Add the black bean soup mix and vegetable broth and stir to combine.
4. Bring the mixture to a boil, reduce heat to low, and simmer for 1 1/2 hours.
5. Remove from heat, stir in the corn and salt and serve.

*If you like more spice, chop up a jalapeno and saute with the onions and garlic.

Accompaniments: tortilla chips, cheddar cheese, sour cream

This recipe comes from Jasmine Jafferali, MPH, of Healthy Jasmine and is a vegetarian version of the American classic “Sloppy Joe’s.” Of herself, Jasmine writes, “I am a Lifestyle and Wellness Consultant specializing in gluten free/allergy free living as well as family and women’s health and fitness. My passion for health and well being stems from my own childhood.  While my love of cooking and baking from scratch came from my mom’s kitchen, I grew up drinking pop and hating veggies.  As a result, I was overweight and led an inactive lifestyle. It was my personal mission until I got involved in high school sports.  It is in my heart to raise my children to be healthy and happy. I want to help you do the same and to empower you to make realistic and healthy choices for you and your families.  You can find me at www.healthyjasmine.com.”  

Sloppy Bob’s

For Blender

• 1/4 cup of Tomato Paste
• 1/3 cup of Tomato Sauce
• 2 Tbsp of Yellow Mustard
• 1 cup of pureed Sweet Potato (or Acorn Squash, I tried it both ways)
• 2 Tbsp of Apple Cider Vinegar
• 1 Tbsp of Agave
• 2 Tbsp of Date Sugar
• 1 tsp of Paprika
• 1/2 tsp of Chili Powder
• 1 Tbsp Bragg’s Liquid Amino Acids
• 1 tsp Oregano
• 1/4 tsp of Crushed Red Pepper

Other Ingredients

• 2 cups of the 13 Bean Soup Mix soaked overnight and cooked over the stove the next day
• 1 cup of cooked Amaranth
• 1/2 cup chopped Onion
• 1 Roasted Red Pepper from the jar

Mix the above ingredients in a blender.  Saute 1/2 cup of chopped onion and 1 roasted red pepper until onions are soft.  Add the tomato mixture and 1 cup of cooked amaranth stir together and slowly add the beans.  Continue to stir until warm and serve over your favorite buns. Enjoy!

This recipe comes from Kelley of Mountain Mama Cooks. As she proves below, our soup mixes are incredibly versatile and can be used for all sorts of dishes beyond soups and stews. Of her blog, Kelley writes, “Mountain Mama Cooks is a high altitude food blog dishing up both sweet and savory recipes that focus on cooking from scratch. As a personal chef and mom to two young boys, nothing is more dear to my heart than sitting down with friends and family to enjoy a home cooked meal. So pull up a seat to my kitchen table and bon appetit!”

Black Bean Tacos with Fresh Peach Salsa

• 1 cup Bountiful Black Bean Soup Mix
• 4 cups Vegetable Stock
• 1 Tbsp Bean Soup Seasoning Mix
• 1/2 small White Onion, peeled and sliced thinly
• 1 Garlic Clove, peeled and smashed
• 1/2 tsp Salt
• 1-1/2 tsp Red Wine Vinegar
• 8 Yellow Corn Taco Shells

For Salsa:

• 1 Peach, 1/4-inch dice (pitted, but not peeled)
• 1 Tbsp chopped Red Onion
• 1/2 small Jalepeño, minced
• Juice from 1/2 Lime
• 1/4 tsp Salt
• 1/2 tsp Honey*

Bring black bean soup mix and vegetable stock to boil over medium-high heat. Turn heat to low and simmer 1 hour. Stir in salt and red wine vinegar; simmer for 30 minutes more.

Meanwhile, prepare salsa while beans are cooking. Cut one peach into a 1/4-inch dice (pitted but not peeled). Add 1 tablespoon chopped red onion, 1/2 small jalapeño, minced, juice from 1/2 lime, 1/4 teaspoon salt and 1/2 teaspoon honey. Stir to combine and place in the fridge to macerate while the beans finish cooking.

When beans are done, divide mixture evenly among 8 corn tortilla shells. Top with a tablespoon or two of peach salsa, a pinch of fresh torn cilantro and lime wedge if desired.

Enjoy!

*To make this recipe vegan, simply substitute the honey with agave nectar.