orange dijon bulgur salad F

6 Exciting New Ways to Try Bulgur

by Claire Gallam in Featured Articles, Recipes

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

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

Bob's Red Mill Bulgur

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

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

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

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

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

Bulgur Wheat Salad with Orange Mustard Dressing 

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

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

Curried Bulgur Sliders

Curried Bulgur Sliders| 6 Exciting New Ways to Try Bulgur

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

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

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

Bulgur and Spinach Pilaf

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

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

Bulgur Moroccan Salad

Bulgur Moroccan Salad| 6 Exciting New Ways to Try Bulgur

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

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

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Claire Gallam Google: Claire Gallam
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apple crisp topping H

Pancake Topping Ideas

by Julia Mueller in Featured Articles, Gluten Free, Recipes

Hi everyone! Julia from The Roasted Root here, checking in to talk to you about topping your pancakes in the utmost delicious ways!  We all know it’s tough to beat a Saturday morning stack of pure pancake lovin’, but sometimes we get stuck in the same ol’ butter and maple syrup routine and overlook the variety of flavor, texture, and (believe it or not) nutrition that we can inject into our pancake sessions. Fret not: I’m here to help break the mold and give you healthful ideas to make your pancake endeavors that much more pleasing.

Because I eat a wheat-free diet, I have taken a personal interest in developing gluten-free pancake recipes using an assortment of Bob’s Red Mill’s gluten-free flours and nut meals. From Almond Flour Pancakes, Lemon Poppy Seed Coconut Flour Pancakes, to Brown Rice Flour Banana Pancakes, whipping up fun and inviting hot cake recipes is a big hobby of mine.Pancakes with peaches, chia seeds, and honey

But let’s talk toppings! Yes, I have been known to eat pancakes layered with fried egg and bacon. Ham and cheese? Check! All sorts of fruit, yogurt, nut, and homemade syrup concoctions? Always on board! I’ve even made chocolate syrup using coconut milk, cocoa powder, and pure maple syrup. In essence, I always enjoy coming up with new ways of serving pancakes.

Let’s face it: butter and store-bought syrup is tough to beat as a pancake topping; however, unless you buy pure maple syrup, which can be expensive, you end up using syrup that is full of artificial ingredients and cane sugar. From fresh fruit and nuts to compotes or homemade syrups, many toppings don’t require much time at all, just a little forethought. Let’s gather some ideas for our next stack of pancakes, shall we?!

Pancakes with Peanut butter and Banana

Fruit, nuts, yogurt, seeds, nut butters:

I love chopping fresh fruit and adding it to a pancake breakfast, along with raw nuts, yogurt, seeds, and/or nut butters. Peanut butter and banana will always win me over. I also love fresh mango or pineapple along with chia seeds and/or pumpkin seeds.  Taking the raw and fresh route is fast, easy, adds health benefits to your meal and helps avoid the temptation to douse a stack of pancakes with syrup.

Pancakes with Coconut Milk, Mango, Walnut

Fruit Compote:

Compote is made by heating fruit, a small amount of liquid and sweetener in a saucepan and allowing it to gently boil until it softens and becomes juicy.  For soft fruit (like berries), this process only takes about 15 minutes. For heartier fruit (such as apples and pears), the process takes about 35 to 40 minutes. I like to add a little bit of a natural sweetener, such as honey or pure maple syrup, in order to keep the compote healthful yet sweet. Mimicking apple or berry crisp using fruit compote and granola makes for such a treat, and makes you feel like you’re eating dessert for breakfast!

Pancakes with Raspberry Syrup

Homemade Syrup:

Homemade syrups are easier than you’d think! They can be made using a large variety of fresh fruit. You simply start by cooking your fruit of choice with water and sweetener (just like you would a compote), and then strain the fruit pulp in order to achieve a syrup.  You can add your desired amount of pure maple syrup or honey in order to sweeten the syrup to your liking.

In addition to a fruit-based syrup, did you know you could make thick, creamy toppings using full-fat coconut milk?  Simply heat up a can of coconut milk and allow it to boil for 40 to 50 minutes until it thickens. You can keep it simple by adding a natural sweetener and vanilla extract. For a citrus-y topping, add lemon zest, a small amount of lemon juice, and maple syrup. Also try a chocolate-y topping by mixing the coconut milk with cocoa powder, a pinch of cinnamon, and some pure maple syrup for a decadent yet healthful treat!

Pancake topping ideas from Bob's Red Mill

Topping Ideas:

  1. Plain Greek yogurt (or crème fraiche) and fresh berries
  2. Almond, peanut, or cashew butter and sliced banana
  3. Fresh chopped peaches, honey and chia seeds or pumpkin seeds
  4. Full-fat coconut milk, chopped mango, chopped walnuts
  5. Bob’s Red Mill’s Blueberry Chia Jam and chopped nuts
  6. Homemade chocolate syrup using canned coconut milk
  7. Fried egg and bacon
  8. Country-style ham and cheddar cheese
  9. Apple Crisp Topping (see recipe below!)
  10. Blueberry, blackberry, pear, or apple compote (see recipe for blueberry compote below)

What are your favorite pancake toppings?

Pancakes with apple crisp topping

Apple Crisp Topping

Ingredients:

Instructions:

  1. Add all ingredients except for the granola to a medium-sized pot and bring to a boil. Reduce the heat, cover, and allow the mixture to boil gently for 30 minutes, stirring occasionally. Uncover, stir in ¼ to ½ cup of granola and continue to cook until most of the moisture has burned off.
  2. Add desired amount of topping to fresh-off-the-griddle pancakes.

Blueberry Compote/Syrup:

Ingredients:

  • 2 cups Blueberries (fresh or frozen)
  • 3 to 4 Tbsp Water
  • 2 Tbsp Pure Maple Syrup
  • Pinch of Salt

Instructions:

  1. In a small pot, heat all of the ingredients until mixture comes to a full boil.
  2. Reduce heat, cover, and allow mixture to gently boil until blueberries are juicing out and have softened, about 15 minutes.
  3. Uncover and cook, stirring occasionally, until mixture has thickened and berries are coated with a syrupy consistency, about 5 minutes.
  4. Serve immediately on pancakes or store in the refrigerator for up to 1 week and reheat when ready to use.

JuliaMuellerJulia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her onFacebook and Twitter.

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Julia Mueller Google: Julia Mueller
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bakingflourheader

NEW Gluten Free 1-to-1 Baking Flour {Giveaway}

by Cassidy Stockton in Contests, Gluten Free

Do you ever just wish someone would make gluten free baking easier? That there was a simple product swap that could replace wheat flour without having to keep 5 different flours and starches on hand? That you could just take the guesswork out of how much xanthan gum to use? Good news! We are excited to say that our newest addition to our gluten free product line can do just that.

Introducing…

Gluten Free 1-to-1 Baking Flour

Gluten Free 1-to-1 Baking Flour | Bob's Red Mill

endless possibilities, one easy solution

I think all of our gluten free products are winners, but this one is my new favorite. It’s so easy to use- just swap wheat flour with this blend cup for cup and follow the original recipe as instructed. You will bake some pretty stellar baked goods and tasters will be hard pressed to tell the difference. We even did some blind taste tests around with none the wiser. That’s a pretty good test, in my opinion.

This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins. The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning, for those times you need a perfectly golden brown chocolate chip cookie.

We hope you will enjoy this new product as much as we do. To celebrate our newest addition, we’re giving away a package of this blend to five lucky winners. Follow the prompts below to enter. We’ll select five winners at random from all who enter by 11:59 pm on 7/6/14. We’re working to get this product on shelves as soon as possible, so if you don’t see it at your local store, ask them to bring it in. In the meantime, you can grab a bag at bobsredmill.com for $4.95.

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Cassidy Stockton Google: Cassidy Stockton
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Blini F

Buckwheat Blini Bites

by Cassidy Stockton in Recipes

Blinis are a thin, crepe-like pancake, often made with buckwheat flour. We’ve taken our Buckwheat Pancake Mix and created these bite-size blinis that are perfect for brunch and hors d’oeuvres. Of course, if you don’t have access to our buckwheat pancake mix, you can use any of our pancake mixes for a similar result. We’ve included some suggested toppings below for sweet or savory combinations. If you’re short on time, watch the video at the end of the post for a quick method for making these lovely little pancakes. Make these for your next party and watch how quickly they disappear!

Buckwheat Blini Bites | Bob's Red Mill

Buckwheat Blini Bites

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  10 minutes | Rest Time:  90 minutes | Cook Time:  10 minutes

Yield: 40 blinis (10 servings)

Step 1

Combine warm milk, sugar and yeast and let sit until yeast has dissolved, about 5 minutes.

Step 2

Whisk in eggs and butter, then Bob’s Red Mill Buckwheat Pancake Mix.  Cover and let rest until bubbly, about 90 – 120 minutes.

Step 3

Oil or butter a nonstick skillet and heat over medium-high heat.  Pour 1 Tbsp batter onto skillet per blini and cook until edges are set and bubbles have formed on the top, about 2 minutes.  Flip and cook on the second side, 1 – 2 minutes.  Serve immediately or hold warm in a 200°F oven.Bite-Size Buckwheat Blinis | Bob's Red Mill

Savory topping ideas:

  • Creme fraiche, sliced cherry tomatoes and basil
  • Ricotta cheese, smoked salmon, sprig of dill
  • Sour cream, a sprinkling of paprika and chives (see photo at the beginning of the post)

Sweet topping ideas:

  • Sliced strawberries, chocolate hazelnut spread, dollop of whipped cream
  • Sliced figs, goat cheese, drizzle of honey

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Cassidy Stockton Google: Cassidy Stockton
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10 Stellar Meatless Dishes for the Fourth of July | Bob's Red Mill

10 Stellar Meatless Dishes for the Fourth of July

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

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

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

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

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Cassidy Stockton Google: Cassidy Stockton
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Sorghum

by Cassidy Stockton in Featured Articles, Gluten Free, What is it? Wednesday, Whole Grains 101

What is sorghum? Also know as milo, sorghum is a grain that originated in Africa thousands of years ago. It spread throughout the Middle East with traders, ultimately becoming a staple of the region and is still a heavily consumed grain in India. Though sorghum as a food is relatively unknown in most parts of the world, it has long been used as animal feed and for the production of sorghum syrup/molasses. (Interestingly, sorghum syrup is much more labor intensive than traditional cane and beet molasses. It’s production in the United States fell dramatically after World War II and is now more of a specialty regional item in the South.)

What is it? Wednesday: Sorghum | Bob's Red Mill

Is sorghum a whole grain? Yes, sorghum is a whole grain. The variety we offer is a round, golden kernel that is about the size of large pearl tapioca.

Is sorghum gluten free? Yes, sorghum is inherently gluten free. The grain and the flour we produce are made in our gluten free facility and tested for gluten.

What does it taste like? Sorghum has a mild, earthy flavor. It’s texture and flavor is similar to wheat berries and the flour has been called out as being the most wheat-like gluten free flour.

How do you use sorghum? Sorghum can be used in soups, salads, side dishes, pilafs and more. It makes a great substitute for wheat berries, pearl couscous and other gluten-full grains in most recipes. One of our favorite ways to enjoy sorghum is to pop it. It makes perfect little miniature “popcorn” that the kid in all of us will enjoy. Check out the video below for directions.

What about sorghum flour? Milled from whole grain sorghum, this flour is a great addition to gluten free baked goods. It has a good amount of protein and, when used in baking, helps with browning (something gluten free baked goods often struggle with). The protein also helps replicate the lost gluten, providing a more wheat-like texture.

Some of our favorite ways to enjoy whole grain sorghum:

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

Meatless Monday: Sorghum Lentil Sloppy Joe’s

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

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

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

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

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

Sorghum Lentil Sloppy Joe’s

(makes about 3 cups)

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

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

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

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

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

Serve on your favorite rolls.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Salad Group F

10 Best Salads for Summer

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

In honor of what might possibly be my favorite day of the year and, irrefutably the longest, here are our top 10 go-to summer salads. Whether it’s a fancy dinner party, casual barbecue or a day at the beach, each of these is perfect for your next gathering. If you can believe it, NOT A SINGLE ONE of these salads uses mayonnaise making them much more party friendly. Substitute gluten free grains in place of those featured to make these dishes allergen-friendly. Quinoa, whole grain sorghum and long grain brown rice are some of our favorite gluten free salad grains.

Sit back, relax and enjoy some wholesome whole grain goodness on this, the first day of summer!

10 Best Salads for Summer | Bob's Red Mill

Curried Carrots and Sorghum Salad
Mediterranean Farro Salad
Millet Spring Roll Salad

10 Best Salads for Summer | Bob's Red Mill

Buckwheat Pesto Salad
Farro Caprese Salad
Vegetable Bounty Quinoa Salad with Asian Vinaigrette

10 Best Salads for Summer | Bob's Red Mill

Tabbouleh
Greek Garbanzo Bean Salad
French Bean and Kamut® Berry Salad
Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

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Cassidy Stockton Google: Cassidy Stockton
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Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

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

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

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

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

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

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

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

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

Bulgur Black Bean Enchilada Casserole

Serves 6 to 8

Ingredients

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

Optional Toppings:

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

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

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

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

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

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

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

 

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Cassidy Stockton Google: Cassidy Stockton
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Almond Butter and Berry Coulis Pancakes F

Almond Butter and Strawberry Coulis Pancakes

by Alisa Fleming in Featured Articles, Gluten Free, Recipes

Pancakes are one of those “perfect” foods in my book. They can be made thin like crepes or puffy like little cakes (my personal choice); they can be sweet or savory; they freeze well (yes, toaster pancakes!); they are easily made without dairy, gluten, or other top allergens (more forgiving than waffles); they are quick to make; and they can be dressed with an assortment of different toppings.

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

I recently had some fun coming up with new ways to serve my husband delicious stacks of pancakes using Bob’s Red Mill Gluten-Free Pancake Mix. The beauty of a mix is it allows me more time to focus on the toppings, and since my husband eats gluten-free, I don’t have to worry about measuring a plethora of starches and flours. Of course, you can use your favorite Bob’s Red Mill pancake mix (I highly recommend Organic High Fiber and Organic 7 Grain, which are both made without dairy) if wheat isn’t an issue for you.

As for those toppings, all of the ideas I’ve tested thus far are sweet and wholesome, but there are some savory versions on the horizon. In the meantime, enjoy these easy dairy-free pancake topping recipes:

Cinnamon Peaches and Cream Pancakes (dairy-free and gluten-free)

Cinnamon Peaches n Creme Pancakes | Go Dairy Free

These cinnamon-spiked pancakes sandwich layers of vanilla coconut whip and are topped with a tasty fresh peach puree and some chopped peaches for good measure. Recipe here: http://www.godairyfree.org/recipes/cinnamon-peaches-and-cream-pancakes  

Chunky Monkey Pancakes (dairy-free and gluten-free)

Chunky Monkey Pancakes | Go Dairy Free

Displaying the magic of frozen pancakes (just pop them in the toaster!), this toppled stack has a chocolate drizzle (2 options), quick nutty syrup, sliced almonds or chopped walnuts, and diced bananas. Recipe here: http://www.godairyfree.org/recipes/chunky-monkey-pancakes

Almond Butter and Berry Coulis Pancakes | Bob's Red Mill

Almond Butter and Strawberry Coulis Pancakes (dairy-free and gluten-free)

The following recipe is a healthier, fresh riff on the traditional flavors of peanut butter and jelly.

Servings: 4 | Prep time: 20 minutes | Cooking time: 15 minutes

Ingredients:

Method:

  1. In a medium bowl, gently stir the strawberries with 1 tablespoon honey, until well-coated. Set aside to macerate for 20-30 minutes (or longer if making ahead).
  2. Reserve 1/4 cup of the chopped strawberries. Place the remaining chopped strawberries in your blender with the chia seeds. Puree until smooth. If needed, blend in additional sweetener (your choice of type). The amount you need will depend on the sweetness of your strawberries. For medium sweet berries, I add around 10 drops of vanilla stevia. Stir the reserved chopped strawberries into the puree, and let sit while you prepare the pancakes and almond butter.
  3. Make 1 batch of the pancakes (dollar-size), according to the directions.
  4. As the pancakes cook, whisk together the almond butter, coconut oil, and 2 teaspoons honey. Heat the mixture in the microwave for 15-20 seconds if it is too thick.
  5. Plate 1 pancake on each of 4 plates. Top with a little of the almond butter mixture, followed by a 2nd pancake, gently pressing down. Repeat with more almond butter mixture and another pancake. Top each stack with the chunky strawberry puree. Dollop with any remaining almond butter mixture.

 

Alisa Fleming, Go Dairy FreeAlisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa has three new books in the works, and is also a professional recipe creator and product ambassador for the natural food industry. Her dietary specialty is dairy-free, but she also has expertise in gluten-free and allergy-friendly.

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Alisa Fleming Google: Alisa Fleming
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