Vegetarians and Vegans: Bob’s Red Mill To The Rescue
Rejoice, you can have your cake and eat it too with Bob’s Red Mill.
Despite the increasing popularity of vegan and vegetarian lifestyles, there is still a notable lack of convenient and delicious options in today’s world. Enter Bob’s Red Mill. Vegetarian and vegan diets should be rewarded with delicious meal options, not forced to endure a barrage of burger ads and monuments to dairy-rich confections around every corner. It doesn’t have to be that way, in fact, there are many vegetarian and vegan alternatives to your favorite recipes. Bob’s Red Mill products can help satiate your devilish cravings, while supporting your firm commitment to a vegetarian or vegan lifestyle. Rejoice, you can have your cake and eat it too with Bob’s Red Mill organic, vegetarian and vegan whole grains, seeds and flours. Bob’s Red Mill uses only the finest ingredients to ensure the utmost in flavor and nutrition content. Some of our favorite recipes are below. Whether you are making bread, cookies, pasta, gravy, or a hundred other delicious treats, Bob’s Red Mill has the right option to fit your lifestyle.
A Sweet Treat: These cookies made from Bob’s Red Mill Gluten Free Shortbread Cookie Mix makes a great base for ice cream sandwiches.
• 21 oz (4 cups) Bob’s Red Mill Gluten free Short Bread Cookie Mix
• 1 1/2 sticks unsalted Butter, cut into 8 pieces (3/4 cup)
• 1 large Egg Yolk
• 2 Tb Water
• 1 Ice Cream, slightly softened to be spreadable
• 1 Toppings of choice (coconut, chocolate, nuts)
Bake cookies in 2-inch shapes as directed. When cool, spread bottom side of one cookie with a tablespoon of ice cream. Press bottom of another cookie on the ice cream so that the ice cream spreads to edges. Arrange in a single layer on a plate and freeze until firm.
Makes sure the toppings of choice is finely chopped, if needed. Place each of your selected toppings in a shallow bowl and roll the outside of each sandwich in a topping, pressing with fingers to make sure it sticks into the ice cream. Freeze again.
For A light, Anytime Snack: Pearl Cous Cous Salad with Garbanzos and Nectarines, a Cool, light and summery. High Fiber, Lactose Free, Soy Free, Vegetarian.
• 1 cup Bob’s Red Mill Garbanzo Beans
• 5-1/4 cups Water, divided
• 1 cup Bob’s Red Mill Whole Wheat Pearl Couscous
• 3 medium Nectarines, sliced
• 1/2 cup chopped Parsley
• 1/3 cup chopped Green Onions
• 1/2 cup fresh Lime Juice
• 2 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Honey
• 1/2 tsp Sea Salt
• 1-1/2 tsp ground Cumin
• 1-1/2 tsp ground Coriander
Place garbanzo beans in a bowl, cover with water by about 2 inches and soak overnight in the refrigerator.
Drain and rinse garbanzo beans. Place in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer until soft, about 2 hours. Drain and let cool while preparing the remaining ingredients.
Bring the remaining 1-1/4 cups water to a boil. Add couscous and bring to a boil. Cover and reduce heat to a simmer. Cook until all water has been absorbed, about 20 minutes. Remove from heat and keep covered for 5 minutes.
While couscous is cooking, prepare dressing by combining all ingredients and whisking thoroughly.
After couscous has rested, drain any remaining water (if any), add cooked garbanzo beans and toss with dressing. Let cool.
Add nectarines, parsley and scallions. Toss well and chill 1 hour. Serves 8
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