by Admin | Dec 17, 2020 | Tofu
If you can’t find large seitan slabs for cutlets, simply use smaller pieces: dust them in flour, sauté, then add to sauce before serving.YIELD: SERVES 21 8-oz. pkg. seitan, drained and halved into 2 thin cutlets1 Tbs. unbleached flour1 Tbs. olive oil¼ lb. mushrooms,...
by Admin | Dec 16, 2020 | Whole Grains, Rice, and Pasta
Tiny whole grains such as bulgur, quinoa, and millet pair well with fresh fruit in salads because they soak up all the sweet juices. Cannellini beans add a creamy texture and make the salad filling enough to be served as a main course.YIELD: SERVES 4½ cup bulgur...
by Admin | Dec 15, 2020 | Whole Grains, Rice, and Pasta
This recipe calls for pearled farro, which cooks much faster than whole regular farro, and it doesn’t require soaking before it is prepared.YIELD: SERVES 6FARRO1 Tbs. olive oil1 medium carrot, cut in half1 celery rib, cut in half½ small onion1¼ cups pearled farro4...
by Admin | Dec 14, 2020 | Whole Grains, Rice, and Pasta
Whole grains make great fillings for vegetables like these hearty stuffed eggplant halves. Millet freezes well, too, so you might want to double or triple the recipe and freeze the extras for fast, filling weeknight meals.YIELD: SERVES 4EGGPLANT2 eggplants, halved...
by Admin | Dec 13, 2020 | Whole Grains, Rice, and Pasta
Tender-chewy, round sorghum grains can stand in for small pasta shapes and Israeli couscous. Here, it’s used in a simple Middle Eastern grain salad.YIELD: SERVES 6½ cup sorghum, rinsed and drained½ cup prepared sun-dried tomato pesto1 English cucumber, peeled and...
