TV host, chef, and author Toni Fiore, as part of her cooking demo on “delicious vegan recipes using odds and ends,” prepared a Dan Barber-esque millet beet burger that credibly impersonated a beef burger in color and texture. “I’m a strong believer in food being a tactile as well as a taste experience," Fiore said.Mission accomplished.
Using all parts of the vegetable, like using all parts of the animal, is very trendy right now, and I respect any movement that rejects throwing away food. I use the tops from the carrots as the greens in this salad, but truth be told, carrot tops don’t have a lot of flavor, so I tangle them together with parsley. This way I can feel good about the fact that I am not wasting the carrot tops, and also about the fact that my salad has flavor.Being the native Californian that I am, I thought I knew raisins, but then I took a trip to my local Middle Eastern market and discovered a whole wall of raisin varieties, including two sizes of currants, jumbo raisins as big as dried cherries, and green raisins—not to be confused with golden raisins. Now that I’ve tasted green raisins, I’m like a slave to them. I still like black raisins in desserts because of their color, but for salads, green raisins own me. If you find them, try them. Recipe excerpted from Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals by Carolynn Carreño. Click here to purchase your own copy.
Apples and New England are practically synonymous.
I remember my parents bringing them home by the bushel and we would enjoy them straight through fall and winter. I was always partial to the most simple of recipes like this one that required little fuss and delivered lots of sweet satisfaction.
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Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster, or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts.
If you're a fan of couscous, then you might like this healthy summer vegetable whole-grain pilaf. Millet is a grain that cooks up nice and dry like couscous but with a chewier texture. Many historians point to its origins in China, where millet was used to make flour for noodles. Unlike many whole grains, millet cooks quickly, in 20 minutes or less.
The dressing for this recipe has a touch of honey in it; it's not cloying or candy-like in its flavors as honey-based dressings can sometimes become. Instead, it delivers a subtle sweetness to the pilaf that doesn't mask the naturally smoky flavor of the grilled vegetables.
Click here to see Quinoa and Beyond: 7 Great Recipes.
There’s no disputing the exquisite flavor of extra-virgin olive oil in a host of savory dishes, but it is also worthy of praise as a key ingredient in desserts. This Italian-inspired cake — akin to rustic, sweet polenta cakes — is good-to-the-last-forkful proof. — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free Cookbook.
This recipe for gluten-free pizza crust is the perfect canvas for cooking creativity. Top it with anything you like for a family-friendly dinner that is as fun to make as it is to eat.
Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat
How great would it be to wake up on a busy morning and have breakfast already cooked? You could slow down and eat at home or pack up a bowl of this multi-grain porridge to take to work with you. With a slow-cooker, it can happen.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie.Click here for more of the 101 Best Slow-Cooker Recipes