Glorious Grains

Vegan Sloppy Joes with Pinto Beans and Quinoa

Quinoa and Bean Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

Vegan Broccoli Quinoa Casserole

vegan broccoli quinoa casserole

This easy vegan broccoli quinoa casserole of made out of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky. more→

Cauliflower Rice Pilaf

Cauliflower rice pilaf

Once you have some brown rice cooked, this hearty cauliflower rice pilaf with aromatic curry seasonings comes together quickly. For an easy meal, serve cauliflower rice with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.

If you’re looking to lighten up your pilafs, you might also like our cauliflower rice recipes in which this nutritious veggie becomes the rice.

Cauliflower rice recipes

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Creamy Leek and Mushroom Soup with Ancient Grains

Creamy mushroom and leek soup with ancient grains

Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It’s truly a bowl of comfort! If you’d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go “new school” with ordinary pearl or pot barley. Whichever grain you use, you’ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. more→

Spring Farro Asparagus Salad

Farro asparagus salad

Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day’s lunch for home or work. Photos by Evan Atlas. more→

Artichoke Farro

Artichoke Farro by Kim Lutz

Farro has been enjoyed in Italy for thousands of years, so it’s a natural partner for artichokes—another Italian favorite. Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz © 2016. Reprinted by permission of Sterling Publishing. Photos by Bill Milne. more→

10 Great Quinoa Bowl Recipes

Quinoa, kale, and artichoke salad recipe

If you need an easy way to serve up a ton of protein and nutrients in one go, you’ll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner—seriously, you can have them any time of day! more→

Crispy Quinoa Crumbs

Crispy quinoa on green beans

Here’s a clever way to turn quinoa into tasty crispy crumbs. They pack more nutrition than breadcrumbs and are naturally gluten-free. Bake up a batch and you’ll see why we love to have them on hand. These are easy to make in just a few steps:

1  Cook quinoa as usual — combine 2 cups of water in 1 cup quinoa in a medium saucepan. Bring it to a rapid simmer, lower the heat and cook for 15 minutes, or until the water is absorbed. For more flavor you can add a vegan bouillon cube to the water or use vegetable broth instead. more→

Roasted Veggie Quinoa Casserole

Roasted Veggie Quinoa Casserole

The quinoa and black beans in this dish are high in protein, making it a hearty one-dish meal. It’s very budget-friendly, too. Reprinted with permission from The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, © 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc. Photos © 2016 by Laura Bashar. more→

Cuban Brown Rice Bowl with Sweet Plantains

Cuban Brown Rice Bowl by Marco Borges

This dish is a personal favorite because it brings back so many great memories of my childhood. What’s not to love about black beans and rice? Oven-baked platanos maduros — sweet plantains — add an authentic touch. Plantains are a member of the banana family. They’re a great source of potassium and fiber, and they contain more vitamins than their cousins. You’ll love the delicious sweetness of these golden brown beauties. Adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House. more→

Quinoa Maca Breakfast Bowls

Quinoa-Maca breakfast bowls

Two superfoods — quinoa and maca root — combine in quinoa maca breakfast bowls that will fuel you for hours. Learn more about the benefits of maca and quinoa, and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. more→

Summer Einkorn Wheat Berry Salad

Einkorn Stuffed Tomato salad recipe

This recipe for using einkorn wheat berries in a salad is perfect for summer entertaining or everyday meals. Reminiscent of tabbouli as far as the flavor and ingredients, this salad offers a change of pace in terms of texture from the nutty, pleasantly chewy einkorn. Learn more about this high-protein ancient grain in our post, How to Cook and Use Einkorn Wheat. And make sure to see the variation below the recipe box for stuffing this tasty salad into ripe summer tomatoes. Photos by Evan Atlas. more→

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