Dive into the simplicity of summer mornings with our Whole Grain Summer Porridge. This chilled delight offers a creamy, refreshing experience with minimal effort. Using Steel Cut Seashore Black Rye, known for its rustic texture and subtle nuttiness, this recipe brings a unique twist to your breakfast routine.
This mouthwatering plant based grain bowl is just as delicious as it is drop dead gorgeous. Heritage purple barley, and a garden full of purple and yellow veggies are drizzled with a delicious vegan cajun sauce for a little Baton Rouge flavor.
Meet the Vegan Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegan sausage made from whole grains and savory herbs.
This hearty vegan grain bowl is as delicious as it is healthy. Roasted root vegetables, earthy mushrooms on a bed whole grain are drizzled with an irresistible lemon tahini dressing and crispy nigella seeds, also known as holy seeds.
Pozole rojo (or red pozole) is a beloved Mexican soup that has been enjoyed for centuries. This traditional recipe from Chef Dave Smoke McCluskey serves up a taste of the past with heirloom corn that has been nixtamalized with wood ash, lending the stew deep and complex flavors with a hint of smoke.
