Tag Archives: Bobs red mill

African Spiced Teff and Vegetable Loaf

African Spiced Teff and Vegetable Loaf

  

Serves: 6 to 8

Teff revisits its Ethiopian roots cooked with African spices. Beyond being delicious, slices of this meaty looking loaf are beautiful with a colorful mosaic pattern. A great vegan side dish that is easy to prepare. Leslie developed this recipe for The Teff Company Continue reading

Quick and Easy Cilantro Mint Dressing

Organic, dairy-free Cilantro Mint Dressing

With fresh herbs and spices: cilantro, mint, and garlic you can make this creamy dressing. You can use organic extra virgin olive oil or organic, fair trade, red palm oil. Also made with super food hemp seeds; you can find the recipe on my website: http://www.lesliecerier.com/recipes/cilantro-mint-dressing/ Enjoy this delicious, quick and easy to prepare Continue reading

Celebrate Hemp Week

Raw Hemp Walnut Pie Crust

Creamy, nutty, versatile hemp seeds is one of the most nutritious foods on the planet. Tasty, too! Hemp seeds are loaded with Omega-fatty acids, fiber, protein, and is gluten-free and vegan. For healthy hair, skin, joints, pumping hearts and thinking brains; hemp is a perfect food to eat regularly.

Walnuts and hemp seeds offer a tasty source of Omega 3s in this quick and easy raw pie crust. Continue reading

Mocha Cake

Mocha Cake for Deans Beans

Imagine eating this delicious mocha cake warm out of the oven. YUM!

The UFOs, as Deans Beans’ calls their organic fair trade chocolate discs, on top and inside the cake, are slightly gooey. To add to the fun, I used Deans Beans’ organic, fair trade cocoa, and coffee, too, cause this is a recipe I created for Deans Beans. We will make a video of it soon and give you the recipe. Sneak peak, Continue reading

Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

I love developing recipes and teaching hands on cooking classes. Last night at Cooking for Energy and Stamina, my vegetarian cooking class, we made a delicious variation of my Lemon Poppy Seed cupcakes. First time I created this recipe, over 25 years ago, it was a vegan cake. I used teff grain instead of eggs. You might have seen that recipe on the Teff Company website as well as in my 1996 cookbook, The Quick and Easy Organic Gourmet.  Then I made a gluten-free version with eggs and published it in my Gluten-Free Recipes for the Conscious Cookbook. I have also made a delicious recipe variation for Nutiva with hazelnut flour. YUM!  Continue reading