Ingredients 2 Tbsps ground Purple Mountain camelina seeds or flaxseeds1 ½ cup coconut milk1 ¼ cup Purple Mountain sorghum flour¾ cup Purple Mountain buckwheat flour¼ cup coconut sugar1 Tbsp baking powder1 ¼ tsp unrefined sea salt1/3 cup melted coconut oil1 Tbsp apple cider vinegar or lemon juice Directions: Preheat oven to 400. For best results, […]
Ingredients 4 cups black beans, soaked overnight6 cups water1-3 chipotle peppers, cut, seeds and all!1 cup tomato sauce2 Tbsps olive oil3 cloves garlic, minced1 Tbsp each: sea salt, cumin powder, fresh oregano1 tsp coriander powder1/8-1/4 tsp asafoetida powder Directions: In a large pot cook beans or pressure cook beans, water and chipotle peppers for about […]
Bonus! To serve as polenta, once cooked, pour into an 8×8″ or 9″ pan and let cool until set. Ingredients 2 cups Purple Mountain Rice Grits4 cups water1 tsp sea salt4 Tbsp coconut oil Directions: Combine all ingredients in a medium-size sauce pan. Bring to a boil. Reduce heat to medium and cook 25-30 minutes, […]
Ingredients 1/2 cup Purple Mountain Old-Fashioned Rolled Oats1 1/2 cups water or plant milk of choice1 tsp coconut oilbig pinch of sea salt Directions: Bring ingredients to a boil, then simmer for 15 minutes on low heat. Enjoy!
Ingredients 2 cups Purple Mountain Soft Wheat Flour1 tsp sea salt1/2 tsp baking soda 1/3 cup safflower oil, or like oil1/2 cup maple syrup1 tsp vanilla1/2 cup chocolate chips Directions: Preheat oven to 350FMix dry ingredients, then add liquids, stirring until uniform consistency. Then add chocolate chips.Spoon small drops of batter onto a greased or […]
Ingredients 2 tsp active dry yeast1 cup warm water1 tsp agave syrup or maple syrup2 1/2 cups Purple Mountain Turkey Red Flour3/4 tsp sea salt3 tsp high-heat oil, such as sunflower or coconut Directions: Activate yeast in warm water with sweetener for 5-10 minutesStir in remaining ingredientsKnead dough and add more flour if needed, until […]
Ingredients 2 cups Purple Mountain Sorghum Flour1 cup Purple Mountain Oat Flour½ cup tapioca starch3 Tbsps ground flax or chia seed1 ¼ tsp baking soda1 tsp each: baking powder, sea salt, xanthan gum, ginger1 Tbsp cinnamon½ tsp nutmeg¼ tsp cloves¾ cup chopped pecans½ cup dried cranberries½ cup shredded coconut2 ½ cups grated carrots2 cups almond […]
Ingredients 1 Tbsp coconut oil1 chopped onion1 chopped pepper1 Tbsp each: minced garlic, cumin seeds, oregano, chili powder, black pepper1 can tomato paste4 cups Sahbhagi rice5 cups water or broth (adjust salt if needed)1 ½ tsp sea salt Instant Pot Directions: Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. […]
When you have leftover rice, this dish is fast and flavorful! Rich pecan and savory mushrooms make it a delicious autumn meal. Ingredients 5 cups cooked Purple Mountain Koshihikari Rice2 Tbsps olive oil2 Tbsps chopped garlic1 onion, chopped2 bell peppers, chopped4 cups chopped shiitake mushroom½ cup toasted chopped pecans2 sprigs rosemary, choppedsea salt, black pepper, […]
Delicious with fresh basil and stir-fried broccoli and mushrooms. Ingredients 1 Tbsp sesame oil1 tsp mustard seeds1 tsp cumin seeds1 tsp red pepper flakes (or more!)1 Tbsp minced garlic1 Tbsp grated ginger1 onion, diced1 carrot, grated1/2 tsp sea salt1 cup Purple Mountain Broken Rice2 1/4 cups water tamari, to taste Directions: Heat sesame oil in […]
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