2 cups dried Tiger Eye beans6 cups water3 inches kelp2 Tbsps olive oil1 Tbsp chopped garlic1 onion, chopped1/2 tsp each: cumin seeds, paprika, allspice1 tsp cinnamon1 Tbsp cumin powder1 Tbsp chili powder1 pepper, chopped1 carrot, chopped2 tsp sea salt1 tsp lemon juice1 tsp toasted sesame oil1 can pumpkin puree1 can 16 oz fire roasted crushed […]
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 350F Mix dry ingredients, then add liquids, stirring until uniform consistency. Then add chocolate chips. Spoon small drops of batter onto a […]
Ingredients 2 tsp active dry yeast1 cup warm water1 tsp agave syrup or maple syrup2 1/2 cups Purple Mountain Redeemer 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 minutes Stir in remaining ingredients Knead dough and add more flour if needed, […]
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, […]
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