by Market Chef Jenny Breen Serves 10 to 12 I invented this recipe because I really wanted a cool summery grain salad, but something besides quinoa tabbouleh (nothing against that wonderful dish, but there’s more to life than mint). It is a joy to cook with sesame oil–its nutty flavor stands up to cooking and… Read More →
By Robin Asbell, Author of Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners Ingredients 1 pound carrots 1/2 cup vegetable stock 3 tablespoons brown sugar 3 tablespoons butter 2 tablespoons whisky pinch salt Peel and quarter the carrots and parsnips, cut other roots into planks and then slice in strips of… Read More →
This breakfast of uncooked rolled oats, fruits, seeds, and nuts has heretofore been branded as hippie food. by Stephanie March | October 9, 2012 | Minneapolis St. Paul Magazine You know, it can be very fun to say: muesli . . . myooo-zlee. Introduced in the 1900s by Swiss doctor Maximilian Bircher-Benner (also fun to… Read More →
