Bob's Red Mill Archives - An Edible Mosaic™

No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache {Paleo}

November 18, 2016 by Faith 9 Comments

This paleo No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache whips up in just 30 minutes, is full of fall flavor, and makes an elegant addition to your holiday dessert spread.

I admit, I’m not much of a pie-eater except for my mom’s crumble-topped apple. Maybe it’s because pie is one of those things that’s usually an all-day affair to make, or maybe it’s because it’s one of those things that’s so easy to mess up one of the components of (I can’t even tell you how many times I’ve had a pasty, bland-flavored crust drenched in a soupy fruit mixture). In any event, pie just usually isn’t my thing.…

An Ethiopian Feast: Ground Beef Stew, Collard Greens, and Teff Flatbread (Minchet Abish, Ye’basha Gomen, and Ingera)

May 20, 2016 by Faith 15 Comments

This Ethiopian Feast is comprised of Ground Beef Stew, Collard Greens, and Teff Flatbread (Minchet Abish, Ye’basha Gomen, and Ingera), and it’s the perfect meal when you want something a little different from the ordinary. One of the things I enjoy most about living in the DC area is the cultural diversity, which of course translates into easy access to a variety of different cuisines. Mike and I were already fans of international foods (Thai, Indian, and Middle Eastern are some of our favorites), but since moving here, our culinary world has been expanded even more....

Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream

March 21, 2016 by Faith 19 Comments

Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream has a light and springy, yet moist and tender crumb, and the cake’s lightness is balanced perfectly by the buttercream’s richness. Growing up, my mom made orange chiffon cake in the shape of a lamb every single Easter. It was frosted with vanilla buttercream and coated in coconut, and she used black jelly beans for the eyes. If I remember correctly, a few years she even dyed coconut green so the little lamb could rest on a bed of grass, and also placed a few robin’s egg candies around for color. It was beautiful; an heirloom […]...

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette

January 18, 2016 by Faith 14 Comments

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette is a delicious way to get in a serving of whole grains and vegetables early in the day! I’m really not fussy about my oats. I’ll take them just about any way I can get them: savory or sweet, whipped, steel-cut, made into granola, baked into muffins, and of course in cookie form. But one day I stumbled on a way of making oats that was a bit of a revelation for me....

No-Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache {Paleo}

An Ethiopian Feast: Ground Beef Stew, Collard Greens, and Teff Flatbread (Minchet Abish, Ye’basha Gomen, and Ingera)

Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream

Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette

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