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By Camilla Saulsbury
Cinnamon Sugar Doughnuts from Camilla Saulsbury's 500 Best Quinoa Recipes Nothing beats these spiced, buttery doughnuts fresh from the oven — and you get the pleasure of filling your house with their warm, cinnamon scent as they bake.Tips:The donuts may also be prepared in two batches in a 12-count...
By Camilla Saulsbury
Broccoli, Chicken and Quinoa Stir-Fry (page 350) 500 Best Quinoa Recipes by Camilla V. Saulsbury This wonderful variation on fried rice is tied together by the hoisin sauce, which adds savory sweetness and hints of five-spice seasoning. TipMake sure the quinoa is well chilled before adding it to the...
Douglas McNish
Jerk Tofu, Avocado and Plantain Wraps from Vegan Everyday by Doug McNish These wraps combine the delicious flavors and pleasing textures of creamy avocado, spiced tofu and sweet plantain. Enjoy them for either lunch or dinner. • Food processor JERK TOFU2 tbsp extra virgin olive oil ...
By Doug McNish
Roasted Cauliflower and Chickpea Tacos, pg 196Vegan Everyday by Doug McNish This new twist on traditional Mexican fare will add spice to your diet — along with a wide range of nutrients. • Preheat oven to 400°F (200°C)• Baking sheet, lined with parchment paper• Blender...
By Camilla Saulsbury
Baked Millet, Apple and Raison Breakfast ‘Cupcakes', page 68Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury Part muffin, part cereal and 100% delicious, these portable millet “cupcakes” are the new definition of fast food. Makes 12 cupcakes · 12-cup muffin pan, greased11⁄2...
By Camilla Saulsbury
Smoky Chipotle Quinoa Burgerspage 191Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V SaulsburyCarnivores and vegetarians will be equally delighted with these “meaty” quinoa burgers. They get their smokiness from chipotle chile powder and smoked Gouda, but you could increase it with some b...
By Camilla Saulsbury
Blueberry Hazelnut Coffee Cake page 67Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla Saulsbury This not-too-sweet coffee cake is an ode to Portland, Oregon, where hazelnuts, blueberries and weekend brunches reign supreme. With this cake, you can celebrate and savor all three, anytime, anywh...
By Donna Washburn & Heather Butt
Sun-Dried Tomato Cornbreadpage 46, The Gluten-Free Baking Book Serve this moist savory cornbread, flavored with salty bursts of sun-dried tomatoes, with salad for lunch.Makes 15 slices, Serving size: 1 slice TipsUse dry, not oil-packed, sun-dried tomatoes in this recipe.To ensure success, see page 3...
By Camilla Saulsbury
Fluffy Lemon Chia Seed Pancakes page 53 Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla V Saulsbury Cottage cheese in the batter makes these lemony pancakes light and fluffy, with a flavor reminiscent of cheesecake — a wonderful breakfast surprise! Chia seeds give them a cheerful polka-dott...
by Douglas McNish
Moroccan Chickpea Stew from Eat Raw, Eat Well by Douglas McNish This slightly sweet and savory dish is perfectly spiced, and I guarantee it will excite your palate. I like to serve this over Cauliflower Rice (page 274). You will need to start this recipe well ahead of time in order to accommodate so...