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6
MAR

Bob’s for Breakfast, Lunch & Dinner

Filed Under: Recipes at 8:00 am | By: Jessica Justh, Senior Editor
Bob's Red Mill

Breakfast – Superfood Chia Pudding

Ingredients

1 cup almond milk

1/4 cup Bob’s Red Mill chia seeds

1 teaspoon baobab powder

1/2 teaspoon maca powder

1-2 teaspoons vanilla extract

1 tablespoon raw honey

1 teaspoon cinnamon

Directions

  1. Whisk milk and chia seeds in a bowl for one minute until chia seeds are homogenous with the milk.
  2. Add in maca, baobab, cinnamon, vanilla and honey. Whisk again for another 30 seconds to 1 minute.
  3. Refrigerate for at least 1 hour or preferably overnight.
  4. Top with anything! Fresh fruit and nuts are great additions.

Lunch – 13 Bean Chili

Ingredients

1-1/4 cups Bob’s Red Mill 13 Bean Soup Mix

1 onion medium-sized, chopped

2 cloves of garlic minced

2 cans tomato sauce (8oz cans)

1 tsp sea salt

1 pinch ground pepper

1 to 2 Tbsp chili powder

Directions

  1. Soak 13 Bean Soup Mix overnight or soften by boiling five minutes and allowing to soak for at least one hour.
  2. Drain beans and cover with water and simmer until tender (about 3 hours).
  3. Sauté onion until translucent, about 5 minutes, add garlic and two 8 oz cans of tomato sauce, spices and the cooked 13 Bean Soup Mix. Simmer all together one hour.

Dinner – The Basic Vegan Burger Recipe

Ingredients

1 can of no salt added kidney beans

½ cup of  Bob’s Red Mill Rolled Oats

½ cup of cooked brown rice

1 ½ Tbsp canned diced tomatoes

Directions

  1. Mash kidney beans with a masher
  2. Add remaining ingredients
  3. Divide into equal parts and shape into patties
  4. Let sit in the fridge for 15 minutes
  5. Broil on high in oven for 5 minutes on each side




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