Recipes

"Jammy Muffins"

Servings: 12 muffins

Ingredients:

2 tablespoon AM Unrefined Vegetable Oil
¼ cub Raw honey
2 cub Whole Grain Bran Muffin Mix (Arrowhead Mills)
1 Egg beaten or egg replacer
1 cub Water

Preparation:

Prepare Whole Grain Bran Muffin Mix according to package directions.
Before baking, spoon 1 teaspoon apple butter (or favorite flavor) into center of the unbaked muffin. Bake at 350 degrees F. for 25-30 minutes.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

7 Grain - Rice and Vegetable Salad

Servings: 1 recipe

Ingredients:

1 cub Cooked AM 7 Grain Cereal cooled
2 cub AM Brown Wild Rice & Herbs (Quick), cooked & cooled
16 ounce Canned peas and carrots drained
½ cub Celery, chopped
½ cub Onion, chopped
½ cub Cucumbers, diced
⅛ cub Chopped pimientos
½ teaspoon Onion powder
½ teaspoon Garlic powder
Vegetable seasoning to taste

Preparation:

Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

7 Grain Corn Muffins

Servings: 1 recipe

Ingredients:

2 cub Cooked AM 7 Grain Cereal
2 cub Water
2 tablespoon Maple syrup
2 tablespoon AM Unrefined Vegetable Oil
2 teaspoon Sea salt (optional)
¼ cub AM Instant Oatmeal (original)
2 cub AM Yellow Cornmeal

Preparation:

Mix all ingredients (except for cornmeal) in blender until very smooth.
Mix in cornmeal with a spoon. Fill oiled muffin cups ½ full. Bake at 375 F. for 35-45 minutes.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

7 Grain Oatmeal Cake

Servings: 1 cake

Ingredients:

- CREAM TOGETHER:
1 cub AM Canola Oil
2 cub Maple syrup
1 ½ teaspoon Vanilla MIX TILL SMOOTH:
2 cub AM Unbleached White Flour
⅜ cub AM Soy Flour
½ cub Cold water
½ cub Soy milk
1 ½ teaspoon Grated lemon rind
1 ½ teaspoon Sea salt (optional)
3 Egg whites
2 teaspoon Cinnamon
2 teaspoon Non-alum baking powder MIX THE ABOVE 2 MIXTURES TOGETHER AND ADD:
1 cub Cooked AM 7 Grain Cereal
5 cub AM rolled Oats
½ cub Raisins (optional)
½ cub Chopped nuts

Preparation:

Mix well and fill oiled cake pan ¾ full. Bake 350 F. until light golden brown. This is not a very sweet cake. May be served with apple butter, honey, etc.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

7 Grain Vegetable and Brown Rice Loaf

Servings: 1 loaf

Ingredients:

2 cub Raw cashew nuts
1 Box AM Quick Brown Rice(Vegetable & Herb), cooked
1 cub Cooked AM 7 Grain Cereal
2 cub Soy milk
1 large Onion; chopped
¾ cub AM Wheatgerm
4 tablespoon AM Canola Oil
2 tablespoon Soy sauce
1 teaspoon Sea salt (optional)
4 tablespoon Minced parsley
½ teaspoon Thyme
½ teaspoon Ground celery seed
½ teaspoon Ground sage
1 teaspoon Onion powder
1 teaspoon Garlic powder

Preparation:

Chop the nuts fine, or run through a food grinder. Add the remaining ingredients and mix well. Place in a baking dish and bake at 350 F.
uncovered for 1 hour or until done. Serve with favorite gravy.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

7 Grain Vegetable Soup

Servings: 1 recipe

Ingredients:

INTO A LARGE KETTLE PUT:
2 quart Water

BRING TO A BOIL, THEN ADD:
1 quart Tomatoes & juice
1 cub AM 7 Grain Cereal (uncooked)
1 can Green beans & juice
3 Celery stalks; chopped
1 can Whole kernel corn & juice
6 ounce Jar sliced mushrooms
3 cub Squash, cubed
1 tablespoon Onion powder
2 teaspoon Garlic powder
1 teaspoon Celery seed
Sea salt; to tasteOR- vegetable seasoning

Preparation:

Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM Canola Oil before serving, and a handful of chopped parsley. Any other vegetables of choice may be added or substituted.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Almond Cookies

Servings: 24 cookies

Ingredients:

½ cub AM Rice Flour
2 tablespoon AM Soy Flour
½ teaspoon Non-alum baking powder
2 tablespoon AM Unrefined Vegetable Oil
1 Egg; beaten (optional) (for lighter cookies)
2 tablespoon Honey
½ teaspoon Almond extract
1 teaspoon Vanilla

Preparation:

Mix oil, honey, and flavors thoroughly. Combine dry ingredients. Stir dry and liquid ingredients together. Roll dough into ¾ inch diameter balls. Place on oiled cookie sheet, flatten slightly. Bake at 350 F.
for 8 to 10 minutes or until beginning to brown around the edges. Cool before removing.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Almond Rice Muffins

Servings: 12 muffins

Ingredients:

2 cub AM Brown Rice Flour
1 tablespoon Non-alum baking powder
1 tablespoon Arrowroot powder
¼ cub Honey
1 teaspoon Almond extract
1 ¼ cub Water or soymilk
2 tablespoon AM Unrefined Vegetable Oil
½ cub Ground almond

Preparation:

Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Almond-Peach Crumble

Servings: 1 recipe

Ingredients:

3 cub Sliced peaches
2 cub AM Oat Bran
½ cub AM Oat Flakes
½ cub AM Whole Wheat Pastry Flour
¼ cub Slivered almonds
½ cub Honey or maple syrup
½ cub AM Sesame Tahini
1 teaspoon Almond extract

Preparation:

Place peaches in a square casserole dish. Combine next four ingredients.
Mix sweetener, tahini, and almond extract together, then work both mixtures together until crumbly. Spread evenly over peaches, and bake at 375 F. for 35 minutes or until golden.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Amaranth Baking Powder Bread

Servings: 1 loaf

Ingredients:

1 cub AM Amaranth Flour
1 ½ cub AM Brown Rice FlourOR- Whole Wheat Flour
1 tablespoon Non-alum baking powder
1 teaspoon Sea salt (optional)
1 cub Milk, soymilk, or water
3 tablespoon Honey
2 tablespoon AM Unrefined Vegetable oil

IF USING RICE FLOUR:
2 Egg whites; beaten

Preparation:

Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8" x 4" pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Amaranth Crepes in Lemon Sauce

Servings: 1 recipe

Ingredients:

CREPES:
3 Eggs
1 teaspoon Honey or maple syrup
1 teaspoon Vanilla
2 tablespoon Butter; meltedOR- vegetable oil
¾ cub Milk, soymilk, or water
1/3 cub AM Amaranth Flour
⅛ teaspoon Sea salt (optional)

CREPE SAUCE:
1 cub Water
¼ cub Honey or maple syrup
¼ cub Lemon juice
2 tablespoon Arrowroot powderOR- cornstarch
1 teaspoon Finely grated lemon peel

Preparation:

Beat eggs in blender; add other liquids, then flour and salt. Heat small skillet. Oil lightly. Put 1-½ tablespoons butter in pan and tip to spread over surface. Add ½ cup batter. Bake. Turn crepe and bake other side. Fill cooked crepe with bananas or whipped tofu; roll up and cover with sauce.

Crepe Filling: Sliced bananas or whipped tofu (see Golden Amaranth Short Cake recipe)

Crepe Sauce: Combine ingredients (except lemon peel) in a saucepan; stir and simmer over medium heat until clear and slightly thick; remove from heat and stir in peel.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Amaranth Rye Sticks

Servings: 36 pieces

Ingredients:

1 package Active dry yeast
1 ½ cub Warm water
1 tablespoon Nonfat dry milk
1 tablespoon Molasses
½ teaspoon Sea salt (optional)
3 ¼ cub AM Rye Flour
½ cub AM Amaranth Flour
1 teaspoon Caraway seed
AM Sesame Seeds (optional)

Preparation:

Dissolve yeast in warm water; stir in milk, molasses, and salt. Stir in flour and caraway seeds. Knead dough about five minutes. Cut into 36 pieces and roll into sticks approximately five inches long. Roll in sesame seeds. Place on an oiled baking sheet, spray with water, then bake at 425 F. for 18-20 minutes, or until lightly browned.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Anasazi Bean Spread

Servings: 1 recipe

Ingredients:

1 cub Cooked AM Anasazi Beans
½ medium Onion
1 Celery stalk
¼ cub Tofu, drained
1 tablespoon AM Unrefined Olive Oil
½ teaspoon Vege-salOR- similar seasoning
½ teaspoon Chili powder
½ teaspoon Oregano
½ teaspoon Basil
¼ teaspoon Garlic powder

Preparation:

Blend together in blender or food processor until smooth. Great for dips or sandwich spread.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Anasazi-Tofu Enchiladas

Servings: 10 enchiladas

Ingredients:

1 cub AM Anasazi Beans (slightly pureed)
½ cub Cooked AM Medium Brown Rice
½ cub Tofu(with excess water removed)
¼ cub Chopped bell pepper
¼ cub Chopped green onion
1 cub Grated cheddar
1 cub Grated monterey jack cheese
10 ounce Enchilada sauce
10 Corn tortillas

Preparation:

Mix first five ingredients together. Add 2 tablespoons enchilada sauce.
Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 F. for 35-40 minutes.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Apple Cinnamon Pudding

Servings: 1 recipe

Ingredients:

2 cub Apple juice
1 cub Water
1 pinch Sea salt (optional)
1 cub AM Rice and Shine
1 teaspoon Cinnamon
1 cub Roasted pecan or other nuts (chopped)
1 teaspoon Vanilla

Preparation:

Bring juice, water and salt to a boil in a large saucepan. Stir in Rice and Shine and cinnamon. Turn heat to low. Simmer 5 minutes. Remove from heat. Stir in nuts and vanilla. Let set until slightly cool. Pour into a 9" square pan. Refrigerate until set and cool. Serve squares plain or with a little fruit syrup.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Apple Muffins

Servings: 1 recipe

Ingredients:

½ cub Oil
1 cub Honey
2 Eggs or egg replacer
½ cub Water
2 ½ cub AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
1 teaspoon Allspice
1 teaspoon Nutmeg
1 teaspoon Cinnamon
2 large Apples; grated (with peel)
1 teaspoon Vanilla
½ cub -to...
1 cub AM Sunflower Seeds(or chopped nuts)

Preparation:

Beat honey, oil, eggs and water. Mix dry ingredients and add to honey mixture. Fold in apples, vanilla and nuts. Fill oiled tins 2/3 full.
Bake at 400 F. 12 to 15 minutes.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Apple Muffins

Servings: 1 batch

Ingredients:

½ cub AM Garbanzo Flour
1 cub AM Instant Oatmeal
½ teaspoon Sea salt (optional)
1 ½ teaspoon Non-alum baking powder
¾ cub Water
¼ cub AM Unrefined Vegetable Oil
2 tablespoon Honey
1 medium Apple; grated
½ cub Raisins (optional)

Preparation:

Preheat oven to 375 F.

Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few minutes to thicken. Fill oiled muffin tins 2/3 full. Bake at 350 F. for 30 minutes or until done.

VARIATION: A beaten egg may be added to the batter if fluffier muffins are desired.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Applesauce Breakfast Cake

Servings: 1 recipe

Ingredients:

1 cub Unsweetened applesauceOR- crushed pineapple (unsweetened)
¼ cub Molasses
¼ cub Honey
½ teaspoon Vanilla
¼ teaspoon Almond extract
1 ½ cub AM Griddle Lite Pancake Mix
2 teaspoon AM Canola Oil

Preparation:

Mix liquids thoroughly. Add the dry mix. Stir gently. Pour into a well-oiled square cake pan. Bake at 350 F. for 20 minutes or until done.
Serve warm with butter and syrup or with a dollop of flavored yogurt.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Aunt Hilda's Health Muffins

Servings: 24 muffins

Ingredients:

2 ¼ cub AM Wheat Bran
2 cub Milk or soy milk
2 Eggs or egg replacer
¼ cub AM Unrefined Vegetable Oil
½ cub Honey (or less to taste)
2 ½ cub AM Multi Blend Flour
2 ½ tablespoon Non-alum baking powder
1 teaspoon Sea salt (optional)
1 teaspoon Cinnamon
1 ½ cub Raisins
¾ cub Chopped walnuts or pecans (optional)

Preparation:

In a large mixing bowl combine the bran, milk, eggs, oil and honey. In a second bowl, combine all the remaining ingredients. Add the dry mixture to the liquid and mix thoroughly. Fill oiled muffin tins. Bake in 350 F.
oven for 30 minutes, or until tops are lightly browned. Cool on a rack.
When thoroughly cooled, store covered in refrigerator or freezer. Makes 24 large muffins.

Oat Bran Variation: To make Aunt Hilda's bran muffins, follow recipe above with these simple changes:

a) Substitute 2-½ cups of oat bran for the wheat bran.
b) Increase the honey to ¾ cup.

Everything else is the same.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Baked 7 Beans & Barley

Servings: 1 recipe

Ingredients:

3 cub Cooked AM 7 Bean & Barley (drained)
½ cub Molasses
½ cub Tomato puree
½ cub Water
3 tablespoon Honey
¼ cub Diced onion
1 teaspoon Sea salt (optional)
¼ teaspoon Garlic powder
½ teaspoon Turmeric
1 dash Black pepper (optional)

Preparation:

Combine all ingredients and mix well. Pour into a baking dish and bake in a preheated 350 F. oven for 1 hour, stirring occasionally.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Baked Barley and Bean Casserole

Servings: 1 casserole

Ingredients:

2 cub Cooked & mashed AM Beans (of choice)
1 cub Pre-cooked AM Bits-O-Barley
1 cub Soy milk
½ cub AM Raw Wheat Germ
2 tablespoon AM Soy Flour
1 tablespoon AM Unrefined Vegetable Oil
¼ cub Onion, minced and sauteed
3 tablespoon Prepared mustard
½ cub Honey
½ cub Catsup of choice
½ teaspoon Garlic powder
½ teaspoon Onion powder
½ teaspoon Chili powder
Sea salt to taste (optional)

Preparation:

Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Banana-Oat Bread

Servings: 1 loaf

Ingredients:

½ cub AM Oat Bran
½ cub AM Oat Flakes
¾ cub Hot milk, soymilk or water
2 Ripe bananas; mashed
½ cub Honey
¼ cub Unrefined vegetable oil
2 Egg whites beaten until fluffy
1 ½ cub AM Whole Wheat Pastry Flour
1 tablespoon Non-alum baking powder
½ teaspoon Cinnamon
¼ cub Chopped pecans

Preparation:

Combine first three ingredients, set aside to cool, combine mashed bananas, honey, vegetable oil, beaten egg whites, then stir into oat mixture. Mix dry ingredients together and stir into oat mixture. Pour batter into an oiled bread pan. Bake at 350 F. for 1 hour or until done.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Barley Nut Muffins

Servings: 12 muffins

Ingredients:

¾ cub AM Barley or Buckwheat Flour
¾ cub AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
2 teaspoon Sea salt (optional)
¼ cub Raw honey
1 Egg; beatenOR- egg replacer
½ cub AM Unrefined Vegetable Oil
1 cub Fresh milk or waterOR- milk substitute
½ cub Pecans

Preparation:

Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Barley/Corn Bread

Servings: 1 recipe

Ingredients:

1 cub AM Blue or Yellow Cornmeal
½ cub Pre-cooked AM Bits-O-Barley
1 teaspoon Baking soda
½ teaspoon Sea salt (optional)
1 Egg; lightly beaten
2 tablespoon AM Unrefined Vegetable Oil
1 cub Buttermilk
2 tablespoon Honey
1/3 cub Finely chopped onion
½ cub Canned whole kernel corn

Preparation:

Preheat oven to 350 F. Mix the cornmeal, Bits-O-Barley, baking soda and sea salt. Add the egg, oil, buttermilk, honey, onion and corn and mix only until the dry ingredients are moistened. Turn into a well-oiled and heated large iron skillet. Bake 30-35 minutes or until well browned. Cut in wedges and serve hot.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Barley-Amaranth Waffles

Servings: 4 waffles

Ingredients:

¾ cub AM Amaranth Flour
1 cub AM Barley Flour
1 tablespoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
1 ½ cub Milk, soymilk, or water
3 tablespoon AM Unrefined Vegetable Oil

Preparation:

Mix liquids and dry ingredients separately, then beat together with a hand mixer. Pour onto hot, non-stick surface griddle. Thin batter with additional water if needed. Makes four waffles. May be used for pancakes also.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Basic Cream Pie

Servings: 1 pie

Ingredients:

CRUST:
1 cub AM Pastry Flour
4 tablespoon Unrefined vegetable oil
3 tablespoon Cold water

FILLING:
2 cub MilkOR- soymilk (plain or flavored)
½ cub Honey or other syrup
3 Egg yolks
1 tablespoon Vanilla
¼ cub Arrowroot powderOR- corn starch
1 tablespoon Cold water
3 Egg whites beaten until peaks form (beat while pudding is cooling)

Preparation:

CRUST: Mix all ingredients. Roll out between wax paper, place in 9" pie pan, poke bottom of crust a few times with a fork, and bake at 350 F. for 10-15 minutes.

FILLING: Combine all ingredients except egg whites in a deep saucepan.
Beat until thoroughly blended and all powder is dissolved. Cook over medium heat, stirring constantly until mixture begins to thicken. Lower heat and continue stirring and cooking until mixture is very thick. A wire whisk works well and helps keep lumps from forming. Set pudding off heat and let partially cool while preparing the egg whites. Pour pudding into cooled crust. Top with stiffly beaten egg whites. Bake at 350 F.
until whites begin to brown, about 15 minutes. Cool.

Peanut Butter Cream Pie (add to above recipe): Stir ½ to ¾ cup AM Peanut Butter into liquids before cooking.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Basic Oat Bran Muffins

Servings: 1 batch

Ingredients:

¾ cub AM Whole Wheat Pastry Flour
¾ cub AM Oat Bran
2 teaspoon Non-alum baking powder
½ teaspoon Cinnamon (optional)
3 tablespoon Unrefined vegetable oil
3 tablespoon Honey or maple syrup
¾ cub Soymilk, skim milk or water

Preparation:

Mix dry and liquid ingredients in separate bowls, then combine and mix thoroughly. Fill 6 to 8 oiled muffin tins full. Bake at 375 F. for 12 to 15 minutes. Mini-muffins will rise better than regular muffins.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

B-B-Q Seitan

Servings: 4 portions

Ingredients:

1 ¼ pound Raw Seitan (1 box Seitan Quick Mix)
¼ cub Oil for frying
3 Strips kombu sea vegetable (2 to 3 strips, about 12 inches)
1 ½ cub B-B-Q sauce of choice

Preparation:

Prep time: 1-½ to 2 hours (most of time is in cooking)

Heat oil in a pan over medium heat and fry Seitan pieces for a few minutes on each side until lightly browned. Soak kombu until soft, then cut into sixteen pieces. Line bottom of 9-inch baking dish with half the kombu.
Place a piece of fried Seitan on each piece of kombu, overlapping if necessary, to make an even layer. Place remaining pieces of kombu on top of each piece of Seitan. Pour B-B-Q sauce on top, then spread with a spoon to cover surfaces. Gently add enough water so that the Seitan pieces are almost floating. Cover and bake at 350 F. for one hour. Add more water if necessary to keep Seitan very moist.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bean Muffins

Servings: 12 lg muffins

Ingredients:

1 ½ cub Cooked AM Anasazi Beans drained
1 ½ cub Bean juice, water or milk
½ cub Molasses or maple syrup
1 Egg
1 teaspoon Vanilla
2 teaspoon Non-alum baking powder
1 ½ cub AM Whole Wheat Flour
1/3 cub Carob powder
½ teaspoon Cinnamon
1 pinch Nutmeg

Preparation:

Blend beans, juice, molasses, egg, and vanilla in a blender or food processor. Add dry ingredients to blender and mix until smooth. Fill oiled muffin tins 2/3 full. Bake at 350 F. for 25 minutes, or until done.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bean Pate

Servings: 1 recipe

Ingredients:

2 cub AM 7 Bean & Barley
¼ cub Cooking liquid from beans
1 cub Minced fresh parsley
½ cub Tahini
5 tablespoon Lemon juice
¼ cub AM Olive Oil
1 Garlic clove (juice from)
½ teaspoon Cumin
½ teaspoon Onion powder
1 dash Cayenne pepper; OR...
¼ teaspoon -Chili powder
Sea salt (optional)
Sliced black olives

Preparation:

Puree the cooked beans, using the liquid as needed to make a smooth puree.
Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d'euevre with whole wheat bread or crackers.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Berry Breakfast Cake

Servings: 1 recipe

Ingredients:

1 ½ cub AM Blue Cornmeal
½ cub AM Unbleached White Flour
1 tablespoon Non-alum baking powder
2 Egg whites
1 cub Blueberries or boysenberries
½ cub Blueberry syrupOR- boysenberry syrup
1 tablespoon AM Unrefined Vegetable Oil
1 ½ cub Milk or soymilk

Preparation:

Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve hot with butter or your favorite syrup.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bethel Bread

Servings: 2 loaves

Ingredients:

4 ½ cub AM Multi Blend Flour
2 tablespoon Sea salt (optional)
2 package Dry yeast
3 cub Warm water
½ cub Honey
2 tablespoon AM Unrefined Vegetable Oil
2 tablespoon Apple cider vinegar (opt.)
4 cub -to...
5 cub AM Unbleached Flour (White or Whole Wheat)

Preparation:

Combine the first three ingredients. Combine liquids and add to dry mix.
Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky.
Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bit-O-Barley Stuffing

Servings: 1 recipe

Ingredients:

2 ½ cub Cooked AM Bit-O-Barley
½ cub Ground raw cashewsOR- almonds
1 tablespoon AM Unrefined Vegetable Oil
1 teaspoon Sage
1 ½ teaspoon Poultry seasoning
1 teaspoon Celery seed (ground with nuts)
3 tablespoon Onion flakesOR- fresh onion, chopped
1 cub Tomato puree
1 can Cream of mushroom soup
1 ½ cub AM Wheat Germ
Sea salt to taste (optional)

Preparation:

Mix all ingredients and bake in an oiled casserole dish at 350 F. for one hour.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bits-O-Barley Cranberry Dessert

Servings: 1 recipe

Ingredients:

1 ½ cub Cranberry juice
2/3 cub AM Bits-O-Barley
1 pinch Salt
½ cub Raisins
½ teaspoon Cinnamon
½ teaspoon Lemon peel
½ cub Honey

Preparation:

Bring first six ingredients to a boil, then cover, remove from heat and let stand until all the juice is absorbed. Add honey, blend well. Serve warm or cold.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bits-O-Barley Polenta

Servings: 1 recipe

Ingredients:

3 cub Skim milk
3 tablespoon Honey
1 cub AM Bits-O-Barley
AM Wheat Germ
Butter
Honey or maple syrup

Preparation:

The night before serving, put milk, 3 tablespoons honey and Bits-O-Barley in a heavy sauce pan. Bring to a boil and cook, stirring constantly for 15-20 minutes. Pour into a 9" x 9" x 2" oiled pan and refrigerate. The next morning, cut the mixture into two inch squares, coat with wheat germ and fry in butter until lightly browned and heated through.

Serve with more honey, syrup or butter.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Black Bean Lasagna

Servings: 1 recipe

Ingredients:

2 cub Spaghetti sauce of choice
1 ½ cub Cooked AM Black Turtle Beans
4 Whole grain lasagna noodles (cooked)
2 cub Ricotta cheeseOR- low fat cottage cheese
¾ pound Mozzarella cheese, grated
½ cub Grated Parmesan cheese
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Italian Seasoning

Preparation:

Preheat oven to 350 F. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7-½" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 20 minutes.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Buck Cakes

Servings: 1 recipe

Ingredients:

1 cub AM Blue Cornmeal
1 cub AM Buckwheat Flour
¾ teaspoon Sea salt (optional)
1 ½ tablespoon Non-alum baking powder
2 cub Milk or soymilk
1 ½ teaspoon Unrefined Vegetable Oil
½ cub Blueberries

Preparation:

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot, oiled griddle, turning once.
Serve hot with your favorite sweetener.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Cabbage Rolls

Servings: 1 recipe

Ingredients:

12 large Steamed cabbage leaves
1 cub AM Blue Cornmeal
½ cub Chopped green onions
½ cub Whole corn
¼ teaspoon Powdered garlic
¼ teaspoon Thyme
¼ teaspoon Oregano
1 cub Unseasoned tomato sauce
2 cub Water
1 cub Grated cheese

Preparation:

While steaming cabbage leaves, mix remaining ingredients except cheese in a sauce pan and stir with a wire whisk over medium heat until mixture is very thick. Be cautious to keep mixture stirred thoroughly. Roll 1 tablespoon mixture in each cabbage leaf. Place in baking dish and cover with cheese. Bake for 10 minutes at 300 F.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Corn Blueberry Muffins

Servings: 1 recipe

Ingredients:

1 cub AM Blue Cornmeal
1 cub AM Unbleached White Flour
2 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
1 ½ cub Water
2 teaspoon Honey (may be doubled)
¼ cub AM Unrefined Vegetable Oil
1 teaspoon Vanilla
1 cub Fresh or frozen blueberries

Preparation:

Stir dry ingredients together. Combine liquid ingredients. Mix liquid and dry ingredients and stir until just mixed. Gently stir in blueberries. Fill oiled muffin tins 2/3 full. Bake in a preheated oven at 400 F. for 20 minutes or until done.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Corn Sopaipillas

Servings: 1 recipe

Ingredients:

1 cub AM Blue Cornmeal
1 cub AM Unbleached White Flour
2 teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
¾ cub Water (approximately)
1 tablespoon Honey (optional)

Preparation:

Mix dry ingredients in bowl, knead in water to make stiff dough. Coat rolling pin with oil and roll out dough to ¼ inch thickness on lightly floured surface. Cut triangular pieces about the size of sandwich bread slices, cut diagonally. Fry sopaipillas in several inches of hot oil, pushing them under until they puff up like pillows. Turn once. Remove and drain. Serve with honey and cinnamon.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Corn Sopapillas

Servings: 1 recipe

Ingredients:

1 cub AM Blue Cornmeal
1 cub AM Whole Wheat Flour
1 tablespoon Dry yeast
2 teaspoon Non-alum baking powder
1 teaspoon Sea salt (optional)
1 tablespoon Butter; softened
1 cub Milk
1 Egg; slightly beaten
1 teaspoon Honey

Preparation:

Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly.
Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, ⅛ inch thick.
Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil.
Cook until golden on one side; turn once; cook till golden.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Blue Cornbread

Servings: 1 recipe

Ingredients:

1 cub AM Blue Cornmeal
½ cub AM Barley Flour or any flour
1 ½ teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
1 tablespoon Honey or maple syrup
1 Egg; beaten or egg replacer
1 cub Water or milk

Preparation:

Combine liquids and slowly add to combined dry ingredients. Oil pan.
Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.
This recipe will make 6 large muffins or one 8-inch square pan of cornbread.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bran Muffins

Servings: 12 muffins

Ingredients:

½ cub AM Wheat Bran
½ cub Boiling water
½ cub Raisins
2 teaspoon Orange peel, grated
1 Egg; beatenOR- egg replacer
¼ cub AM Unrefined Vegetable Oil
2 tablespoon Molasses, unsulphured
2 tablespoon Raw honey
1 cub Buttermilk
1 cub AM Wheat Bran
1 cub AM Whole Wheat Flour
1 teaspoon Ground cinnamon
1 ½ teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)

Preparation:

Combine the ½ cup bran, boiling water, orange peel and raisins. Let stand 5 minutes. Combine egg, oil, molasses and honey; mix until blended.
Add buttermilk; mix well. Add the 1 cup bran and the bran-water mixture.
Stir together the whole wheat flour, cinnamon, baking powder and salt.
Add the dry ingredients to the bran mixture; stir just until blended.
Fill greased muffin cups, ¾ full. Bake at 375 F. for 18-20 minutes.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Broccoli and Bits-O-Barley Bake

Servings: 1 recipe

Ingredients:

1/3 cub AM Bits-O-Barley
¾ cub Water
¼ teaspoon Sea salt (optional)
½ cub Shredded Monterey Jack
1 can Cream of broccoli soup

Preparation:

Combine all ingredients except soup and cheese in a small sauce pan.
Bring to a boil. Remove from heat, cover and let stand 2-3 minutes. Add soup (undiluted) and cheese, bake for 20-30 minutes at 350 F. or until mixture is heated through.

SUGGESTION: Add some sauteed onions, bell pepper, celery or spices of your choice.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Brown Rice Salad

Servings: 1 recipe

Ingredients:

1/3 cub Vegetable oil
2 cub Uncooked brown rice
3 cub Vegetable stock or water (2 to 3 cups)
¾ cub French dressing (of choice)
2/3 cub Sliced water chestnuts
½ cub Thinly sliced red pepper (sweet)
¼ cub Minced onion
¼ teaspoon Garlic powder (optional)
⅛ teaspoon Italian seasoning (optional)
¾ pound Snow peas tips & strings removed
½ pound Fresh mushrooms thinly sliced

Preparation:

In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often.
Stir in the vegetable stock, cover the pan and reduce the heat to low.
Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with ¼ cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another ¼ cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water.
Let them stand 1 minute, then drain. Rinse with cold water and pat dry.
Cut the snow peas into 1" pieces and toss them with ¼ cup dressing with rice mixture.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bulghur Wheat "Sausage" Patties

Servings: 8 patties

Ingredients:

2 cub Cooked AM Bulghur Wheat (1 cup raw = 2 c. cooked)
¼ cub AM Whole Wheat Flour
1 tablespoon Crushed basil leaves
1 Egg
¾ teaspoon Sage
¾ teaspoon Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray

Preparation:

Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.

NOTE: 1) ¾ cup of grated cheddar cheese can be added.
. 2) Mixture forms better when slightly chilled Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Bulgur Patties

Servings: 1 recipe

Ingredients:

1 cub Boiling water
½ cub AM Bulgur Wheat
½ cub Chopped onion
2 tablespoon AM Unrefined Vegetable Oil
1 teaspoon Chicken broth
Seasoning powder
⅛ teaspoon Garlic powder
½ teaspoon Non-alum baking powder
¾ cub AM Garbanzo Flour mixed with...
½ cub Cold water

Preparation:

Add bulghur and onion to boiling water. Stir, cover, and simmer till water is absorbed (5 to 10 minutes). Add remaining ingredients. Shape into patties on hot, oiled griddle. Brown on both sides.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Cajun Red Beans and Rice

Servings: 1 recipe

Ingredients:

1 pound Dried pinto beans (2 cups)
4 cub Uncooked AM Rice (Medium or Long Brown)
1 ½ cub Finely chopped celery
1 ½ cub Finely chopped onions
1 ½ cub Finely chopped green pepper
5 Bay leaves
1 teaspoon White pepper
¾ teaspoon Cayenne pepper
½ teaspoon Black pepper
1 teaspoon Tabasco sauce, optional (according to taste)
2 teaspoon Thyme
1 ½ teaspoon Garlic powder
1 ½ teaspoon Oregano
1 ½ teaspoon Paprika
6 ounce Tomato paste

Preparation:

Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up.
Cook rice. To serve, mound ¾ cup rice on plate and spoon generous serving of beans over the rice.

(Yield: For a Crowd)

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Carob Cinnamon Cake

Servings: 1 cake

Ingredients:

1 cub Honey
3 tablespoon Unrefined vegetable oil
4 medium Eggs
2 teaspoon Vanilla
1 cub Milk or water
2 ¼ cub AM Multi Blend FlourOR- AM Whole Wheat Flour
3 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
2 tablespoon Ground cinnamon
4 tablespoon Carob powder

Preparation:

Preheat oven to 350 F.

Measure honey into large mixing bowl, add vegetable oil and mix. Add eggs and blend with a spoon. Mix in vanilla and add milk or water well. Mix all dry ingredients to liquids, stirring constantly.

Grease and flour bundt pan or 13" x 9" cake pan. Pour batter into pan and top with ½ cup chopped nuts. Bake at 350 F. for 30-35 minutes.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Carob Drop Brownies

Servings: 1 batch

Ingredients:

½ cub Water
½ cub AM Unrefined Vegetable Oil
½ cub Maple syrup
1 teaspoon Vanilla
¼ cub Carob powder
1 ¾ cub AM Barley Flour
1 teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
½ cub Chopped nuts

Preparation:

Mix first four ingredients together until smooth. Stir dry ingredients together. Combine mixtures. Drop dough from a teaspoon onto oiled baking sheets, spaced about 2 inches apart. Bake 8-12 minutes at 375 F. Cool on sheets.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Carob-Orange Cookies

Servings: 1 batch

Ingredients:

1 ½ cub AM Rice Flour
½ cub AM Barley Flour
3 tablespoon Carob powder
1 cub Ground nuts
½ cub Honey
½ cub Water or soy milk
1 teaspoon Orange extract

Preparation:

Mix dry ingredients together. Mix liquid ingredients together. Combine the mixtures. Place small spoonfuls onto a lightly oiled baking sheet.
Bake at 350 F. for 8-10 minutes.

Variations: (1) If a softer cookie is desired, add ¼ cup oil to liquid ingredients. (2) Indent each cookie with a spoon and fill with orange marmalade. (3) Substitute mint for orange extract and press a nut into the center of each cookie.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Carrot Bran Brownies

Servings: 1 batch

Ingredients:

1 ½ cub AM Bran Flakes
1 cub AM Whole Wheat Pastry Flour
½ teaspoon Sea salt (optional)
2 teaspoon Non-alum baking powder
1 tablespoon Cinnamon
½ cub Chopped nuts
1 cub Grated carrot
½ cub AM Sesame TahiniOR- vegetable oil
½ cub Honey or maple syrup
½ cub Milk or soy milk

APRICOT GLAZE:
2 cub Pitted & chopped apricots (fresh)
1 slice Lemon with peel; chopped
1/3 cub Honey or maple syrup

Preparation:

Mix dry ingredients together and stir in nuts and carrot. Beat liquids and stir into dry mixture. Spread batter into an oiled 8" x 8" pan. Bake at 375 F. for 30 minutes. Serve warm or top with apricot glaze (recipe below).

Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5-8 minutes. Cool and spread on top of cake or cookies.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Casserole De Santa Fe

Servings: 1 recipe

Ingredients:

3 ½ cub AM Blue Cornmeal
1 teaspoon Non-alum baking powder
2 teaspoon Cumin
2 teaspoon Chili powder
2 cub Milk or water
1 Egg; beaten or egg replacer
1 cub Chopped green chilis
1 tablespoon AM Unrefined Vegetable Oil
1 medium Onion; chopped
2 cub Pinto beans (cooked with clove of garlic and drained)
1 cub Tomato sauce
2 ½ cub Grated cheese
Chopped green onions to garnish top

Preparation:

Combine first three ingredients. Combine milk, egg and chilies in a separate bowl. Saute' chopped onion in oil and add to milk mixture; stir into cornmeal mixture, then pour half of batter into the bottom of an oiled casserole dish (rectangular). Layer with beans, tomato sauce, and cheese; repeat layering. Bake at 375 F. for 40 minutes, garnish with chopped green onions and serve with salsa.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Coconut-Molasses Muffins

Servings: 12 muffins

Ingredients:

2 cub AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
½ teaspoon Ginger
1 cub Flaked unsweetened coconut
¼ cub AM Unrefined Vegetable Oil
1 Egg or egg replacer
2/3 cub Buttermilk
½ cub Unsulphured molassesOR- honey
1 teaspoon Pure vanilla

Preparation:

In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Colorful Whole Grain Salad

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Brown Rice (Medium Grain)
1 cub Cooked whole grain wheatOR- rye or red lentils (or sprouted instead)
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1 medium Purple onion; sliced thinly
½ cub Mayonnaise
½ cub Plain yogurt

Preparation:

Mix mayonnaise and yogurt. Combine with all the other ingredients and toss. Chill thoroughly.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Confetti Rice

Servings: 1 recipe

Ingredients:

1 cub AM Indian Brown Basmati Rice
3 cub WaterOR- broth of your choice
1 teaspoon Poultry seasoning
1 teaspoon Sea salt (optional)
1 cub Julienned carrots
1 cub Peas
1 cub Slivered onions

Preparation:

Cover tightly. Bake at 350 F. in a 8" x 13" baking dish for an hour and 30 minutes.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Cool Salad

Servings: 1 recipe

Ingredients:

2 ½ cub Cooked AM 7 Bean & Barley (drained)
1 cub Cubed avocado
1/3 cub Diced cucumber
¼ cub Diced onion
¼ cub Diced pimiento
1 tablespoon Snipped fresh chives
1 tablespoon Fresh lemon juice
2 tablespoon Apple cider vinegar
¼ AM Sesame Oil*
½ teaspoon Sea salt (optional)
½ teaspoon Onion powder
½ teaspoon Garlic powder
½ teaspoon Dried basil
½ teaspoon Dried oregano

Preparation:

Combine cooled 7 Bean & Barley with remaining ingredients in a large salad bowl and toss lightly. Serve Cold.

*NOTE: The recipe (as published) seems to be missing the unit of measure for the AM Sesame Oil. I would guess that it should be '¼ cup'. -K.M.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Cracker Jacks

Servings: 1 batch

Ingredients:

½ cub Unpopped AM popcorn
2 tablespoon AM Unrefined Safflower Oil
¼ cub Peanuts
2 tablespoon AM Sunflower Seeds
2 tablespoon AM Sesame Seeds
¼ cub Pecans
¼ cub Almonds
¼ cub Coconut
¼ cub -Raw honey, or up to...
½ cub Raw honey

Preparation:

Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil, just enough to barely coat the bottom of the pan. Add peanuts and seeds; roast lightly; add nuts and coconut; continue roasting until the coconut begins to turn golden brown. Remove from heat and stir in the popcorn and honey. Eat while warm or serve as a snack.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Cranberry Bread

Servings: 1 9"x5" loaf

Ingredients:

2 cub AM Whole Wheat Flour
1 ½ teaspoon Non-alum baking powder
1 teaspoon Sea salt (optional)
¼ cub Non-instant milk powder (optional)
1 Orange; juiced
2 tablespoon AM Unrefined Safflower Oil
Hot water (enough to bring liquid ingredients to ¾ cup)
¾ cub Raw honey
1 Egg; beaten or egg replacer
1 cub Broken nut meats
1 cub Whole raw cranberries
1 tablespoon Grated orange rind (optional)

Preparation:

Mix the flour, baking powder, salt and milk powder. Mix the orange juice, oil, and water. Add the honey and egg to the liquid. Stir the liquid ingredients into the dry mixture. Add the nuts and berries and fold together. Pour into an oiled loaf pan. Bake at 325 F. 50 minutes to 1 hour. Cool on rack. This is a delicious Thanksgiving or Christmas bread.
Slice thinly and serve plain or lightly buttered.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Cranberry-Oat Muffins

Servings: 12 muffins

Ingredients:

½ cub Chopped cranberries (raw)OR- blueberries
¼ cub Honey or maple syrup
2 tablespoon Unrefined vegetable oil
¾ cub Orange juice
1 cub AM Oat Bran
1 cub AM Whole Wheat Pastry Flour
1 tablespoon Non-alum baking powder

Preparation:

(Yield: 12 large or 24 mini-muffins)

Place berries, honey, oil, orange juice in blender and blend slightly.
Mix dry ingredients. Add liquid to dry and mix. Fill oiled muffin tins and bake at 400 F. for 20 to 25 minutes or until nicely browned. The smaller muffins rise better.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Creamy Carob Squares

Servings: 1 batch

Ingredients:

1 cub AM Whole Wheat Pastry Flour
½ cub AM Oat Bran
½ cub AM Oat Flakes
½ cub Slivered almonds
¾ cub AM Sesame Tahini (soft)
2 tablespoon Rice syrup; {mixed with...
2 tablespoon -Water}
1 cub Tofu
½ cub Ricotta cheeseOR- low-fat cottage cheese
½ cub Carob powder
½ cub Maple syrup
1 teaspoon Vanilla; OR...
½ teaspoon -Almond extract

Preparation:

Combine first six ingredients to form a crumb mixture. Set aside. Beat together remaining ingredients. Place half of crumb mixture in an oiled 9" x 12" pan, press down well; cover with carob mixture, then top with remaining crumb mixture. Bake at 350 F. for 30-35 minutes or until golden. Cool and cut into squares.

SUGGESTION: If crumb mixture does not stick together, add a little oil.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Creamy Cocoa Squares

Servings: 1 batch

Ingredients:

1 cub AM Whole Wheat Pastry Flour
½ cub AM Oat Bran
½ cub AM Oat Flakes
½ cub Slivered almonds
¾ cub AM Sesame Tahini (soft)
2 tablespoon Rice syrup; mixed with...
2 tablespoon Water
1 cub Tofu
½ cub Ricotta cheeseOR- low-fat cottage cheese
1/3 cub Cocoa
½ cub Maple syrup
1 teaspoon Vanilla; OR...
½ teaspoon -Almond extract

Preparation:

Combine first six ingredients to form a crumb mixture. Set aside (if crumb mixture does not stick together, add a little oil). Beat together remaining ingredients. Place half of crumb mixture in an oiled 9" x 12" pan, press down well; cover with cocoa mixture, then top with remaining crumb mixture. Bake at 350 F. for 30-35 minutes or until golden. Cool and cut into squares.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Creamy Golden Protein Cereal

Servings: 1 recipe

Ingredients:

¼ cub AM Amaranth Flour
¼ cub AM Millet Flour
¼ cub Yellow Corn Flour
1 pinch Salt
¼ cub Sesame TahiniOR- ground seeds
3 cub Water

Preparation:

Mix flours, salt, and tahini together. Add water and stir. Simmer over low heat until thick and creamy, stirring constantly with a wire whisk to prevent lumping or burning. Once thick, serve hot with milk or soymilk and favorite sweetener.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Crunchy 7 Grain - Sesame Bars

Servings: 1 batch

Ingredients:

MIX TOGETHER:
1 cub AM 7 Grain Cereal
2 cub AM Sesame Seeds
1 ½ cub Shredded Coconut
4 tablespoon AM Crunchy Peanut Butter
1 cub Maple syrup
1 teaspoon Grated orange rind
1 teaspoon Vanilla
½ teaspoon Sea salt (optional)
½ cub Chopped nuts

Preparation:

When thoroughly mixed, pat into an oiled pan, ½" thick. Bake at 350 F.
for 45 minutes or until golden brown. Cool thoroughly. Slice into bars.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Crunchy Waffle

Servings: 1 recipe

Ingredients:

1 ½ cub AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
½ teaspoon Ground ginger
2 Eggs
1 ½ cub Buttermilk; OR...
1 cub -{Buttermilk -AND-
½ cub - Water}
¼ cub Maple syrup or honey
¼ cub AM Unrefined Vegetable Oil
½ cub Finely chopped pecans
Strawberry-banana sauce (see recipe below)
Plain yogurt

STRAWBERRY-BANANA SAUCE:
1 ½ cub Maple syrup
1 cub Sliced bananas
2 cub Strawberries (hulled and halved)

Preparation:

Waffle: Combine dry ingredients; stir well. Beat eggs until thick and lemon colored. Add flour mix, buttermilk, syrup and oil. Beat until smooth. Cook on hot, lightly oiled waffle iron, sprinkling the top with chopped pecans before cooking. Serve with topping of the following sauce and plain yogurt.

Strawberry-Banana Sauce: Combine all ingredients in a heavy saucepan.
Cook over medium high heat 10 minutes, stirring occasionally, serve hot.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Date Rice Pudding

Servings: 1 recipe

Ingredients:

1 cub Quick Brown Rice
1 ½ cub Water
¼ teaspoon Salt (optional)
½ cub Milk or soymilk
½ teaspoon Vanilla
1 cub Dates, pitted
1 tablespoon Arrowroot powderOR- whole wheat flour
¼ cub Tahini

Preparation:

Cook rice in water and salt (if used) for 12 minutes. Blend remaining ingredients together in a blender, pour into a sauce pan and stir over medium-low heat until thick. Stir in rice, and let set 5 minutes before serving. Sprinkle with cinnamon if desired.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Falafel

Servings: 1 batch

Ingredients:

1 ½ cub AM Garbanzo Flour
1 cub Cold water
1 medium Onion
2 Garlic cloves
½ bunch Fresh parsley
Hot green pepper (to taste) minced
½ teaspoon Cumin
Salt and pepper
¼ teaspoon Non-alum baking powder
1 pinch Baking soda

Preparation:

Mix all ingredients, except soda, together in a food processor or blender.
Mix thoroughly. (Falafel may be frozen at this stage. Thaw completely before adding soda and cooking.) When ready to fry, mix in the soda.
Shape into small patties, 1-½ inches in diameter and ½ inch thick.
Fry in deep, hot oil until lightly browned and crisp. Serve hot with tomatoes in pita bread. Add cucumber pickles if desired.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Fall Breakfast Muffins

Servings: 24 muffins

Ingredients:

3 cub AM Whole Wheat Pastry Flour
2 teaspoon Non-alum baking powder
1 teaspoon Sea salt (optional)
2 teaspoon Pumpkin pie spice (or less)
1 cub Buttermilk
1 cub Canned pumpkin
¼ cub AM Unrefined Vegetable Oil
2/3 cub Raw honey
2 Eggs; beatenOR- egg replacer

Preparation:

Mix dry ingredients together in a large bowl. Mix liquid ingredients well. Add the liquid ingredients to the dry ingredients and mix just until the flour is moistened. Batter will be lumpy. Fill 24 well-greased muffin tins 2/3 full and bake at 400 F. for 20 minutes. Cool 10 minutes in pans or wire rack. Loosen muffins with a knife; invert onto wire racks. Serve warm.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Fat-Free, Gluten Free Enchilada Sauce

Servings: 1 batch

Ingredients:

¼ cub AM Rice Flour
¼ cub AM Toasted Garbanzo Flour
2 tablespoon Chili powder
1 teaspoon Cumin powder
1 teaspoon Ground red pepper
1 teaspoon Sea salt
½ teaspoon Garlic powder
1 quart Cold water in a deep sauce pan

Preparation:

Mix all dry ingredients together. Add to 1 quart of cold water in saucepan. Cook over medium heat, stirring constantly until simmering and thick. USe over enchiladas or to season grain dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry ingredients. Store the dry mix in a tightly closed jar. Use ¾ cup of the dry mix to one quart of cold water to make sauce.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Fruit Cobbler

Servings: 1 recipe

Ingredients:

1 ½ tablespoon Butter
1 ½ cub Multi Blend FlourOR Whole Wheat Flour
1 teaspoon Non-alum baking powder
1 Egg; beaten
1 cub Milk, soymilk or water
2 cub Fruit, fresh or canned
½ cub Honey

Preparation:

Melt butter in a 9" x 9" pan or other baking dish of similar size. Mix the Multi Blend Flour, baking powder, honey, egg and milk. Pour mixture into butter. Add the fruit on top of batter. Bake 30 minutes at 400 F.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Fruity Cake

Servings: 1 9"x5" cake

Ingredients:

1 Box AM Muffin Mix(Apple Spice Oat Bran)
½ cub Pitted and chopped dates
½ cub Diced dried papaya
½ cub Diced dried pear
½ cub Raisins
½ cub Chopped nuts
3 tablespoon Grated orange rind
2 tablespoon AM Unrefined Sesame Oil
¼ cub Honey
1 teaspoon Vanilla
1 ¼ cub Water
1 Egg; beaten (optional)

Preparation:

Preheat oven to 350 F.

Combine the liquid ingredients. In a separate bowl stir the mix into the fruit and nuts. Combine the two mixtures and add the orange rind. Bake in a 9" x 5" pan for 45 minutes.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo Dip (No Tahini)

Servings: 1 recipe

Ingredients:

1 cub AM Garbanzo Flour
1 ½ cub Water
1 cub Tofu
¼ cub Lemon juice
¼ cub Water
1 tablespoon Honey
¾ teaspoon Sea salt (optional)
¼ teaspoon Garlic powder (or more)

Preparation:

Mix the garbanzo flour and water in a saucepan. Bring to a simmering boil, stirring constantly. Remove from heat. Mix the remaining ingredients together in a blender and blend until smooth. Stir into the cooked garbanzo paste. As the dip sits, it will become thicker. If necessary, add a little water to reach the desired consistency.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo Oat Flake Cookies

Servings: 1 batch

Ingredients:

1 ½ cub AM Oat Flakes (rolled oats)
1 cub AM Brown Rice Flour
½ cub AM Garbanzo FlourOR- Oat or Barley Flour
½ cub Chopped nuts and/or raisins
1 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
½ cub AM Unrefined Vegetable Oil
¼ cub Honey or maple syrupOR- other syrup
½ cub Water or juice
1 teaspoon Vanilla

Preparation:

Mix dry ingredients together. Mix liquids together. Combine mixtures.
Drop by teaspoonful on an oiled cookie sheet. Bake at 350 F. for 8-12 minutes or until edges are lightly browned. Cool on pan before removing.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo Oat Patties

Servings: 1 recipe

Ingredients:

1 cub AM Garbanzo Flour
2/3 cub Cold water
1 ½ cub AM Oat Flakes
1 cub Boiling water
½ cub -to...
1 cub Chopped nuts
1 teaspoon Non-alum baking powder
1 tablespoon AM Unrefined Vegetable Oil
½ teaspoon Onion or garlic powder
¼ teaspoon Cumin powder
1 teaspoon Sea salt (optional)

Preparation:

Mix garbanzo flour and cold water in a large bowl. Pour boiling water over oat flakes in another bowl. Cover and let stand a few minutes. Mix all ingredients together. Stir well. Form into patties on oiled griddle.
Bake till brown on one side. Turn and brown on the other side. Can be refrigerated or frozen and reheated.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo Potato Pancakes

Servings: 12 pancakes

Ingredients:

1 cub AM Garbanzo Flour
1 cub AM Potato Flakes
½ cub Onion finely chopped
1 medium Zucchini squash or cucumber grated
½ teaspoon Sea salt (optional)
2 teaspoon Non-alum baking powder
2 cub Water

Preparation:

Mix the dry ingredients and the vegetables together. Add the water and stir well. Cook like pancakes on an oiled skillet or griddle.

VARIATIONS: For lighter, extra tasty pancakes, substitute ½ cup AM Whole Wheat Flour for ½ cup of the potato flakes. Add a tablespoon of oil, 2 teaspoons of tamari soy sauce and a little garlic to the water and stir in the dry mixture. Cook as directed.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo Spaghetti Sauce

Servings: 1 recipe

Ingredients:

2 tablespoon AM Unrefined Olive Oil
1 medium Onion; chopped
4 Garlic cloves; minced
1 cub Sliced, fresh mushrooms
16 fluid ounce Canned tomato sauce
2 ½ cub Water
1 cub AM Garbanzo Flour {mixed with...
2/3 cub -water}
1 ½ teaspoon Dry, crushed basil
1 teaspoon Dry oregano
1 teaspoon Honey
½ teaspoon Sea salt (optional)
⅛ teaspoon Pepper

Preparation:

Saute' onion, garlic and mushrooms in oil until onion is soft. Add remaining ingredients. Bring to simmer. Reduce heat, and simmer on low heat until thick; stirring frequently.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garbanzo-Oat Waffles

Servings: 2 waffles

Ingredients:

1 cub AM Oat Flakes
½ cub AM Garbanzo Flour
1 ¼ cub Water
1 tablespoon AM Unrefined Vegetable Oil
2 teaspoon Honey
¼ teaspoon Sea salt, or more (optional)
½ teaspoon Non-alum baking powder

Preparation:

Preheat waffle iron.

Place oatmeal in blender. Grind into coarse flour. Add all remaining ingredients. Blend. Let sit a few minutes. Blend again for 2 seconds.
Pour into hot, well-oiled waffle iron. Bake 5 to 8 minutes.

VARIATION: May replace ¼ cup water with 1 egg.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Garlic and Cheese Grits

Servings: 4 servings

Ingredients:

2 cub Cold water
½ AM Corn Grits (Yellow or White)
1 teaspoon Sea salt (optional)
½ pound Sharp cheddar cheese, grated
2 tablespoon Butter
1 Egg; beaten, or egg replacer
¼ teaspoon Cayenne or tabasco
¼ teaspoon Paprika
1 Garlic clove; crushed OR...
¼ teaspoon -Garlic powder

Preparation:

In large saucepan mix well; water, grits and salt. Bring to simmer and cook until grits are very thick; remove from heat. Oil 13" x 9" baking dish. Stir together in sauce pan grits and remaining ingredients; pour into prepared dish and spread evenly. Sprinkle top with additional paprika. Bake for 30-35 minutes at 350 F.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Gingerbread People Cookies

Servings: 1 batch

Ingredients:

3 cub AM Whole Wheat Flour
1 teaspoon Non-alum baking soda
2 teaspoon Ground ginger
½ teaspoon Allspice
½ cub Butter
½ cub Honey
¼ cub Molasses (pref. blackstrap)
1 Egg or egg substitute

Preparation:

Mix flour, baking soda and spices in medium sized bowl. In large bowl, blend butter, honey and molasses together. Beat in egg. Gently mix in dry ingredients thoroughly. Wrap dough in plastic wrap or waxed paper and refrigerate until firm (approx. 1 hour). Preheat oven to 350 F. Divide dough into 4 pieces. Roll each piece out on lightly floured surface. Cut into desired shapes and place carefully on oiled or buttered cookie sheet.
Bake in middle of oven for 6-10 minutes, depending on size of cookies.
Remove from sheet carefully.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Gluten Free Pancakes

Servings: 12 pancakes

Ingredients:

1 cub AM Rice or Millet Flour
½ cub AM Soy Flour
½ cub AM Corn Meal
1 tablespoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
1 Egg; beaten
1 ½ cub Water
2 tablespoon AM Unrefined Vegetable Oil

Preparation:

Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Gluten-Free Orange Muffins or Quick Bread

Servings: 1 loaf

Ingredients:

1 ½ cub AM Millet or Rice Flour
½ cub AM Soy Flour
1 tablespoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ teaspoon Orange flavor
1 cub Water or orange juice
¼ cub AM Unrefined Vegetable Oil
¼ cub Rice syrup

Preparation:

Combine all dry ingredients. Mix all liquids; add to dry ingredients.
Pour into well-oiled pan. For muffins, fill cups full, bake at 375 F.
15-20 minutes. For bread, bake 35-40 minutes or until done.

(Yield: 1 loaf/12 muffins)

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Golden Amaranth Short Cake

Servings: 1 9"x9" cake

Ingredients:

BATTER:
¾ cub AM Amaranth Flour
¾ cub AM Whole Wheat Pastry Flour
1 ½ teaspoon Non-alum baking powder
4 tablespoon Honey or maple syrup
1 cub Milk, soymilk, or water
1 teaspoon Vanilla
½ cub AM Sesame Tahini
½ cub Chopped almonds

TOPPING:
16 ounce Crushed pineapple (unsweetened)
1 cub Tofu
1 teaspoon Vanilla
1 tablespoon Honey or maple syrup
Milk, soymilk or water (if needed)

Preparation:

Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour. Mix first three ingredients together. In separate bowl, beat milk or water, honey, and vanilla together. Cut tahini into flour until crumbly. Add the almonds and liquids to the mixture, and stir until moistened. Pour into baking pan. Bake at 425 F. for 15 minutes or until lightly browned.
Cool. Cut into wedges and split in half.

TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or water if needed. Spoon pineapple onto cake wedges and pour tofu mixture over all.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Goodness Cake

Servings: 1 cake

Ingredients:

1 cub Chopped dates
1 cub Boiling water
1 ½ cub AM Multi Blend FlourOR- AM Whole Wheat Flour
1 teaspoon Non-alum baking powder
¾ teaspoon Baking soda
¼ teaspoon Sea salt (optional)
¼ cub Vegetable oil
1/3 cub Honey
1 teaspoon Vanilla extract
2 Eggs
1 Ripe banana; mashed
¼ cub Chopped walnuts or pecansOR-
½ cub -Sunflower seeds

Preparation:

Add chopped dates to boiling water and boil 5 minutes. Sift together in mixing bowl the Multi Blend Flour, baking powder, baking soda and salt.
Set aside. In a second bowl, beat the eggs well. Mix in the honey, oil, vanilla extract and banana. Add dry mixture to the liquids and mix together. Add the dates and nuts (sunflower seeds), mixing lightly. Pour batter into an oiled 9" x 9" baking pan and bake 30 minutes in 350 F.
oven. Test for doneness.

Topping (optional): Heat together ¼ cup honey, ¼ cup butter, and ½ cup unsweetened coconut. Spread on cake.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Grain Burgers

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Medium Brown Rice
1/3 cub Chopped green pepper
1/3 cub Chopped onion
1/3 cub Chopped celery
2 Egg whites; beaten
1/3 cub AM Cornmeal
1/3 cub AM Oatmeal
1 cub AM Wheat Germ
1 tablespoon Soy sauce
Seasonings to taste

FOR COOKING:
2 tablespoon Whole grain flour
2 tablespoon AM Wheat Germ
2 tablespoon Vegetable oil

Preparation:

Combine first nine ingredients and season to taste. Mold into patties.
Dust with flour and wheat germ mixture. In hot skillet brown in oil until brown on both sides.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Grape Muffins

Servings: 12 muffins

Ingredients:

1 cub AM Blue Cornmeal
1 cub AM Whole Wheat Pastry Flour
2 teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
¼ teaspoon Nutmeg
½ cub Chopped nuts
1 Egg; beaten or egg replacer
1 tablespoon AM Unrefined Vegetable Oil
3 tablespoon Natural sweetener
¼ cub Plain yogurt
1 ¼ cub Grape juice
1 teaspoon Lemon extract

Preparation:

Combine dry ingredients, and mix in nuts. In a separate bowl, mix liquid together, then combine with dry ingredients. Batter will seem thin but it will thicken. Pour batter into 12 oiled muffin tins, 2/3 full. Bake at 425 F. for 15 minutes. Cool before serving. This recipe can also be used to make pancakes.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Green Bean Casserole

Servings: 1 recipe

Ingredients:

1 cub Quick Brown Rice
2 cub Water
2 cub Milk
2 cub Grated cheese
1 Onion; chopped
1 cub Mushrooms, sliced
1 tablespoon Whole wheat flour
1 teaspoon Dill
½ teaspoon Paprika
½ teaspoon Salt (optional)
10 ounce Pkg. French-cut green beans
Sliced almonds (optional)

Preparation:

Cook rice in water until tender (about 10 minutes). In a double boiler, combine remaining ingredients (except beans and almonds), and cook until mixture starts to thicken. Combine all ingredients in a casserole, sprinkle with almonds, and bake for 35 minutes at 400 F.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Halvah

Servings: 1 batch

Ingredients:

½ cub AM Hulled Sesame Seeds
2 tablespoon AM Hulled Sesame Seeds
3 tablespoon Raw honey
¼ cub AM Sesame Tahini (use the driest part of the jar)
⅛ teaspoon Almond extract

Preparation:

Grind ½ cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl. Mix all together until thoroughly blended.
Roll into small balls or into a long roll. Refrigerate.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Holiday Dinner Rolls

Servings: 24 rolls

Ingredients:

2 teaspoon Dry yeast
¾ cub Warm water
¼ cub Honey
¼ teaspoon Sea salt (optional)
¼ cub Vegetable oil; plus...Enough water to make 1/3 c.
1 Egg or egg replacer
½ cub Prepared AM Potato Flakes
1 ½ cub AM Whole Wheat Flour
2 cub Unbleached White Flour

Preparation:

Dissolve yeast in warm water in large bowl. Leave till bubbly (about 10 minutes). Add honey, salt, oil, egg, potatoes and half of flour. Beat thoroughly. Add enough flour to make manageable dough. Turn out onto lightly floured board and knead for 10 minutes until dough is smooth and elastic. Place in lightly oiled bowl, turning once to coat. Place in warm place and let rise for 1 hour. Punch down, turn onto floured board and shape into desired shape of roll. Place rolls on greased cookie sheet. Cover lightly with plastic or cotton towel and place in warm place to rise till light (about 20-30 minutes). Bake at 375 F. for 15 to 20 minutes.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Irish Seitan Stew

Servings: 4 portions

Ingredients:

2 cub Diced Seitan
1 cub Peeled & diced rutabagas (½-inch cubes)
1 cub Peeled & diced onions (½-inch)
1 cub Diced or roll cut carrots (washed, not peeled)
1 cub Peeled & diced potatoes (½-inch)
2 Bay leaves
½ teaspoon Whole rosemary
½ teaspoon Fresh chopped garlic
½ teaspoon Sweet basil
1 tablespoon Fresh chopped parsley
4 teaspoon Sesame oilOR- oil of choice
2 cub Water
5 teaspoon Tamari soy sauce
½ cub Flaked celery*
4 tablespoon Water
5 teaspoon Arrowroot

Preparation:

Yield: 4-½ cups or 4 portions
Prep time: 15 to 20 minutes
Cooking time: 30 to 45 minutes

Place first 11 ingredients in a 2 to 3 quart saucepan. Saute at medium heat for about 8 minutes, stirring occasionally to prevent burning.

Add water and tamari soy sauce and bring mixture to a simmer. Cook for another 10 minutes or until vegetables are soft (tender crisp).

Add celery at end of cooking process to help retain color.

Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot solution. Turn heat on to medium and stir constantly until mixture thickens.

Serve stew over noodles, rice or mashed potatoes, eliminate potatoes in the stew and replace with frozen green peas, which could be added at the same time as the celery to retain color.

*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Italian Bean and Pasta Salad

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Anasazi Beans
2 cub Cooked spinach noodlesOR- vegetable rotelli
½ cub Chopped onion
1 medium Chopped tomato
¼ cub Chopped bell pepper
1 tablespoon AM Sesame Seed
⅛ cub AM Unrefined Olive Oil
⅛ cub Lemon juice
1 teaspoon Garlic powder
¼ teaspoon Oregano
¼ teaspoon Basil
¼ teaspoon Thyme
¼ teaspoon Sea salt (optional)

Preparation:

Gently mix all ingredients together in a large mixing bowl. Refrigerate till cold and serve. Allowing the mixture to set for an hour before serving will enhance the flavor.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Italian Casserole

Servings: 1 recipe

Ingredients:

1 medium Onion; chopped
2 Garlic cloves; minced
¼ cub AM Olive Oil
8 Tomatoes; chopped
6 ounce Tomato sauce
1 teaspoon Oregano
1 teaspoon Dried basil
Sea salt and pepper to taste (optional)
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
Vegetable seasonings (to taste)
2 Zucchini; sliced
4 cub Cheese (of choice), grated (optional)
½ cub AM Raw Wheat Germ

Preparation:

Saute the onion and garlic in 2 tbsp. of the olive oil until the onion is tender. Add the tomatoes, tomato sauce and seasonings, then cover and simmer for 30 minutes. Saute the zucchini in the remaining oil until just beginning to be tender and translucent. Sprinkle with seasonings and drain on paper towels. Preheat oven to 350 F, oil a 2-quart casserole.
Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over the bottom of the prepared pan. Layer the zucchini over the beans. Pour on the remaining sauce, sprinkle with cheese and top with wheat germ.
Bake for 30 minutes.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Italian Pistachio Pilaf

Servings: 13 portions

Ingredients:

3 ½ cub Water
1 cub White Basmati Rice (Arrowhead Mills)
½ teaspoon Salt (optional)
1 cub Diced onions
1 cub Diced red bell pepper
3 tablespoon Olive oil
2 tablespoon Fresh chopped garlic
2 cub Flaked Seitan*
2 teaspoon Salt (optional)
1 teaspoon Ground black pepper (opt.)
3 tablespoon Ground fennel
1 cub Sliced scallions
1 cub Chopped pistachios

Preparation:

Prep time: 45 minutes

Bring water to simmer. Add ½ teaspoon salt and simmer for 10 minutes.
Cover pot and turn off heat. Let sit until cooked (about 5 minutes.)

Saute onions, bell peppers, garlic, Seitan, salt, fennel, and black pepper in olive oil until soft (about 10 minutes on medium heat). Add rice, scallions and pistachios. Serve hot with a vegetable as a light meal.

*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Jim's Granola

Servings: 1 batch

Ingredients:

1 cub Unpopped AM Popcorn
4 cub AM Oat Flakes
1 cub AM Wheat Flakes
1 cub AM Barley Flakes
2 cub AM Cracked WheatOR- 7 Grain Cereal
2 cub Coconut (optional)
1 cub AM Sunflower Seeds
1 cub Peanuts
1 cub AM Sesame Seeds (Mechanically Hulled)
1 cub -to...
2 cub Honey or other sweetener
½ cub AM Unrefined Vegetable Oil
1 tablespoon Mapleine or vanillaOR- other flavor

OPTIONAL:
1 cub Raisins
1 cub Dates, chopped
1 cub Dried apricots, chopped
½ cub Dried pineapple, chopped
½ cub Dried papaya, chopped
1 cub Almonds, chopped
1 cub Pecans, chopped
1 package Banana chips

Preparation:

Pop popcorn. Combine all dry ingredients. Combine honey, oil, and flavoring in a separate bowl. Stir honey mixture into dry ingredients.
Bake in non-preheated oven at 350 F. for 45 minutes, stirring every 15 minutes. Remove from oven; stir in fruit. Cool.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Lentil Loaf

Servings: 1 loaf

Ingredients:

2 cub Cooked AM Lentils (red or green)
1 cub Cooked AM Medium Brown Rice
1 cub AM Bulgur Wheat
1 cub AM Garbanzo Flour (mixed with...
2/3 cub Cold water)
½ cub -to...
1 cub Chopped nuts
1 teaspoon Sea salt (optional)
1 teaspoon Sage
1 tablespoon AM Unrefined Vegetable Oil

Preparation:

Drain the cooked lentils and grains. Mix all ingredients together. Spoon into a loaf pan. Bake at 350 F. for 30 to 45 minutes. Spoon gravy or catsup over top.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Lentil-Nut Loaf

Servings: 1 loaf

Ingredients:

1 cub Cooked AM Lentils (red or green)
¼ cub AM Whole Wheat Flour
½ cub AM Wheat Germ
½ cub Tomato sauce
2 tablespoon Unrefined olive oil
1 Onion; chopped
¼ cub Dried parsley; OR...
½ cub -Fresh parsley, chopped
1 tablespoon Nutritional yeast (optional)
1 tablespoon Tamari soy sauce
1 cub Ground nuts walnuts, pecans or almonds
10 Tofu
1 Garlic clove; mashed OR...
½ teaspoon -Garlic powder
1 teaspoon Oregano

Preparation:

Combine all ingredients together, shape into a loaf and bake in a loaf pan at 350 F. for 30 minutes.

Serve with any remaining tomato sauce, olives and parmesan cheese, or mushroom gravy, or garnish with chopped nuts or slivered almonds.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Lentils and Spanish Rice Enchiladas

Servings: 15 enchiladas

Ingredients:

1 Box Spanish Quick Brown Rice
½ cub Lentils
2 cub Water
2 cub Grated cheese
16 ounce Enchilada sauce
15 Corn tortillas; moistened

Preparation:

Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese and place in oven for 20 minutes at 300 F.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Lower Fat Cheesecake

Servings: 1 cheesecake

Ingredients:

CRUST:
1 cub Oat bran (or rolled oats)
2 tablespoon Butter; melted
2 tablespoon Honey
1 teaspoon Vanilla

FILLING:
¼ cub Arrowroot powderOR- corn starch
1 cub Lowfat plain yogurt
2 cub Lowfat cottage cheese
½ cub Honey
4 Egg yolks
2 tablespoon Fresh lemon juice
2 teaspoon Vanilla
½ teaspoon Sea salt
4 Egg whites beaten until stiff

Preparation:

CRUST: Grind oat bran to flour in a blender. Stir butter into bran. Add honey and vanilla. Press into bottom of cheese cake pan. Bake at 350 F.
for 15 minutes. Cool. (May be placed in freezer if you're in a hurry.)

FILLING: In a blender or processor blend all ingredients, except egg whites, until smooth. Fold stiffly beaten whites into the mixture. Pour over crust. Bake at 300 F. for 45 to 50 minutes or until center is firm (does not jiggle). Turn off heat. Leave door of oven partially open.
Let cake cool in oven 1 hour. Finish cooling at room temperature. Then can be refrigerated.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Magnificent Minestrone

Servings: 1 recipe

Ingredients:

1 cub Cooked AM Garbanzo Beans
1 cub Cooked AM Adzuki Beans
1 cub Cooked AM Kidney Beans
1 ½ quart Water or vegetable stock
½ cub AM Pearled Barley
2 Celery stalks; chopped
1 Carrot; thinly sliced
16 ounce Whole peeled tomatoes chopped
12 ounce Tomato juice
2 tablespoon Unrefined olive oil
1 Onion; chopped
½ cub Parsley, chopped
½ cub Spinach, chopped
2 Garlic cloves; mashed
1 teaspoon Oregano
1 Bay leaf
4 tablespoon Red wine
2 tablespoon Parmesan cheese
2 tablespoon Tamari soy sauce
Salt to taste

Preparation:

Saute onion, parsley, spinach, garlic and herbs in olive oil until tender.
Mix all ingredients except wine, soy sauce, and parmesan cheese. Simmer covered for 1 hour. Stir in wine, soy sauce and Parmesan cheese before serving.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Meatless Shepherds Pie

Servings: 1 recipe

Ingredients:

½ cub Uncooked AM Lentils
2 cub Water
1 Bay leaf
½ cub AM Bulgur Wheat
1 cub Boiling water
½ teaspoon Garlic powder
¼ teaspoon Sea salt (optional)
½ cub Mozzarella cheese, grated
16 ounce Canned tomatoes; drained
1 medium Onion; finely chopped
1 ½ cub AM Potato Flakes
2 cub Boiling water
¼ teaspoon Sea salt (optional)

Preparation:

Cook lentils with bay leaf about 15 minutes or until tender, drain.
Remove bay leaf. While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to 350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt and layer on top of the tomatoes. Bake for 30 minutes.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Mexican Beans and Barley

Servings: 1 recipe

Ingredients:

2 ½ cub Water
1 small Onion; finely chopped
2 tablespoon AM Unrefined Vegetable Oil
2 tablespoon Chopped green chilis
1 teaspoon Chili powder
¼ teaspoon Cumin powder
1 teaspoon Sea salt (optional)
½ cub Raw AM Bits-O-Barley
1 cub Cooked AM Beans of choice
16 ounce Canned tomatoes
½ cub Plain yogurt
½ cub Shredded Monterey Jack
Pitted black olive (opt.)

Preparation:

Preheat oven to 400 F. Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan. Bring to a boil and add the Bits-O-Barley. Cover and let stand away from heat until all the liquid is absorbed into the barley. Chop the tomatoes and add to the barley with their juice. Stir in cooked beans. Turn the mixture into a 1-½ quart casserole dish. Spread the yogurt over the top and sprinkle with the cheese. Bake 15 minutes or until heated through and cheese has melted.
Garnish with olives.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Mexican Cheese Bread

Servings: 1 recipe

Ingredients:

1 ½ cub AM Rice Flour
½ cub AM Soy Flour
1 tablespoon Non-alum baking powder
1 cub Enchilada sauce
¾ cub Warm water
2 tablespoon AM Unrefined Olive Oil
1 cub Grated cheese (optional)

Preparation:

Mix the dry ingredients. Mix the liquid ingredients. Combine the two mixtures. Stir quickly. Pour into a well-oiled 8" x 8" cake pan. Bake at 375 F. for 25 minutes or until done.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Millet Bread

Servings: 1 loaf

Ingredients:

1 cub Plain yogurt or buttermilk
¼ cub Butter
1 tablespoon Honey
1 package Dry yeast
¼ cub Warm water
2 Eggs
2 cub AM Millet Flour
½ cub AM Soy Flour

Preparation:

Combine yogurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and blend.
Beat in eggs; add flours and beat well. Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes. Bake at 375 F. for 40-45 minutes or until done. Cool before cutting.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Millet Molasses Cookies

Servings: 1 batch

Ingredients:

½ cub AM Millet Flour
½ cub AM Barley Flour
¼ cub AM Instant Oatmeal
2 teaspoon Non-alum baking powder
2 tablespoon Finely chopped nuts (opt.)
2 tablespoon AM Unrefined Vegetable Oil
2 tablespoon Unsulphured molasses
¼ cub Water

Preparation:

Preheat oven to 375 degrees F.

Mix dry ingredients together. Stir liquid ingredients together until molasses dissolves. Stir liquid and dry mixtures just until evenly mixed.
Roll dough into small balls. Place on oiled cookie sheet. Flatten balls slightly. Bake 8-10 minutes at 375 F. Cool.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Muffins

Servings: 12 muffins

Ingredients:

¾ cub AM Unbleached White Flour
¾ cub AM Whole Wheat Flour
½ cub Sea salt (optional)
2 teaspoon Non-alum baking powder
¼ cub Honey
1 Egg; well beatenOR- egg replacer
¾ cub Milk or water
¼ cub Cold Pressed Vegetable Oil (Arrowhead Mills)
½ cub Raisins or chopped nuts

Preparation:

Combine dry ingredients. Mix liquid ingredients thoroughly. Add liquid mixture to dry ingredients. Stir until moist, but not smooth. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 20 minutes.

(Yield: 24 small or 12 large muffins)

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Multi Blend Fruit Cobbler

Servings: 1 recipe

Ingredients:

1 ½ tablespoon Butter
1 ½ cub AM Multi Blend Flour
1 teaspoon Non-alum baking powder
½ cub Honey
1 Egg, beaten or egg replacer
1 cub Milk or milk substitute
2 cub Fruit fresh or canned, drained

Preparation:

Melt butter in a 9" x 9" pan. Mix the Multi Blend flour, baking powder, honey, egg and milk. Pour mixture into butter. Add the fruit on top of batter. Bake 30 minutes at 400 F.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Multi Blend Soft Cookies

Servings: 1 batch

Ingredients:

4 ½ cub AM Multi Blend Flour
2 package Dry active yeast
1 teaspoon Sea salt (optional)
1 teaspoon Cinnamon
½ cub Honey (or less to taste)
2 ½ cub Warm water
2 tablespoon Apple cider vinegar
¼ cub AM Unrefined Vegetable Oil
1 cub Raisins

Preparation:

Combine flour, yeast, cinnamon and salt in mixing bowl. Combine vinegar, oil, honey, water and raisins in a second bowl. Add liquid mixture to dry and mix thoroughly. Batter will become quite stiff, but should not be dry. If dry, add a little water. Drop on cookie sheet. Spread cookies out (they spread very little in baking). Bake in 350 F. oven about 15-20 minutes or until done. Makes 4-6 dozen.

Yeast-Free Variation: Substitute a tablespoon of baking powder for the yeast. Use cool, but not warm water.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Mushroom Brunch Rice

Servings: 4 servings

Ingredients:

14 ½ fluid ounce Low-Sodium Chicken Broth
1 cub AM White Indian Basmati Rice
1 Bay leaf
1 cub Sliced mushrooms
Sea salt to taste (optional)

Preparation:

Bring broth to a boil. Add other ingredients. Reduce heat and cover.
Simmer for 20-25 minutes. Remove bay leaf and serve.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Mushroom Miso Cornucopia

Servings: 4 portions

Ingredients:

2 cub Finely diced onions
2 cub Whole button mushroomsOR- medium mushrooms
2 tablespoon Regular sesame oilOR- oil of your choice
1 teaspoon Salt (optional)
½ teaspoon Ground black pepper (opt.)
1 teaspoon Tarragon leaves
2 cub Flaked Seitan*
2 cub Fresh brussel sprouts (stems cut off & halved)
3 cub Miso sauce

Preparation:

Yield: Four 1 cup portions
Prep time: 20 to 25 minutes

Saute vegetables and Seitan in oil with spices at medium heat for about 5 minutes. Add miso sauce and continue to cook until hot. Serve as is, or over grain, pasta or toast for breakfast. This dish has a mild, sweet taste with a hint of tarragon.

*NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Mushroom Sauce

Servings: 1 recipe

Ingredients:

2 cub Cooked AM 7 Bean & Barley
1 cub Plain yogurt
1 cub Mushrooms, sliced
1 ½ cub Chopped onion
2 Garlic cloves; crushed
3 tablespoon Vegetable oil
3 tablespoon AM Whole Wheat Flour
½ teaspoon Sea salt (optional)
½ teaspoon Black pepper (optional)
4 tablespoon Tamari sauce
6 cub Favorite steamed vegetables

Preparation:

While beans and barley are still hot, drain well and toss with the yogurt.
Heat the oil in a sauce pan, add onion, garlic, mushrooms and seasonings.
After 5 minutes, stir in the flour. Stir and cook 5 more minutes. Add 2 cups boiling water and 2 tbsp. tamari. Cook, stirring frequently over very low heat for 8-10 minutes or until thickened and smooth. Combine everything in a large casserole and add 2 more tbsp. tamari. Bake, covered, 45-50 minutes at 350 F.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

New Easy 7 Grain Bread

Servings: 2 loaves

Ingredients:

1 ½ cub Boiling water
1 cub AM Seven Grain Cereal
6 tablespoon AM Canola Oil
½ cub Warm water
2 package Dry yeast
2 Eggs; beaten or egg replacer
5 ½ cub AM Whole Wheat Flour
½ cub Honey
2 teaspoon Sea salt (optional)

Preparation:

Pour boiling water over Seven Grain Cereal in large mixing bowl. Dissolve yeast in warm water. When cereal is lukewarm, add yeast and all remaining ingredients except 3 cups flour. Beat vigorously for 2 minutes. Work in remaining flour. Divide dough in half and spread into bottom of two oiled loaf pans. Let rise until double and bake at 375 F. for 35-45 minutes.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Nori Rice Balls

Servings: 1 recipe

Ingredients:

1 cub Quick Brown Rice
1 ½ cub Water
¼ teaspoon Salt
8 Sheets sushi nori seaweed*
½ Carrot
Umeboshi paste*

Preparation:

Cook rice in water over medium-high heat until tender and water is absorbed; cool to room temperature. Cut carrot in ½-inch match sticks and steam lightly. Place several spoonfuls of rice in the center of each nori sheet; follow with several carrot sticks and a dab of umeboshi; and roll up into a ball. Serve with a sauce made of soy sauce and grated ginger.

*Found in health food or oriental food stores.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Oat Bran Pie Crust

Servings: 1 pie crust

Ingredients:

1 cub AM Whole Wheat Pastry Flour
½ cub AM Oat Bran
½ teaspoon Sea salt (optional)
¼ cub Corn oil
3 tablespoon Ice cold water

Preparation:

Combine first three ingredients. Stir in oil and crumble with hands while adding water. Form into a ball and roll out between two sheets of wax paper. Place into a lightly oiled pie pan and prick with a fork. For pre-cooked crust, bake at 350 F. for 25 minutes.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Oat Flake Garbanzo Cookies

Servings: 1 recipe

Ingredients:

1 ½ cub AM Oat Flour
1 cub AM Brown Rice Flour
½ cub AM Garbanzo Flour
½ cub Chopped nuts and/or raisin
1 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
½ cub AM Unrefined Vegetable oil
¼ cub Honey or maple syrupOR- other syrup
½ cub Water or juice
1 teaspoon Vanilla

Preparation:

Mix dry ingredients together. Mix liquids together. Combine mixtures.
Drop by teaspoonful on an oiled cookie sheet. Bake at 350 F. for 8 to 10 minutes or until edges are lightly browned. Cool on pan.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Oat Flour Muffins

Servings: 6 muffins

Ingredients:

1 cub AM Oat Flour
1 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
2 tablespoon Raw honey
1/3 cub Buttermilk
½ cub Raisins or datesOR- chopped nuts
1 tablespoon AM Unrefined Vegetable Oil
1 Egg; beatenOR- egg replacer

Preparation:

Stir together dry ingredients. Mix liquids and fruit or nuts together and add to dry mixture, stirring lightly. Fill 6 oiled muffin tins ½ full and bake 15 minutes at 425 F.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Oriental Garbanzo Soup

Servings: 1 recipe

Ingredients:

1 tablespoon AM Unrefined Olive Oil
½ cub Chopped onion
½ cub AM Garbanzo Flour
4 cub Water
2 tablespoon Soy sauce
⅛ teaspoon Garlic powder (optional)
1 teaspoon Sweet basil leaves crushed

Preparation:

Preheat heavy saute' pan, then add oil and onion and saute' until soft.
Add 1 cup cold water. Stir in flour until smooth. Stir in remaining water gradually. Add seasonings. Let cook over medium low heat until slightly thickened, stirring occasionally (or over higher heat stirring constantly). Do not allow to boil.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Oven Baked Toast

Servings: 3 servings

Ingredients:

¼ cub Butter
2 tablespoon Honey
½ teaspoon Ground cinnamon
4 Eggs
½ cub Orange juice
6 slice Whole wheat bread

Preparation:

Place butter and honey in a 13" x 9" pan. Put in hot oven until melted.
Sprinkle with cinnamon. Combine eggs and orange juice; beat well. In a flat dish, let bread slices soak in egg mixture. Drain and arrange on honey mixture. Bake at 350 F. until browned. Invert on plate to serve.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Papaya Cookies

Servings: 18 cookies

Ingredients:

½ cub AM Amaranth Flour
1 cub AM Unbleached White Flour
2 tablespoon Dry milk
1 teaspoon Non-alum baking powder
⅛ teaspoon Sea salt (optional)
1/3 cub AM Unrefined Vegetable Oil
1/3 cub Honey or maple syrup
4 tablespoon Water
½ teaspoon Vanilla or almond extract
Dried papaya (chopped into ½" chunks)

Preparation:

Mix dry ingredients and liquids in separate bowls, then combine and mix thoroughly. Drop spoonfuls of batter on lightly oiled baking sheet, and press a chunk of papaya into the center of each cookie. Bake at 325 F.
for 12-15 minutes. Cool on a rack before serving. Makes about 18 cookies.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Peanut Butter Amaranth Logs

Servings: 1 batch

Ingredients:

¾ cub AM Amaranth
¾ cub Coconut
1 cub AM Creamy Peanut Butter
½ cub AM Sesame Tahini
1/3 cub Honey
½ cub AM Wheat Bran
1/3 cub AM Sunflower Seeds
1/3 cub Milk powder

Preparation:

Mix together Amaranth and coconut. Place on a cookie sheet in the oven for 15 minutes at 300 F.

While the above is toasting, place the remaining ingredients in a medium size bowl and mix.

Divide Amaranth and coconut mixture in half. Mix half of the Amaranth and coconut mixture in with other ingredients. After rolling this mixture into one dozen three inch x half inch logs, coat the outside with the remaining mixture of coconut and Amaranth.

Place in the refrigerator or freezer until ready to serve.

SUGGESTION: Fine coconut will give better results.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Peanut Butter Cookies

Servings: 1 batch

Ingredients:

1 ½ cub AM Crunch Peanut Butter
¾ cub HoneyOR- other natural sweetener
1 teaspoon Vanilla
½ cub AM Brown Rice Flour
¾ cub AM Barley Flour

Preparation:

Stir peanut butter, honey and vanilla together. Mix rice and barley flour together and stir into mixture. Roll into small balls. On an oiled cookie sheet, flatten the balls out fairly thin. Bake 7-8 minutes at 350 F. Let cool on the cookie sheet before removing.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Peanut Butter Muffins

Servings: 12 muffins

Ingredients:

2 cub AM Whole Wheat Pastry Flour
1 tablespoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ cub AM Crunchy Peanut Butter
¼ cub AM Unrefined Vegetable Oil
1 ½ cub Fresh milk or waterOR- milk substitute
4 tablespoon Unsulphured molassesOR- raw honey

Preparation:

Stir flour, baking powder, and salt together. Cut in peanut butter and oil with fork or pastry blender until the mixture is like small grains.
Add the milk and molasses; stir just until well mixed, but do not beat.
Fill oiled muffin tins or muffin cups 2/3 full. Bake 12 to 15 minutes at 350 F.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Pineapple Cake

Servings: 1 cake

Ingredients:

20 ounce Crushed pineapple (unsweetened)
1 cub Honey
2 teaspoon Vanilla
3 cub AM Whole Wheat Flour
4 teaspoon Non-alum baking powder; OR..
2 teaspoon -Baking soda
1 cub Chopped nuts

Preparation:

Mix liquid ingredients. Mix dry ingredients separately. Combine mixtures. Pour into an oiled 9" x 13" pan. Bake at 350 F. for 30-35 minutes.

GLAZE: In a small saucepan mix ½ cup frozen orange juice concentrate, ½ cup honey or rice syrup, 1 tablespoon oil and 2 tsp. arrowroot powder dissolved in 1 tablespoon water. Simmer over medium heat until slightly thickened. Poke holes in hot cake and pour glaze on top.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Pizza Rice

Servings: 1 recipe

Ingredients:

¼ cub Olive oil
1 medium Onion; chopped
4 Garlic cloves; minced
2 Tomatoes; chopped
6 Mushrooms; sliced
2 tablespoon Parsley; chopped
½ teaspoon Oregano
½ teaspoon Basil
2 cub Quick Brown Rice
4 cub Water
Salt and pepper to taste
½ cub Parmesan cheese
¼ cub Olives, sliced (green or black)

Preparation:

Saute' vegetables and seasonings in olive oil. Stir rice and vegetables into a rectangular casserole dish, and pour water on top. Bake at 400 F.
for 45 minutes; remove and sprinkle with cheese and olives; cover and return to oven for an additional 10 minutes.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Potato Garbanzo Gnocchis

Servings: 1 recipe

Ingredients:

2 cub AM Potato Flakes
2 cub Boiling water
½ cub Garbanzo Flour
¼ cub Rice Flour
1 tablespoon Smoked nutritional yeast (optional)
1 teaspoon Sea salt
1 teaspoon Non-alum baking powder (optional)
1 teaspoon Garlic powder
⅛ teaspoon Cayenne or red pepper

Preparation:

Combine water and potato flakes quickly. They will set up firmly and be somewhat dry. Stir in the remaining ingredients. Drop by the teaspoonful onto hot oil and deep fry until golden brown. Omitting the baking powder will result in denser gnocchis.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Potato Rice Pancakes

Servings: 1 recipe

Ingredients:

1 ½ cub AM Brown Rice Flour
½ cub AM Potato Flakes
1 tablespoon Non-alum baking powder
1 teaspoon Sea salt (optional)
3 tablespoon AM Unrefined Vegetable Oil
2 cub Water or soymilk
2 Eggs (optional)

Preparation:

Mix dry and liquid ingredients separately; then combine and stir well.
Pour small amounts of batter onto a hot, non-stick griddle and bake.
Serve with syrup or gravy.

NOTE: this recipe does not work well for waffles. The addition of eggs gives them more the consistency of wheat flour pancakes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Pressure Cooked Seitan

Servings: 8 2oz pieces

Ingredients:

1 1/3 cub Quick Mix Seitan
¾ cub Water

Preparation:

Prep time: 30 to 40 minutes

Prepare mix and water as in directions for Basic Seitan on box. Prepare broth (for 14 oz.) also. Cut Seitan into 8 even pieces and place with broth in pressure cooker. Bring to simmer. Attach lid. When up to pressure, let cook for 25 minutes. Remove from heat. Let cool so pressure will drop. Seitan is ready to eat.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Prophet's Porridge, Quick Cooking

Servings: 3 servings

Ingredients:

3 cub Cold water
1 cub AM Multi Blend Flour
1 pinch Sea salt (optional)
2 tablespoon Honey
¼ cub Raisins or dried fruit
¼ teaspoon Cinnamon or nutmeg

Preparation:

Mix all ingredients in a heavy saucepan. Stir until lumps are gone. Cook over medium heat, stirring constantly, until porridge bubbles. Turn off heat. Stir to desired thickness. Serve plain or top with milk, fruit butter or favorite topping. Makes 3 large servings.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Pumpkin Muffins

Servings: 24 lg muffins

Ingredients:

2 ½ cub AM Whole Wheat Pastry Flour
½ cub AM Wheat Bran
3 teaspoon Non-alum baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Cloves
1 teaspoon Sea salt (optional)
½ cub Chopped nuts
2 Eggs
¼ cub AM Unrefined Sunflower Oil
½ cub Honey
2 cub Pumpkin puree (2 c. = one 16 oz. can)
1 teaspoon Grated orange rind
1 cub Raisins
½ cub Chopped pitted dates

Preparation:

Combine dry ingredients. In a separate bowl beat eggs, add oil, honey and pumpkin. Combine the mixtures, then add the orange rind, raisins and dates. Stir till all dry ingredients are moistened. Fill oiled muffin tins 2/3 full. Bake at 375 F. for 30 minutes for large muffins or 20 minutes for mini-muffins. Allow to cool 5 minutes before removing from the pan.

(Yield-24 large or 48 mini-muffins)

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Purple Pudding

Servings: 1 recipe

Ingredients:

¾ cub AM Blue Cornmeal
2 ½ cub Grape juiceOR- other dark fruit juice
1 cub Plain yogurt
Natural sweetener to taste

Preparation:

Combine juice and blue cornmeal in a saucepan, and stir over low heat with a wire whisk until very thick. Combine mixture with yogurt and sweetener and beat with an electric mixer or in a blender, until creamy and smooth.
Pour into small bowls and chill.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quick Baked or Fried Pies (Turnovers)

Servings: 1 recipe

Ingredients:

2 cub AM Multigrain Biscuit MIx
¼ cub Unrefined vegetable oil
¾ cub Apple juice
Jams, fruit butters,
Honey and nuts, cinnamon,
Nutmeg, etc.

Preparation:

Stir oil into dry mix with fork until mixture is uniform in color and texture. Stir in juice. Let dough set 2 minutes. Knead dough 12 to 15 times. Roll dough out to ¼ inch thickness. Cut with biscuit cutter.
Roll biscuits out into larger, thin circles of dough. Spoon 1-½ to 2-½ teaspoons of jam into the center of each circle, fold circle in half. Press edges together. Place pies on lightly oiled cookie sheet.
Brush tops lightly with oil. Bake at 375 F. for 12-12 minutes or until done.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quick Hummus

Servings: 1 recipe

Ingredients:

1 cub AM Garbanzo Flour
1 ½ cub Cold water
4 tablespoon Lemon juice
4 tablespoon AM Sesame Tahini
¾ teaspoon Sea salt (optional)
¼ teaspoon Garlic powder; OR...
1 large -Garlic clove, pressed
2 tablespoon AM Unrefined Olive Oil

Preparation:

In a saucepan stir garbanzo flour into the cold water until smooth. Heat mixture until bubbly, stirring constantly. Remove from heat. Add lemon juice, tahini, garlic and salt if used. Mix well; cool. If mixture appears to be too thick, add more water before serving. Pour oil over hummus, or stir into the mixture.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quick 'N' Simple Souffle

Servings: 2 servings

Ingredients:

1 tablespoon Oil (or non-stick spray)
3 Eggs; well beatenOR- egg replacer
½ cub Milk or milk substitute
1 tablespoon Honey
½ teaspoon Vanilla extract
½ cub AM Multi Blend Flour
2 teaspoon Non-alum baking powder
¼ teaspoon Nutmeg

Preparation:

Preheat oven to 450 F. Oil a 9" x 9" cake pan. Mix liquid ingredients together. Mix dry ingredients together. Combine mixtures. Pour batter into pan and bake 15 minutes. Serve while hot with honey or syrup and/or fruit. Try with fruit yogurt. Makes 2 large or 4 small servings.

Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quick Spanish Style Dressing

Servings: 1 recipe

Ingredients:

1 package AM Spanish Quick Brown Rice
1 package AM Oat Bran Muffin Mix (Wheat Free)
10 ounce Green enchilada sauce

Preparation:

Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 ¼ cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan.
Bake at 300 F. 25 to 30 minutes or to desired doneness.

VARIATION: A beaten egg added to the uncooked mixture will produce a lighter dressing.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quinoa Leek Casserole

Servings: 1 casserole

Ingredients:

2 teaspoon AM Unrefined Sesame Oil
1 Garlic clove; pressed
1 Leek; chopped
2 cub Cooked AM Quinoa
1 ½ cub Tofu w/ excess water removed
½ cub Milk or soymilk
1 cub Bread crumbs
½ cub Grated cheese

Preparation:

Saute' first three ingredients until lightly browned. Add tofu and Quinoa, continue to saute' for 2 minutes. Remove from heat and add milk, gently stir mixture. Lightly oil a casserole dish and coat with half of the bread crumbs. Keep remainder of the bread crumbs to top mixture with.
Place mixture in the casserole dish and top with bread crumbs and cheese.
Bake covered for 20 minutes at 350 F. Remove cover and allow cheese to brown. Season to taste with salt or tamari and pepper.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quinoa Summer Salad

Servings: 1 recipe

Ingredients:

4 cub Cooked AM Quinoa
½ cub Shelled pecans
½ cub Chopped green onion
½ cub Sliced black olives
¾ cub Sliced mushrooms
¾ cub Raisins plumped in hot water and drained
¼ cub Lemon juice
2 tablespoon Tamari
1/3 cub AM Unrefined Olive Oil
¼ teaspoon Pepper

Preparation:

Mix first six ingredients together in a large bowl. In a separate container mix the last four ingredients. Pour the liquids over the salad and toss gently. For the best flavor let set in the refrigerator for about one hour before serving.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Quinoa Tabooli

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Quinoa
1 cub Chopped parsley
½ cub Chopped green onion
1 Garlic clove; pressed
½ teaspoon Basil
½ cub Lemon juice
¼ cub AM Unrefined Olive Oil
⅛ teaspoon Sea salt (optional)
⅛ teaspoon Pepper (optional)
Whole lettuce leaves

Preparation:

Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves. Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Rice Batter Bread I

Servings: 1 5x9" loaf

Ingredients:

4 ½ cub AM Brown Rice Flour
1 teaspoon Sea salt (optional)
2 teaspoon Non-alum baking powder
2 cub Warm water or soymilk
2 tablespoon Honey
1 tablespoon AM Unrefined Vegetable Oil
1 tablespoon Active yeast

Preparation:

Combine rice flour, salt and baking powder. In a separate bowl, combine remaining ingredients and let set until bubbly. Sprinkle water on the bottom of a 5" x 9" loaf pan and place a piece of wax paper so that it sticks to the bottom, then oil and flour the sides. Combine both mixtures and pour into pan. Bake for one hour at 375 F. Loaf should be lightly brown on top. Leave in pan until cool and cut with wax paper still in place.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Rice Batter Bread II

Servings: 1 4x8" loaf

Ingredients:

2 cub AM Brown Rice Flour
2 tablespoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ cub Potato starch or other flour
2 Eggs; beaten (optional)
1 cub Water or soymilk
2 tablespoon AM Unrefined Vegetable Oil
3 tablespoon Honey

Preparation:

Mix dry ingredients and liquid ingredients separately; then combine both mixtures. Pour into oiled and floured 4" x 8" loaf pan and bake 45-50 minutes at 350 F. Let cool completely in pan.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Rice/Corn Patties

Servings: 1 batch

Ingredients:

2 cub Cooked AM Medium Brown Rice
½ cub Leftover cooked cerealOR- AM Corn Grits (Yellow or White)
¼ cub AM Toasted Garbanzo FlourOR- other flour
½ teaspoon Sea salt (optional)
1 Egg; beaten OR...
¼ cub -Water
3 tablespoon AM Unrefined Vegetable Oil

Preparation:

Mix all ingredients well. Form into patties. Fry lightly on both sides, or bake on oiled cookie sheet for about 30 minutes at 350 F.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Rice-Vegetable Oriental Salad

Servings: 4 servings

Ingredients:

½ cub Cauliflower, chopped
½ cub Broccoli, chopped
½ cub Carrots, chopped or sliced
½ cub Snow peas, chopped or sliced
½ cub Onions, chopped or sliced
2 tablespoon Soy sauce
2 ½ cub Cooked Quick Brown Rice
1 teaspoon Cider vinegar
1 dash Ginger and lemon juice

Preparation:

Cut the vegetables into ½-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings.

Variations -- Add ½ cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Savory Bean Soup

Servings: 1 recipe

Ingredients:

4 cub Cooked AM Beans(Adzuki Beans, Pinto Beans, Kidney Beans, Black Beans, Anasazi Beans)
2 cub Water or stock
2 tablespoon Lime juice
4 teaspoon Olive oil
2 small Onions; finely chopped
2 teaspoon Chili powder
2 teaspoon Sea salt; OR...
2 tablespoon Tamari soy sauce

Preparation:

Simmer all ingredients until thick. Garnish with plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5 cups water. Bring water to a boil. Add beans. Turn temperature to low or simmer. Cover with heavy lid. Simmer 2 to 3 hours until tender. DO NOT season until beans are done.

VARIATION: Saute chopped green peppers, 2 finely chopped garlic cloves, 2 stalks of celery chopped, until barely tender. Add to soup and simmer.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Savory Breakfast Bran Muffins

Servings: 12 muffins

Ingredients:

2 cub AM Bran Muffin Mix
1 Egg or egg replacer
1 tablespoon AM Unrefined Vegetable Oil
1 ¼ cub Water
½ cub Cheese, grated
½ cub Onion (chopped)
½ teaspoon Salt, or more to taste (optional)
¼ cub Green chilis; chopped

Preparation:

Preheat oven to 350 F. Mix water, oil and egg together in large bowl.
Add cheese, onions and chilis. Add Bran Muffin Mix and stir briefly.
Fill oiled muffin cups 2/3 full and bake for 30-35 minutes, or until a toothpick comes out clean.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Savory Wild Rice Dinner Muffins

Servings: 12 muffins

Ingredients:

2 cub Wild Rice Pancake/Waffle Mix (Arrowhead Mills)
¼ cub Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon Garlic powder
1 Egg or egg replacer
2 tablespoon AM Unrefined Vegetable Oil
1 ½ cub Milk or milk substitute
½ teaspoon Sea salt (optional)

Preparation:

Preheat oven to 400 F. Stir dry ingredients together. Beat liquids together in a separate bowl. Add dry mixture to liquids and stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes or until done.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Seitan and Onions

Servings: 3 portions

Ingredients:

3 4-oz. pieces cooked Seitan
3 tablespoon Vegetable oil
3 cub Half moon sliced onions
¼ teaspoon Ground black pepper (opt.)
2 tablespoon Tamari soy sauce
1 ¼ cub Vegetable stock or water

Preparation:

Prep time: 15 to 25 minutes

Slice onions and set aside. Saute Seitan in oil at high heat to brown.
When the Seitan starts to brown, add the onions and saute a few minutes, then add the rest of the ingredients, cover and cook until liquid is reduced to almost nothing. Serve while hot as is with a grain or bread of your choice.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sensational Buckwheat-Wheat Bake

Servings: 1 recipe

Ingredients:

3 cub Cooked AM Buckwheat Groats (Whole Brown)
½ cub AM Cracked Wheat
½ cub Diced red onion
1/3 cub Diced celery
¼ cub Diced bell pepper
¼ cub Safflower oil
1 cub Sliced mushrooms
1 cub Diced tomatoes
1/3 cub Slivered almondsOR- sunflower seeds
1 teaspoon Sea salt (optional)
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
½ teaspoon Chili powder
½ teaspoon Poultry seasoning
½ teaspoon Dried rosemary

Preparation:

Combine the buckwheat groats and cracked wheat in a bowl and set aside.
Saute the onion, celery and green pepper in the oil until light brown, seasoning with the onion and garlic powder. Add the mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture and mix well. Add the remaining ingredients and mix well. Put into a lightly oiled baking dish and bake for 30 minutes in a preheated 350 F.
oven.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sesame Seed Cookies

Servings: 48 cookies

Ingredients:

1 ½ cub AM Sesame Seeds lightly roasted on cookie sheet in oven
1 cub Coconut
2 cub AM Whole Wheat Flour
1 teaspoon Non-alum baking powder
1 teaspoon Baking soda
½ teaspoon Sea salt (optional)
1/3 cub AM Unrefined Vegetable Oil
1 Egg or egg replacer
½ cub Honey
2 teaspoon Vanilla
1 cub Soy milk

Preparation:

Beat together oil, honey, egg and vanilla. Mix all the dry ingredients and add to the liquid mixture. Stir in milk. Drop by the teaspoon onto an ungreased cookie sheet. Flatten with a fork. Bake at 350 F. for 10 minutes. Makes approximately 48 cookies.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sesame Tahini Oat Cookies

Servings: 1 batch

Ingredients:

1 cub AM Sesame Seeds
1 cub AM Oat Flakes (rolled oats)
1 ¼ cub AM Whole Wheat Pastry Flour
1 teaspoon Non-alum baking powder
1 teaspoon Cinnamon
½ cub Chopped nuts (optional)
½ cub Raisins
½ cub Milk or water
½ cub Honey
½ cub AM Sesame Tahini

Preparation:

Mix dry and liquid ingredients in separate bowls; then combine and mix thoroughly. Drop spoonfuls onto a lightly oiled baking sheet. Bake at 375 F. for 10-12 minutes.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sesame Treats

Servings: 1 batch

Ingredients:

1 ½ cub AM Sesame Seeds
½ cub AM Sunflower Seeds
½ cub Chopped nuts
¾ cub Coconut
1 cub Honey
1 teaspoon Sea salt (optional)
½ cub AM Peanut Butter
2 tablespoon Carob powder

Preparation:

Mix first four ingredients together. Mix remaining ingredients in a separate bowl, then stir into dry mixture. Spread into an oiled, square casserole dish. Freeze until firm, then slice into bars and serve.

Source: Arrowhead Mills "COOKIES" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sesame-Amaranth Cake

Servings: 1 cake

Ingredients:

¾ cub AM Amaranth Flour
¾ cub AM Unbleached White Flour
1 ½ teaspoon Non-alum baking powder
¼ cub Ground sesame seeds(use blender or grinder)
¼ cub AM Sesame Seeds
¼ teaspoon Sea salt (optional)
1 Egg; beaten or egg replacer (optional)
½ cub AM Unrefined Sesame Oil
½ cub AM Sesame Tahini
3 tablespoon Honey or maple syrup
¼ cub Milk, soymilk or water
1 teaspoon Lemon extract
1 teaspoon Vanilla

Preparation:

Mix dry ingredients and liquid ingredients in separate bowls, then combine and mix well. Press mixture into an oiled and floured 9" x 13" cake pan.
Bake at 350 F. for 12-15 minutes or until golden brown. Cool slightly before cutting into small wedges.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sesame-Rice Cookies

Servings: 1 batch

Ingredients:

1 cub AM Sesame Tahini
½ cub Honey
1 teaspoon Vanilla
½ teaspoon Almond extract
½ cub Chopped AM Sunflower SeedsOR- ground seeds, or nuts, (almonds are best)
1 cub AM Brown Rice Flour
1 teaspoon Non-alum baking powder

Preparation:

Cream tahini, honey, vanilla, and almond extract together, then mix in ground or chopped nuts. Mix rice flour and baking powder. Add to sesame mixture. Form into balls and place on lightly oiled baking sheet.
Flatten slightly. Bake at 350 F. for 15-20 minutes or until barely golden.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Shortbread with Amaranth

Servings: 1 recipe

Ingredients:

⅛ cub AM Amaranth Seed
¾ cub AM Whole Wheat Flour
¼ cub Honey
¾ cub AM Rice Flour
¼ cub Butter

Preparation:

Mix all ingredients well to make a smooth dough. Roll out ¼ to ½ inch thick into an approximate 8" circle. Score halfway through the dough.
Bake on an ungreased cookie sheet for 17 minutes at 350 F. Cut into wedges after cooled and serve.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Simple One-Loaf Barley Bread

Servings: 1 loaf

Ingredients:

1 cub Warm water
1 package Dry yeast
2 tablespoon Honey
1 teaspoon Sea salt (optional)
1 cub AM Barley Flour
2 teaspoon AM Canola Oil
2 cub AM Oat Flour

Preparation:

Mix first five ingredients together and let stand 10 minutes. Stir down and let stand 15 minutes. Add oil and flour. Knead for 3 minutes. Shape into a loaf. Let rise in pan until double in size. Bake at 350 F. for 45 minutes or until toothpick inserted in the center comes out clean. This bread is somewhat flat, but it is very tasty.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Skillet Corn Bread Stuffing

Servings: 6 servings

Ingredients:

1 Recipe of AM Cornbread as seen on side panel of package.
2 tablespoon Butter or oil
1 cub Chopped onion
1 cub Chopped celery
½ teaspoon Dried thyme
½ teaspoon Dried sage
3 tablespoon Chopped fresh parsley
1 ½ cub Water
Sea salt to taste

Preparation:

Prepare cornbread and set aside to cool while chopped vegetables. Finely crumble cornbread with fingertips and add the spices. In a large skillet saute the onion and celery in the butter until the onions are translucent.
Add the cornbread mixture to the sauteed vegetables. Add the water using more or less to reach a moist but not soggy mixture. Add the parsley and sea salt to taste and serve.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Smooth and Tasty Kidney Bean Dip

Servings: 1 recipe

Ingredients:

3 cub Cooked AM Kidney Beans (1-½ cups dried)
1 Onion; chopped
8 ounce Cream cheese; OR...
1 cub -Creamy tofu
½ cub Mild picante sauce
2 tablespoon Tamari sauce (optional)
1 tablespoon Chili powder
½ cub Green enchilada sauce
1 teaspoon Garlic powder

Preparation:

Blend (in blender or food processor) all ingredients. Serve with fresh vegetable pieces or tortilla chips.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sour Cream Apple Pancakes

Servings: 12 pancakes

Ingredients:

¾ cub AM Whole Wheat Flour
1 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
¼ teaspoon Cinnamon
1 tablespoon Honey
1 medium Apple; grated
1 Egg; beaten, or egg replacer
1 teaspoon Pure vanilla
½ cub Sour cream
1 cub Water or buttermilk

Preparation:

In large bowl combine dry ingredients. Combine remaining ingredients, mixing well; add to dry ingredients and stir until just blended. Cook on preheated griddle 350 F. for 3-5 minutes, turning only once. Serve hot for breakfast, brunch, or as an accompaniment to dinner.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Soybean-Lentil-Rice Loaf

Servings: 1 loaf

Ingredients:

1 cub Cooked AM Soybeans
1 cub Cooked AM Lentils
1 cub Cooked AM Medium Brown Rice
¾ cub Soy milk, water, or stockOR- gravy
1 medium Onion; finely chopped
2 Garlic clove finely chopped
2 Egg whites; beaten
¼ cub Tomato puree
2 Celery stalks; chopped
2 teaspoon Sea salt (optional)
1 cub AM Wheat Germ
½ teaspoon Onion powder
½ teaspoon Chili powder

Preparation:

In a large mixing bowl, mash soybeans and lentils well. Add the rest of the ingredients and mix well. Turn into an oiled loaf pan. Bake in preheated oven for 1 hour. Serve as is, or top with tomato puree.

[NOTE: There is no mention of a specific oven temperature in this recipe.]

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Spanish Pan Souffle

Servings: 1 recipe

Ingredients:

1 Box Spanish Quick Brown Rice
4 Eggs
4 ounce Chopped green chilies
1 cub Water
1 cub Grated cheese (optional)

Preparation:

Cook contents of box according to package directions. When the rice is done, add the remaining ingredients except the cheese and stir. Sprinkle grated cheese on top and bake for 30-35 minutes at 325 F.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Spanish Squash Casserole

Servings: 1 recipe

Ingredients:

1 package Spanish Quick Brown Rice (uncooked)
1 medium Squash (of choice)
1 medium Bell pepper; chopped
1 pound Stewed tomatoes; OR...
4 -Fresh tomatoes

Preparation:

Mix all ingredients in an oiled 9 x 13 baking dish. Cover tightly with aluminum foil or tight fitting baking dish lid. Bake for 30 minutes at 350 F. or until squash is tender.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Spicy Brown Bread

Servings: 1 recipe

Ingredients:

¾ cub AM Blue Cornmeal
¾ cub AM Whole Wheat Pastry Flour
2 teaspoon Non-alum baking powder
¼ teaspoon Sea salt (optional)
2 tablespoon Carob powder
½ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
¾ cub Milk or soymilk
½ cub Unsulphured molasses
1 teaspoon Lemon extract

Preparation:

Combine dry and liquid ingredients in separate bowls, then stir together until smooth. Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20 minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.

Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Squash Amaranth Patties

Servings: 1 recipe

Ingredients:

¾ cub Cooked AM Amaranth
½ cub Finely chopped onion
¼ cub Finely chopped bell pepper
½ cub AM Millet Flour
1 teaspoon Garlic powder
1 cub Grated zucchini squash
½ teaspoon Chili powder
1 Egg
1 teaspoon Tamari soy sauce

Preparation:

Rinse cooked Amaranth. Mix all ingredients in a medium bowl. Cook over medium high heat. Drop by tablespoon into a preheated skillet which has a non-stick surface or has been lightly oiled. Flatten patties with a spatula and allow to cook on the first side until the patty will stay together well before turning. Brown both sides.

Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Stir Fry Lentils and Beans

Servings: 1 recipe

Ingredients:

¼ cub Sesame oil
½ cub Diced onion
½ cub Diced celery
1 cub Sliced mushrooms
2 cub Cooked AM Red Lentils
1 cub Cooked AM Adzuki beans
½ cub Fresh mung bean sprouts
½ cub Sliced water chestnuts
2 teaspoon Low sodium tamari sauce
½ teaspoon Marjoram
¼ teaspoon Nutmeg
¼ teaspoon Garlic powder
¼ teaspoon Onion powder

Preparation:

Heat the oil in a large skillet or wok and saute the onion, celery and mushrooms until brown. Add the remaining ingredients and cook, stirring until heated through.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Strawberry Shake

Servings: 1 recipe

Ingredients:

1 cub Skim milk
½ cub -Plain yogurt, or up to...
1 cub Plain yogurt
1 tablespoon Honey; or to taste
2 teaspoon Pure vanilla
2 cub Frozen strawberries

Preparation:

Combine first four ingredients in blender; gradually add strawberries and process until smooth.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Strawberry Short Cake

Servings: 1 recipe

Ingredients:

1 tablespoon Vegetable oil
1 Egg; beaten
1/3 cub Maple syrup or honey
1 cub Low-fat milk or soymilkOR- water
1 ¼ cub AM Pancake & Waffle Mix (Multigrain)
¾ cub AM Oat Bran
1 teaspoon Non-alum baking powder
2 cub Strawberries, whole

Preparation:

Combine liquids then stir in mix, oat bran, and baking powder. Pour batter into a square oiled cake pan, and bake at 350 F. for 15 to 20 minutes. Place whole strawberries in a saucepan. Stir and cook down (sweetener may be added if desired). Serve strawberries over individual slice of cake.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Stuffed Bell Peppers

Servings: 6 peppers

Ingredients:

1 Box Wild Quick Brown Rice
6 medium Bell peppers; cored
¼ cub Black olives
¼ cub Sliced mushrooms
½ cub Diced onions
1 Egg (optional)
1 cub Grated cheese (optional)

Preparation:

Steam bell peppers until tender. Cook contents of the box according to package directions. After the rice is cooked add one egg and the vegetables to the rice. Stuff the mixture into cooled bell peppers, and cover with cheese.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Sunny Apricot Marbles

Servings: 1 recipe

Ingredients:

1 cub Sun dried apricots
½ cub Pecans
¾ cub Unsweetened coconut flakes
¼ cub Pre-cooked AM Bits-O-Barley
2 tablespoon Lemon juice
2 tablespoon Raw honey
Chopped nuts for rolling

Preparation:

Put apricots, pecans, coconut and precooked Bits-O-Barley through blender.
Remove from blender container and pour into a mixing bowl. Add lemon juice and honey. Shape into balls and roll in extra chopped nuts.
Refrigerate.

Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Surprise Breakfast Puffers

Servings: 12 pieces

Ingredients:

4 tablespoon Orange marmalade
1 teaspoon Grated orange rind
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ cub Butter
¼ cub Honey
2 Eggs
2 cub AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
½ teaspoon Sea salt (optional)
1 cub Buttermilk

Preparation:

Combine first four ingredients; set aside. In a mixing bowl, cream butter and honey; add eggs (one at a time) until well blended. Gradually stir in next three ingredients; mix well. Slowly add buttermilk. Spoon 2 tablespoons batter into oiled muffin cups; add 1 teaspoon orange filling and fill 2/3 full with batter. Bake in preheated oven at 400 F. for 20-25 minutes.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sweet Pinto Pie

Servings: 1 pie

Ingredients:

1 Baked pie crust crumb or regular
2 large Onions; chopped
2 cub Cooked AM Pinto Beans (unseasoned), drained
½ cub WaterOR- unseasoned bean juice
2 tablespoon Cinnamon
1 teaspoon Nutmeg
¼ teaspoon Sea salt (optional)
2 tablespoon Honey or molasses (optional)

Preparation:

Saute the onions in the oil over medium heat until very soft and clear.
Watch carefully so they do not brown. Blend the cooked onions, beans, water, and seasonings until smooth. If more sweetness is desired, add the honey and blend. Spread in the baked pie crust, and bake 15 to 20 minutes at 350 F.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Swiss Style Oats

Servings: 4 servings

Ingredients:

3 cub Water
1 cub Mixed dried fruit, chopped
1 teaspoon Sea salt (optional)
1 1/3 cub AM Oat Flakes (rolled oats)
2 tablespoon Honey
2 tablespoon AM Wheat Germ
¼ cub Slivered almonds, toasted

Preparation:

Bring water to a boil; stir in fruit, salt, and honey. Bring to boil again. Add oats; stir; lower heat to simmer. Cover and simmer 15 minutes (stir before serving). Sprinkle each serving with 1-½ teaspoon wheat germ and 1 tablespoon almonds. Serve with milk.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Taco Bean Salad

Servings: 1 recipe

Ingredients:

3 cub Cooked AM Pinto Beans drained
2 tablespoon Unrefined olive oil
1 small Onion; chopped
1 Green bell pepper; chopped
1 Tomato; chopped
2 teaspoon Chili powder
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper (optional)
¼ teaspoon Oregano
¼ teaspoon Sea salt (optional)
1 Celery stalk; chopped finely
½ cub Sour cream or plain yogurt
1 dash Tabasco sauce (optional)

Preparation:

Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Tamale Pie

Servings: 1 recipe

Ingredients:

GROUP I:
2 cub Cooked AM 7 Bean & Barley
3 tablespoon Water
1 tablespoon Tomato paste
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
¼ teaspoon Cumin
1 teaspoon Chili powder
2 tablespoon Vegetable oil
½ cub Chopped onion
1 teaspoon Sea salt (optional)
¼ cub Sliced ripe olives
½ cub Canned corn
½ Bell pepper, chopped
¼ cub Chopped parsley
½ cub Chopped celery

GROUP II:
2 ½ cub Cold water
1 ½ cub AM Cornmeal
1 teaspoon Sea salt (optional)
½ teaspoon Chili powder
¼ cub Grated cheese

Preparation:

Mash cooked 7 Bean & Barley. Mix tomato paste with water. In skillet, saute onion in oil and combine all Group I ingredients. Let these cook over medium heat; if the beans were hot to begin with, no more than five minutes cooking is needed. Stir constantly to prevent sticking.

Adjust seasonings to taste. Combine the ingredients of Group II except for cheese in a heavy pan, and cook over medium heat until cornmeal thickens and comes to a boil, stirring constantly. Oil a 8" x 8" pan and spread 2/3 of the cornmeal mixture over the bottom and sides. Pour the bean mixture into the cornmeal crust and spread rest of cornmeal mix on top.

Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30 minutes or until golden brown.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Three Bean Salad

Servings: 1 recipe

Ingredients:

1 ½ cub Cooked green beans; drained
1 ½ cub Cooked AM Red Kidney Beans drained
1 ½ cub Cooked AM Garbanzo Beans drained
1 cub Chopped celery
1 Green bell pepper; chopped
½ cub Chopped pimiento
1 cub Lentil sprouts
1 cub Cooked AM Whole Grain Wheat
1 cub Cooked AM Medium Brown Rice
1 medium Red onion; sliced thin

ADD:
½ cub Unrefined vegetable oil
¼ cub -wine vinegar or lemon juiceOR up to...
½ cub Wine vinegar or lemon juice
1 tablespoon Raw honey

Preparation:

Toss all ingredients together. Chill. Serve.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Toasted Amaranth Rolls

Servings: 1 batch

Ingredients:

1 ½ cub Lukewarm water
1 ½ tablespoon AM Unrefined Vegetable Oil
3 tablespoon Honey or maple syrup
1 ½ teaspoon Sea salt (optional)
1 ½ tablespoon Active dry yeast
1 cub AM Amaranth Flour
2 ¼ cub AM Whole Wheat Flour

OPTIONAL:
Soft butter, honey, raisins,
Cinnamon, chopped nuts,
Dried lemon peel,
Toasted amaranth seeds

Preparation:

Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about ¼" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds. Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Toasted Garbanzo Patties

Servings: 1 recipe

Ingredients:

1 ½ cub AM Toasted Garbanzo Flour
1 cub Water
1 medium Onion; chopped finely
½ cub AM Oat Flakes
½ cub Ground pecans or other nuts
1 tablespoon Parsley
1 teaspoon Savory
1 teaspoon Sea salt (optional)

Preparation:

Mix the flour and water. Let sit while preparing remaining ingredients.
Mix all well. When mixture is quite thick shape into patties. Fry lightly on both sides. Flatten patties fairly thin while cooking.
Delicious when fried in toasted sesame oil.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Upside-Down Orange Biscuits

Servings: 6 servings

Ingredients:

1 AM Multigrain Biscuit Mix (one recipe)
2 tablespoon Butter
¼ cub Maple syrup
3 tablespoon Orange juice
1 teaspoon Grated rind

Preparation:

Combine last four ingredients; mix well. Pour about 1 ½ tablespoons orange mixture into each well oiled cup of a 6-cup muffin pan. Make one recipe biscuits according to instructions on bag. Place one biscuit in each muffin cup. Bake at 400 degrees F. about 10 minutes. Invert pan on plate. Serve warm.

Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Vegan London Broil

Servings: 8 6oz steaks

Ingredients:

2 ½ pound Raw Seitan (2 boxes Seitan Quick Mix)
½ gallon Water
1 ½ cub Tamari soy sauce
1 7-inch strip kombu (sea vegetable)
6 slice Fresh ginger (thin slices)
Sauce (such as Bordelaise or Miso sauces)

Preparation:

Prep time: 30 minutes

Place Seitan in an 8-inch square cake pan. Allow to rest until it takes the shape of the pan. Place this pan inside a second, larger pan that is half-filled with water. Cover the larger pan. Bake in a pre-heated oven at 375 F. for 1 hour. When Seitan is done, remove from the pan. Divide into eight equal pieces. To ½ gallon water, add tamari, kombu, ginger, and Seitan steaks. Cover pot, bring to a simmer, and cook for about 45 minutes. (If you are using a pressure cooker, reduce liquid by one half and cook for 20 to 25 minutes). You may leave steaks in the stock for several hours, if you wish. Remove steaks from stock and drain. Brush with a little sauce, and broil so they will be lightly browned. Serve steaks hot with additional sauce.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Vegetable and Herb Curry

Servings: 1 recipe

Ingredients:

1 Box Quick Brown Rice (Vegetable and Herb)
2 tablespoon Vegetable oil
½ medium Onion; thinly sliced
2 Celery stalks; chopped
1 Green bell pepper; chopped
1 Fresh apple; chopped OR...
½ cub -Chopped dried apples
¼ cub Raisins
¼ cub Water
2 teaspoon Curry powder

Preparation:

Cook contents of box according to package directions. While rice is cooking, saute vegetables until barely tender (3 to 5 minutes). Stir in the apples, raisins and water. Cover and steam for a few minutes until the raisins are softened. When the rice is done, add it and the curry powder to the vegetables. Stir gently until well mixed. Let sit a few minutes for the flavors to mingle. Add salt or tamari soy sauce to taste.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Vegetable and Herb Quiche

Servings: 1 quiche

Ingredients:

1 Box Quick Brown Rice (Vegetable and Herb)
4 Eggs
1 1/3 cub Milk
1 ½ cub Grated cheese
1 cub Sliced fresh mushrooms
½ medium Onion; thinly sliced

Preparation:

Cook contents of box according to package directions. Preheat oven to 350 F. In a large bowl, beat the eggs and milk and stir in the remaining ingredients. When the rice is done, add it to the egg mixture. Stir.
Pour the entire mixture into an oiled quiche pan or 8" x 8" baking dish.
Bake 45 minutes or until done. Serve immediately.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Vegetable and Herb Rice Oriental Soup

Servings: 1 recipe

Ingredients:

1 Box Quick Brown Rice (Vegetable and Herb)
5 cub Water
4 tablespoon Tamari soy sauce
1 tablespoon Olive oil
1 teaspoon Lemon juice
1 ½ cub Mung bean sprouts

Preparation:

Cook contents of box according to package directions. Add the soy sauce, oil, and lemon juice. Stir and let simmer 5 minutes more. Add the sprouts and just heat through. More tamari soy sauce may be added to taste.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Vegetable-Sesame Pie

Servings: 1 recipe

Ingredients:

CRUST:
1 cub AM Brown Rice Flour
¼ cub AM Hulled Sesame Seeds
2 tablespoon AM Unrefined Sesame Oil
2 tablespoon AM Sesame Tahini
¼ cub Water

FILLING:
3 tablespoon AM Unrefined Sesame Oil
½ Onion; minced
2 Garlic cloves; minced
2 cub Chopped turnips or potatoes
2 cub Chopped carrots
1 cub Finely chopped broccoli stems
¼ cub AM Sesame TahiniOR- Peanut Butter
2 teaspoon Cider vinegar
1 teaspoon Syrup or honey
¼ teaspoon Sea salt (optional)
1 tablespoon Tamari soy sauce
½ teaspoon Ginger

MIX:
3 tablespoon Arrowroot powder
½ cub Cold water

Preparation:

CRUST: Mix all ingredients together until evenly blended. Pat into deep 10" pie plate. Bake at 400 F. for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; saute 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into 1-½ cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with ½ cup chopped nuts. Bake at 375 F. for 45 minutes or until set.

Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Wheat Free Italian Cream Cake

Servings: 1 cake

Ingredients:

5 Eggs
½ cub Butter; softened
½ cub Vegetable oil
1 cub Honey
1 tablespoon Vanilla
1 cub Chopped nuts (optional)
½ cub -Grated coconut; or up to...
1 cub Grated coconut (optional)
1 cub Buttermilk
1 teaspoon Baking soda (heaping)
1 ½ cub AM Rice Flour
½ cub AM Buckwheat Flour

Preparation:

Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with ½ cup honey and ½ cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Wheat Free Pie Crust

Servings: 1 pie crust

Ingredients:

1 cub AM Barley FlourOR- other flour
¼ cub Oil; preferably cold
3 tablespoon Cold water

Preparation:

Mix all ingredients well. Press into pie plate with fingers. Prick with fork. For precooked crust, bake at 350 F. for 20 to 25 minutes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Wheat Free Shortbread

Servings: 1 recipe

Ingredients:

½ cub AM Rice Flour
½ cub Barley or Oat Flour
¼ cub Unrefined vegetable oil
¼ cub Rice syrup

Preparation:

Mix all ingredients well to make a smooth dough. Roll out ¼ inch thick and cut into desired shapes. Bake on an ungreased cookie sheet for 17 minutes at 375 F.

Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Whole Grain Batter Bread

Servings: 1 loaf

Ingredients:

1 ½ cub Warm water
1 package Active yeast
¼ cub Honey or syrup
2 tablespoon Unrefined vegetable oil
¼ teaspoon Sea salt (optional)
2 Egg whites; beaten lightly
2 cub AM Whole Wheat Flour
1 cub AM Oat Bran
½ cub Chopped nuts (optional)

Preparation:

Sprinkle yeast on top of water. Let set a minute and then stir to dissolve. Add honey, oil, salt, egg whites. Stir in flour and beat 1 or 2 minutes by hand to develop gluten. Stir in bran and nuts. Spoon into well-oiled 9" x 15" loaf pan. Set in warm place. Let rise until doubled in size. Bake in preheated 375 F. oven for 25 to 35 minutes or until done. Cool before cutting. Loaf will be flat on top because of the oat bran.

Source: Arrowhead Mills "Oat Bran Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Wild Rice Bean Salad

Servings: 1 recipe

Ingredients:

1 Box Wild Quick Brown Rice
2 cub Cooked beans
2/3 cub Diced onions
2 tablespoon Lemon juice
2 teaspoon Tamari soy sauce

Preparation:

Cook contents of box according to package directions, cool. Add remaining ingredients, and toss.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Wild Stir Fry Vegetables

Servings: 1 recipe

Ingredients:

1 Box Wild Quick Brown Rice
2 tablespoon Oil
½ teaspoon Garlic
½ cub Grated carrots
½ cub Chopped celery
½ cub Onions
½ cub Mushrooms
½ cub Beansprouts

Preparation:

Cook contents of box according to package directions. Saute' vegetables in oil until tender. Gently blend rice and vegetable mixture and serve.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

Yogurt Muffins

Servings: 1 batch

Ingredients:

2 Eggs; lightly beaten
1 cub Plain yogurt
2 tablespoon Oil
¼ cub Honey or molasses
1 cub AM Whole Wheat Flour
½ cub AM Garbanzo Flour
½ teaspoon Sea salt (optional)
2 teaspoon Non-alum baking powder
¼ cub Raisins (optional)
¼ cub Chopped nuts (optional)

Preparation:

Preheat oven to 375 F.

Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins 2/3 full. Bake 20 minutes at 375 F. until done.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias