grains and vegetarian

2,532

Recipes

Chocolate Fudge Power Oatmeal

Posted by Brooke the Cook in WI  

Easy fudgie oatmeal that's good for you too! I eat this amount for breakfast - if I'm doing it for lunch I'll double it. MORE»

Recipe #315656

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Moroccan Lentil Soup With Coriander Oil

Posted by lindseylcw  

From the Women's Institute Book of Soup that I borrowed from our local library. MORE»

Recipe #315593

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Gluten-Free Dip-Stick Cookies

Posted by katii  

Sweet & simple little bites that no-one can resist. Just try to eat only one! MORE»

Recipe #315551

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Weigh-Loss Protein Bar

Posted by Dukkie  

An easy base recipe for a great tasting health bar. Cal:105.9; Fat: 1.6g; Carbs: 16.1g; Fiber: 3.4Pro: 10.6g I still want to refine the texture to my preferences, such as add crunch. For the protein powder I use Carb Solutions High Protein... MORE»

Recipe #315479

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Lime Cracked Wheat With Tomato Drizzle

Posted by Chef #900155  

Cracked wheat (bulgar wheat) infused with lime flavour with hot fresh tomatoes drizzled over the top. I took a similar recipe from an english recipe website and adapted it to my taste. Note: also works well with lemon, though I prefer lime. MORE»

Recipe #315438

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Mushroom Barley and Collards Soup

Posted by smellyvegetarian  

This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary... MORE»

Recipe #315099

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Heather's High Altitude Sourdough Bread

Posted by H-grrl  

A conglomerate of recipes, this is just what worked for me after experimenting at 6,500ft. To make “real” sourdough bread, experts say you should never use yeast. But up at 6,500 ft I found I needed a little kick to get my bread to rise.... MORE»

Recipe #315080

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Whole Wheat Tortillas

Posted by Little Mama Dia  

This recipe is an adaption of Tortillas de Harina, Tortillas de Harina. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and flax seed. It takes a... MORE»

Recipe #315060

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Barley Salad

Posted by LIer  

Barley, it isn't just for soups! This salad is a great alternative to traditional pasta salads. It can be served warm, at room temperature, and cold. If you omit the cheese this is a vegan dish. MORE»

Recipe #315009

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Baked Barley-Almond Pilaf With Kale

Posted by AJO  

Found on the Whole Foods Website. MORE»

Recipe #314929

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Chun Yao Bang (Fried Scallion Pancake)

Posted by Celticevergreen  

The green onion pancake, called a Scallion Pancake, is a common favorite snack among the Chinese in different regions. These were served to me by family firends at a Dim Sum party. MORE»

Recipe #314764

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Oatmeal With Cardamom and Raisins

Posted by amensista  

This is a great way to get kids to eat oatmeal without sugar or artificial sweeteners. Drizzle with antioxidant rich honey for a slightly sweeter taste. MORE»

Recipe #314308

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Chilli Polenta Wedges

Posted by PinkCherryBlossom  

This comes from a British Weight Watchers cookbook. It weighs in 3.5 points per serving and is on the core plan. It's quite hardy, the first time I made this I found out the scales were wrong and put double the polenta in, it still worked but we... MORE»

Recipe #314141

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Toasted Pizza Crust

Posted by Chef at Heart  

An italian flavour, made at home anywhere . Simmering the garlic in butter adds a unique flavour. Someone gave me this recipe years ago. Its a great appetizer. MORE»

Recipe #313969

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Nick's Banana Bread

Posted by Chef #890810  

Warm, sweet, hearty banana bread. Simple to make, wonderful to eat. My brother's recipe. Preparation tips: 1) Make sure that the bananas are slightly over-ripe. Just leave them out for about 4-5 days after buying them from the store. 2)... MORE»

Recipe #313623

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Southwestern Summertime Quinoa Salad

Posted by Stylobille24  

Wanted a refreshing wholesome side dish to accompany some spicy Mexican meatloaf, and this is what happened. Use a LARGE bowl to mix as it makes quite a significant amount. With the seasoning amounts given, the predominant tastes are the lime,... MORE»

Recipe #313551

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Mushroom and Spinach Barley Risotto

Posted by Nikkei  

Pearl barley gives this risotto a slightly nutty taste and fantastic texture, with the added benefit of loads of selenium and fibre. MORE»

Recipe #313413

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Peanut Butter Oatmeal Au Natural

Posted by Brooke the Cook in WI  

Peanut butter and oats plain and simple!! One of my favorite oatmeals in the morning when I'm feeling the need for something with added protein. MORE»

Recipe #313204

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Sunny Cranberry Oatmeal

(2 reviews) Posted by Brooke the Cook in WI  

This is my favorite oatmeal - I'll eat it for breakfast or lunch! Very filling and super tasty with the dried cranberries, almonds and orange marmalade. Be sure to add the dried cranberries right away as they rehydrate while cooking which makes... MORE»

Recipe #313193

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Camp Reynoldswood Brown Bread

Posted by Chelle B  

I haven't tried this yet, but I found it in a cookbook from the church I grew up in. Marilyn Weldon writes, "[In] the early seventies, Camp Reynoldswood had a cook that was known for her brown bread. The last year she was there my mom went... MORE»

Recipe #313126

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