New Hope Network Archives - Page 2 of 2

February 1, 2022

Global Grains Recipes Will Bowl You Over

Bring the flavors from around the world into your next bowl. We’ve created five healthy plant-based recipes that each have a whole grain as a base and cultural flavors, for nutritious, balanced meals in a bowl. From grains and veggies to nuts and spices, plant foods reign supreme in cultural dishes across the world. Here we combine five nutritious grains with other vegetarian ingredients in unique ways, each of which celebrates a different delicious cuisine. MIDDLE EASTERN FLAVORS The cuisine of various countries in the Middle East—including Indian, Arab, Israeli, Greek, Persian, Turkish and Armenian food—is diverse, but typically used […]

March 30, 2021

Published by FoodTrients

Herb and Goat Cheese Crustless Quiches

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor. Make these easy, egg-based bites up to three days in advance, and store in the fridge for a quick power breakfast on busy days. Ingredients 1 shallot 1 cup packed and shredded baby spinach or kale ½ cup lightly packed, minced fresh parsley 2 Tbs. fresh thyme leaves 8 eggs ½ cup crumbled goat cheese ½ cup low-fat (1 percent) cottage cheese ⅓ cup cornmeal ½ tsp. salt Procedure Preheat oven to 375 degrees, and grease a standard muffin tin with cooking spray. Chop shallot, […]

August 25, 2020

Published by FoodTrients

Relax with Mexican Roasted Chickpea Salad

This tasty salad is a mixture of nutritious vitamins from lettuce and grape tomatoes, and offers healthy fats, too. Best of all, it’s vegan, offers a good amount of fiber from the chickpeas, and helps promote sleepiness if you’ve been staying up too late. Ingredients: 1 (15-ounce) can chickpeas (drained, rinsed and dried) 1 Tbs. extra-virgin olive oil 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. smoked paprika ½ tsp. salt, divided 2 ears sweet corn (kernels removed) ½ cup fresh salsa ¼ cup plain almond milk yogurt (TRY: Kite Hill or Silk) ¼ cup chopped, fresh cilantro […]

August 8, 2017

Published by FoodTrients

Get Creative with Beet “Carpaccio” Salad

Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan! Ingredients: 2 large red or yellow beets, scrubbed FOR THE RAW VEGAN CHEESE: 1½ cups raw cashews, soaked at least 2 hours and up to 12 hours 1 Tbs. raw apple […]

June 13, 2017

Published by FoodTrients

Blooming Wild Rice & Blackberry Salad

You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck. You can bloom a batch of rice ahead of time and refrigerate it up to 5 days prior to making this salad or using it in other recipes. *Bloomed Wild Rice: Rinse 1 cup uncooked, organic wild rice in a mesh strainer; place in a bowl and add purified water until there is at least 1 inch water above the rice. Let rice soak for 2–3 days until rice “blooms,” changing the water 1–2 times a […]

May 10, 2017

portobello-mushroom-and-steak-salad-blue-cheese

Published by FoodTrients

Portobello Mushroom and Steak Salad with Blue Cheese

You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms. The recipe is Gluten Free and grain free. Ingredients: ¼ cup balsamic vinegar ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided 1 tsp. Dijon mustard 1 Tbs. maple syrup 1 garlic clove, grated ¼ tsp. salt ¼ tsp. ground black pepper 4 large portobello mushroom caps (5–6 inches in diameter) 8 ounces flank steak 2 heads romaine lettuce, chopped 2 cups halved cherry tomatoes 4 ounces crumbled blue cheese Directions: In a small […]