Garden Vegetable Yellow Rice Blend
2 cups water
1 cup rice blend
In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).
Seasonal Sugar Cookies in a Bag/Jar
Ingredients:
Sugar Cookie Mix (Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.),
Holiday Gems: Milk Chocolate (Sugar, Cocoa Butter, Chocolate Liquor, Whole Milk Powder, Soy Lecithin [An Emulsifier], Salt, Vanilla), Sugar, Less Than 1% Of Artificial Coloring (Includes Titanium Dioxide, Red 40 Lake, Yellow 5 Lake, Yellow 5, Blue 1, Blue 1 Lake), Gum Acacia, Corn Syrup, Carnuaba Wax.
Contains Milk, Soy. May Also Contain Peanut, Tree Nuts, Wheat.
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
5 Tablespoons of cold water
Instructions:
Combine mix, baking bits and water.
Mix 30 seconds on lowspeed and scrape bowl and blades.
Mix another 30 seconds on low.
Drop by tablespoon on a greased cookie sheet.
Bake at 375 for 15-16 minutes or until golden brown. Remove from cookie sheet while warm and cool on rack
Yield: 18 (3 inch) cookies
Buckeye Brownies in a Bag/Jar
Ingredients: Brownie mix (Sugar, Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Soybean Oil, Cocoa (processed with alkali), Vegetable Shortening ([contains one or more of the following: canola and/or palm oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Calcium Carbonate, Salt, Corn Starch, Egg White, Anti-Caking Agent (calcium silicate), Egg Yolk, Leavening (baking soda), Xanthan Gum, Natural and Artificial Flavor, Sodium Lauryl Sulfate. Allergens: Wheat and Egg.), Milk Chocolate Peanut Butter Buckeyes:Sugar; Cocoa Butter; Peanuts; Palm Kernel Oil; Whole Milk Powder; Unsweetened Chocolate; Partially Defatted Peanut Flour; Nonfat Dry Milk; Salt; Hydrogenated Palm Oil; Soy Lecithin; Hydrogenated Vegetable Fat (Palm); Sea Salt; Natural Vanilla Extract; Tbhq (A Preservative); Citric Acid)
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
5 oz. warm water
Instructions:
Combine mix and water. Mix on low speed 1minute. Scrape bowl and blades. Mix another
minute on low speed. Spread batter evenly in a greased and floured 9×13 cake pan. Bake at
350 for 25-30 minutes.
Whole Wheat Maple Cranberry Scones
Whole-Wheat Maple-Cranberry Scones
Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.
For the Scones:
Ingredients 1 1/4 cups BD whole-wheat flour
1 1/4 cups BD all-purpose flour
1 tablespoon BD baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup BD Cardamom maple syrup
1/3 heavy cream
1 cup BD dried cranberries
Preheat your oven to 425° and set a rack to the middle position.
In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of cream, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, flatten to about 1 ½ to 2 inches thick, press a glass into them to give them a circle shape. Depending on glass size, makes about 6
Bake until puffed and golden brown on top, 20 to 25 minutes.
For the Maple Glaze:
Ingredients 3/4 cup BD powdered sugar
1 1/2 tablespoons water
1 tablespoon BD Cardamom maple syrup
Yield: 6-8 scones
Celebration Sugar Cookies in a Jar/Bag
Ingredients: Sugar Cookie mix (Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.), baking bits (Dark Chocolate (sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin, vanillin (an artificial flavor)), Sugar, Corn Syrup, Gum Arabic, Artificial Coloring (includes blue 2 lake, yellow 6 lake, yellow 5 lake, red 40 lake, blue 1 lake, yellow 6), Carnauba Wax, Confectioner's Glaze. **Contains: Milk and Soy Ingredients)
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
5 Tablespoons of cold water
Instructions:
Combine mix, baking bits and water. Mix 30 seconds on low
speed and scrape bowl and blades. Mix another
30 seconds on low. Drop by tablespoon on
greased cookie sheet. Bake at 375 for 15-16
minutes or until golden brown. Remove from
cookie sheet while warm and cool on rack
Yield: 18 (3 inch) cookies
Vegan Chili in a Jar/Bag
Ingredients:
Onion flakes, celery flakes, garlic powder or granules, dried oregano, chili powder, ground cumin, salt, ground black pepper, garbanzo beans, black beans, kidney beans, pinto beans, vegetable flakes (Dehydrated Potatoes, Dried Carrots, Dried Red Bell Peppers, Dried Celery, Dried Green Bell Peppers. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.). May contain black eyed peas pending product availability.
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You’ll need to add:
Two quarts of your favorite stock
15 oz can of crushed tomatoes
small can of tomato paste
Instructions:
Add all contents of the jar to crock pot or Instant Pot.
Add 2 quarts (use the jar to measure) of your favorite stock. Add a 15 oz can of tomatoes and a small can of tomato paste.
Set your crockpot on low for 8-10 hours or until beans are soft. If using an Instant Pot, set on high pressure for 30 minutes- let release naturally for 15 min and then quick release.
Yields 6-8 servings.
Pumpkin Ginger Risotto
Recipe from Vivian Lee, (Instagram- @vivayounghealth)
Ingredients
1-2 cloves of garlic, minced
¼ white or yellow onion, diced
1 cup arborio rice (BD Provisions Bin #1201)
3 cups no-salt added vegetable broth + extra ¼ cup or water
1 cup soy milk
½ cup pumpkin puree
½ tsp cinnamon
½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder
Black pepper and salt to taste
1-2 leaves of kale,
finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)
(Optional) Crumbled firm tofu for topping
Instructions:
1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)
2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.
3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.
4. Stir occasionally so as to avoid the rice sticking to the pan.
5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.
6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste
. 7. Check that the rice mixture is tender and wet but no soupy.
8. Turn off the heat. Leave the pot covered.
9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.
10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.
Pumpkin Apple Pancake Cereal
Recipe from Vivian Lee (Instagram- @vivayounghealth)
Ingredients:
Dry
1 cup whole wheat flour (BD Provisions Bin #1960)
1/4 tsp pumpkin spice (BD Provisions spice section)
Wet
¼ cup pumpkin puree
¼ cup unsweetened apple sauce
½ cup + ¼ cup soymilk (or preferred non-dairy milk)
1 T ground flax* + 3 Tbsp water (This is equivalent to one “egg”.)
2 T maple syrup (BD Provisions Bourbon Maple Syrup)
1 tsp vanilla extract
Optional toppings: ¼ cup dates, chopped Diced apples Extra soymilk to pour in the “cereal” Optional tool: Icing bottle to form small “pancakes” (otherwise use a regular spoon)
Notes: * Ground flax seeds are a great substitute for conventional eggs. The ratio of ground flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water substitutes for one egg
. Instructions:
1. Prepare the flax egg first. Combine the ground flax and water in a small ramekin or bowl. Mix thoroughly. Set aside.
2. In a medium mixing bowl, combine the flour and pumpkin spice. Mix evenly.
3. In a separate small mixing bowl, combine the wet ingredients first: pumpkin, apple sauce, non-dairy milk (start with ½ cup), maple syrup, and vanilla. Add the flax egg.
4. Fold in the wet mixture into the flour and pumpkin spice in the larger mixing bowl. If the batter is too thick to mix, add the remaining soymilk one tablespoon at a time to smoothen it.
5. Warm up a skillet or frying pan at medium-low heat.
6. Pour the batter into the icing bottle container. This will help you achieve relatively uniform circular shapes more quickly. If you don’t have it, you can use a spoon.
7. On the pan, squeeze out the batter and form circles across the surface of the pan (they should be slightly larger than the size of a quarter). Make sure to space them apart so you have room to flip them over.. Note that this will require some level of dexterity as you flip each of the mini-pancakes.
8. After both sides are cooked, put the mini-pancakes in a serving bowl. Repeat step 7 until the batter runs out.
9. In the serving bowl, you can drizzle maple syrup on your pancakes or pour non-dairy as you would with regular cereal. (Make sure to eat it right away or else the pancakes will be soggy!)
10. Serve with preferred toppings.
Gluten Friendly Oatmeal Raisin Cookie in a Bag/Jar
Ingredients: Gluten free rolled oats (Whole grain oats. ** Manufactured in a facility that also uses tree nuts and soy), gluten free flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free), brown sugar, raisins (Organic Natural Thompson Seedless Raisins Select with Oil.), granulated sugar, baking soda, cinnamon, salt
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
7 Tablespoons butter, (softened)
1 egg
1 teaspoon vanilla
Instructions:
Heat oven to 350°F.
Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown
YIELD: 24 cookies
Peanut Butter Cookies in a Bag/Jar
Ingredients: Granulated Sugar, Semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla.Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), Brown sugar, All purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking powder, baking soda, cornstarch, salt, peanut butter chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (palm kernel oil, soybean oil), Corn Syrup Solids, Dextrose, Reduced Protein Whey (milk), contains 2% or less of: Palm Kernel Oil, Salt, Vanillin, Artificial Flavor, Lecithin (soy). Contains: Peanuts, Soy & Milk Ingredients.)
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
1.5 Sticks butter, softened
1.5 tsp vanilla extract
1 XL egg
3/4 cup BD Peanut Nut Butter
Instructions:
Preheat oven to 350 F.
Beat softened butter with Peanut Butter until it is incorporated. Add vanilla and eggs, one at a time.
Slowly add the dry ingredients until it is just incorporated.
Take 1 ½ tablespoonfuls and form into a ball, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.
Can be stored in an airtight container for 4 days.
Yields 24 cookies
Almond Joy Cookies in a Bag/ Jar
Ingredients: granulated sugar, semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla. Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), unsweetened coconut (Coconut (coconut, sodium metabisulfite [whiteness]). Contains Coconut. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat), brown sugar, all-purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking soda, cornstarch, salt
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
1.5 Sticks butter, softened
1.5 tsp vanilla extract
1 egg
3/4 cup BD Almond Joy Nut Butter
Instructions:
Preheat oven to 350 F.
Beat softened butter with Almond Joy Nut butter until it is incorporated. Add vanilla and eggs, one at a time.
Slowly add the dry ingredients until it is just incorporated
Form the dough into a ball with a 1 ½ tablespoonfuls, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.
Can be stored in an airtight container for 4 days.
Yields 24 cookies
Chocolate Chip Fig Pumpkin Muffins
Chocolate Chip Fig Pumpkin Muffins
Ingredients:
1 ¾ cups BD all-purpose flour
¾ teaspoon BD baking soda
¾ teaspoon ground BD cinnamon
¾ teaspoon ground BD ginger
½ teaspoon ground BD nutmeg
¾ cup BD monkfruit or BD white sugar
1 teaspoon BD Himalayan salt
6 Tablespoon Canola Oil
1/3 cup cold water
3 large BD eggs
½ can pumpkin puree (8 oz)
1 cup BD dried figs (stemmed)
¾ cup BD chocolate chips
½ cup BD walnuts
Preheat oven to 375F. Spray muffin tins with cooking spray.
Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, ginger, nutmeg, monkfruit/sugar, and salt
Combine wet ingredients in a medium bowl: oil, water, eggs and pumpkin puree
Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips and walnuts in a food processor. Pulse for about 15 to 18 pulses. Stir in figs, chocolate chips and walnuts. Fill ¾ of each muffin liner with batter.
Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.
Yields 12 muffins
Fig Overnight Oats
Fig Overnight Oats
Makes 1 Serving
Ingredients:
1/3 cup BD old-fashioned oats
1 teaspoons BD chia seeds
¼ teaspoon BD ground cinnamon
1/3 cup almond milk (or other kind of milk)
½ teaspoon vanilla extract
¼ cup apple (diced)
¼ cup BD dried figs
1 Tablespoon BD walnuts (chopped)
1 teaspoon BD Honey
Add 1/3 cup oats, 1 teaspoon chia seeds, and ¼ teaspoon cinnamon to an 16 oz mason jar
Combine the milk and vanilla extract, stir into oat mixture, add 1 teaspoon honey. Stir until combined, then seal tightly and refrigerate overnight (minimum of 4 hours).
The next morning, top the overnight oats with diced apples, figs, and walnuts. Drizzle with honey and serve. You can add milk for a thinner consistency and you can warm by microwaving for 30 to 40 seconds before adding the toppings.
To make vegan: keep milk as almond milk and substitute the honey for maple syrup.
Oats will keep in the refrigerator for up to 4 days.
Figgy Chocolate Bliss Bites
Ingredients:
1 cup BD dried figs (stemmed)
1 cup BD pecans
¼ cup BD Cacao powder
3 Tablespoons BD Maple Syrup
½ teaspoon BD chia seeds
1 teaspoon vanilla extract
¼ teaspoon BD Himalayan salt
1/3 cup BD mini chocolate chips
1 Tablespoon BD pecans
Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.
Pour boiling water over figs to cover them, to rehydrate for 10 minutes. After 10 minutes, drain the figs and reserve ¼ cup fig water. Finely chop 1 tablespoon of the pecans.
Place 1 cup of pecans into food processor with drained figs, Cocoa powder, maple syrup, chia sees, vanilla and salt. Process for 1 minute until smooth, adding 2 tablespoons of fig water.
Stir in chopped pecans and chocolate chips until integrated. Scoop out a tablespoon portion, roll in hands to form a ball. Place on parchment paper on a sheet pan.
Options: Can roll balls into BD coconut flakes, BD chopped nuts or BD mini chocolate chips.
Store in the refrigerator for 2 weeks or in the freezer once rolle
Yields approximately 12 small balls
Hearty Soup Mix in a Jar/Bag
*Please note this product has replaced our Pasta & Bean Soup in a Bag/Jar.
Ingredients: split green peas, red lentils, green lentils, soup greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut and Wheat.), Organic Pearled Barley
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all bulk products from BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
12 cups of broth of choice
24 oz can crushed tomatoes
Instructions:
Bring 12 cups of broth to a boil in a large pot. Add 24 oz can crushed tomatoes. Add all dry ingredients and any preferred seasonings to boiling water. Cover and simmer for 45 minutes until lentils and split peas are soft.
Yields 6-8 Servings
Apple and Honey Challah from Chef Lauren Braun Costello
Recipe from Chef Lauren Braun Costello (@itslaurenofcourse on Instagram & Facebook)
Apple & Honey Challah
Apples and honey are a staple food observance for Rosh Hashanah, the Jewish new year. This challah recipe features those flavors without any of the fuss, thanks to two special ingredients from BD Provisions: Green Apple Chips and Honey. The apple chips provide all the apple flavor without turning the dough wet. In fact, it is the dough that imparts moisture to the dried apples, reconstituting them while maintaining the bread's structure and desired texture. Adding honey to the second egg wash gives that glisten and sheen. Incidentally, this challah makes the best French toast or bread pudding the next day!
Equipment: measuring spoons, wet and dry measuring cups, two large mixing bowls, dough hook, standing mixer with dough hook attachment (optional), bench scraper, plastic wrap, baking sheet, parchment paper or nonstick baking mat, cooling rack
Ingredients
1 cup warm water (at least 95°F - 110°F)
1 package BD yeast (or 2¼ teaspoons)
1 teaspoon BD granulated sugar
1/3 cup canola or vegetable oil
1/3 cup sugar (or ½ cup for sweeter bread)
1 tablespoon kosher salt
3 large eggs
4 – 4½ cups BD all-purpose flour
1 egg, beaten with 1 teaspoon cold water
1 tablespoon BD Honey
1 cup BD Green Apple Chips
Directions
1. In a small bowl or measuring cup, sprinkle yeast and sugar on warm water. Stir. Let stand for up to 10 minutes (it should look like the foam on beer).
2. In a large bowl, combine oil, sugar, salt, eggs, and then the yeast mixture. Stir in 2 cups of flour.
3. Gradually stir in most of the remaining flour.* Dough will be sticky.
4. Place dough on lightly floured surface and knead for 5 minutes (or use a standing mixer with the dough hook on a low speed), adding a little flour at a time as needed. If dough sticks to the counter, use a bench scraper to clean the surface and lightly flour the board to prevent further sticking. When done kneading, the dough will feel silky and smooth.
5. Put dough into a lightly greased bowl, cover with plastic wrap and let rise for 1½ hours in a warm, draft-free environment until approximately doubled (the bowl placed inside your oven with the light on is a good spot).
6. Punch down the dough with your floured fist. Divide the piece into 3 equal sections.
7. Flatten each piece of dough and spread with approximately 1/3 cup apple chips. Carefully roll each section into equal strands, about 12 inches long, tapering the ends as you roll.
8. Pinch the strands together at one end and braid, maintaining the same tension as you go so that the challah will be symmetrical. Pinch the other end as well when done.
9. Place dough on parchment paper or nonstick baking mat. Preheat the oven to 375°F. Cover the dough with plastic wrap or a clean dish towel as it goes through the final rise for 30 minutes to no more than 1 hour.
10. Right before baking, brush the bread with beaten egg wash (egg and water). Place the bread in the oven and bake for 17 minutes. Add 1 tablespoon honey to the egg wash and set aside.
11. After 17 minutes of baking, remove the pan from the oven (shut the oven door so the heat does not escape). Brush with additional honey egg wash, and rotate the pan when returning it to the oven. Bake for another 17 minutes.
12. Allow the bread to rest and cool for one hour before serving.
You can make the dough the night before, and place in the refrigerator to rise. Remove it 30 minutes before shaping. Then proceed as written above.
Yield: 1 loaf
Amount of flour used will vary, depending upon the moisture in the air.
You can make the dough the night before, and place in the refrigerator to rise. Remove it 30 minutes before to braid. Then proceed as written above.
Coconut Banana Black Rice Pudding
Recipe From Vivian Lee (Instagram @Vivayounghealth)
Coconut-Banana-Black Rice Pudding
Ingredients:
1 1⁄2 cup BD Provisions Thai black rice (Bin #1765)
1 cup water + 1⁄4 cup or more
1 cup reduced fat coconut milk
1-2 mashed bananas (Use one for slightly sweet and
two for extra sweet.)
(Optional) Toasted coconut flakes for topping (You
can buy these already toasted or toast them
yourself.)
Instructions:
1. In a saucepan at medium-heat, mix 2 cups
water, black rice, and coconut milk. Bring to a
rolling boil.
2. Reduce heat and simmer for 50 minutes or until rice is tender. Make
sure to keep an eye on it every so often.
3. Stir occasionally so as to avoid burning the rice.
4. During the last ten minutes of cooking, check to see if the rice mixture
is tender. If it is too dry, add extra water 1⁄4 cup at a time.
5. Stir in the mashed banana towards the end.
6. Simmer until pudding has the desired texture.
7. Serve in a small bowl topped with toasted coconut flakes.
Yields approximately 4 servings
Cilantro-Lime Rice and Tofu
Recipe from Vivian Lee (Instagram @vivayounghealth)
Ingredients:
1 1⁄2 cup BD Provisions brown basmati rice (Bin #1170)
2 1⁄4 cup water + 2 T water for sautéing
1 garlic clove, minced
BD Provisions Salt and pepper to taste
1 tsp lime zest
1 cup cilantro, washed and chopped (optional to
destem)
2 scallions, chopped
Juice of a lime*
3 oz of tofu, sliced into slabs
For cilantro chutney:
1 bunch of cilantro, washed and coarsely chopped
1 small green serrano chile (or jalapeno), finely chopped
2 garlic cloves, minced
2 Tbsp lime juice plus more, if desired
1 Tbsp BD Provisions maple syrup
(Optional) 2 T water to thin out
Shopping notes:
* You may want to purchase three limes in total and two bunches of cilantro for this
entire recipe.
Instructions for the chutney:
1. Blend all the ingredients except the water and additional lime.
2. Taste test and add more liquid if the mixture is too strong or thick.
3. Add 1 tsp of maple syrup at a lime if more sweetness is desired.
4. Store in a small glass jar.
Instructions for the rice:
1. Wash and rinse the basmati rice.
2. Heat a medium saucepan on medium heat with the 2 tablespoons of
water. Add the rinsed rice and stir occasionally until it starts to brown.
3. Add the minced garlic until the rice starts to smell aromatic but before
it starts to burn.
4. Add the water, optional salt, lime zest.
5. Bring to a rolling boil, cover, and lower the heat to a simmer.
6. Allow the rice to cook for 20-25 minutes until fully cooked.
7. Remove from heat and let it cool for ten minutes.
8. While the rice is cooling, panheat the tofu by adding a tablespoon or
two of water in a frying pan. Flip the tofu and heat both sides. Set aside.
9. Return to the rice and fluff it with a fork, stirring in lime juice, cilantro,
and scallions.
10. Plate the rice and place the tofu on top. Drizzle with the chutney with a
spoon.
11. Garnish with extra sprigs of cilantro, if desired.
Maple, Cinnamon and Date Oatmeal Scone
Maple Cinnamon and Date Oatmeal Scone
Recipe from Vivian Lee (Instagram @VivaYoungHealth))
Ingredients:
Dry
2⁄3 cup BD provisions whole wheat flour
1⁄3 oat flour – Made from BD Provisions oats*
3⁄4 cup BD Provisions rolled oats
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1 tsp BD Provisions ground cinnamon
Wet
3⁄4 cup plant milk (I used unsweetened soy milk.)
1 T ground BD Provisions flax** + 3 Tbsp water (This is equivalent to
one “egg”.)
1 T BD Provisions maple syrup
1 tsp vanilla extract
Add-ins:
1⁄2 cup BD Provisions dates, thinly chopped
(Optional) 1⁄4 cup BD Provisions non-dairy chocolate chips
Notes:
* You can easily create oat flour at home by blending rolled oats in a blender, food
processor, or coffee grinder.
** Ground flax seeds are a great substitute for conventional eggs. The ratio of ground
flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water
substitutes for one egg.
Instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. First, create the flax egg by combining the ground flax and water in a
small bowl. Stir and set aside to let it congeal.
3. Combine the dry ingredients in a medium or large mixing bowl and
mix evenly with a wooden spoon.
4. In a separate mixing bowl, combine the wet ingredients and whisk
evenly.
5. Fold in the wet mixture into the dry ingredients and mix. Notice
whether the mixture is too wet or dry. If wet, add 1⁄4 cup oats at a time.
If too dry, add 1 tablespoon of water or non-dairy milk at a time.
6. Using slightly wet hands, roll mixture into six balls setting them on the
baking sheet.
7. Bake for 10-12 minutes. Check that the surface is evenly browned.
8. Allow to cool for a few minutes.
9. Serve with an optional glaze of maple syrup.
Notes:
* You can also bake these in an oven toaster.
Classic Maryland Crab Cake
Classic Maryland Crab Cake
1 lb lump crabmeat
1 large egg
¼ cup plain Greek yogurt
1 ½ tsp BD Provisions ground mustard
1 ½ tsp BD Provisions Salmon Rub mixture
1 tsp fresh lemon juice
½ tsp Worcestershire sauce
Kosher Salt
1 ¼ cup BD Provisions Panko bread crumbs
1 Tbsp chopped fresh flat leaf parsley
2 Tbsp butter
1 Tbsp BD Provisions EVOO
Lemon Wedges for serving
Drain the crabmeat and pick through for shells. Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, yogurt, mustard, Salmon Rub, lemon juice, Worcestershire sauce and ¼ tsp salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them thoroughly but gently: try not to turn the mixture into a mash….it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan. Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
Yields 4 servings