379 tutti recipes

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Lighter cranberry pecan pie with a graham cracker crust, egg white meringue filling, semi-sweet chocolate, and toasted coconut. Tart, nutty, and festive.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

A bread machine spelt bread combining spelt flour with white bread flour for a mild, nutty loaf with more character than white bread. Just 6 simple ingredients and your bread machine does the work.

Kasha with sauteed onions, carrots, celery, and garlic, seasoned with soy sauce and tahini for a nutty, savory vegetarian main dish. Hearty buckwheat groats in 30 minutes.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Scottish oat bread for the bread machine with oat flour, whole wheat, bran, honey, and applesauce. A hearty, fiber-rich loaf with a nutty, slightly sweet crumb.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Bulgur pilaf studded with dried apricots and raisins, simmered in chicken broth and finished with fresh parsley. A nutty, high-fiber whole grain side dish ready in 30 minutes.

Wild pecan rice salad with chicken pairs nutty Louisiana wild pecan rice with cubed chicken, avocado, cherry tomatoes, and toasted pecans. Finished with a creamy chickpea-sesame vinaigrette.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.