Liz Carlisle (author of Lentil Underground) invited two participants on her Eat Real Festival panel The Wonders of Legumes! on Sunday, September 20, 11:30am-12:30pm to provide some favorite recipes using the products they produce. We hope that you will enjoy these refreshing treats from Hodo Soy Beanery and Timeless Natural Foods.

Two Delicious Recipes From the Temple of Tofu and Yuba by Minh Tsai As a food lover unable to find fresh organic soy products in the Bay Area, Minh Tsai left a finance career to found Hodo Soy Beanery in 2004. Hodo now supplies tofu to Chipotle nationwide and notable Bay Area restaurants including COI, Greens, Slanted Door, and State Bird Provisions. Continue reading →

Tabbouleh Made with Quinoa and Timeless Black Beluga® Lentils by Chef Claudia-Galofre-Krevat The combination of Timeless Black Beluga® Lentils and quinoa make for a nutritious, protein-rich salad. Serve it with grilled vegetables, fish or chicken. We like the texture of Beluga lentils and their resemblance to bulgur wheat. Continue reading →

Hodo Soy Presents Two Delicious Recipes From the Temple of Tofu and Yuba

As a food lover unable to find fresh organic soy products in the Bay Area, Minh Tsai left a finance career to found Hodo Soy Beanery in 2004. Hodo now supplies tofu to Chipotle nationwide and notable Bay Area restaurants including COI, Greens, Slanted Door, and State Bird Provisions.

He will be on the panel:

The Wonders of Legumes!

Eat Real Festival

Jack London Square, Oakland

Mainstage

Sunday, September 20, 11:30am-12:30pm

You can read and watch about Minh after his recipes.

Tofu Quinoa Tabbouleh

Here’s a quick, protein-packed salad.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable stock
• 2 cups English cucumber, small diced
• 2 cups cherry tomatoes, halved
• 1/2 cup radish, julienned
• 2 cups Italian parsley, chopped
• 1/2 cup green onions, chopped
• 1 8-oz Hodo Braised or Firm Tofu, cut into small dice

Dressing:

• 2 cloves garlic, minced
• 2 teaspoon Dijon mustard
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon honey or sugar
• Black pepper

Boil stock or water with salt. Stir in quinoa.   Bring back to boil. Cover, remove from heat and let sit 20 minutes.  Fluff.

Whisk dressing ingredients together.

Toss quinoa with cucumbers, tomatoes, radish, herbs and Hodo Tofu. Drizzle in dressing and toss to mix. Let sit 10 mins. Serve chilled.

Serves: 4

You can substitute the bulgur wheat with fluffed bulgur wheat or cooked beluga lentils.

Kale Pesto Yuba

Yuba makes a great gluten-free “pasta”.  This is probably the most nutrient-rich pasta dish on earth!

Ingredients

• 1 bunch lacinato kale, ribs removed
• 3 cloves garlic
• 2 teaspoons kosher salt
• Black pepper, ground
• 1/2 cup EVOO
• 1/2 cup pine nuts, toasted
• 4 sheets fresh Hodo yuba, sliced ¼ inch strips

Blanch kale and half the garlic in salted boiling water, 3 minutes. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO.  Toss pesto with yuba strips and pine nuts.

Serves: 4

You can substitute the kale with any dark leafy greens, like collards or rapini.

Bon Appetite wrote about Hodo Soy here.

CHOW takes a trip into the heady world of artisanal tofu. Minh Tsai and Dean Ku, co-founders of Hodo Soy Beanery, lead the way, showing us how tofu, yuba, and namu yuba are made in this video field trip.

How to Marinate and grill a firm tofu

For more recipes and information about Hodo Soy Beanery, visit their web site.

Timeless Recipes with Lentils

Timeless Natural Foods was created in 1987 when four organic farmers came together to grow a self-reseeding leguminous cover crop and to market the production from their own farms.

David Oien, co-founder of Timeless will join Liz Carlisle, author of Lentil Underground at the Eat Real Festival on the panel The Wonders of Legumes! on Sunday, September 20, 11:30am-12:30pm.

Timeless is located where the Great Plains of America unfold from the majestic Rocky Mountain Front into the renowned Golden Triangle, Montana’s most productive agricultural area. Here the cool, dry environment is ideal for producing the high quality, certified organic cereal grains, pulse crops, and edible seeds for which Timeless has become famous.

The company helps support dozens of organic family farmers throughout Montana and the surrounding region with soil-building crop rotation options and new markets for their quality crops of gourmet legumes and heirloom grains using biologically diverse farm systems. Under the brand Timeless Natural Food, this “lentil underground” has grown into a million dollar enterprise that sells to hundreds of independent natural foods stores, and a host of renowned restaurants.

Chef Claudia-Galofre-Krevat of Claudia’s Mesa, Bozeman, Montana creates special recipes for Timeless and is sharing two of her favorites with EatDrinkFilms readers.

Tabbouleh Made with Quinoa and Timeless Black Beluga® Lentils

Created by Chef Claudia-Galofre-Krevat

The combination of Timeless Black Beluga® Lentils and quinoa make for a nutritious, protein-rich salad. Serve it with grilled vegetables, fish or chicken. We like the texture of Beluga lentils and their resemblance to bulgur wheat.

Makes 4 Servings

Ingredients

• 3/4 Cup Timeless Black Beluga® Lentils
• 3/4 Cup Red quinoa
• 3 Cups Water
• 1 Cup Fresh Italian parsley, chopped
• 1/2 Cup Fresh cilantro, chopped
• 4 Tablespoons Fresh mint, chopped
• 1 Cup Roma tomatoes, seeded and cut into small pieces
• 2 Cups English cucumbers, cut in small pieces
• 1/4 Cup Scallions, chopped
• 1/4 Cup Fresh squeezed lime juice
• 1/4 Cup Olive Oil
• 1 Teaspoon Fresh oregano, chopped

Salt and freshly ground pepper, to taste

Instructions

1. In medium sauce pan, bring 1 ½ Cups water to boil, add lentils Lower heat to medium. Cook for about 20 minutes, until they are tender. Drain if necessary.
2. In a second medium sauce pan, bring 1 ½ Cups water to boil, add quinoa . Lower heat to medium. Cook for about 20 minutes. Drain if necessary. Lentils will have a softer bite than the quinoa.
3. Turn from the pot into a large mixing bowl. Allow to cool.
4. When the mixture is cool, add parsley, cilantro, mint, cucumbers, scallions, and tomatoes.
5. In a small bowl mix lime juice, olive oil, and oregano. Add salt and pepper to taste.
6. Refrigerate and allow flavors to blend for at least 2 hours.
7. Stir briefly to mix thoroughly before serving.

Timeless Farmers Bowl with Saucy Citrus Cowgirl

Created by Chef Claudia-Galofre-Krevat

When it comes to sound nutrition, awesome flavors and fun-in-a-bowl, nothing could be better than this Farmer Bowl with a Saucy Citrus Cowgirl featuring beluga lentils and farro from Timeless Food and local veggies grown by neighboring farmers. These bowls are filled with plant protein and nurture our bodies and souls. They are served salad style over a bed of spinach tossed in her saucy cowgirl citrus vinaigrette from her retail line.

Makes a big salad bowl that serves 25-30 for a party.

Ingredients

For the Veggies

• 2.5 lbs of yams, peeled and cut 1/2″x1/2″
• 1.5 lbs of Brussels Sprouts, cut and halved
• 2 TBSP Olive Oil
• 2 large red peppers, cubed
• 3 cups of dried apricots, diced
• 1 cup of scallions, chopped
• 4 beets, grated for garnish
• 1 lb Feta, crumbled, for garnish

For the Lentil/Farro

• 2 TBSP Olive Oil
• 4 cups of Beluga Lentils
• 3 cups Farro
• 12 cups of water
• 1 red onion, chopped
• 2 garlic cloves, mashed
• 2 TBSP Cowgirl Seasonings or blend 1 TBSP each tarragon, dill, basil, orange peel, dried mustard, sesame seeds
• 2 TSP Sea Salt
• 4 lbs baby spinach
• 1 cup olive oil
• 1/2 white balsamic vinegar
• 1/3 cup orange jam
• 2 teaspoons sea salt

Directions

1. Heat oven to 375. Place yams and Brussels Sprouts in a bowl and combine with oil.
2. Line up 2 cookie sheets with parchment paper and add veggies.
3. Cook until al dente, about 30 minutes.
4. While the veggies are cooking, cook the lentil/farro
5. In a large pot, at oil; saute onions and garlic.
6. Add 2 TBSP Cowgirl dressing and blend.
7. Add lentil, farro, and saute. Add water.
8. While farro/lentil cooks, make salad dressing by simply combining oil, vinegar, Cowgirl, jam and salt in a bowl.
9. When lentil/farro is ready, remove from pot and allow to cool off.
10. To assemble, place cooled lentil, farro, yams, Brussels sprouts, red pepper, scallions, apricots, in a large bowl and combine.
11. In a separate bowl, add the baby spinach and dressing; toss.
12. To serve, add spinach, top with lentil/farro and a garnish of shredded beets and feta

Visit Chef Claudia’s lively website, Claudia’s Mesa.

Read articles about Timeless and Lentil Underground here:

Watch and listen to David Oien speak at the Organic Trade 2015 Conference.

We thought it would be informative to read the Timeless Mission Statement:

Nature

The healthiest food comes from a clean environment with biologically active soils, and from land that is free from agricultural chemicals and synthetic fertilizers. We also use minimal packaging and biodegradable materials to reduce post-consumer waste.

Family Farmers

Our crops are produced by certified organic family farmers who care about their land and crops. We support these farmers with soil-building crop alternatives, fair prices, and new market opportunities.

Our Community

Timeless annually participates in the nationally-acclaimed “Ag Month” program at Meadowlark School, promoting sustainable and organic agriculture to 4th graders and their parents.

Our Valued Customers

At Timeless, we pride ourselves in providing customers with the highest quality products – high in natural nutrition, GMO-free, and Certified Organic and Kosher.

Read our comprensive coverage of the Eat Real Festival in Oakland’s historic Jack London Square:

• Preview of the Eat Real Festival
• Recipes from Rancho Llano Seco and Baia Pasta
• Lentil Underground, an excerpt from the book by Eat Real Presenter Liz Carlisle
• More About the Eat Real Festival