Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements

Oats for dinner – oh yes you can! This delicious take on the traditional Italian Risotto is a fabulously simple way of incorporating oats into your diet. The Steel Cut Oats act very much like the traditionally used Arborio Rice as they release their starch and give this dish its beautiful creamy texture. Panfry or grill some whole asparagus spears tossed in a little olive oil just for that added something something. We served ours with a crisp green salad and steamed organic broccoli. Enjoy – J

Recipe (serves 2)

  • ½ tbsp olive oilSteel Cut Oat Risotto
  • 100g Anita’s Organic Steel Cut oats
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 250g asparagus, washed and sliced
  • 100g crimini mushrooms, sliced
  • 1 litre of vegetable stock (we used Pacific Organic Low Sodium)
  • 2 to 3 tbsp nutritional yeast (optional)


So this recipe is a definite beauty in terms of visual brilliance and it tastes pretty amazing too! With the jewel red colour of the cranberries; the vibrant green of the parsley; the deep purple colour of the Forbidden Rice contrasting with the subtle hues of the wheat berries it makes a perfect dish for any occasion. Feast with your eyes!

  • 2 cups pre-cooked Anita’s Organic Hard Red Spring Wheat Kernels (berries)*
  • 1 cup pre-cooked Forbidden Rice (black rice)(we used Lotus Foods brand)*
  • 2/3 cup Anita’s Organic toasted pecans, chopped
  • 1 cup Anita’s Organic Cranberries
  • ½ cup freshly chopped parsley


So recently we have been making a very conscious effort to stick to healthy eating in our house. Are we perfect? Far from it, I bake yummy vegan treats so no more needs to be said on the matter! But one of the things I have insisted on is well planned out meals every week, all cooked from scratch with wholesome ingredients and as organic as humanly possible.

This isn’t rocket science and certainly nothing new but it helps to keep us focused on healthy eating and avoids impulse buys and quick fix, maybe not so healthy, meals. So where is this going, oh yes, my menu planning was how I found this recipe. I was looking for a different kind of side dish to accompany almost any meal and happened across this one. It was very quick and simple to make, tasty and could be easily adapted to suit anyone’s taste. Enjoy!

  • 2 cups emmer, (see Tip)
  • 4 cups water
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced


This delicious soup reminded me of a trip to Italy many years ago. A hearty soup, packed with flavor and nutrition. The Chickpea Parmigiana really elevates the soup to another level, adding a sharp tang that you would associate with parmesan cheese. This recipe served us well, with 4 large dinner helpings and enough left over for us all to take for lunch the next day.

  • 1 cup Anita’s Farro (Emmer) Kernels
  • 2 tbsp olive oil
  • 4 cloves garlic, peeled and minced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 14-ounce can fire-roasted diced tomatoes (I used regular diced tomatoes)
  • 2 tsp crumbled dried rosemary
  • ½ tsp sea salt
  • ¼ tsp ground sage powder
  • 8 cups of vegetable broth


  • ¼ cup extra virgin olive oil
  • 5 cups cooked Anita’s Organic Spelt Kernels (kamut; red fife and emmer all work well in this salad too)
  • 3 or 4 ripe tomatoes, diced or 2 cups cherry tomatoes halved
  • 2 unpeeled long English cucumbers – diced
  • 1 cup finely chopped onions/scallions/chives
  • 2 or 3 (or more) garlic cloves, finely minced
  • A large handful of fresh herbs chopped finely
  • Use any or a combination of: basil, cilantro, parsley, oregano, thyme, savory, or mint.
  • Sea salt and fresh ground black pepper to taste
  • A handful of crumbled Feta cheese (vegan Daiya Cheese works well if no dairy is required)

Toss gently with 2-3 tsp of balsamic vinegar and serve immediately. Adjust seasonings after tasting. You may find more balsamic vinegar is needed depending on your taste preference.


  • 1 cup quinoa, rinsed
  • ½ cup canahua (Kaniwa) if not available use an extra ½ cup quinoa
  • 2 cups vegetable broth
  • ½ tsp sea salt
  • 1 tomato, seeded and diced
  • 1 cup corn, thawed or fresh cooked
  • 1 jalapeno, seeded and diced
  • 1 ½ cups chickpeas
  • ½ cup scallions, sliced
  • 2/3 cup parsley, chopped fine
  • 1/3 cup mint, minced
  • 1 avocado, peeled, pitted and diced
  • ¼ cup fresh lime juice


Delicious recipe, with the savory lentils and subtle tang from the rhubarb – highly recommended by Anita’s Organic Market test kitchen!!

  • 1 1/2 cups boiling water
  • 3/4 cup Anita’s Organic Green Lentils
  • 1 Tbsp organic olive oil
  • 3+ cloves of garlic, rough chopped
  • 2 cups finely chopped carrot
  • 1 3/4 cups finely chopped celery
  • 1 1/2 cups finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 cups chopped fresh rhubarb
  • 1 carton chicken or vegetable broth
  • 1 bay leaf


TRecip by Marcohis beautiful orange colored bread with its green speaks of herbs is one of our most favorite breads here at the Pastry Training Centre of Vancouver.

Our students learn how to make this moist and very flavorful bread during Artisan Bread Baking Course 1. Important is not to add all the goodies (carrots, onions, herbs etc.) at the beginning as the gluten has to be developed first with the flour, water, yeast, salt and sugar. This is easier said then done as lots of the moisture comes from the carrots and the dough will start off been very, very dry and only once the mentioned goodies are added to it the dough comes together to a smooth and velvety dough – so don’t panic, so long everything is scaled out correctly it will work out!


"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe