Mark Bittman's breakfast pilaf, spiked guacamole, more

Food writer and chef Mark Bittman prepares five tasty dishes that are good for you too. Here, he makes sweet and savory breakfast pilaf, creamed mushrooms with toast, spiked guacamole, vegan "creamsicles" and carrot candy.

Breakfast pilaf, sweet or savory
Servings:

Makes 4 servings

Ingredients

    • 1 tablespoon olive or vegetable oil
    • 1 1⁄3 cups any long- or short-grain brown rice
    • 1/2 teaspoon salt
    • 1/4 teaspoon each cinnamon, nutmeg, and ginger
    • 2 tablespoons maple syrup
    • 3 cups fruit, chopped if necessary
    • 1/2 cup chopped fresh mint, for garnish (optional)

Preparation

Baking Directions:

Serving Directions:

Tips:

Creamed mushrooms on toast
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons olive oil
    • 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced
    • 1 teaspoon salt, plus more to taste
    • Black pepper to taste
    • 2 cups cooked or canned white beans, drained
    • 1 tablespoon minced garlic
    • 1 tablespoon chopped fresh thyme or rosemary, or
    • 1 teaspoon dried
    • Whole-grain toast, for serving
    • 1/4 cup chopped fresh parsley, for garnish
    • Black pepper to taste

Preparation

Baking Directions:

Tips:

Spiked guacamole
Servings:

Makes 4 servings

Ingredients

    • 1 ripe avocado
    • 1 teaspoon minced garlic
    • Juice and zest of 1 lime
    • 1 tomato, chopped
    • 1 scallion, chopped
    • 5 or 6 radishes, chopped
    • 1 cup shredded romaine or iceberg lettuce
    • 1 fresh hot chile (like jalapeño), stemmed, seeded, and minced
    • 1/4 cup chopped fresh cilantro
    • 1 teaspoon salt, plus more to taste
    • Black pepper to taste

Preparation

Baking Directions:

Tips:

Vegan "creamsicles"
Servings:

Makes 4 servings

Ingredients

    • 2/3 cup soft silken tofu
    • 1 1/3 cups fresh orange juice
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract

Preparation

Baking Directions:

Tips:

Carrot candy
Servings:

Makes 4 servings

Ingredients

    • 8 medium carrots (about 1 pound)
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt

Preparation

Baking Directions:

Tips:

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