Ingredients: 1 cup Basmati Rice 3 cups water ½ cup green peas (Optional) 1 tsp Cumin seed (opt) 1 Bay leaf (opt) Salt to taste Directions: Wash Rice Add water, salt green peas, and cumin seed Cook covered till water boils Keep half covered and cook for 5 minutes at lower (1 or 2) temp … Continue reading Indian Rice
White Chole
Ingredients: 1 cup (8 ounces) garbanzo beans 5 cups water ½ onion, grated 3 garlic cloves (peeled and crushed) 2 tsp ground ginger ½ tsp baking soda 2 Tbs oil 3 Tbs crushed tomatoes (can use tomato paste or fresh crushed tomatoes) 6 ounces unflavored soy or coconut yogurt (available at Publix or Earth Fare) … Continue reading White Chole
Pesto Pizza
Ingredients: 4 whole wheat sub buns, cut in half 4-8 Tbs Italian Pesto Tomato, sliced thin Green onions, chopped Directions: Top sub bun with Italian Pesto, tomato, and green onions Warm in oven at 350 degrees F for 5-7 minutes
Italian Pesto
Ingredients: 2 cups of fresh basil packed down (may also substitute parsley or cilantro for part) 2-4 cloves garlic 1 Tbsp pine nuts Pinch of salt ⅓ cup cold pressed olive oil Directions: Process all ingredients together in a food processor. Refrigerate until ready to use.
Vegetable Lasagna
Ingredients: 1-2 32 oz jars of tomato sauce 1 package whole grain noodles 2 cups shredded zucchini 2 cups shredded carrots ½ an eggplant, sliced and baked 1 recipe for tofu ricotta Directions Put ½ cup of tomato sauce in the bottom of a 9 X 13 pan. Next, layer 3-4 lasagna noodles, tofu ricotta, … Continue reading Vegetable Lasagna
Tofu Ricotta
Ingredients: 1 pound tofu 1 10 oz package frozen spinach 2 Tbsp lemon juice 1 tsp basil 2 tsp parsley ½ tsp onion powder ¼ tsp garlic powder ¼ tsp turmeric ¼ tsp cumin ⅛ tsp oregano ½ tsp salt Directions: Cook spinach and drain. Crumble tofu in a large bowl, add drained spinach, and … Continue reading Tofu Ricotta
Blueberry Cream Pie
Ingredients: Cream Filling ⅔ cup water 1 teaspoon agar powder (1 tablespoon flakes) ½ cup cashew nuts ¼ cup honey ½ cup pineapple juice ½ teaspoon salt Water to equal 2 cups total mixture 1 cup frozen blueberries Directions: Make and bake a Crumble Nut Crust. Place water and agar in a saucepan and bring … Continue reading Blueberry Cream Pie
Blueberry Topping and Glaze
Ingredients: ¾ cup Old Orchard Berry Blend juice concentrate 2 Tablespoons each honey, and water ½ teaspoon agar powder (½ tablespoon flakes) 1 ½ cups fresh or frozen blueberries Directions: Boil juice, honey and agar together 1-2 minutes. Cool 10 minutes in refrigerator.
Crumble Nut Crust
Ingredients: ½ cup unsweetened coconut ¼ cup raw almonds ¼ cup raw walnuts ⅔ cup flour (whole wheat pastry or barley or ¾ cup quick oats) ½ teaspoon salt 2 tablespoons honey (warm and runny) (may use 2 tablespoons sugar and 2 or 3 tablespoons water) Directions: Place coconut, almonds, walnuts, flour and salt in … Continue reading Crumble Nut Crust
Chopped Kale Salad with Spiced Almonds and Red Peppers
Ingredients: 1 tablespoons olive oil, divided 1 teaspoon curry powder ½ teaspoon cumin 1 teaspoon honey ½ cup raw almonds ½ cup pitted kalamata olives 1 small red pepper, seeded and cut into thin strips ½ bunch kale, washed, stemmed and chopped salt to taste Directions: Preheat oven to 400 degrees. In a medium bowl, … Continue reading Chopped Kale Salad with Spiced Almonds and Red Peppers
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