Ingredients: 1 Cup Mung Beans (soaked in water 5-6 hours or overnight) 3 Tbsp rice (soaked in water with mung beans 5-6 hours or overnight) 1 tsp sea salt 1 cup water 3 Tbsp green onions ¼ cup sliced bell peppers 1-2 Tbsp sesame oil Directions: Add soaked mung beans, rice, salt and 1 cup … Continue reading Korean Mung Bean Patties
Enchiladas
Ingredients and Directions: Filling Ingredients: 1 lb gold or red potatoes 1/2 lb kale (washed, trimmed, chopped finely) 3 Tbs olive oil 4 cloves garlic, minced 1/2 tsp ground cumin 1/4 cup vegetable broth (can use water for lower sodium) 3 Tbs lime juice 1/4 cup toasted pumpkins seeds chopped coarsely 1 1/2 tsp salt … Continue reading Enchiladas
Brown Rice
Ingredients: 1 cup brown rice 1.5-2 cups water (depends on how “sticky” you want rice) Directions: Bring water and brown rice to a boil Cover pot and simmer 20 minutes Turn off heat, leave covered and allow to sit an additional 10-20 minutes Removing lid will allow steam to escape and slow cooking time significantly
Hildelisa’s Stir-Fry
Ingredients: 1 tsp ginger, minced 1 clove garlic, minced 1 Tbs olive oil 3 Tbs soy sauce (can use Braggs Liquid Aminos) ¼ cup water 1 Tbs cornstarch 2 Tbs olive oil 16 oz firm tofu (cut into sticks) 1 tsp soy sauce (can use Braggs Liquid Aminos) 2 carrots (cut into 2-inch thin strips) … Continue reading Hildelisa’s Stir-Fry
Lentil Loaf
Ingredients: ½ cup ground sunflower seeds 1 cup cooked brown or green lentils ¼ cup cooked brown rice ¼ cup whole wheat bread crumbs ½ cup canned tomatoes ⅓ cup finely diced raw onion ⅓ cup finely diced celery 1 tsp salt ¼ tsp sage 1 Tbsp yeast flakes ½ Tbsp chicken-style seasoning 3 Tbsps … Continue reading Lentil Loaf
Veggie Cutlets
Ingredients: Veggie Cutlets 2 cups soaked garbanzos or 1 can 1 ½ cups of water 2 Tablespoons Bragg Liquid Aminos 3 Tablespoons “Chicken-like Seasoning” 2 Tbsp Nutritional yeast 1 Tablespoon of Onion Powder ½ Teaspoon Garlic Powder 2-2 ½ cups Gluten Flour Broth 4 cups of water 2 tablespoons Bragg Liquid Aminos 2 tablespoons “Chicken-like … Continue reading Veggie Cutlets
Creamy Stroganoff
Ingredients: ¾ cup cashews 1 cup water 1 cup tofu 2 Tbsp Braggs Liquid Aminos 2 Tbsp Beef-like Seasoning 2 Tbsp onion powder 3 Tbsp nutritional yeast flakes 2 cups water 1 onion, slices into thin strips 2 cups fresh mushrooms 2 cups Veggie Cutlets, cut or torn into pieces Directions: Place cashews and tofu … Continue reading Creamy Stroganoff
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
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
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