Ingredients: 4 large tomatoes, cored, seeded, and diced ½ small red or yellow bell pepper 1 small jalapeño or Serrano pepper, seeded and minced ¼ cup minced onion 1 tsp lime juice ¼ tsp sea salt Directions: Combine all ingredients into a bowl. Refrigerate for at least 30 minutes or until ready to serve.
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Quinoa Taco Meat
Ingredients: 1 cup quinoa ¾ cup water 1 cup veggie broth 1 tbsp nutritional yeast 2 tsp cumin 2 tsp chili powder ½ tsp garlic powder ½ tsp salt ½ cup salsa Directions: Rinse quinoa well. Add quinoa to a dry saucepan on medium heat and toast, stirring often for 5 minutes. Combine veggie broth … Continue reading Quinoa Taco Meat
Tofu “Egg” Sandwiches
Ingredients: 3 Tbs oil (opt) 1 large onion, chopped 2 Tbs pimento, chopped 1 green pepper chopped 1/2 tsp salt (regular or I like the "black salt" which has sulfur in it and gives it a more egg like flavor. It's available on amazon) 1 container water packed tofu crumbed (I use extra firm) 1 … Continue reading Tofu “Egg” Sandwiches
Simple Mayonnaise (Rachel’s)
Ingredients: 1 block Mori-Nu silken tofu (extra firm is best) 2 Tbs oil 2 Tbs lemon juice 1 tsp salt 1 tsp sugar (optional) ½ tsp onion powder ¼ tsp garlic powder ¼ tsp paprika ¼ tsp dill weed Directions: Blend ingredients until smooth Chill prior to serving
Korean Sweet Pancake
Pancake Ingredients: ½ pack instant dry yeast (about 1 tsp) ½ cup + 2 Tbsp warm water 1 Tbsp natural sweetener ½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) ¼ cup sweet rice flour 1/8 tsp salt Pancake Directions: Mix together yeast, warm water and sugar, leave for … Continue reading Korean Sweet Pancake
Korean Radish Salad
Ingredients: 1 Korean radish, sliced thinly 2 Tbsp lemon juice 2 Tbsp natural sweetener 1½ - 2 Tbsp salt Directions: Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.
Korean Bibimbap (mixed rice)
Ingredients: 4 cups brown rice 1 large cucumber, seeds removed and sliced thin 2 carrots, shredded 2-3 small zucchini, sliced thin 8 oz mushroom, sliced 1 lb spinach 1 lb firm water-packed tofu, sliced into ¼ inch strips 4-6 cloves garlic Braggs Liquid Aminos or low sodium soy sauce Salt Sesame oil Directions: Make rice … Continue reading Korean Bibimbap (mixed rice)
Korean Mung Bean Patties
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
Korean Japchae (sweet potato noodles)
Ingredients: 1 package sweet potato noodles 1 Tbs Sesame oil 1 Tbs Natural sweetener of choice 1 Tbs Braggs Liquid Aminos or low sodium soy sauce 4-6 cloves garlic ½ each red and green bell peppers, thinly sliced ½ onion, thinly sliced 2 carrots, shredded 1 lb fresh spinach 8 oz mushrooms, sliced (preferably shiitake) … Continue reading Korean Japchae (sweet potato noodles)
I can’t believe it’s kale ice cream
Ingredients: 1/4 cup firmly packed, chopped, pitted dates 1 cup water 1 cup diced green kale leaves 1/2 cup soaked, unsalted, raw cashews 2 medium-sized bananas 1 Tbs chia seeds 1 tsp minced ginger 1/2 tsp vanilla extract pinch of salt 2 cups ice cubes Directions: Pour the dates and water into the blender, add … Continue reading I can’t believe it’s kale ice cream
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