Category: Vegan

Vietnamese Noodle Soup

recipes

Ingredients

  • 3-inch cinnamon stick
  • 3 cloves
  • 1 large onion, diced
  • 4 inch piece of ginger, minced
  • 4 cups vegetable stock
  • 4 cups water
  • 2 tbsp soy sauce
  • Cilantro or basil, chopped
  • 1 bunch green onions, sliced
  • 16 oz baby bella mushrooms, sliced
  • 16 oz white mushrooms, sliced
  • Mung bean sprouts (optional)
  • Sliced jalapenos (optional)
  • 8-10 oz rice noodles

Directions

  • Sauté the cinnamon stick and cloves for 3-4 minutes until fragrant
  • Add onion and ginger and sauté until onions are clear
  • Add vegetable stock, water, green onions, chopped cilantro or basil, and soy sauce and bring to a boil. Simmer for 20-30 minutes
  • In a separate pot, cook the rice noodles according to the package directions. Drain and add cold water to keep them from sticking.
  • In a third pot, sauté the mushrooms with a little salt. When they are fully cooked, add to the stock.
  • To serve, allow people to take noodles, broth, mung beans, and jalapenos separately.

Thin Crust Pizza Dough

recipes

Ingredients

  • 2 tsp active dry yeast
  • 4 cups all purpose flour, plus more for kneading
  • 1.5 tsp salt
  • 1.5 cups lukewarm water

Directions

  1. Mix yeast and water in a mixing bowl
  2. Let stand until dissolved and foamy, 3-5 minutes 
  3. Add flour and salt and mix until combined.
  4. Knead until it forms a smooth, slightly tacky surface, adding flour by the spoonful if necessary. 
  5. Divide into 4 equal parts. Each one is good for a personal pizza. 
  6. Let stand for 10 minutes and then wrap in plastic and refrigerate overnight
  7. Remove from fridge and put into a bowl, covered, for several hours so it can warm up
  8. Preheat oven with upside down pizza pan to 500 degrees
  9. Use 1 tsp olive oil to oil parchment paper, rolling pin, and outside of dough ball
  10. Roll pizza dough out on parchment paper to 10-12 inches
  11. Add sauce and toppings and cheese. Do not add too much. 
  12. Transfer to hot oven and bake for 12 minutes. 

Carrot and Parsnip Coconut Chickpea Curry

recipes

Ingredients

  • 1 large onion or two small onions, peeled and quartered
  • 1 head garlic, separated into cloves and peeled
  • 2-inch fresh ginger, peeled and chopped into chunks
  • 1 can coconut milk
  • 1 small bunch kale, chard, or spinach, washed thoroughly and sliced into thin ribbons
  • 2 cans chickpeas
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp turmeric
  • 2 tsp sugar
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • Handful cilantro, chopped
  • 1-14 oz can diced tomatoes
  • 3 parsnips, peeled and cubed
  • 2-4 carrots, peeled and cubed
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tbsp neutral oil

Directions

  • Preheat your oven to 400˚F.
  • Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of neutral oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
  • Place the carrots and parsnips in the oven and roast for 20 minutes or until slightly brown.
  • Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
  • Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Add the onion mixture and cook for about 5 minutes.
  • Next add spices – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
  • Now pour the chickpeas, chopped tomatoes, and coconut milk into the pan. Bring the pan to a boil, cover and simmer for 30 minutes. Add water as needed.
  • When your carrots and parsnips have finished roasting in the oven, remove and add to the simmering curry.
  • Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens (kale/chard/spinach). Stir the greens into the curry until they have just wilted.
  • Top with cilantro and serve with rice, cauliflower rice, naan or simply just on its own.

Tomatillo Salsa Verde

recipes

Ingredients:

  • Tomatillos, husked and rinsed (9 med)
  • Yellow Onion, chopped (small)
  • Serrano or Jalapeño Peppers (2)
  • Cilantro, Chopped (.5 cups)
  • Garlic Cloves, unpeeled (4)
  • Avocado Oil (2 tbsp)
  • Lime Juice (2 tbsp)
  • Sea Salt (1.25 tsp)
  • Tortilla Chips

Directions:

  1. Coat Tomatillos, Onion, and Peppers with Avocado Oil and Salt.
  2. Drizzle Garlic Cloves with Avocado Oil and wrap in foil.
  3. Bake at 450 degrees on a parchment lined baking sheet for 15-20 minutes until Tomatillos are juicy and browned.
  4. Remove Garlic from foil and peel it.
  5. Remove Stems from peppers.
  6. Put all ingredients in the food processor.
  7. Add water slowly to get to desired consistency.
  8. Serve with Tortilla Chips.

Beet Chickpea Patties

recipes

Ingredients:

  • Chickpeas, drained and food processed (15 oz)
  • Beets, peeled, boiled, and grated. (2 cups)
  • Chickpea Flour (2 tbsp)
  • Parsley, dried (1 tbsp?)
  • Oregano, dried (2 tsp?)
  • Salt (1 tsp?)
  • Black Pepper (.5 tsp?)

Directions:

  1. Mix all ingredients.
  2. Form into 6 patties and place on parchment lined baking sheet.
  3. Bake at 350 degreed for 15 minutes, flip and bake for another 10-15 minutes.

Kale Salad

recipes

Ingredients:

  • Chickpeas, Roasted (see separate recipe)
  • Carrot Ginger Dressing (see separate recipe)
  • Curly Kale, destemmed, chopped (1 bunch)
  • Carrot, grated (1)
  • Beet, grated (1)
  • Watermelon Radish, thinly sliced (1)
  • Avocado, cubed (1)
  • Cranberries, dried (2 tbsp)
  • Pepitas, toasted (.25 cups)
  • Sesame Seeds (1 tsp)

Directions:

  1. Massage Kale with Lemon Juice, Olive Oil, and Salt.
  2. Toss with Chickpeas, Dressing, and other ingredients.

Chickpeas, Roasted

recipes

Ingredients:

  • Chickpeas, drained, rinsed, and dried (15 oz.)
  • Olive Oil (1 tbsp?)
  • Sea Salt (.5 tsp?)
  • Paprika or Smoked Paprika (.25 tsp?)

Directions:

  1. Mix Chickpeas with Olive Oil and Salt,
  2. Spread on parchment covered baking sheet.
  3. Bake at 425 degrees for 20-30 minutes
  4. While warm, toss chickpeas with Paprika (or other spices).

Carrot Ginger Dressing

recipes

Ingredients:

  • Carrots, chopped (.75 cups)
  • Olive Oil (.25 cups + enough to drizzle)
  • Rice or White Vinegar (2 tbsp)
  • Ginger, minced (2 tsp)
  • Sea Salt (.25 tsp + enough to sprinkle)

Directions:

  1. Drizzle a bit of Olive Oil on Carrots and sprinkle with Salt.
  2. Place Carrots on parchment paper lined baking sheet.
  3. Bake at 400 degrees for 20-25 minutes.
  4. Blend cooked Carrots, Olive Oil, Vinegar, Ginger, and Salt along with up to .5 cups Water.

Pickles, Refrigerator

recipes

Ingredients:

  • Pickling Cucumbers (2 lbs)
  • Dill, Fresh (1 pkg)
  • Distilled White Vinegar (1.25 cups)
  • Garlic, peeled and halved (6 cloves)
  • Coriander Seeds (2 tbsp)
  • Salt (3 tbsp)
  • Sugar (2 tbsp)
  • Mustard Seeds (1 tsp)
  • Crushed Red Pepper (.25 tsp)

Directions:

  1. Heat Vinegar, Salt, and Sugar in a saucepan until dissolved.
  2. Add 2 cups cold water to brine and refrigerate until chilled.
  3. Divide other ingredients between 2 large mason jars.
  4. Pour chilled brine into jars.
  5. Add more water if necessary to cover cucumber.
  6. Refrigerate for at least 24 hours.

Mushroomy Pasta Sauce

recipes

Ingredients

  • 2 tbsp oil
  • 1 large onion, chopped
  • 2 lbs mushrooms, washed and sliced
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1/2 cup oat milk

Directions

  1. Saute onion until clear
  2. Add garlic and saute for a minute or two
  3. Add mushrooms and salt and cook 4-5 minutes until mushrooms are fully cooked
  4. Add thyme, nutmeg, allspice, smoked paprika and stir
  5. Add oat milk and simmer for a few minutes.
  6. Serve over pasta, rice, or another grain

Mushroom Asparagus Soup

recipes

Ingredients:

  • 1 Tbsp Oil
  • 1 large Onion (chopped) 
  • 1 Tsp Garlic Paste
  • 16 Ounce Mushroom (Sliced) 
  • 1 bunch Asparagus (trimmed and chopped into 2 inch pieces) 
  • 1 small Potato (Peeled and cubed)  
  • ½ Tsp Black Pepper
  • ½ Tbsp Salt
  • ¼ Tsp Rosemery
  • ¼ Tsp Oregano
  • 3 Cups Vegetable Stock
  • 1 Tbsp Nutritional Yeast

Directions:

  1. Sauté onions 3-4 minutes until clear
  2. Add garlic and fry until golden
  3. Add mushrooms, asparagus, potatoes, vegetable broth, nutritional yeast, and seasoning
  4. Bring to a boil and simmer until potatoes are tender, around 15 minutes

Corn Salsa

recipes

Ingredients:

  • Corn, frozen (2 cups)
  • Red Onion, diced (small)
  • Cilantro, chopped (.33 cups)
  • Lime Juice (3 tbsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.25 tsp.)

Directions:

  1. Mix all ingredients.
  2. Give time for Corn to thaw.

Broccoli Salad

recipes

Ingredients:

  • Quinoa, uncooked (1 cup)
  • Broccoli, Frozen (2-3 lbs)
  • Scallions, sliced
  • Peanuts (8 tbsp.)
  • Salt (1 tsp.)
  • Soy Sauce (4 tbsp.)
  • Sweet Chili Sauce (2 tbsp)
  • Cider Vinegar (2 tbsp.)
  • Corn Starch (1 tsp.)

Directions:

  1. Cook Quinoa.
  2. Steam Broccoli until crisp and tender
  3. Saute Onion in Olive Oil.
  4. Mix Soy Sauce, Sweet Chili Sauce, Cider Vinegar, Cornstarch, and .67 cups water.
  5. Add steamed Broccoli, Peanuts and Sauce to the sauteed Onions.
  6. Add Salt.
  7. Mix with Quinoa.

Vietnamese Tamarind Soup

recipes

Ingredients:

  • Brown Rice Noodles (8 oz.)
  • Green Onions, diced (1.5 cups)
  • Cremini or Shitake Mushrooms, sliced (16 oz)
  • Vine or Plum Tomatoes, diced (1.25 lbs)
  • Tofu, squeezed and cut into large cubes.  (12 oz.)
  • Cilantro, chopped (.25 cups)
  • Tamarind Paste (1 tbsp.)
  • Soy Sauce (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Vegetable Stock (4 cups)

Directions:

  1. Saute Onion until soft.
  2. Add remaining ingredients except Noodles.
  3. Cook under pressure for 4 minutes
  4. When serving, boil desired amount of Noodles.

Vegetable and Mushroom Curry

recipes

Ingredients:

  • Mushrooms, sliced (8 oz.)
  • Tomato, diced (lg.)
  • Carrots, diced (2)
  • White Onion, diced (med.)
  • Eggplant, unpeeled, diced into .5 inch cubes
  • Potato, diced (1 lg.)
  • Peas, thawed (2.5 oz.)
  • Chili Powder (.25 tsp.)
  • Salt (1.25 tsp.)
  • Cumin Seeds, powdered (1.25 tsp.)
  • Green Chili, halved (sm.)
  • Cilantro (.125 bunch)
  • Mustard Seeds, powdered (.5 tsp.)
  • Turmeric (.5 tsp.)
  • Garam Masala (.25 tsp.)

Directions:

  1. Saute Onion.
  2. Add Turmeric.
  3. Add Tomatoes and Salt, and fry for a few minutes.
  4. Add Cumin, Mustard, and Garam Masala; cook for a minute.
  5. Add Peas, Eggplant, Tomato, and Potato; cook until soft.
  6. Add Cilantro and Chili and cook until flavor sets.

Sambar

recipes

Ingredients:

  • Vegetables, chopped (4 cups)
  • Toor Dhal (.5 cups)
  • Sambar Powder (2 tbsp.)
  • Salt (1 tbsp.)
  • Curry Leaves, dried (1 tbsp.)
  • Tamarind (1 tsp.) – Optional

Directions:

  1. Cook Toor Dhal in 2 cups water under pressure for 8 minutes.
  2. When pressure comes down, add 3 cups water and all other ingredients.
  3. Simmer for 30 minutes.

Red Beans and Rice

recipes

Ingredients:

  • Brown Rice, cooked (4 cups)
  • Yellow Onion, diced (lg.)
  • Celery, diced (4 stalks)
  • Green Bell Pepper, diced (sm.)
  • Tomatoes (diced (14.5 oz.)
  • Kidney Beans, drained (30 oz.)
  • Olive Oil (1 tbsp.)
  • Garlic, minced (2 tsp.)
  • Stock (1 cup)
  • Cayenne Pepper (.5 tsp.)
  • Paprika (1 tsp.)
  • Oregano (1 tsp.)
  • Thyme (1 tsp.)
  • Bay Leaves (2)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Bay Leaf, Onion, and Garlic in Olive Oil.
  2. Add Celery and Green Bell Pepper until soft.
  3. Add Kidney Beans, Tomatoes, Stock, Cayenne Pepper, Paprika, Oregano, Thyme, Salt, and Black Pepper.
  4. Simmer 20 minutes until sauce thickens.
  5. Serve Beans over Rice.

Raspberry Jam

recipes

Ingredients:

  • Raspberries, mashed (4 cups)
  • Sugar (4 tsp.)

Directions:

  1. Boil Raspberries for two minutes.
  2. Add Sugar and boil for four more minutes.
  3. Remove from Heat.
  4. Mix for minutes.

Rajma

recipes

Ingredients:

  • Roma Tomatoes, diced (20 oz.)
  • Kidney Beans, drained (45 oz.)
  • Onions, chopped (2 med.)
  • Ginger (1 inch)
  • Bay Leaf (1)
  • Garam Masala (1 tbsp.)
  • Salt (2 tsp.)
  • Canola Oil (1 tbsp.)
  • Coriander (.5 tsp.)
  • Cumin (.5 tsp.)

Directions:

  1. Saute Bay Leaf in Oil.
  2. Add Onions and Ginger.
  3. Add Tomatoes and simmer until sauce like.
  4. Add Salt, Coriander, Garam Masala, and Cumin.
  5. Add Kidney Beans and simmer 20-25 minutes.

Pumpkin Chili

recipes

Ingredients:

  • Red Bell Pepper, diced (1 med.)
  • Green Bell Pepper, diced (1 med.)
  • Carrots, peeled and diced (.5 lbs.)
  • Quinoa, uncooked (.75 cups)
  • Pumpkin Puree (30 oz.)
  • Cannellini Beans, dry and soaked overnight (2 cups)
  • Garlic, minced (1 tsp.)
  • Chili powder (3 tsp.)
  • Cumin Powder (1 tsp.)
  • Smoked Paprika (2 tsp.)
  • Allspice (.5 tsp.)
  • Cinnamon (1 tsp.)
  • Nutmeg (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients in a slow cooker.
  2. Add enough water to cover the ingredients.
  3. Cook for 6-8 hours on low.

Potato and Cauliflower/Peas Curry

recipes

Ingredients:

  • Potatoes, peeled and cubed (2.5 lbs)
  • Cauliflower or Peas (1 lb.)
  • Onion, chopped (lg.)
  • Ginger (2 in.)
  • Turmeric (1 tbsp.)
  • Salt (2 tsp.)

Directions:

  1. Saute Onions and Ginger.
  2. Add Turmeric and Salt.
  3. Add Potatoes and mix until coated.
  4. Add .25 cups water (or more as necessary), cover, and cook for a few minutes.
  5. Add Cauliflower or Peas and cook, covered until potatoes are soft.

Pizza Dough

recipes

Ingredients:

  • Active Dry Yeast (1 tsp. or packet)
  • Water, 110-115 degrees (1.25 cups)
  • Flour (3.5 cups)
  • Salt (1.5 tsp.)
  • Olive Oil (2 tbsp.)
  • Cornmeal (for sprinkling)

Directions:

  1. Combine Water and yeast.
  2. Add Olive Oil.
  3. Add Flour and Salt.
  4. Knead on smooth surface with Cornmeal sprinkled on.
  5. Place dough in a lightly oiled bowl, and cover with a damp cloth.
  6. Allow to rise in a warm place for one hour (should double in size)
  7. Makes two 12 inch pizzas or one 11×17 sheet pizza.

Risotto with Mushrooms and Asparagus

recipes

Ingredients:

  • Asparagus, cut into 1 in. pieces (2 lb.)
  • Shitake or Cremini Mushrooms, sliced (2 lb.)
  • Onion, diced (sm.)
  • Garlic, minced (1.5 tsp.)
  • Brown Rice (1.5 cups)
  • Olive Oil (1 tbsp.)
  • Red Wine (1 cup)
  • Vegetable Stock (2 cups)
  • Thyme (1 tsp.)
  • Parsley, dried (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Parmesan (.5 cups)

Directions:

  1. Boil Stock and Asparagus in a pot until crisp and tender.
  2. Saute Onion, Garlic, Thyme, and Parsley in Olive Oil in Pressure Cooker.
  3. Add Mushrooms and cook until soft (~4 min.)
  4. Add Rice and stir until coated.
  5. Add Wine and cook until absorbed.
  6. Add Stock (but not Asparagus) and cook under pressure for 19 minutes.
  7. When pressure come down, add asparagus, Parmesan, Salt, and Pepper.

Minestrone Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Onions, diced (small)
  • Celery, diced (2 stalks)
  • Zucchini, diced (1 med.)
  • Potatoes, peeled and diced (.5 lbs.)
  • Tomatoes, diced (15 oz. can)
  • Kidney Beans, rinsed (15 oz. can)
  • Orzo, (6 oz.)
  • Garlic, minced (1 tsp.)
  • Stock (2 cups)
  • Water (3 cups)
  • Red Wine (3 tbsp.)
  • Oregano (.5 tsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.25 tsp.)
  • Parsley, dried (1 tsp.)

Directions:

  1. Simmer, Water, Stock, Tomatoes, Carrots, Celery, Onions, Wine, Ginger, and all spices for 40 minutes.
  2. Add Zuchinni, Kidney Beans, Potatoes, and Orzo and simmer for 20 more minutes.

Mattar Paneer

recipes

Ingredients:

  • Tofu, small cubes (14 oz.)
  • Onion, diced (med.)
  • Diced Tomatoes (15 oz. can)
  • Peas, Frozen (1 lb.)
  • Canola Oil
  • Garam Masala (? Tsp.)
  • Cumin Powder (? tsp., optional)
  • Coriander Powder (? tsp., optional)
  • Turmeric (? tsp., optional)
  • Salt (1 tsp.)

Directions:

  1. Saute onion and Tofu until Tofu is browned.
  2. Add Tomatoes
  3. Add spices (Garam Masala, Cumin, Coriander, Turmeric, and Salt).
  4. Add Frozen Peas.
  5. Add enough water to prevent burning or more for a liquid curry.
  6. Cover and cook until vegies are soft.

Lo Mein

recipes

Ingredients:

  • Lo Mein Noodles (12 oz. pkg.)
  • Snow Peas, sliced (8 oz.)
  • Red Bell Pepper, diced (1 lg.)
  • Scallions, diced (8)
  • Bean Sprouts (8 oz).
  • Carrots, grated (.5 lbs)
  • Edamame, shelled (12 oz.)
  • Ginger (1 cubic inch)
  • Canola Oil (2 tbsp.)
  • Garlic, minced (2 tsp.)
  • Soy Sauce (.5 cups)
  • Sugar (2 tsp.)
  • Chili Garlic Sauce (2 tsp.)

Directions:

  1. Saute Ginger and Garlic in Canola Oil.
  2. Add Vegetables and cook until tender.
  3. Mix Soy Sauce, Sugar, and Chili Garlic Sauce.
  4. Add Sauce and simmer for 5 minutes.
  5. Separately boil and drain Lo-Mein Noodles.
  6. Add Noodles to Vegetables and mix.

Lentil Stew with Carrots and Tomatoes

recipes

Ingredients:

  • Lentils (16 oz. pkg.)
  • Carrots, peeled and diced (1 lb.)
  • Tomatoes, diced (2 lg.)    
  • Onion, diced (1 med.)
  • Olive Oil (2 tbsp.)
  • Vegetable Stock (5 cups)
  • Garlic, minced (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Onion in Olive Oil
  2. Add Carrots
  3. Add Stock, Lentils, and Tomatoes
  4. Bring to a boil
  5. Add Black Pepper and simmer covered until Lentils are cooked.

Chole

recipes

Ingredients:

  • Potatoes, peeled, diced and baked (1.5 lbs.)
  • Tomatoes, diced (2 lg.)
  • Onions, (sliced, 2 small)
  • Chickpeas, rinsed and drained (3 cans)
  • Canola Oil (2 tbsp.)
  • Turmeric (.5 tsp.)
  • Mustard Speeds (1 tsp.)
  • Ginger (.5 inches)
  • Garam Masala (1 tsp.)
  • Coriander Powder (.5 tsp.)
  • Cumin (.5 tsp.)
  • Coconut (.5 tbsp.)
  • Salt (1 tsp.)

Directions:

  1. Heat oil and add mustard seeds when hot.
  2. Add Onion, Ginger, Turmeric, and Salt. Saute.
  3. Add Tomatoes and Coconut and bring to a boil.
  4. Add Potatoes and Chickpeas and simmer for 20 minutes.

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Home-Base Pasta

recipes

Ingredients:

  • Whole Tomatoes (28 oz. can)
  • Pasta (1 lb.)
  • Garlic, thinly sliced (2 cloves)
  • Olive Oil (2 tbsp.)
  • Basil (1 tbsp.)
  • Black Pepper (.25 tsp.)
  • Crushed red Pepper (.125 tsp.)
  • Salt (.5 tsp.)

Directions:

  1. Boil Pasta
  2. Cut the Canned Tomatoes while saving the liquid.
  3. Saute Garlic, Crushed Red Pepper, and Black Pepper in Olive Oil.
  4.  Add Tomatoes, Salt, and Basil and cook until sauce like.
  5. Mix Pasta and Sauce.

Coconut Sweet Potatoes and Chickpeas

recipes

Ingredients:

  • Sweet Potatoes, peeled and cubed (1 lb.)
  • Onion, diced (small)
  • Tomato Paste (1.5 tbsp.)
  • Chickpeas, drained (two 15 oz. cans)
  • Coconut Milk, unsweetened (.5 cups)
  • Olive Oil (3.5 tbsp.)
  • Brown Sugar (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.25 tsp.)
  • Cayenne Pepper (.125 tsp.)
  • Cinnamon Sticks (4)
  • Rosemary (1.5 tsp.)
  • Garam Masala (2 tsp.)
  • Lime Juice (2 tbsp.)

Directions:

  1. Toss 1 tbsp. Olive Oil, Onion, Brown Sugar, Sweet Potatoes, .25 tsp. Salt, and Black Pepper.
  2. Spread the Potato mixture on a cooking sheet and add Cinnamon sticks or casserole dish.
  3. Bake for 30 minutes and 350 degrees, tossing every 10 minutes.
  4. Whisk together Tomato Paste, Garam Masala, Cayenne Pepper, 1.5 tbsp Olive Oil, and .75 Tbsp. Olive Oil.
  5. Fold in Chickpeas until evenly coated.
  6. Add Chickpeas to Potatoes and bake at 400 degrees for 15 more minutes.
  7. Whisk together Coconut Milk, Lime Juice, and 1 tbsp. Olive Oil.
  8. Remove Cinnamon Sticks, and coat with Coconut Milk mixture.

Curried Potatoes and Rice

recipes

Ingredients:

  • Onion, diced (small)
  • Potatoes, washed and diced (1 lb.)
  • Chickpeas, rinsed ( 15 oz. can)
  • Peas, frozen (.5 cups)
  • White Rice (1 cup)
  • Canola Oil (2 tbsp.)
  • Curry Powder (1 tsp.)
  • Ground Ginger (.5 tsp.)
  • Vegetable Stock (2 cups)
  • Salt (.5 tsp.)

Directions:

  1. Saute Onion in Canola Oil for five minutes.
  2. Add Potatoes and cook 6-8 minutes.
  3. Add Curry Powder and Ginger for 1-2 minutes.
  4. Add Rice and Stock and cover until stock comes to a boil.
  5. Turn down heat and cook for 15 to 17 minutes, until rice is done.
  6. Add Chickpeas and Peas and cook 3-5 more minutes.
  7. Add Salt and serve.

Roasted Beet Hummus

recipes

Ingredients

  • 2 small beets, peeled, diced, and cooked (steamed or in the instant pot)
  • 2 cans chickpeas
  • 4 tbsp lemon juice
  • 2 cloves garlic
  • 2 tbsp tahini
  • salt and pepper
  • olive oil

Directions

  1. Blend cooked beets in food processor
  2. Add remaining ingredients except olive oil and blend until smooth
  3. Drizzle olive oil as it continues to blend
  4. If it is too thick, add a bit of water

Hummus with Tomato Cucumber Salad

recipes

Ingredients:

  • Chickpeas, drained (2 15 oz cans)
  • Lemon Juice (2 tbsp.)
  • Minced Garlic (1 tsp.)
  • Tahini (2 tbsp)
  • Olive Oil (.25 cups)
  • Pita
  • Tomato, diced (2 lg.)
  • Cucumber, peeled and diced (1 large)
  • Salt (.5 tsp.)

Directions:

  1. Put Chickpeas, Tahini, Lemon Juice, Garlic, and Olive Oil in a food processor and run until smooth.
  2. Separately, mix Cucumber, Tomato, and Salt.
  3. Serve with Pita.

Broccoli and Red Bell Pepper Pasta

recipes

Ingredients:

  • Pasta (1 lb.)
  • Red Bell Pepper, diced small (2 large)
  • Broccoli, frozen (1.5 – 2 lbs.)
  • Garlic, minced (4 tsp.)
  • Olive Oil (.25 cups)
  • Crushed red Pepper (.25 – .5 tsp.)
  • Parsley, finely chopped (1 bunch or 1 cup)
  • Vegetable stock (1 cup)
  • Salt (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Boil Pasta.
  2. In separate pot, Saute garlic and Crushed Red Pepper.
  3. Add Bell Pepper and continue cooking until soft.
  4. Add Parsley and Broth and bring to a simmer.
  5. Add Broccoli and Black Pepper.
  6. Cover and cook until broccoli is done.
  7. Mix with Pasta.

Risotto, Tomato Basil Provencal

recipes

Ingredients:

  • White Rice (2 cups)
  • Plum Tomatoes, diced (1 lb.)
  • Fresh basil, chopped (1 cup)
  • Olive Oil (2 tbsp.)
  • Garlic, minced (1 tsp.)
  • White Wine (.25 cups)
  • Vegetable stock (3.5 cups)
  • Bay Leaves (2)
  • Thyme, dried (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. In Instant Pot, saute Bay Leaves, Onion, and Garlic in Olive Oil.
  2. Add Rice and stir to coat.
  3. Add Wine and cook until absorbed.
  4. Add Stock and Thyme.
  5. Cook under high pressure for 7 minutes.
  6. When pressure comes down, add Tomatoes, Basil, Salt, and Black Pepper.

Potato Spinach Bread Soup

recipes

Ingredients:

  • Gold Potatoes, cubed (2.5 lbs.)
  • Spinach, frozen (20 oz.)
  • Stale bread, cubed (4-6 slices)
  • Vegetable Stock (7 cups)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Olive Oil

Directions:

  1. Place Potatoes, Spinach, Stock, Salt, and Black Pepper in Instant Pot.
  2. Cook under pressure for 11 minutes.
  3. Add Bread when pressure comes down.
  4. When serving, top with a bit of Olive Oil.

Lemon Vegetable Pasta

recipes

Ingredients:

  • Pasta (1 lb.)
  • Green Bell Peppers, diced large (3 medium)
  • Zucchini, quarter slices (2 large)
  • Yellow Squash, quarter slices (2 large)
  • Onion, diced (medium)
  • Grape Tomatoes ( 1 qt.)
  • Olive Oil (1 tbsp)
  • Lemon Juice (1 cup)
  • Salt (2 tsp.)
  • Black Pepper (1 tsp.)

Directions:

  1. Boil Pasta.
  2. Saute Onions in Olive Oil until clear.
  3. Cook Bell Peppers, Zucchini, and Squash until Soft.
  4. Add Lemon Juice, Salt, and Black Pepper.
  5. Cook for five more minutes.
  6. Mix pasta and veggies.

Pasta Vegetable Salad

recipes

Ingredients:

  • Red Bell Pepper, diced medium (2)
  • Yellow Squash, 1 inch strips (1 lb.)
  • Asparagus, 1 inch strips (1 lb.)
  • Carrots, 1 inch sticks (1 lb)
  • Roma Tomatoes, diced (1 lb.)
  • Pasta (1 lb.)
  • Black Olives,, sliced ( 8 oz.)
  • Basil, Fresh (1 lb.)
  • Garlic, diced (4 cloves)
  • Olive Oil (2 tbsp.)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Vegetable Stock (.5 cups)

Directions:

  1.  Saute Garlic in Olive Oil.
  2. Add carrots and cook covered until partially soft.
  3. Add Bell Pepper and Squash and continue cooking until partially soft.
  4. Add Asparagus and cook until all veggies are cooked.
  5. Remove from heat and add tomato, Salt, and Black Pepper.
  6. Place in 9 X 13 baking dish and bake at 400 degrees for 20 minutes, stirring halfway.
  7. Boil Pasta.
  8. Mix Pasta, Veggies, Stock, and Black Olives.

Dosa

recipes

Ingredients:

  • White Rice (1 cup)
  • Urad Dhal (.67 cups)
  • Salt (1 tsp.)
  • Fenugreek (.5 tsp.)

Directions:

  1. Rinse Rice and Dahl, cover with water and soak for 12 hours.
  2. Blend in blender until grit free s possible.
  3. Stir in Salt and Fenugreek.
  4. Cover and put in warm place for 1-2 days to allow it to rise and ferment.  It should increase in volume to 150% .
  5. Spoon onto hot, oiled griddle and spread into a thin circle.  Drip Oil on the edges for crispy edges.
  6. Flip when the underside is cooked.  It should be golden brown when finished.
  7. Batter can be refrigerated for up to 2 weeks.

Tofu and Broccoli in Garlic Sauce

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Broccoli, frozen (2 lbs.)
  • Onions, quarter rings (2 medium)
  • Garlic, minced (8-10 cloves)
  • Ginger (1 tsp.)
  • Soy Sauce (.25 cups)
  • Black Sesame Oil (4 tbsp.)
  • Vegetable stock (2 cups)
  • Chinese Mustard Paste (1 tsp.)
  • Honey (3 tbsp.)
  • Crushed Red Pepper (.5-1 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu with 2 tbsp. Black Sesame Oil.
  3. Quick fry Onions in 2 tbsp. Black Sesame Oil in covered pot.
  4. Add Broccoli and cook until done.
  5. Mix Vegetable Stock, Ginger, Honey, Chinese Mustard Paste, and Crushed Red Pepper to make sauce.
  6. Add Tofu and sauce to Broccoli pot and simmer for 5 minutes.
  7. Serve over Rice.

Black Beans, Corn, and Salsa

recipes

Ingredients:

  • Black Beans (4 15 oz. cans)
  • Diced Tomatoes (3 15 oz. cans)
  • Salsa, medium (.25-.5 cups)
  • Corn, Frozen (12 oz.)
  • Cheddar Cheese (optional)
  • Tortilla Chips (optional)

Directions:

  1.  Cook Tomatoes and Salsa in a pot until sauce like.
  2. Add Corn and cook until warm.
  3. Add Black Beans and simmer for 5 minutes.
  4. Serve with Cheese and or Tortilla Chips.

Tofu and Bok Choy

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Bok Choy, (large bunch)
  • Ginger, minced (1 cubic inch)
  • Garlic, minced (1 tsp.)
  • Soy Sauce (1 tbsp.)
  • Black Sesame Oil. (.25 cups)
  • Vegetable Consomme (.25 tsp.)
  • Salt (.25 tsp.)
  • Cornstarch 1.5 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu in Pan with 2 tbsp. Black Sesame Oil.
  3. Separate Bok Choy leaves and stems and cut both into small pieces.
  4. In second pan, saute Ginger and Garlic in 2 tbsp. Black Sesame Oil.
  5. Add Bok Choy stem pieces and cook for a few minutes.
  6. Mix Consomme, Salt and 2 tbsp water, add o Bok Choy Stems and cover for a few more minutes.
  7. Add Bok Choy leaves and continue cooking covered until wilted.
  8. Add Tofu.
  9. Mix cornstarch with 2 tbsp water and dribble into center of pan.
  10. Simmer for five minutes.
  11. Serve over rice.

Sweet and Sour Meatless Balls

recipes

Ingredients:

  • Meatless Balls (20 oz.)
  • Sweet and Sour Sauce (10-12 oz)
  • Red Bell Pepper, cubed (3-4)
  • Pineapple Chunks, drained (20 oz.)
  • Brown Sugar (.25 cups)
  • Soy Sauce (3 tbsp.)
  • Garlic Powder (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Mix all ingredients in the Instant Pot.
  2. Cook under pressure for 12 minutes.
  3. Serve over rice.

Roasted Root Vegetables

recipes

Ingredients:

  • Sweet Potatoes, peeled and cut into 1.5 inch strips (2-3 lbs.)
  • Carrots, peeled and sticked (1-2 lbs.)
  • Green Bell Peppers, chopped into large pieces (3 large)
  • Radishes, quartered (1 lb.)
  • Onions, quarter slices (3-4 medium)
  • Olive Oil (.5 cups)
  • Seasoned Salt (2 tbsp.)
  • Black Pepper (2 tsp.)
  • Brown Rice (2 cups)

Directions:

  1. Cook Rice.
  2. Line baking sheets with foil.
  3. Mix .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in a large bowl.
  4. Toss Sweet Potatoes and Carrots in Oil Mixture and place on baking sheets
  5. Bake at 450 degrees for 60 minutes, turning pieces half-way and rotating trays.
  6. Mix remaining .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in the same bowl.
  7. Toss Green Bell Peppers and Radishes in Oil.
  8. When Sweet Potatoes and Carrots are done, place in large container and change foil on the baking sheets.
  9. Place Radishes and Bell Peppers on 1 Baking Sheet.
  10. Toss Onions in remainder of oil mixture and place on other baking sheet,
  11. Bake Onions for 20 minutes and Radishes and Bell Peppers for 40 minutes, turning over pieces half-way for each.
  12. Mix all veggies together and serve over rice.

Brown Rice and Lentil Salad

recipes

Ingredients:

  • Lentils, dried (1 cup)
  • Brown Rice (1 cup)
  • Red Bell Pepper, diced (1)
  • Green Bell Pepper, diced (1)
  • Scallions, sliced (8 oz pkg.)
  • Carrots (2 lg.)
  • Celery (2 ribs)
  • White Vinegar (.5 cups)
  • Olive Oil (2 tbsp. + 2 tbsp.) cups)
  • Salt (1 tsp. +.5 tsp.)
  • Garlic, minced (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Cook Brown Rice.
  2. Cook Lentils, 3 cups water, and 1 tsp. Salt. Until al-dente, 10-15 minutes.
  3. Drain Lentils and add 2 tbsp. Olive Oil.
  4. Mix Rice and Lentils.
  5. Add Bell Peppers, Scallions, Carrot, and Celery, then mix.
  6. In a mortar, Crush Garlic and .5 tsp Salt and mix in Vinegar.
  7. Add 2 tbsp Olive Oil and Black Pepper.
  8. Pour over salad.

Braised Cabbage

recipes

Ingredients:

  • Cabbage, slice into thin wedges (2 lb. head)
  • Yellow Onion, sliced (large)
  • Carrots, peeled and sliced (1 lb.)
  • Vegetable Stock (.5 cups)
  • Olive Oil (.25 cups)
  • Salt (1 tsp.)
  • Black Pepper .5 tsp.)
  • Crushed Red Pepper (.125 to .25 tsp.)

Directions:

  1. Arrange Cabbage wedges in 9X 13 baking dish.
  2. Scatter Onion and Carrot over the top.
  3. Mix Oil, Salt, Black Pepper, and Crushed Red Pepper and drizzle over top.
  4. Cover with Foil.
  5. Bake at 325 degrees for two hours, rotating halfway an adding .25 cups water.
  6. OPTIONAL: serve over lentils.

Bread and Tomato Soup

recipes

Ingredients:

  • Vine Tomatoes, diced (10)
  • Stale Mutli-grain Bread, cubed (6 slices)
  • Yellow Onion, diced (large)
  • Fresh Basil, torn (.5 cups)
  • Garlic, diced (4 cloves)
  • Olive Oil (2 tbsp.)
  • Thyme, dried (1 tsp.)
  • Balsamic Vinegar (2 tbsp.)
  • Sugar (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Saute Onion in Olive Oil.
  2. Add Garlic and Thyme.
  3. Add Tomatoes, Balsamic Vinegar, and Sugar.
  4. Bring to a simmer.
  5. Remove from heat and add Salt, Pepper, and Bread.
  6. Let stand 20 minutes.
  7. Uncover and add Basil.

Tofu Spinach

recipes

Ingredients:

  • Spinach, thawed and drained (40 oz.)
  • Tofu (42 oz.)
  • Pita Bread (bag of 6-8)
  • Onions, diced (2 medium)
  • Olive Oil (2-4 tbsp.)
  • Lemon Juice (.25 cups)
  • Salt (1 tsp.)
  • Garlic Powder (.5 tsp.)

Directions:

  1. Saute Onion in Olive Oil.
  2. Add Spinach until it starts to brown on the edges.
  3. Separately Mash tofu with Lemon Juice, Garlic Powder and Salt.
  4. Mix Tofu and Spinach and put in a 9×13 baking dish.
  5. Bake at 400 degrees for 30 minutes to 40 minutes, until Tofu starts to turn brownish-yellow.
  6. Serve with Pita.

One Pot Pasta with Tomato

recipes

Ingredients:

  • Onion, diced (medium)
  • Tri-color Rotini (12 oz.)
  • Fire Roasted Diced Tomatoes (15 oz. can)
  • Garlic, minced (2 tsp.)
  • Crushed Red Pepper (.25 – .5 tsp.)
  • Oregano, dried (2 tsp.)
  • Basil, dried (1 tbsp.)
  • Olive Oil (2 tbsp.)
  • Vegetable Stock (4.5 cups).

Directions:

  1.  Put all ingredients in a covered pot cook until pasta is cooked and most of the liquid is absorbed, stirring occasionally.

Adai

recipes

Ingredients:

  • Urad Dhal (1 cup)
  • Chana Dhal (1 cup)
  • Toor Dhal (1 cup)
  • Rice (2 cups)
  • Veggies, like Carrot or Onion, finely chopped or grated (0-3 Cups)

Directions:

  1. Mix Dhals and Rice in large bowl.
  2. Add enough water to cover plus .5 inches and soak for 4 hours.
  3. Grind in Blender or food processor until consistency of thick batter.
  4. Mix in Veggies.
  5. Make on Griddle like pancakes.

Falafel, Baked

recipes

Ingredients:

  • Onions, chopped (2 small)
  • Chickpeas, drained and rinsed (2 cans or 30 oz.)
  • Garlic, minced (2 tsp.)
  • Flour (4 tbsp.)
  • Parsley (2 tbsp.)
  • Coriander Powder (2 tsp.)
  • Cumin Powder (2 tsp.)
  • Baking Powder (1 tsp.)
  • Olive Oil (for coating baking sheet)

Directions:

  1. Mash Chickpeas in food processor.
  2. Mix in all other ingredients, except Olive Oil.
  3. Make into Ping Pong sized balls.
  4. Place on Oiled baking sheet.
  5. Bake at 350 degrees for 35 minutes, turning over half-way through.

Breakfast Potatoes

recipes

Ingredients:

  • Potatoes, scrubbed (2.5 lbs.)
  • Olive Oil (.25 cups)
  • Salt (1 tsp.)
  • Black Pepper (1 tsp.)
  • Garlic Salt (1 tsp.)
  • Onion Powder (.5 tsp.)

Directions:

  1. Slice Potatoes fairly thin and cut slices into pieces.
  2. Mix Olive Oil, Salt, Garlic Salt, Onion Powder, and Black Pepper in large bowl.
  3. Coat Potatoes with Oil mixture.
  4. Air fry at 400 degrees for 15 minutes.
  5. Re-coat Potatoes with any remaining oil mixture still in the bowl.
  6. Air Fry for an additional 15 minutes.

Split Pea Soup

recipes

Ingredients:

  • Split Peas (16 oz pkg.)
  • Carrots, sliced (1 lb.)
  • Onion, large (diced)
  • Potatoes, peeled and cubed (3 medium)
  • Dill, freshly chopped (.25 cups)
  • Bay Leaf (1)
  • Parsley, dried (1 tbsp.)
  • Thyme (1 tsp.)
  • Salt (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients and 8 cups water into Instant Pot.
  2. Cook under pressure for 20 minutes.

Carrot Rice

recipes

Ingredients

  • Carrots, grated (1.5 cups cup)
  • Basmati Rice, washed (2 cups)
  • Onion, diced (med.)
  • Mustard Seeds (1 tsp.)
  • Urad Dhal (1 tsp.)
  • Chana Dhal (1 tsp.)
  • Curry Leaves (a few)
  • Garam Masala (1 tsp.)
  • Coriander (2 tsp.)
  • Cumin (1 tsp.)
  • Salt (2 tsp.)
  • Grated Coconut (4 tbsp.)

Directions

  1. In Instant Pot, saute Mustard Seeds until they pop.
  2. Add Chan Dhal, Urad Dhal, and Curry Leaves. Saute until they are toasted brown.
  3. Add onions and saute until clear.
  4. Add remaining spices (except Salt) and mix.
  5. Add Carrots, Salt, and Coconut. Mix well.
  6. Add Rice and 2 cups water.
  7. Cook under pressure for 8 minutes.

Chickpea Curry

recipes

Ingredients

  • Snow Peas, halved (8 oz. pkg.)
  • White Onion, diced
  • Carrots sliced (1 lb.)
  • Red Bell Pepper, diced
  • Coconut Milk (14 oz.)
  • Chickpeas (3 cans)
  • Canola Oil (4 tsp.)
  • Garlic, minced (2 tsp.)
  • Red Curry Paste (6 tbsp.)
  • Lime Juice (1 lime?)
  • Yellow Curry Powder (2 tsp.)
  • Salt (2 tsp.)
  • Garlic Salt (1 tsp.)

Directions

  1. Saute Onions and Garlic in Oil.
  2. Add Carrots and cook until they get soft.
  3. Add Snow Peas and Red Bell Pepper and cook until veggies are done.
  4. Add Chickpeas, Lime Juice, and spices. Cook until chick peas are heated through (~ 5 min.).
  5. Serve over Rice.

Italian Orzo Spinach Soup

recipes

Ingredients:

  • Onion, diced (med.)
  • Carrots, diced (1 lb)
  • Fire Roasted Tomatoes (14.5 oz. can)
  • Orzo Pasta (8 oz.)
  • Spinach, Thawed (30 oz.)
  • Great Northern Beans (1 can)
  • Olive Oil (2 tbsp.)
  • Garlic, minced (2 tsp.)
  • Vegetable Stock (6 cups)
  • Thyme (.5 tsp.)
  • Oregano (.25 tsp.)
  • Rosemary (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp)

Directions:

  1. Saute Onion and Garlic in Olive Oil in a large stock pot.
  2. Add Carrots and cook until they start getting soft.
  3. Add Stock, Tomatoes, Orzo, and all other spices and bring it to a boil.
  4. Simmer for 5 minutes, add beans and simmer for 3 more minutes.
  5. Add Spinach and cook until bright green, about 2 minutes.

Kidney Bean, Red Onion, and Tomato Salad

recipes

Ingredients:

  • Red Onion, thinly sliced
  • Cherry or Grape Tomatoes (1 qt.)
  • Kidney Beans (3 cans)
  • Red Wine Vinegar (4 tbsp.)
  • Olive Oil (4 tbsp.)
  • Sea Salt (2 tsp.)

Directions:

  1. Combine Onions and Red Wine Vinegar and let macerate (up to 3 hours).
  2. Halve Tomatoes and sprinkle with Salt.
  3. Mix Tomatoes, Onions, Olive Oil, and Beans together.

Italian Beans with Tomatoes

recipes

Ingredients:

  • Great Northern Beans (4 cans)
  • Italian Diced Tomatoes (4 cans)
  • Pasta, Orzo-like (.5 lbs)
  • Basil, Dried (2 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Cook Pasta
  2. In separate pot, heat Tomatoes until sauce like
  3. Add beans, Basil and Black Pepper and cook for five minutes.
  4. Mix with cooked pasta.

Mujadara

recipes

Ingredients:

  • Red Onion, Sliced (4 or more lg.)
  • Lentils, brown or green (2 cups)
  • Brown Rice (2 cups)
  • Olive oil (.5 cups)
  • Salt (2 or more tsp.)
  • Lemon Juice (1 tbsp.)
  • Mint, dried (.25 tsp.)

Directions:

  1. Cook Lentils, Rice and 6 cups water in Instant Pot under pressure for 10 minutes.
  2. Separately, saute Red Onions in Olive oil until caramelized, ~30 minutes.
  3. Mix
  4. Optional: serve with Yogurt

Popcorn, Stovetop

recipes

Ingredients:

  • Popcorn kernels (.5 cups)
  • Canola oil (3 tbsp.)

Directions:

  1. Put Canola Oil and 3 kernels in 8 qt. stock pot on medium-high heat.
  2. As soon as a kernel pops, remove from heat and add remainder of kernels.
  3. Wait 30 seconds and return to heat, and cover, vented.
  4. When kernels begin to pop, shake pot gently.
  5. When there are more than seconds between pops, remove from heat.

Miso Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Mushrooms, sliced (1 lb)
  • Broccoli, frozen (1 lb)
  • Peas, frozen (.5 lbs)
  • Brown Rice Noodles (2 packets, or 4 oz.)
  • Garlic, minced (2 tsp.)
  • Soy Sauce (4 tbsp.)
  • Red Wine Vinegar (4 tsp.)
  • Miso (4 tbsp.)

Directions:

  1. Boil Vegetables in enough water to cover them with Garlic, Soy Sauce and Red Wine Vinegar.
  2. When cooked stop boiling and add Miso.
  3. When ready to serve and Rice Noodles and reheat if necessary.
  4. Mix and let stand until noodles are soft.

Chinese Vegetable Stirfry

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Tofu, cubed (28 oz.)
  • Red, Orange, and/or Yellow Bell Peppers, diced (3-4)
  • Snap Peas, halved (8 oz.)
  • Broccoli, frozen (1-2 lbs.)
  • Black Sesame Oil
  • Cooking Sherry (.5 cups)
  • Brown Sugar (2 tbsp.)
  • Soy Sauce (6 tbsp.)
  • Cider Vinegar (2 tbsp.)
  • Chili Garlic Sauce (2-4 tsp.)
  • Cornstarch (2 tbsp.)

Directions:

  1. Coat pan in Black Sesame Oil and start browning Tofu.
  2. In second covered pan, cook Carrot in Black Sesame Oil (covered), until it just starts to blacken.
  3. Add Frozen Broccoli and cook until thawed.
  4. Add Bell Peppers and Peas and continue cooking covered.
  5. In a measuring cup, mix Sherry, Brown Sugar, Soy Sauce, Cider Vinegar and enough water to make two cups of sauce. Add Chili garlic Sauce and Cornstarch and mix again before adding to vegetables.
  6. When Tofu is brown, add to cooked vegetables.
  7. Add Sauce and bring to a boil, then let simmer for 5 minutes.

Szechwan Eggplant and Tofu

recipes

Ingredients:

  • Tofu, Firm (28 oz.)
  • Eggplant, cut in strips (2 med or 1 lg.)
  • Mushrooms, sliced (16 oz. optional)
  • Onion, thinly sliced (1 lg.)
  • Garlic, minced (2 tbsp.)
  • Ginger, minced (1 tbsp)
  • Crushed Red Pepper (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Sherry (.5 cups)
  • Soy Sauce (6 tbsp.)
  • Brown Sugar (2 tbsp.)
  • Cider Vinegar (2 tbsp.)
  • Cornstarch (2 tbsp.)
  • Black Sesame Oil

Directions:

  1. Saute Onion in Oil until clear.
  2. Add Eggplant and Stir fry until soft (8-10 minutes)
  3. Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more.
  4. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix.
  5. Add Tofu and sauce; cook until thickened.

Ariabbatta Red Bell Pepper Pasta

recipes

Ingredients:

  • Ariabbatta Sauce (52 oz.)
  • Red Bell Pepper, diced (4)
  • Sundried Tomatoes, Julienne strips (6 oz., optional)
  • Pasta (1 lb.)
  • Vegetarian Italian Sausage (16 oz.)
  • Olive Oil (.25 cups)

Directions:

  1. Boil Pasta.
  2. Saute Bell Peppers in Olive Oil (covered).
  3. Add Sauce and optional Sundried Tomatoes. Bring to a boil.
  4. Continue cooking until peppers are soft.
  5. Mix Pasta and Sauce and place into 9 x 13 baking dish.
  6. Reserve some of the sauce and use to heat Veggie Sausage and store separately (otherwise add when adding the sauce.)
  7. Bake at 350 degrees for 20 minutes.