Naturally Vegetarian Recipes

Ingredients:

• 2 (15 oz) cans       Yellow Corn, drained

• 2 cans                  Black Beans, drained and rinsed

• 1 (14.5 oz) can      Tomates, Italian styled Diced, drained

• 1 bunch                Cilantro, finely chopped

• 5                            Green Onions, finely sliced

• 1 sm                       Red Onion, finely chopped

• 1                             Red Bell Pepper, seeded and chopped

• 1 T                          Garlic, minced

• 1/4 C                      Lime Juice

• 1                             Avocado, peeled, pitted, and diced

• 2 T                         Olive Oil, or to taste

Directions:

1. Stir the yellow corn, black beans, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic in a large bowl. Gently mix the lime juice and avocado.

2. Drizzle with olive oil to serve.

Note that the beans were pre-cooked.

Fusilli Pasta Salad

Ingredients:

• 1 pkg          Fusilli Pasta

• 1  T             Extra Virgin Olive Oil     

• 1 pkg          Frozen Asparagus , 6 oz 

• 1 pkg          Frozen Broccoli, 6 oz

• 1 pkg          Artichoke

• 1 pkg          Sweet Peas, 6 oz

• 1 pkg          String Beans , 6 oz

• 1 pkg          Carrots (small), 6 oz

• 1 T              Herbs N’ More

•                    Sea Salt 

• 1 T              Lemon Juice (fresh)

• ½ c            Green Olives

• ½ c            Black Olives

Instructions: 

Cook pasta according to package and add 1t olive oil. Drain pasta, then add 1T olive oil cover and allow to cool in fridge.  Thaw or steam vegetables, then add to cooled pasta, add salt, lemon juice and olives, toss and cover and chill until served. You may add additional salt or oil to taste.

Naturally Potato Salad

Ingredients:

• 10 lb  White Potatoes (boiled and peeled, chopped)

• ½       Onion – large (chopped)

• 4 oz    Pimientos

• ½ c     Sweet Pickled Relish

• 1-2 T   Maple Syrup

• 1-2      Mild Mustard

• 3          Tofu Mayo recipes

• 1-2 t    Sea Salt

Directions:

1. Place cooled potatoes in bowl.  Add other ingredients salt to taste and mix thoroughly.  Refrigerate until served.

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

Naturally Pickled Relish

Ingredients:

· 3 med Cucumbers

· 3 med Onions

· 1 sm Red Bell Pepper

· 1 sm Green Bell Pepper

· 1/8 c Pickling Salt

· 1½ c Cane Sugar

· 1 c Lemon Juice

· 1¼ t Celery Seed

· ¼ t Turmeric

· 1/8 t Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Sweet Spinach Salad

• 1 lb     Fresh Baby Spinach  

• 1 sm    Red Onion (sliced in rings)

• 1 m      Red Bell Pepper (sliced in rings)            

• 4 oz     Toasted Pine Nuts (optional)

• 1 m      Avocado (sliced)  

• 6 oz     Honey Lemon Dressing

Instructions:  Toss and Serve.

Naturally Honey-Lemon Dressing

Ingredients:

• 1  c   Lemon Juice

• 1½c  Extra Virgin Olive Oil

• ½c    Sesame Seed Oil

• ½c    Honey (optional)

• 2 T    Italian Seasoning

• 2 T     Sesame Seeds

• 1t       Onion Powder

• 1t       Sea Salt

Instructions: 

Blend all ingredients in a shaker container well, pour over favorite salad greens, best chilled over night.  Makes approximately 2 1/2 Cups. Keeps for 30 days.

Spicy Sesame Slaw

Ingredients:

• ¼ c     Red Cabbage (finely shredded)

• ¼lb    Bean Sprouts

• ⅛ c     Sliced Red Bell Pepper

• ⅛ c     Sliced Yellow Bell Pepper

Dressing

•  1 T     Tahini

• 1 T      Soy Sauce

• 2 T      Lemon Juice

• 1 T      Sesame Oil

• 1 t       Garlic (minced)

• 1-2 t   Chili Paste

• ⅛ c     Sliced Yellow Bell Pepper

Directions:

1. Whisk all wet ingredients in a bowl, add water if too thick.

2. Toss cabbage and sprouts with dressing and serve.

Chili Paste

Ingredients:

• 1 bag Dried Chili Peppers

• 2 T      Vegetable Oil

•             Hot Water

Directions:

•  Cover peppers in hot water for 30 minutes.

• Drain, then blend with oil until smooth.

Tabouli Salad

Ingredients:

• ¾ c         Cracked Bulguar Wheat                         

• ½ c         Parsley (snipped)  

• 3             Medium Tomatoes (diced)  

• ½ c         Cucumbers (chopped)

• ½ c         Green Onions with tops (chopped) 

• 2 T           Fresh Mint (snipped) or  2 t Dried Mint   

• ¼ c           Olive Oil     

• ¼ c           Lemon Juice

• 1               Garlic Clove (minced) 

• 1t              Herbs-N-More Salt               

Instructions: 

Cover bulgar with boiling water and let stand for 30 minutes.  Drain and press out excess water.  Chill, then add other ingredients to a large bowl, then toss with chilled bulgar, return to fridge to chill for 1 hour.  Garnish with ripe olives and serve.

Naturally Taco Salad

Ingredients:

• ½ lb        Pinto Bean (cooked) 

• 1               Leaf Lettuce (wash and cut)       

• 3-4           Tomatoes (diced)  

• 1 c            Catalina Dressing

• 1 c            Vegan Cheese (shredded)   

• 1 bag        Tortilla Chips (broken)

• 1 c             Corn (fresh or steamed)             

Instructions: 

Place lettuce, tomatoes and corn in bowl, add beans, then cheese and last add the chips and dressing.  Toss well and serve. 

Chik N’ Noodles Soup

• 5½ c     Water      

• 1 pkg     Frozen Mixed Vegetables

• 1/4 c      Onion (diced)    

• ¾ c        Extra Firm Tofu (diced)

• 8 oz       Noodles of Choice   

• 3 T         Soy Margarine

• ¾-1 c     Chik N’ Seasoning     

• Dash Cayenne                                    

•  

Instructions:  

1. Bring water to hard boil, then add seasoning and cayenne and stir until well dissolved. 

2. Then add remaining ingredients, turn down to medium heat, cover and simmer for about 8-10 minutes or until pasta is tender.

(Naturally) French Onion Soup

Ingredients:

• 1/2 C         Soy Butter

• 4               Onions, sliced, various colors: yellow, white, red

• 2               Garlic cloves

• 2               Bay leaves

• 3 T            Flour

• 8 C           Vegetable Broth

• 1                Baguette, sliced

• 1                Packet Veggie cheese

Directions:

1 Melt butter in a large pot on medium heat.

2. Add the onions, garlic, bay leaves, thyme, salt to taste.

3. Cook till onions are tender and caramelized, appoximately 25 minutes.

4. Discard the bay leaves and thyme sprigs.

5. Dust the onions with flour and stir.

6. Turn the heat down to medium low so the flour does not burn, and cook for ten minutes.

7. Add the vegetable broth, bring the soup back to simmer and cook for ten minutes.

8. Season, to taste with salt if need be.

9. When you are ready to eat, turn on the broiler oven.

10. Arrange the broiler slices on a baking sheet in a single layer.

11. Sprinkle the baguette slices with the Veggie cheese and broil until bubbly and golden brown, 3 to 5 minutes.

12. Ladle the soup in bowls and float several of the veggie cheese slices on top.

Lentil Soup

Ingredients:

• 1 lb     Lentils     

• 1 c      Celery (diced)

• ¼ c     Vegetable Oil   

• 1 c      Carrots (diced)

• 2 T      Herbs N’ More  

• 1 med Onion (chopped)

• 1 T      Cumin

• ¼ c     Chik N’ Seasoning

• 1 sm   Bay Leaf              

Instructions: 

   1.  Prepare lentils according to cooking instructions in large pot.  

   2.  Double the water portion for soup.

   3.  Bring to hard boil for 10 minutes.  Reduce head and add oil, cumin, bay leaf and salt, then cover and simmer for 45 minutes. 

   4.  Then add celery, onions, carrots and chik seasoning, allow to simmer stirring occasionally till veggies are tender. 

Chikn Style Seasoning

Ingredients:

• 1 1/3 C           Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

Potato Soup

• 2 m    Onions (chopped)   

•  1         Garlic Clove

• 2-3 T   Olive or Vegetable Oil           

• 5 c       Water

• 6 m     Potatoes (cut sm or med)    

• 4         Celery Stalks (diced)

• Cayenne - to taste

• Dill - to taste

• Herbs N’ More – to taste  

Add addl water      

• ¾ c     Raw Cashew Pieces

• 1½ c   Water

• ¼ c     Chik N’ Seasoning

Instructions: 

1.  Sauté garlic and onion in oil, then add water, celery and potatoes and bring to boil until tender.

2.   Blend cashew, water and seasoning, then add to potato mixture and cook for about 10 minutes.

Chik N’ Styled Stir-Fry Curls

Ingredients:

·        1 c          Dried Curls

·        4 T         Rice Flour

·        2 T         Chik N’ Seasoning

·        2 t          Pink Himalayan Salt

·        1-2 bags  Broccoli Florets

·        1 t          Ginger Paste

·        4 t          Garlic Paste

Sauce

• 8 T      Soy Sauce

• 6 T      Lemon Juice

• 3 T      Sweetener

• 4 T      Sesame Oil

• 1-2 T   Chili Paste (opt)

Directions:

1. Soak curls in hot water for 20 minutes, then squeeze out excess liquid.

2. Mix flour chik seasoning and salt, then toss curls in mixture until well coated.

  3.     Heat wok or skillet add 1 tsp of oil, then add curls and stir-fry on med heat until golden brown.  Remove from pan and set aside.

   4.     Add a little oil to skillet, then add ginger and garlic paste stir well then add broccoli and stir-fry on me-high until tender, but still crunchy.

   5.     Return curls to skillet, then add all ingredients for the sauce and cook on med-high heat until sauce is absorbed.

   6.     Garnish with sesame seeds and serve with rice or noodles.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C           Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

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Ingredients:

Naturally Vegetarian Chili

Ingredients: 

    1 T         Chopped Garlic

   3 Cans   Kidney Beans, Dark Red (preferably with chili gravy)

   2 Cans   Chili Beans

   2             Red Bell Pepper, chopped

   4 Cans   Tomato Paste (6 oz each OR 2-12 oz)

    2 Bags    Quorn Griller or Veggie Ground Crumbles

   3-4 T      Vegetable or Corn Oil

   1             Onion, Chopped

   1 t          Oregano, dried

   1 t          Cumin, dried

   1 t          Paprika, dried

   1 t          Garlic, dried

   1 t          Sea Salt

   24 oz     Water (use the tomato paste cans to clean out each can)

   1 t          Red Pepper

  4 T          Chili Powder

Directions:

1, Brown the meat, garlic powder, onion, cumin, oregano, paprika, sea salt on Low Heat.

2. Add Bell Pepper, Onion, Garlic (fresh), on Medium Heat. Cook for 5 minutes.

3. When meat is warm, add Kidney Beans, Tomato paste, add water and Chili Powder.

4. Reduce heat ot Low Heat. 

5. Cover and simmer for 30 minutes, stirring occasionally at Low Heat.

6. Add Red Pepper and simmer at Low Heat for 2-3 Hours.

Serve and Enjoy!

Barbeque Tofu

Ingredients:

• 1 Pkg    Extra Firm Tofu 

• 3 T       Peanut Butter

• 1/3 c     Oil

• 1T         Paprika

• 2t          Sea Salt

• ¼ t        Cayenne

• 2t          Hickory Smoke

Directions:

1. Mix and Pour Over Tofu – Marinate for 30 minutes

2. Bake the Que in an an oven on a cookie sheet and bake at 350˚ on both sides for 20 minutes or until golden brown. Then pour barbeque over tofu and bake for 10-15 additional minutes.

6 -8 Servings

239 Calories Per Serving

Honey Barbeque Sauce Saute':

Ingredients:

·        2 med        Onions

·        1/3 c           Oil

·        2 Cloves of Minced Garlic

Then Add to Onions/Garlic:

·        2½ c         Tomato Sauce

·        ½ to 1 c   Honey

·        2 T           Black Strap Molasses

·        1T             Herbs N’ More

·        ¾ t           Cayenne

Directions:

Bring to a boil reduce heat and simmer for about 30 minutes.

Note: to remove the water from the tofu, place it in a plate/saucer in the refrigerator 24 hours prior to use, this let's all the flavors release during cooking.

Crispy BBQ Tofu Bites

Ingredients:

• 1 block Extra Firm Tofu (frozen, thawed and pressed)

• ½ c     King Arthur Unbleached All Purpose Flour

• 4 T      Unique Chik N’ Seasonings

• 1 t       Onion Powder

• 1 t       Garlic Powder

• ½ t     Cayenne Pepper

• ¼ t      Sea Salt

• 1          Flax Seed Egg (opt)

• 3 T      Vegetable or Olive Oil

• 1 T      Homemade Bar B’ Que Sauce

• 1 c      Homemade Bar B’ Que Sauce

•  

Directions:

1. Freeze, thaw and press tofu of excess water and blot with paper towel. Cut into blocks.

2. Heat oil in large skillet over medium heat.  Mix flax egg and 1 tablespoon of  bbq sauce.  Combine dry ingredients in bowl, then dip bites into bbq/flax egg mixture, then into flour mixture.  Shake off excess flour and place bites in hot skillet and fry for about 1 minute on each side or until golden brown.  Drain on paper towels.

3. Preheat oven to 350°, then place bites onto oiled cookie sheet or parchment paper and brush bites with bbq sauce and bake for 10-12 minutes on each side or broil for 5 minutes on each side.  If you decide to broil watch closely so as to not burn them.      

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.                       

Homemade Bar B’ Que Sauce

30 minutes

Ingredients:

·        4 c      Ketchup

·        ¾ c     Yellow Onion (chopped)

·        2T       Garlic (chopped)

·        ¼c      Molasses

·        ¾ c     Lemon Juice

·        1½ T   Organic Apple Juice

·        2 T      Vegetable or Olive Oil

·        1/8 c    Homemade Worcestershire Sauce

·        ½ t     Cayenne Pepper

·        2 T      Mild Mustard

Directions:

1. Heat the oil in a large pot over medium-high heat.

2. Add the onion and cook, stirring, for 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add all the remaining ingredients, and bring to a boil.

5. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes.

6. Remove from the heat and set aside to cool. 

24 Servings

68 Calories Per Serving

Naturally Homemade Ketchup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Pink or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over medium heat for 2 hours.  Refrigerate and serve when chilled. Refrigerate until ready to serve.

Keeps for 30 days

32 Servings

24 Calories Per Serving

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

20 Servings

10 Calories Per Serving

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Organic Cane or Dry Sweetener

• ¼ t      Onion Powder

• ¼ t      Garlic Powder

• ¼ t      Turmeric

• 1/8 t    Cinnamon Substitute

• 1/8 t    Cayenne Pepper

Directions:

Combine all ingredients and cook on medium heat for 45 minutes, stir occasionally.  Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Naturally Falafel Chickpea Patties

Ingredients:

• 1 Can      Chickpeas

• 2              Garlic cloves, mined

• 1              Sm Onion, minced

• 3/4 C       Walnuts, chopped

• 1 1/2 T     Cilantro, chopped

• 1 1/2 t      Parsley, chopped

• 1 1/2 T     Curry Powder

• 1/2 t        Cumin

• 1 t            Coriander

• 1               Egg or egg replacement

• 2 T           Olive Oil

Directions:

1. Heat 2 tablespoon of olive oil in a large skillet over medium -high heat. Add onions and cook till tender, stirring frequently.

2. Combine the garbanzo beans (with liquid) and garlic in food processor. Blend until smooth and transfer to another bowl. Stir in the walnuts, onions, , cilantro, parsley, seasonings and egg. Mixing all ingredients thoroughly.

3. Add the remaining olive oil on medium heat. Form the falafel balls (it should fit in your palm). And fry for about 5 minutes, turning every few minutes until browned. Can also be used as Falafel Burgers; just "smush" them flat.

Yogurt Dipping Sauce: Yields 1 Cup

1 cup plain coconut milk yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Sea salt, as needed

Toppings:

Sliced Red Onions, as needed

Shredded Lettuce, as needed

Sliced Tomatoes, as neeeded

Naturally Fajita Marinade

Ingredients:

• ·  1t         Garlic Powder

• ·  1t         Cumin Powder

• · ½ -1t    Sea Salt

• · ½ t       Cayenne Pepper

• · 1-2T      Natural Liquid Smoke

• · 3-4T     Olive or Vegetable Oil

Directions:

1.  Place 2-3 T of oil in a bowl then stir in a bowl then stir in seasoning and liquid until well mixed, then add curls and toss well and allow to marinate for 15 to 20 minutes.

2. Cook curls according to your taste.

Fajita Styled Curls

Ingredients:

·  2c          Soy Curls

· 1 med    Onion (sliced lengthwise)

· 1 lrg       Green Bell Pepper (sliced lengthwise)

· 1 lrg       Red Bell Pepper (sliced lengthwise)

· 1 lrg       Yellow Bell Pepper (sliced lengthwise)

· 2 T          Chik N’ Styled Seasoning

·  2-3 c      Hot Water

Directions:

1. Prepare curls placing the curls in a bowl and pouring boiling water over them, a minute or two at most, then drain water off through colander.

2. After draining, place curls on oiled cookie sheet, add chik n’ seasoning and cook for 10-12 minutes on 400°.

3. While curls are cooking,, cut vegetables length wise and to large skillet and cook in 1 T of oil or water on medium heat for about 5-7 minutes.

4. Remove from and add curls to marinate and stir until well covered and allow to sit for 15-20 minutes. You may cook curls on the stove top on medium heat until browned or grill on countertop grill for 4-6 minutes.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

General Tso’s Sauce

Ingredients:

• 1 C       Coconut Aminos

• 1/2 C    Chili Oil

• 1/2 C    Sugar Cane

Directions:

• In a bowl, use a fork or a whisk to blend ingredients, whisking every so often until right before use.

• Pour the mixture into the hot skillet, stirring every so often.

Water Starch:

• 2 T       Cornstarch 

• 2 T       Water or Vegetable Stock

Directions:

1. Blend the water to the corn starch, stirring every so often during the process.

2. When it is time to add the water starch, stir again right before pouring in the sauce. 

3. How much you decide to use is up to your preference, some like it thick, some like it thin.

4. Once it is at the viscosity that you like, add the tofu cubes to the skillet and serve hot.

General Tso’s Tofu

Ingredients:

·         1 lb    Tofu Extra Firm, drained, dried (Optional: can dry in oven at 350 degrees for 30 Minutes)

·         4 T    Flour 

·         1       Egg (beaten) or Egg Replacement

·         2 T    Vegetable or Corn Oil

Directions:

1.       Pre-heat the skillet with the oil at Medium heat.

2.       Cube the tofu into squares, approximate 1 inch each, using a serrated knife.

3.     In a separate bowl, coat the tofu cubes by dipping it into the Egg or Egg Replacement, then into the flour.

4.      Place them into the skillet, turning them every few minutes.

5.      Set aside, drain.

FYI: "Tso" is pronounced "So"; the "T" is silent.

(Naturally Vegetarian) Meatloaf

Ingredients:

• 1 C      Green Bell Pepper, chopped

• 1 C      Red Bell Pepper, chopped

• 1 C      Onion, chopped

• 1 jar    Pasta Sauce 24 oz, your favorite, choose one without MSG

• 1 T      Parsley Flakes

• 2         Mock Ground Meat recipe or Boca Ground or Vegan Burgers

• 1 t       Thyme, dried

• 1 t       Basil, dried

• 1 t       Oregano, dried

Directions:

1. Using a large bowl,  place Mock Meat and vegetables together and mix.

2. Pour 1/2 of the bottle into the bowl.

3. Add all herbs to the bowl, except the parsley.

4. Using hands, massage all ingredients together in bowl.

5. Place mixture into casserole pan, shape into loaf.

6. Pour remaining tomato sauce down the loaf, allowing it to fall down the sides.

7. Place loaf into oven at 350 degrees for 30-45 minutes or until warm in the center.

Mock Ground Meat

Ingredients:

• 4 c      Water (boiling)

• 2 c      Bulgur Wheat

• 1 c      Pecan Meal

• 1 t       Garlic Powder

• 2 T      Onion Powder

• 3 T      Gomasio (toasted sesame seeds – grounded)

• 1 T      Parsley

• 2 t       Herbs N’ More

• 1 T      Parsley

• 1¼ t   Sage

• ¼ c     Nutritional Yeast Flakes

Directions: 

1.     Add all ingredients to boiling water and stir and simmer for 10 minutes.

2.     Remove from heat and let stand for 15-20 minutes.

3.     Spread evenly onto oiled or parchment paper lined cookie sheet and bake at 350º until browned.

4.     Remember to turn mixture every 15-20 minutes.

Vegetable Fried Rice

Ingredients:

·       4 c      Cooked Rice (basmati, jasmine etc.)

·        1 c      Soy Curls (opt)

·        2 T      Sesame Oil

·        1         Onion (med/diced)

·        1 c      Carrots (diced)

·        1 c      Frozen Peas

·        1 c      Corn

·        ½-1c  Broccoli Florets

·        ½ c     Snow Peas

·        ½ t     Sea Salt

·        1 t       Chik N’ Seasoning

·                    Soy Sauce to taste

·                    Dash of Cayenne (opt)

Directions:

1. Heat oil in a wok or skillet and saute onion until clear and tender.

2. Add carrots, broccoli, peas, and corn. When carrots are almost tender, add snow peas, cooked rice and seasoning.

3. Pour into platter and serve hot.       

Vegetable Fried Rice II

Ingredients:

• 1 bag         Stir Fry Mix

• 1 T             Ginger, minced

• 2 T             Sesame Oil

• 2 T             Soy Sauce (unfermented)

• 1 T             Garlic, minced

• 1 C             Peas

• 1 C             Corn

• 1 t              White Pepper

• 1 t              Pink Himalayan Salt or Sea Salt

• 3 C             Cooked Brown Rice

• 3                Eggs, from a farm

• 4 T             Olive Oil

• 1 C             Broccoli (opt)

• 1/2 can     Water Chestnuts (opt)

• 1/2 can      Bamboo Shoots (opt)

• 1/2 can      Bean Sprouts (opt)

Directions:

1. Lightly scramble the eggs in 1 T olive oil, set aside.

2. Cook ginger in remaining olive oil on low.  Add garlic.

3. Cook stir fry mix, peas, corn, soy sauce,  Turn heat to medium (cook for 5 mins if not frozen, if frozen cook for 10 mins).

4. Add water chestnuts, bamboo shoots,  bean sprouts, white pepper.

5. Add eggs, brown rice.

6. Add sesame oil.

7. Mix everything evenly.  Serve hot.

Note:  do not buy the cheap bean sprouts , they will lilt in heat too quickly.

Vegetable Lo Mein

Ingredients:

·        1 c      Broccoli Florets

·        1 c      Spaghetti

·        1 c      Extra Firm Tofu ( cut into bite-sized chunks)

·        1 T      Soy Sauce

·        1-2t    Lemon Juice

·        1         Recipe Lo Mein Sauce

·        1         Onion (med-large cut into slithers)

·        1 T      Fresh Garlic

·        1 T      Fresh Ginger

Directions:

• Steam broccoli until crisp and tender about 2 minutes.

• Boil spaghetti until tender, drain and set aside.

• Heat skillet over med-high heat, then add 1 T of oil then add onion and stir-fry until crisp and spotty brown about 1 minute.  Then add tofu and cook until lightly browned about 1 minute longer.  Lastly add broccoli cook for an additional minute, then add garlic and ginger and cook for another 30 seconds.

Naturally Spaghetti Sauce

• 12 oz    Tomato Paste                         

• ½ c     Chopped Onion

• 3          Cloves of Garlic (chopped)     

• ½ c     Green Bell Pepper

• 3-4 c   Water                                      

• 1 T      Yeast Flakes

• 1½ t    Pink Salt     

• 1 T       Italian Seasoning

• ⅛ c      Oil          

•             Dash of Cayenne

Instructions: 

1.  Combine all ingredients in large pot or sauce pan.  

2. Cover and cook on medium heat for 35-40 minutes. 

3. Serve over spaghetti or use in lasagna.

Spinach Lasagna

Ingredients:

• 6 c      Spaghetti Sauce 

• 12        Lasagna Noodles (cooked)

• 1         recipe Vegan Ricotta 

• ¼ c     Vegan Parmesan Cheese (opt)

Instructions: 

  1. Preheat oven to 350◦. Lightly coat a 9x13 inch baking dish with cooking spray.

  2. Ladle 1½c sauce in bottom of the prepared dish.  Arrange 4 noodles over the sauce.  Spread ½ of the ricotta over the noodles.  Repeat layers once.  Top with remaining 4 noodles and cover with remaining sauce.  Sprinkle with parmesan cheese, cover with aluminum foil and bake for 1 hour.

Naturally Roasted Vegetables

Ingredients:

• 2 C           Zucchini, in large pieces

• 2 C           Squash, in large pieces

• 2 C           Bell Pepper, in large pieces

• 2 C           Mushrooms

• 2 C           Onions, in large pieces

• 4 T           Olive Oil

• 4 T           Lemon Juice

• 1 T            Rosemary, dried

• 1 T            Thyme, dried

• 1 T            Oregano, dried

• 1 T            Sea Salt

Directions:

1. Stack the vegetables by alternating ingredients on a shish kabob stick.

2. Stir the liquids in a bowl.

3. Cook at 350 degrees in an oven for 30 minutes or on the grill.