Recipes Page

Bring water to a boil. Add the oatmeal, reduce heat to low, simmer uncovered for 7-10 minutes, stirring regularly and allow to stand for 1 minute before serving. Combine other ingredients in a medium bowl and ready to eat.

Mash beans with a bean masher. Place in a bowl and add celery, onions, relish, lemon juice and fat-free tofu mayonnaise. Mix well. Chill to blend flavors. Spread bread with mustard, if desired. Place about 1/2 cup of the spread on four of the bread slices. Add lettuce, tomatoes if desired, close up and eat. Cut up a celery and carrot into sticks and eat with sandwich.

1 Combine all BBQ Hummus ingredients in a food processor. Pulse 2 to 3 times; then process continuously. As the hummus is mixing, add 2 tablespoons of water. Stop and scrape down the sides to incorporate all the ingredients. Process again. Add more liquid, 1 tablespoon at a time, as needed to reach desired consistency. Transfer the hummus to a bowl and set aside.

2 Wash lettuce and pat dry, keeping leaves whole if possible.

Create an assembly station with the lettuce and all other remaining ingredients. Fill a wide, shallow bowl halfway with lukewarm water, and place the bowl and a cutting board at the beginning of your assembly line.

3 Take one rice paper and submerge it fully in the water for 4 to 5

seconds. Remove the paper and let any excess water drip off. Place the rice paper on the cutting board.

4 First place one lettuce leaf a little off-center on the side closest to

you. Spread about 2 tablespoons of hummus on the lettuce leaf then top with 2 strips of red pepper, a few strips each of cucumber, carrot, and zucchini, and 1 to 2 pieces of avocado. Place another lettuce leaf on top.

5 To close, fold the edge of the rice paper that is closest to you

over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side, and fold the left and right sides of the wrapper over the filling to close the sides (like a burrito). Roll the wrap away from you until it is rolled up. Place the spring roll on a nonstick surface and cover with a damp kitchen towel. Repeat with remaining rice paper and filling ingredients. Depending on how much filling you use, you may need more or fewer rice wraps.

6 Just before serving, slice spring rolls in half using a sharp chef’s

knife (not a serrated knife). Store leftover rolls in an airtight container in the fridge for up to 2 days.

Rough chop all of the vegetables and place in a slow cooker, or an Instant Pot except for the broccoli, corn and peas.

In a saute pan add all of the sauce ingredients and bring to a boil and let simmer while you are rough chopping all of the vegetables. When the vegetables are done, pour the sauce over the vegetables and stir until all of the vegetables are coated. Add salt and pepper to taste.

Slow Cooker- Let slow cook for 6 to 7 hours until the vegetables are soft.

For InstaPot – set for 15-20 minutes depending how soft you want vegetables.

About one hour before you serve, add the broccoli, corn and peas. I always add these vegetables last because they have a tendency to break down if slow cooked too long. If more sauce is needed add extra water or vegetable broth as needed.

Preheat the oven at 350°C. Place the cubed squash and sweet peas in a large bowl and toss with a generous amount of fresh cracked black pepper. Place on a cooking sheet and bake for 60 minutes, until the squash is soft and slightly browned.

Slice the cucumber and tomatoes with your preferred thickness. Slice the bell pepper in half.

Drain the black beans and rinse thoroughly.

Place the mixed greens in a bowl first. Add the cucumbers, tomatoes, and baked squash with peas. Stuff the bell pepper with the black beans and place in the bowl.

Garnish with broccoli sprouts and chopped cilantro. Top with lemon slices, sriracha sauce, or spices like chile powder, curry powder, cumin, or add your favorite vinegar!!! Enjoy!!

1 Sauté’ the onion & garlic on medium high heat in a nonstick skillet for 3-4 minutes, until just translucent.

2 Stir in the tomato paste or sauce. Add the remaining water and stir until thoroughly mixed, using more water as necessary to make a thick sauce. Stir in tamari, Worcestershire, and sugar.

3 Add lentils and thoroughly mix. Reduce the heat and simmer for 5 more minutes. Taste and tweak mixture to your liking: Add more maple syrup for a sweeter flavor, or barbecue sauce for a smokier or more fiery flavor

Place a generous amount of filling into each bun. Layer with lettuce, onion, sliced tomato, and any other fixings you enjoy. Add mustard or ketchup if desired.

In a large soup pot combine all the ingredients except for the pasta. Simmer over low heat for at least one hour, or until vegetables are tender. Add the pasta and bring to a slow simmer for an additional 20 minutes or until pasta is done cooking. ENJOY!

Crumble the tofu in a mixing bowl with a whisk or by hand. Steam the potato for about 5 minutes.

While it is steaming, heat a non-stick frying pan to medium heat. Drain water off the tofu and crumble into the pan. Add salt, gently stirring it while it is in the pan and cook for about 3 to 4 minutes until tofu begins releasing its water. Stir the turmeric and potato into the scramble, cooking for 1 more minute.

Add the onion powder and Dijon mustard and mix well. Cook for another few minutes, stirring regularly, lowering the heat if the tofu begins to stick.

Preheat oven to 350 degrees.

In a small loaf pan with parchment paper and set aside. In a small bowl, combine the tomato sauce, 2 tablespoons tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside.

Heat a large skillet over medium heat, add 2 tablespoons of water or vegetable broth and 1/2 cup onions. Sauté 5 minutes. Add the portabello mushrooms, and sauté for 7 minutes. Transfer to a small bowl.

Add remaining 2 tablespoons of water or vegetable broth to the skillet and sauté the celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally.

In a food processor, pulse the rice and lentils 10 times, then transfer to a large bowl. In the food processor, pulse cooked vegetables, Worcestershire sauce, remaining tablespoon tamari, mustard, parsley, arrowroot, and 1/3 cup of the tomato topping 10 times, then add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the 1/2 cup chopped onion.

Press half of the mixture into the prepared loaf pan and spread the top with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with the remaining tomato topping. Cover with parchement paper first, then cover with foil and bake for 45 minutes. Uncover and bake 15 minutes until top is browned. Remove from oven and cool for 20 minutes before serving.

For Cauliflower Hot Wings: preheat oven to 450 degrees. Mix the White Rice Flour, water and spices together and stir. Cut Cauliflower into bite size florets and set aside. Dip the florets into the Rice Flour mixture and shake off any extra flour mixture. Place on un-greased baking sheet and bake in oven for 20 to 25 minutes. Take out of the oven and dip the florets into the hot sauce making sure that it is covered fully. Place back into the oven for 5 more minutes.

Ranch Dressing: Mix silken tofu and other spices/mixtures into a blender or food processor and blend. Add sea salt to taste.