Alkalizing Recipes


Salads and Veges

Salads and Veges


Salads & Dressings



1 med. Red-Leaf Lettuce ¼ cup Flax Seed Oil 1 med. Romaine Lettuce 2 tbs. Sea Salt 2 med. Zucchini, thinly sliced Crushed Garlic clove (to taste) ¾ cup Radishes, sliced Pinch of dried Tarragon Leaves 2-3 Green Onions, sliced


Spicy Asian Noodle Salad SALAD DRESSING

½ package thin Buckwheat Soba Noodles 4 tablespoons sesame oil ½ cup green onion 2 tablespoons Bragg® Aminos 10 pieces tofu (optional) ¼ tablespoon hot chili oil 1 stalk celery, chopped ½ cup Mung bean sprouts ½ cup red pepper, chopped ½ cup raw almonds, chopped Cook the noodles, drain, and rinse in cold water. Mix the Sesame oil, Bragg® Aminos, and hot chili oil. Add the dressing to the noodles and toss well. Cover and chill for several hours or overnight. Just prior to serving, stir in the vegetables, and top of with the almonds.

Cabbage Patch Salad

½ package thin Buckwheat Soba Noodles ½ cup green onion 10 pieces tofu (optional) 1 stalk celery, chopped ½ cup Mung bean sprouts ½ cup red pepper, chopped ½ cup raw almonds, chopped Combine all ingredients, toss thoroughly, cover & refrigerate at least a half-hour before serving.

Traditional Greek Salad SALAD DRESSING

½ head romaine lettuce 2 tablespoons lime or lemon juice 1 cucumber, diced 1 clove garlic, finely chopped 2 tomatoes, diced 1/8 teaspoon pepper 5 scallions, diced ¼ Teaspoon Sea salt ½ green pepper, diced ½ teaspoon oregano 1 cup soy feta cheese 1/3 cup olive oil

Wash and cut vegetables. Tear lettuce and place in a large salad bowl. Add cucumbers, tomatoes, scallions, green peppers, and feta cheese. Mix dressing ingredients together and slowly add olive oil. Sprinkle dressing on top of salad.

Fresh Spinach Salad

1 head Spinach 2 stalks Celery, chopped ½ cup Cauliflower cut in small pieces 6 Radishes, chopped 2 Shallots, chopped (or 1 small Red Onion) 2 Red Peppers, chopped ½ cup chopped Basil 4 Tbs. Pine Nuts

Combine the spinach, celery, cauliflower, radishes, shallots, red peppers, basil, and pine nuts in a large bowl. Toss thoroughly. Top with Essential Dressing.

Broccoli Salad

1 head Broccoli 1 large Red Onion, chopped 1 cup diced Celery 4 chopped Scallions 1/3 cup Flax Oil Dressing or Parsley Dressing

Cut broccoli into small pieces. Mix ingredients and chill for one hour.

Super Fiesta Salad

2 tomatoes, sliced 1 cucumber, sliced and peeled 1 each red, green & yellow bell pepper, chopped 1 small red onion, coarsely chopped 1 can diced green chilies ¼ cup fresh cilantro, chopped 3 Tbs. salsa 2 Tbs. lemon juice ½ Tbs. garlic, minced ¼ tsp. pepper ¼ tsp. sea salt ¼ tsp. ground cumin

Combine ingredients and chill for one hour. Serve on a bed of lettuce or with tortilla chips.

Serves: 6, Preparation time: 15 min, Cook time: 0 min

Avocado Sunburst Salad

4 sprouted whole wheat tortillas

1/2 package tofu

1 1/2 Tbs. Chile sauce

1 avocado seeded and diced

1 pink grapefruit, sectioned and peeled

1/8 cup toasted almonds, chopped

1 Packaged Organic Salad Mix

Place tortillas over the top of a medium size bowl and bake in the oven at 350 degrees F for 10 minutes. Remove the tortillas and cool. Combine tofu and Chile sauce in a medium bowl. Cover and chill for 20 minutes. Stir in avocado, grapefruit, and almonds. Arrange greens in tortilla cups and spoon salad on top and serve.

Cucumber Salad

2 cups Cucumbers, chopped

2 Tbs. Parsley, chopped

1/3 cup finely chopped


1 Tbs. Lemon Juice

1 Tbs. Olive Oil or Flax Seed Oil

Combine the cucumbers, parsley, mint, lemon juice, oil in small bowl. Toss together. Chill for several hours or overnight. Toss before serving.

Rainbow Salad

Grated Beets

Grated Jicama

Grated Carrots

Grated Squash (e.g. Butternut,

Yellow Zucchini)

Grated Red Cabbage

Red, Yellow, and Orange Bell Peppers


Fresh Green Peas from the pod


In a large salad bowl, add fresh, clean, dry greens (baby greens, spinach, lettuce, etc.). Arrange the ingredients from the deepest dark colors to the lightest. Top with a dressing of lemon juice and desired oil and a sprinkle of sesame seeds.

Avocado & Tomato Salad

2 Avocados

1 small Eggplant, diced

2 Green Chili Peppers, seeded

¾ Tbs. Curry Powder

2 Tbs. Lemon Juice

Salt and seasoning to taste

2 or 3 Tomatoes, thickly sliced

Sprout Salad with Avocado Dressing

8-10 leaves of organic leaf of romaine lettuce, washed and torn

2-3 cups mung bean sprouts

1-2 cups of your favorite sprouts (broccoli, buckwheat, clover, and lentil)

1 cucumber, peeled and sliced

1 tomato, cut into small wedge

1 carrot, peeled and grated

1 cup garbanzos, sprouted or canned

Arrange ingredients in a bowl and chill until ready to serve. Serve with avocado dressing.

Avocado Dressing

One small avocado

1 Tbs. olive oil

2 Tbs. tofu

Blend all ingredients in a blender.


2 medium tomatoes 1 tsp. lemon juice

¼ tsp. fresh ground pepper 1 tsp. olive oil

2 Tbs. dressing 1 tsp. garlic powder

Sea salt to taste

Pepper to taste

Italian herbs to taste

Cut tomatoes into bite size pieces. Arrange them in a bowl. Pour the dressing over the tomatoes..

Other Salad Dressings

Minty Cinnamon Dressing

½ cup Olive Oil 1 tsp. Orange Ginger Pepper blend

5 Tbs. Carrot Juice (Spice Hunter)

1/3 cup Lemon Juice 1/8 tsp. Paprika

½ tsp. Cinnamon 1 Tbs. fresh Mint, finely chopped

½ tsp. Lemon Pepper

Blend all ingredients except mint in a food processor or blender. Blend until smooth. Stir in Mint.

Soy Cucumber Dressing

2-3 tsp. Carrot Juice 1 cup Soy Milk

½ small Onion 1 tsp. dried Basil (or 2 tsp. fresh)

½ Red Bell Pepper 1 Tbs. Bragg Liquid Aminos or salt to taste

1 lg. Cucumber

Blend ingredients in food processor or blender until smooth.

Flax Oil Dressing

30% Flax Seed Oil Liquid Lecithin to thicken and emulsify

30% Bragg Liquid Aminos Season as desired

40% Water

Shake and pour. Can be used as dressing for salad or steamed veggies.


Yummy Broccoli Soup

2 cups Vegetable Stock or Water

3-4 cups Broccoli, chopped

2 Red or Yellow Onions, chopped

1 Red Bell Pepper, chopped

1-2 stalks of celery, cut in large pieces

1 Avocado

Bragg Liquid Aminos or Salt to taste

Cumin and Ginger to taste

Warm 2 cups of water or stock in an electric skillet. Keep the temperature at or below 118 degrees (finger test). Add the chopped broccoli and warm for 5 minutes. Puree the warmed broccoli, onion, bell pepper, celery, and avocado. Thin with additional water if necessary achieve the desired consistency. To add a crunch, save the broccoli stalks and peel off the tough outer skin; place them in a food processor until they are small chunks. Add to the soup just before serving. Serve warm. Add Bragg’s, cumin, and ginger and any other spices you like.


4 cups fresh Tomato Juice

½ cup Cucumber, chopped

¼ cup Celery, finely chopped

¼ cup Green Bell Pepper, chopped

1 Tbs. Olive Oil

1 tsp. Basil

½ tsp. Garlic, minced

½ tsp. Pepper

Combine ingredients. Cover and chill overnight.

Green Raw Soup

1-2 Avocados

1-2 Cucumbers, peeled and seeded

1 Jalapeno Pepper, seeded

1 Carrot, finely diced

½ Yellow Onion, diced

1 Tbs. fresh Cilantro

1 Tbs. fresh Parsley

Juice of ½ Lemon

1-2 cups light Vegetable Stock or water

3 cloves roasted Garlic

Puree all ingredients, except onions and carrots, in a food processor. Add more or less water to desired consistency. To garnish add onions and raw carrot bits.

Asparagus Zincado Soup

12 stalks medium Asparagus (or 17 thin stalks)

5-6 large Tomatoes

1 cup fresh Parsley

3-5 Sun-dried Tomatoes (bottled in olive oil)

1 Red Bell Pepper

1 Avocado

¼ cup dried Onion

4 cloves fresh Garlic

Bragg Liquid Aminos to taste

1-2 tsp. Spice Hunter’s Herbes de Provence

2 tsp. Spice Hunter’s Deliciously Dill

2 Lemons or Limes, cut in thin slices

Blend the asparagus and red tomatoes, parsley, dried tomatoes, red bell pepper, onion, garlic, and spices in a food processor. Blend in the avocado until soup is smooth and creamy. Warm in an electric skillet and garnish with lemon or lime slices. Season with Bragg’s to taste.

Celery Soup

4-5 stalks Celery

3 cups pure Water

2 Tbs. yeast-free instant Vegetable Broth

Cook celery until tender. Add water and broth mix and pour into blender. Blend 15-20 seconds. Reheat and serve. Use Bragg Liquid Aminos, flax seed oil, and cayenne pepper, to taste.


Tuscany Tofu Meatballs

1-2 cups Sprouted Wheat Tortilla crumbs

1 cup cooked Brown and Wild Rice, 50/50

1 med. Red Onion, finely chopped

2 cloves Garlic, minced

2 stalks Celery with leaves, finely chopped

2 lbs. FIRM Tofu (Nigari), crumbled

1 cup Vegetable Stock (Pacific Foods of Oregon brand)

¼ cup whole Rolled Oats

2 cups fresh Basil, finely chopped

2 cups Parsley

¼ tsp. Black Pepper, Freshly ground

2 tsp. “Zip” or pinch of Cayenne Pepper

1 Tbs. Olive Oil

3 Tbs. Bragg Liquid Aminos

Spice Hunter’s Herbes de Provence to taste (about 1 tsp.)

Take 8-10 sprouted wheat tortillas and leave them out to dry on a counter or quick-dry them in a low heated oven. Break into small pieces and blend in a food processor until they are finely ground into crumbs. Set aside in a bowl. Steam-fry the celery, onion, and garlic in an electric skillet. Cook until softened, about 6 minutes. Transfer to a large bowl. Blend tofu, vegetable stock, oats, and Liquid Aminos until smooth. Add the basil, parsley, black pepper, and “Zip,” and pulse until well blended. Add to the onion mixture. Add the cooked wild rice and the tortilla crumbs to the onion mixture. Mix well. Mixture should be slightly sticky but form into balls easily. If mixture is too wet, you may need to add more tortilla crumbs. Preheat oven to 400 degrees. Lightly oil a cookie sheet or baking dish. Shape mixture into balls. Roll each ball into the remaining tortilla crumbs to coat. Bake 20-30 minutes or until lightly browned. Serve with Roasted Pepper Macadamia sauce to dip the balls in.

Red Pepper Macadamia Sauce

4-5 big pieces of roasted Red Peppers

1 lb. Macadamia Nuts (raw)

6 cloves roasted Garlic

3 large fresh Basil Leaves

Salt and Pepper to taste

½ to 1 cup Olive Oil

Process all ingredients, except olive oil, in a food processor until creamy. Slowly add olive oil until well emulsified. This sauce can be made thick for dipping grilled Tofu slices or the Tuscany Tofu Meatballs, or it can be thinned for use as a salad dressing.

Stuffed Vegetables

8 Cabbage Leaves

2 stalks Celery

1 cup French-Style Green Beans

½ cup Bean Sprouts

½ Green Bell Pepper

1 tsp. Parsley (chopped)

3 tsp. dehydrated Onion Flakes (moistened with Tomato Juice or Veggie Broth)

2 cups Vegetable Broth

Scald cabbage leaves with boiling water & leave covered in pot for one-half hour. Finely chop vegetables & add parsley. Mix. Spoon vegetable mixture onto each cabbage leaf. Roll tight & tuck in ends. Use toothpicks to fasten. Simmer in vegetable broth for 1 hour. Season with flax seed oil, Bragg Liquid Aminos, & cayenne pepper.

Kale & Garlic Sauce

1 lb. Kale

4 med. Garlic cloves, minced

2 tsp. ground Coriander

Salt and Cayenne Pepper

Rinse Kale and remove stems, including the tough part of stem in the leaf. Cut leaves into a manageable size. Steam kale until tender-crisp and then transfer to a bowl. Steam-fry garlic for 1 minute. Add coriander, salt, & cayenne and stir over low heat for 15 seconds to blend. In a pan or bowl, toss mixture with kale. Adjust seasoning to taste. Serve hot.

Cajun Beans & Rice

1 lb. dried Pinto Beans

1 cup Green Onions (chopped)

2 cups Yellow Onion (chopped)

½ tsp. Garlic (minced)

¼ tsp. Oregano

¼ tsp. Garlic Powder

¾ tsp. Black Pepper

½ tsp. Celtic Sea Salt

¼ tsp. Red Cayenne Pepper

1 oz. Braggs Liquid Aminos

6 cups cooked Brown Rice

6 oz. Tomato Paste

¼ tsp. Thyme

1 tsp. Celery Flakes

Wash beans. Soak 12 hours, Drain water. Fill large pot with beans, add water about ½” above beans. Add remaining ingredients. Cover. Cook over low heat for 2 ½ hours. Serve over cooked brown rice.

Stuffed Squash

2 small Acorn Squash, halved and seeded

½ cup Carrot, diced

½ cup Red Bell Pepper, diced

½ cup Zucchini, thickly sliced

½ cup Onion, diced

½ tsp. minced Garlic

Non-Stick Vegetable Spray

Preheat the oven to 350 degrees. Use cooking spray to coat large baking dish. Place acorn squash halves in pan with ¼ cup of water and steam for 10 to 15 minutes. Lightly steam-fry remaining ingredients for a few minutes. Stir frequently. Spoon vegetables into squash halves and bake until squash is tender or for 20-25 minutes.

Chili Tofu Pitas

1 pkg. Tortillas or Pita Bread

1 small can Green Chilies (chopped)

3 cloves Garlic, minced

1 pkg. extra firm Tofu (Nigari)

1 tsp. Mexican Seasoning (Spice Hunter)

2 tsp. dried Onion, OR ¼ cup minced fresh Onion

¼ cup Soy Parmesan Cheese substitute

1 Tbs. fresh Cilantro

½ tsp. Salt

1 jar or can Enchilada Sauce

3-4 Sun-dried Tomatoes for garnish

Avocado slices for garnish

Cut the pita bread into eight triangular pieces, like a pie. Mince the garlic in a food processor. Add the other ingredients, except the tofu, and process until finely chopped. Grate the tofu into the mix by first placing the grater attachment on the processor. Process until mixed (a few seconds). Open each pita triangle up so you can put the filling in. Spoon the filling into the pita triangles and place into a pie pan. Add enchilada sauce inside over the filling mixture and over each pita on the outside as well. Bake at 350 degrees for

10-15 minutes. Cut the avocado slices and sun-dried tomatoes to put on top for a garnish just before serving warm.

Curried Veggie Crepes

1 cup Almond Milk

3 Tbs. unsweetened Coconut Milk

1 ½ tsp. Egg Substitute OR 1 ½ Tbs.

Agar Agar flakes (seaweed gel, found in your health food store)

1/3 cup Water

1 Tbs. Olive Oil

½ tsp. Turmeric

¼ tsp. Curry Powder

Dash of Cinnamon

1 cup all-purpose Flour (or spelt, millet, or whole wheat four)

½ tsp. Salt (optional)

In a bowl, whisk together the almond milk, coconut milk, egg substitute or agar flakes, water, oil, turmeric, curry, and cinnamon. Whisk in the flour and salt until there are no lumps left in the batter. If using agar, you must use a food processor and process until smooth. Use saran wrap to wrap over the bowl and refrigerate for at least a half an hour or up to one day. Heat a small nonstick crepe pan or skillet over medium-low heat. Gently stir batter to blend again. Once the pan is hot, drop 2 Tbs. of crepe batter into the skillet. Swirl the pan to coat the bottom evenly with the batter. If the batter does not swirl easily you must add a little water to thin it down a bit. Cook for about a minute or two or until the top appears dry. Use a spatula to gently flip the crepe. Cook for about a minute or two longer or until the bottom appears lightly browned and the crepe slides easily in the pan. Move the crepe onto a plate or paper towel. Once made, these crepes may be refrigerated or frozen for later use.

Filling for Curried Veggie Crepes

10-12 thin Asparagus Stalks, cut into 3-in. segments

½ cup Snow Peas

1 Yellow Onion, thinly sliced

4 cloves minced Garlic

2 med. Orange or Yellow Bell Peppers

2 med. Red Bell Peppers

¼ cup Olive Oil

1 Tbs. fresh grated Ginger

½ to 1 tsp. ground Mustard Seed

1 ½ tsp. ground Cumin

½ tsp. Cinnamon

1 Tbs. Curry Powder

½ cup Pine Nuts

1 tsp. Salt or Bragg Liquid Aminos to taste

1/3 cup Coconut Milk (unsweetened)

Remove the seeds and ribs from all the bell peppers. Cut into matchsticks. Heat the olive oil in a large skillet or electric fry pan over medium high heat. Add the asparagus and snow peas. Cook. Stir constantly, until they barely begin to brighten and soften. Reduce the heat to medium and add the onions and garlic. Cook until onions soften. Add the bell peppers and steam-fry with a little water just until peppers are begin to soften. Add the ginger, mustard seed, cumin, cinnamon, curry, and a little more olive oil. Continue to stir and cook. Add the pine nuts, salt, and coconut milk, and cook until desired softness. Serve warm with the Autumn Curry Crepes. Can also be served over rice or any other cooked grain you prefer.

Pepper Tofu Packets

1 pkg. firm or extra firm FRESH Tofu

3 Scallions

¼ Red Bell Pepper

¼ cup chopped fresh Coriander

1 tsp. Sesame Seeds

1 cup Bragg Liquid Aminos

Remove the seeds and ribs from all the bell peppers. Cut into matchsticks. Heat the olive oil in a large skillet or electric fry pan over medium high heat. Add the asparagus and snow peas. Cook. Stir constantly, until they barely begin to brighten and soften. Reduce the heat to medium and add the onions and garlic. Cook until onions soften. Add the bell peppers and steam-fry with a little water just until peppers begin to soften. Add the ginger, mustard seed, cumin, cinnamon, curry, and a little more olive oil. Continue to stir and cook. Add the pine nuts, salt, and coconut milk, and cook until desired softness. Serve warm with the Autumn Curry Crepes. Can also be served over rice or any other cooked grain you prefer.

Butternut & Celery Soup

3 Celery Stalks cut in big chunks

2 Butternut Squash

1 Onion, peeled and chopped in big chunks

1 Onion, peeled and sliced into thin rings for garnish

2 Tb Olive or UDO’s Oil

3-4 cups Veggie Stock

Cinnamon and Nutmeg or Salt and Pepper to taste

Cut Squash in half & remove seeds. Lightly oil the cut side of the vegetables. On an oiled cookie sheet, place squash cut side down and celery chunks and roast in a 400 degree oven until tender and lightly browned or for about 45 minutes. Scoop out soft squash from the skins. Puree the roasted vegetables in a food processor or blender with some of the stock. For a smoother texture, pass soup through a strainer into a clean pan. Add the remaining

stock & season to taste. Keep warm. For the onion ring garnish, fry the onion in oil until brown and somewhat crisp or for about 10 minutes. Top soup & serve.

Vegetable Borcht

6 cups Veggie Broth

1 cup each Carrots (shredded)

1 cup Beets (roughly chopped)

1 cup Onions (thinly sliced)

1 Red Pepper (shredded)

1 ½ cups Cabbage, shredded

Vegetable Salt to taste

Pepper to taste

In a large saucepan combine broth, carrots, beets, and onion. Gently cook until tender. Add red pepper and cabbage. Add salt and pepper to taste and cook for about 5 minutes more. For a richer flavor, cool completely before serving time and reheat and serve.

Zucchini Tofu Patties

1 carton Fresh Tofu, drained

3 Tbs. Onion, chopped

½ Tbs. Vegetable Broth Mix

1 cup Zucchini, grated

Egg Substitute equal to 2 eggs

3/8 tsp. Salt

Slice and steam tofu for 5-10 minutes. Chop & drain well. Steam-fry onions. Add vegetable broth mix & zucchini. Stir well. Add salt, tofu, & egg substitute and combine all ingredients. Make into patties. Place on sprayed baking sheets & flatten slightly. Lightly bake at 350 degrees. When bottoms are barely brown, flip patties. Finish baking, but make sure not to over-bake.

Simple Veggie Steam-fry

1-2 tsp. fresh grated Ginger (hand-grated)

2-3 cloves Garlic, crushed

½ cup Yellow Squash

½ cup Cauliflower, slices

½ cup Red Peppers, strips

½ cup Broccoli (cut small)

½ cup Onion slices

1 cup Pea Pods (other veggies as desired, cut julienne)

1 cup fried Tofu (or use marinated tofu from the health food store)

¼ tsp. Salt

Heat up electric fry pan. With a small amount of water, steam-fry the garlic and ginger for a couple of minutes. Pour in vegetables and tofu. Steam-fry until vegetables turn very bright and begin to slightly soften. Pour the steam-fry sauce mixture over the top and steam for a couple more minutes. Serve while warm.

Steam-fry Sauce

1/3 cup Water or Veggie Stock

1 tsp. Stir-Fry Ginger Spice (Spice Hunter)

Juice of half a Lemon or Lime

Bragg Liquid Aminos to taste

Bean Sprout Casserole

1 cup baby Lima Beans, sprouted

1 cup Mung Beans, sprouted

3 cups chopped Leeks

1 cup Pinto Beans, sprouted

1 large Red or Green Pepper, finely chopped

1 large Onion, chopped

1 clove Garlic, finely chopped

3 Tbs. Bragg Liquid Aminos

Freshly ground Pepper to taste

Steam-fry the garlic and onions. Add leeks, Bragg Aminos, and pepper. Simmer for 15 minutes. Add chopped pepper and simmer for 5 more minutes. In casserole dish, pour over beans. Stir gently. Bake at 350 degrees for 15 minutes.

Italian Zucchini

8-10 med. Zucchini

2/3 cup Onion, coarsely chopped

1 ½ cups Tomatoes

2 cloves Garlic, minced

1 tsp. Salt

1/8 tsp. Pepper

3 Tbs. Olive Oil

Wash, cut ends, and slice zucchini. Steam-fry sliced zucchini, onion, and garlic in a saucepan over low heat for 10 minutes. Turn and move mixture occasionally. Remove vegetable mixture from heat and sieve in tomatoes with pepper. Blend thoroughly but lightly. Place mixture into a casserole dish. Cover and simmer 30 minutes. Add olive oil just before serving.

Cabbage Rolls

1 medium head of Cabbage

1 clove Garlic

1 Bay Leaf

1 pkg. drained FRESH Tofu (break into fine pieces)

1 cup Onion, finely chopped

1/8 tsp. Black Pepper

1 tsp. Bragg Liquid Aminos

½ tsp. Real Salt or Vegetated Salt

3 cups Vegetable Broth

½ cup Vegetable Broth Mix

Grease a shallow casserole dish with a tight-fitting lid. Remove wilted outer leaves from cabbage. Rinse and cut in half through core. Remove eight large leaves. Shred remaining cabbage, enough to yield 2 cups, and place in casserole dish. Add garlic clove and bay leaf. Set casserole aside. In a large pan, pour boiling water to 1-inch level. Add the eight leaves of cabbage and salt. Cover and simmer for 2-3 minutes. Steam-fry chopped tofu, onion, pepper, and Liquid Aminos. Place one-quarter cup of this mixture into the center of each of the eight cabbage leaves. Roll each leaf, tucking ends in. Use wooden picks to secure and place on shredded cabbage in a casserole dish. Stir vegetable broth mix into cold vegetable broth. Pour this mixture over cabbage rolls along with a few grains of pepper. Cover and simmer on low heat for 30 minutes. Remove bay leaf and wooden picks and serve.

Tofu Onion Stew

2 med. Onions, sliced

3 cups Water

3 Kale leaves, torn to bite-size

1 Bay Leaf

1 ½ cups fresh Green Beans

3 large Onions. Quartered

1 pkg. FRESH Tofu, firmness of choice

Steam-fry the sliced onions in a 3-quart pan with a lid. Add water, kale, bay leaf. Cover and simmer until kale begins to soften. Remove bay leaf. Add in quartered onions and green beans. Continue to simmer until beans are tender. Drain and slice tofu and warm in pan or steam separately in steamer. Season if desired. Place tofu on top of stew and serve.

Tomato Okra Creole

4 cups sliced Okra

1/3 cup chopped Green Pepper

1 cup chopped Onion

2 cups chopped Tomatoes

1/8 tsp. Curry Powder

½ tsp. Salt

1/8 tsp. Black Pepper

1 tsp. powdered Lecithin

1/8 tsp. Thyme

Wash okra, cut of ends, and slice. Set aside. Chop green pepper and onion. In a large skillet, steam-fry green pepper and onion to a transparent stage. Add okra and tomatoes. Stir in mixture of curry powder, salt, pepper, lecithin, and thyme. Cover and simmer for 30-40 minutes or until okra becomes tender.

Spinach Lasagna

1-2 cans tomato sauce (6 oz.)

1 pkg. “no boil” spelt lasagna noodles

1 package fresh spinach

2 cups soy burgers, crumpled, precooked

2 cups soy cheese, shredded

Pour tomato sauce into a glass container. In a large skillet, sauté spinach for 5 minutes. Add spices for flavoring. Remove spinach and set aside. Spread a layer of tomato sauce on the bottom of a baking pan. Depending on the size of the dish, place 2 or 3 lasagna noodles on top of the tomato sauce. Spread another layer of tomato sauce over the noodles. Place spinach, crumbled soy burgers, and soy cheese on top of the layer of tomato sauce. Add more lasagna noodles on top of mixture. Repeat this procedure until all of the ingredients have been used. Place the baking pan in the oven and bake for 30 minutes at 350-400 degrees.

Curried Squash

3 cloves Garlic, sliced

2 Serrano or Thai Chili Peppers, seeded or diced

½ can unsweetened Coconut or Almond Milk

1 med. Yellow Onion, quartered

2-4 Sun-dried Tomatoes, minced

1 Tbs. fresh Ginger Root, minced

2 tsp. Garam Masala

1 tsp. ground Cumin

½ tsp. Cinnamon

¼ tsp. ground Coriander

1 tsp. Salt

¼ tsp. Turmeric

2 cups Vegetable Stock or Water

1 Tbs. Udo Choice Oil or Olive Oil

4 cups Butternut Squash, peeled and diced

2 cups fresh Tomatoes, diced

2 cups Black-eyed Beans or Lentils, cooked

2 cups Spinach or Kale, chopped

1 cup Green Peas

3 Tbs. Mint, minced

Combine first twelve ingredients and 3 Tbs. of stock or water in a blender. Puree mixture to a paste while scraping down the sides of the blender a couple of times. In a large saucepan, heat oil. Add the spice paste and cook. Stir often for 10 minutes. Add remaining stock, butternut squash, and tomatoes. Cook over medium heat while stirring often. Cook until squash is just tender or about 20 minutes. Mix in black-eyed beans, spinach, and green peas. Continue to cook while stirring often. Cook until spinach is tender, about 10 more minutes. Remove from heat. Adjust seasonings to taste. Just before serving stir in the mint.

Harvest Casserole

1 each med Green and Red Pepper, cut into 1” strips

2 large Onions, cut and separated into rings ¾” thick

1 cup sprouted Barley, partially cooked (save 1 cup water)

1 cup Barley Water (saved above)

4 Tbs. Vegetable Broth mix

2 med. Zucchini cut into 1 1/2inch chunks

2 large Tomatoes, peeled and quartered

3 med. Carrots, cut into chunks

Steam-fry green peppers and onion. In a casserole dish combine all ingredients and cover. Bake at 350 degrees for 1 hour. Barley should be tender.

Veggie Pad Thai

1 package tofu

3 Tbs. almond butter

1/3 cup lime juice or lemon juice

1/3 cup Bragg’s Liquid Aminos

1/2 teaspoon red pepper flakes

1 small onion (chopped)

1 small bunch green onions (chopped)

2 cups of mixed vegetables (steamed, stir-fried, or microwave)

8 oz. rice noodles

2 cups bean sprouts

3/4 tsp. garlic powder

1″ piece of ginger (minced or powdered ginger)

2 Tbs. sesame oil

Sliced lemons

Water as needed

Prepare rice noodles. Drain and set aside. Squeeze tofu until completely dry. Cut tofu in 1/4″ to 1/2″ squares. Set aside. Mix almond butter, lime or lemon juice, Bragg’s Liquid Aminos and red pepper flakes. Set aside. Stir-fry garlic and tofu in 1 tablespoon of sesame oil in a wok, until garlic and tofu slightly turn brown. Add in remaining oil, ginger, and onions. Stir-fry for two minutes. Add in vegetables and almond mixture. Stir-fry until

all vegetables are covered in almond mixture. Add in noodles and bean sprouts. Stir-fry until sauce thickens and vegetables and noodles are hot. Use sliced lemons for garnish.

Veggie Enchilada Tortillas

4 sprouted whole wheat tortillas

4 oz. soy Monterey Jack Cheese (shredded)

1/2 cup onion (diced)

1/2 cup green bell peppers (diced)

1/4 cup red bell pepper (diced)

2 tsp. canned green chilies (chopped)

Place tortilla in microwave with a paper towel cover. Microwave on high for 15 seconds. If preferred, place in toaster oven for 2 minutes or warm on a dry fry pan and flip each top to bottom until all are warmed through. Set aside. In a bowl, mix cheese, onion, peppers, and chilies. Split the mixture among the tortillas. Roll tortillas and place seam side down on a plate. Top the tortilla rolls with cheese. Bake at 350 F for 5 minutes or until cheese melts. Serve hot. Serves: 4, Preparation time: 15 min, Cook time: 5 min

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