|All of our seeds are Non-GMO|
Vegetarian Stir Fry
by Jim Livengood, NJ
3 stalks bok choi, leaves included, diced
head of broccoli, cut into florets
8-10 oz. mushrooms, sliced
large onion, diced
2 cloves garlic, smashed
2 cups or so of snow peas or snap peas
1/2 can sliced water chestnuts
1/4 cup low-sodium soy sauce
1/4 cup sherry or dry white wine
1/4 cup extra virgin olive oil
brown sugar to taste (around 1/2 cup)
few drops toasted sesame oil
olive oil roue
Take wine and soy sauce and combine. Add brown sugar. Set aside. Heat oil in wok or large frying pan and saute vegetables, starting with onion. Stir fry for a few minutes. Add wine-soy sauce-brown sugar mixture and cover wok, stirring every few minutes. Meanwhile, prepare roue by taking 1/4 cup of olive oil, microwaving until hot and stirring in flour or cornstarch until it is thick. When broccoli is done to your liking, add just enough roue to thicken. Remove from heat and add sesame oil. Serve over brown or white rice.
Homemade Sausage with Collard Greens
by Gloria Ulmer, FL
Ingredients: 1lb collard greens, 1 sweet onion, 2 potatoes, 2c water, 1tbsp canola oil, 1tsp salt, 1tsp pepper, 1tsp nutmeg, 14oz soy based veggie protein, 1/2c rolled oats, 1tsp paprika powder, 1tsp ground cloves, 1tsp fennel seeds, 2tsp canola oil.
Peel the onion and the potatoes, rinse them and cut them in small dices. Wash the collard greens and drain. In a heavy skilled while stirring quick brown the diced onion in 1tsp oil; add the salt, pepper, diced potatoes and 2 cups of water. Cover and simmer at medium heat for about 8 minutes, or until the potatoes are tender. Mix in the collard greens and the nutmeg. Cover, lower the heat at medium low and cook for about 15 minutes. Meanwhile mix thoroughly the veggie protein, with the rolled oats, paprika powder, ground cloves and fennel seeds. Note: no salt is needed because the veggie protein is already salted. Form small sausages (makes about 15) and quick brown them on each side in a heated frying pan in 2tsp oil. Plate the collard greens with the sausages. Serves 4.
Preparation and cooking time: 30 minutes
by Pat Watson, NC
Time, start to serving: 30 minutes
4 cups (two 32-oz boxes) vegetable stock
1 cup water
1/4 cup olive oil
1 tsp each basil, parsley, turmeric, paprika
1/2 tsp each oregano, rosemary, red pepper flakes, black pepper
1 large onion, diced
2 large carrots, diced
2 cups rough chopped mushrooms*
4 cloves garlic, finely diced
1 inch ginger, finely diced
8 oz box rice linguine
1 cup peas (thawed if frozen) or cooked beans (any type)
2 cups (one 15-oz can) cooked sweet potato or pumpkin
Salt to taste
(this is the easiest version, good for a quick after-work meal -- see below for variations)
Add stock, water, and olive oil into a large pot, add herbs and spices, and bring to a boil. While it's coming to a boil, chop onion, carrots, mushrooms (large chop),* garlic, and ginger and add to the pot as you go.
When the stock comes to a boil, add the rice linguine. Stir often to keep it from sticking to the bottom of the pot (it’ll become thick).
Place peas or beans in a large serving bowl. When linguine is done, use a pasta spoon to scoop most of it and the mushrooms out of the pot (draining each scoop a bit over the pot) and place in the bowl (scoop until you’re tired of fishing out noodles -- it’s okay to leave some behind). Stir the pasta a little with the peas or beans to warm them.
Add the pumpkin or sweet potato in what remains in the pot and use a stick blender to puree. Add salt to taste.
Pour as much of the sauce over the pasta as you like (we like lots!), toss, and serve with grated parmesan or romano cheese and fresh garlic bread.
There are so many ways to jazz up this simple recipe.
(a) Sauté the vegetables in the pot with a little olive oil before adding the stock, for more depth of flavor.
(b) Put the sautéed vegetables in the pasta bowl and then put the stock in the pot.
(c) Use different mild vegetables in the stock (chop the green ones large enough that they’ll scoop out with the pasta before pureeing) -- fennel, celery, cauliflower, whole baby spinach, green beans, summer squash, etc.
(d) Grate 2 cups of parmesan or romano cheese and mix into the sauce after pureeing for a golden cheese sauce.
(e) If you’d like more raw food, you can add any of the vegetables raw to the bowl with the pasta, plus chopped fresh tomatoes and herbs.
*You can use 1 cup of dried mushrooms and 1 extra cup of water (2 cups total) -- just add to the stock without soaking. Use pieces big enough to scoop out with the pasta.
Kale Medley a la tangerine
by Nathalie Day-Tolentino, FL
sliced Tangerines Preferably not in the can/if so without the syrup
Rice Vinegar/or Apple cider Vinegar
Sea Salt/or Brags Amino( Preferably)
Pinch of Cayenne Pepper
First you start off with the washed and chopped kale in a mix bowl. Add Fresh parsley (to your liking), sliced onions, cucumbers, sliced tangerines and raisins. Now add olive oil (three tablespoons-to your liking), One tablespoon of the apple cider/or Rice Vinegar, Pinch of lemon juice, and start mixing everything together. Making sure that your medley is receiving an adequate amount of all suggested toppings! Lastly, sprinke in the sea salt or dash of Brags Amino and a pinch of cayene pepper. Mix once more and Voila. You have your Kale Medley a la Tangerine! Usually I love to cover it and place it in the fridge for it to stay fresh and slighly cold. Enjoy!
Mac Un Cheese
by Barbara Hunter, OH
Vegan Mac ‘un Cheese
What you will need:
2 medium potatoes, peeled and chopped
1 small onion, peeled and chopped
5 cloves garlic, peeled
1 ½ cup unsweetened almond milk
1 ¼ cup earth balance whipped margarine
1 ½ cup nutritional yeast
1 tbs. paprika
2 tsp. black pepper
1 tbs. salt
¼ tsp. cayenne
¼ cup braggs liquid aminos
Dollop of yellow mustard
Dollop of ketchup
4 tbs. olive oil
1 ½ cup water from veggies
2 boxes of elbow pasta (cooked according to directions)
Peel potatoes and cut into pieces put in a pot of water along with the garlic and chopped onion. Allow to cook and get soft. While this is cooking, add the rest of the ingredients (except pasta) in blender. When the veggies are cooked add the water and veggies to the blender and blend until the mixture becomes a creamy sauce. Pour mixture on cooked noodles. This is a creamy mac un cheese like the kind that comes in the box.
New Year's "Pork" & Kraut
by Jo Schaefer, OH
4 slices Morning Star brand fake bacon--fry in large frypan, cool and crumble.
1 onion, diced
1 Granny Smith apple, diced
1/2 cup water mixed with 2 teas. Better than Bouillon brand Vegetarian flavor
Add apples, onion and bouillon water into the pan the bacon was fried in and saute a few minutes.
Add crumbled bacon to mixture.
1 1/2 teas. (approx.) caraway seeds--add to pan
1/8 to 1/4 cup brown sugar
1 1/2 cups water
1 lb. sauerkraut, drained and squeezed as dry as possible
Add brown sugar, water and sauerkraut to pan. Bring to boil and simmer up to an hour.
2 pkgs. WestSoy Seitan--sliced as thin as possible
2 teas. salt
2 teas. pepper
1/4 to 1/2 cup oil
6 cloves garlic, minced
2 teas. ground ginger
Additional garlic powder, if needed
Heat oil and add garlic and spices. Saute until garlic is golden brown, but not burnt. Add seitan and saute until it is crispy brown.
Oil either a 9" x 13" glass baking dish or use a cast iron dutch oven. Spread kraut in pan and layer sauteed seitan on top. Cover with foil or lid. Bake at 325 degrees until heated through--approximately 40 minutes to an hour.
If you are missing a traditional pork dish on New Year's Day, this is an excellent substitute!
by Debra Y. Mathis, TX
1 cup raw walnuts (or pecans, cashews, sunflower seeds, pumpkin seeds, as well as a combination of these)
1 Tbsp nutritional yeast
2 tsp organic olive oil (or organic walnut, macadamia nut or sunflower oil)
6 – 8 cloves garlic
2 tsp dried oregano
1-2 tsp rubbed sage
1 tsp dried basil
½ tsp cumin
¼ to ½ tsp cayenne
1/3 tsp chili paste (optional)
1/3 tsp sea salt (or less, or none, depending upon preference)
Pulse the garlic first in the food processor. Add remaining ingredients. Do not blend overlong – chunky is nice!
This is an excellent vegan topping for tacos. I prefer it with crackers, along with celery sticks, a bit of kimchi, and raw onion.
For best digestibility and assimilation, soak your nuts and seeds, then dehydrate before using them.
Apple Ginger Kefier Water
by Kandy Rose, CO
1 quart keifer water ( first fermation) 48 hours
second fermation (48 hours)
1 small fresh ginger ferment 48 hours
1 quart matcha tea or organic spearmint tea
After the second fermation remove fruit and ginger add tea ice and enjoy. Good health to you!
by Becky Graham, VA
4 organic carrots
1/2 med size beet
1 greeb apple
Juice ingredients and enjoy.