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.

Jamaican Cabbage Piri Piri

Ingredients:

Roux

• 4 T       Soy Butter

• 1 t        Sea Salt

• 2 T      Jamaican Jerk Seasoning, dried (look for ones without MSG)

• 1 T       Curry      (1 T Coriander, 1 1/2 t Cardamom, 1 1/2 t Cumin, 1 1/2 t Turmeric, 2 t Paprika)

• 1 T       Garlic, minced

• 5-6      Garlic cloves, whole, tops and bottom removed

• 2-3       Carrots, rondelle (in discs)

Remaining ingredients

• 1/2        Red Bell Pepper, sliced

• 1/2        Orange Bell Pepper, sliced

• 1            Cabbage, cut into medium pieces

• 6           Corn on the Cob, minis, cut into 3 sections (you may have to soften them in hot water if from the freezer)

• 1            Piri Piri Pepper or Jalapeno, rondelle (opt)

Directions:

1. Put Soy Butter in pan large pan on low heat while cutting ingredients.

2. When done cutting, add all seasonings including garlic cloves. Turn heat to medium allowing the roux to bubble, about 5 minutes. At this point the aroma should be wafted up your nose.

3. Add the cabbage to the skillet in increments (shows it is tender), as cabbage is reduced as it cooks.

4. Add remaining ingredients except the corn, cook 5 minutes, stirring constantly so that the roux is covered.

5. Add the corn and cook an additional 15 minutes, then serve hot.

Ingredients:

• 1       Onion, sliced

• 4       Tomatoes, sliced

• 8       Vegan Fish, sliced (1/4 inch thick)

• 2 T    Soy Sauce

• 2 T    Garlic, chopped

• 1 T    Olive Oil (extra virgin)

Directions:

1. Heat up the Olive Oil and Garlic on medium heat.

2. Add Vegan Fish, cook for 10 minutes, then turn them.

3. Remove the Vegan Fish and set aside. Saute' the tomatoes and onion slices for 10-15 minutes or till tender. Add the fish and soy sauce and cook for 2-5 minutes.

4. Serve with corn, garlic bread, and mashed potatoes. Enjoy!

Fresh Salad Blend

Ingredients:

• 1             Romaine Lettuce

• ½ c        Frozen Peas 

• ½ c        Frozen Lima Beans 

• 1 c          Fresh Cherry Tomatoes

• 2 T         Dried Oregano 

• 2 T         Dried Basil

Instructions: 

Place frozen peas and limas in water on the stove, just enough to cover. Heat to unthaw, very briefly, wash and dry lettuce, cut into shreds and place into a large bowl. Wash tomatoes and combine, peas, limas and 1 T of seasonings to lettuce and mix. Sprinkle additional seasonings on top of salad and serve.

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 Delizioso Pizza

Ingredients:

• 4 T          Olive Oil

• 1 Bag       Boca Meat (16 oz)

• 1               Red Bell Pepper, sliced

• 1               Orange Bell Pepper, sliced

• 1               Whole Onion, Diced

• 1               Can Black Olives, Sliced

• 5               Green Onions, Diced

• 2 T            Basil, Dried

• 2 T            Oregano, Dried

• 1 t             Thyme, Dried

• 1 T            Parsley, Dried

• 3 T            Fennel Seeds

• 1                Italian Sausage, Sliced (opt)

Directions:

1. Saute all ingredients for 15 minutes and freeze. When ready to make a pizza, thaw one out (you should have separate containers, labeled, and dated). 

2. When ready to make one, use a ready made pizza crust and top in the following order: 1. Olive oil 2. Oregano 3. Basil 4. Fennel Seeds 5. Sauce 6. Pizza Mix. 

3. Cook for 10-15 minutes at 350 degrees or until the crust you desire.

4. Serve with a Peperoncino.

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.

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.

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. 

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.