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.

Naturally Catalina Dressing

Ingredients:

• ¾ c            Oil                                       

• ½ to ¾ c  Lemon Juice   

•  6T           Sweetener (like honey)

• 41/2  C     Water                            

• 3 t            Sea Salt  

• 2 t            Paprika    

• 6 oz         Tomato Paste                    

• 3-4 t         Dried Onion (optional)     

Instructions: 

Add water, then other ingredients and blend well, until thoroughly mixed.  Chill or serve immediately. Keeps for 2 weeks.

20 Servings (1/2 Cup Servings), 97 Calories Per Serving

Creamy Italian Dressing

• 1 c       Water  

• ½ t      Onion Powder

• ¼ t      Garlic Powder         

• ¼ c      Oil

• 2 T       Sesame Seeds     

• ½ t      Italian Seasoning

• ½ t      Pimientos   

• 1 T       Maple Syrup

• ⅛ c      Lemon Juice  

• ¾ t       Pink Salt

• Dash Cayenne (opt)

Instructions: 

Blend and until smooth.  Chill and serve.

No MSG, no canola oil.

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.

Naturally Fruit Salad

Ingredients:

• 1/2 C            Bananas, chopped

• 1/2 C            Apples, chopped

• 1/2 C           Grapes, sliced

• 1/2 C            Pineapples, chopped

• 1/2 C            Pears, chopped

• 1/2 C            Pineapple or Pear Juice

• 1/4 C            Pecans or Walnuts, chopped

• 1 T                Sweetener (0pt)

Directions:

Place fruit in bowl and toss lightly, then add sweetener to juise and pour over fruit, mixing lightly. Add nuts and mix well and refrigerate and serve when chilled.

Servings: 4

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 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 2½ cups. Keeps for 2 weeks.

No MSG, no canola oil.

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.

Naturally Ranch-no Dressing

Ingredients:

• 2           Lemons, juiced, seeds removed

• 1T         Dill, dried

• 1t          Basil, dried (or) 5/6 fresh Basil leaves

• 1 t         Onion powder, dried

• 1t          Red Pepper Flakes, dried

• 1t          Sea Salt (or) Pink Himalayan Salt

• 1 pkg     Soft Tofu (Sliken)  

• 1/3 C    Almond/Rice/Soy Milk

• 1T        Garlic, minced

Directions:

1. Cut Lemons in half and juice them, transfer to container

2. Add all ingredients in blender on high speed. Expires in 2 weeks.

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. 

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 Guacamole

Ingredients:

· 2-3  Haas Avocados (soft to touch, but still firm)

· 1t     Herbs N’ More Salt

· 1t     Onion Powder

· 1t     Garlic Powder

· 1T    Nutritional Yeast Flakes

· 1T    Lemon Juice

· 2T    Red Onion (chopped)  opt

· 1 sm  Tomato (chopped) opt          

Directions:

      1 . Cut avocados in half. Remove seed and scoop out avocado from the peel.

      2.  Place avocado in bowl and mash well with fork.

      3.  Add ingredients lemon juice and seasoning mix well and enjoy! Keeps for 1 week.