RECIPES

Cooked Food Recipes

Clear Kale and Bok Choy

Soup

Ingredients: Garlic, leeks, parsnip, red onion, celery, parsley (about 1⁄2 bunch), tarragon (1 tsp), 1 bay leaf, de-stemmed and finely chopped kale, kale stalks, chopped bok choy, lemon juice, ginger, olive oil, 2-3 T vegetable stock powder. Bragg’s, your favorite seasoning blend, and white/black pepper, to taste.

Directions: sauté garlic, onions, leeks, and celery till soft and light brown. Add 5-6 cups water, vegetable stock powder and all other ingredients.

String Beans and Mushrooms - Side dish

Ingredients: Saute garlic (about 3⁄4 of a bulb), string beans, and mushrooms (in that order). When almost cooked, add a few dashes of Bragg’s and your choice of seasoning. Enjoy!

Variation: you can also use tofu instead of the mushrooms—it just takes longer to brown (and you would add the tofu before string beans)

Miso-adzuki-sweet potato

stew

Ingredients: Mung beans, kelp (or other seaweed), shiitake mushrooms, kale stalks (orchard/collards), tomatoes, garlic, green or fresh onions (optional), fresh herbs (options: dill, cilantro, fennel, parsley, etc), turmeric- 1 part, cayenne- 1⁄4- 1⁄2 part, asafetida- 1⁄4 part, cumin powder- 2 parts, coriander powder- 1 part, fennel seeds- 2 parts, olive oil- 1-2 tablespoons, Bragg’s- 2-3 tablespoons, and sea salt to taste. Nutritional yeast- optional.

Directions:

1) Cook mung beans- 1 cup to 2 cups water. Put the kelp in before starting the cooking.

2) If using a pressure cooker, mung beans take about 30 minutes to cook fully, about 15 minutes is probably when you want to turn the pressure cooker off, as you want to add the other ingredients before the beans are finished cooking. If you’re not using a pressure cooker, they will take probably an hour total.

3) Half way into the cooking process, add the mushrooms, kale stalks, onions, and herbs.

4) When there’s 5-10 minutes of cooking left, add all other ingredients, except the nutritional yeast.

5) Serve with nutritional yeast sprinkled on top.

Simple Soba with Seaweed

Ingredients: buckwheat soba noodles (make sure they don’t have wheat in them), seaweed (hijiki or arame), sesame oil, sesame seeds, sea salt.

Directions: Cook soba noodles. In a separate bowl, cover seaweed with hot water. Once softened, toss seaweed into noodles with sesame oil, sesame seeds, and a pinch of salt.

Barley Red Lentil Loaf

Ingredients: 1 cup soaked barley, 1⁄2 cup soaked red lentils, 1⁄4 cup sunflower seeds dry toasted, 4 1⁄2 cups water, salt to taste, 1 bay leaf, parsley for garnish

Directions: put barley, lentils, and water into a pot. Bring to boil, reduce heat, and simmer for 5 minutes. Preheat oven to 350 F. Pour mixture into a greased loaf pan (remove bay leaf). Cover and bake 30 minutes. Toss the sunflower seeds on top and bake another 30 minutes. Serve sliced with parsley.

Steamed Kale with Flax seeds

Ingredients: Kale, dulse, cherry tomatoes, garlic (1/2-1 clove per bowl), whole flax seeds (brown or golden), Bragg’s Aminos, Flax seed oil, Lemon juice, Nutritional yeast, Seasoning of your choice.

Directions:

1. Steam the kale

2. Chop tomatoes and garlic (leave separate)

3. Dry toast the flax seeds

4. In a bowl, layer the ingredients in the order noted in ‘ingredients’

5. Add a dash each of flax oil, lemon juice, and Bragg’s (about equal parts of each)

6. Sprinkle nutritional yeast and seasoning of your choice on top

Quinoa Pulau

Ingredients: quinoa, peas, carrots, corn, green onions, whole cloves, cumin seeds, turmeric, cayenne, sea salt.

Directions:

1) Cook quinoa- use 2 parts water to 1 part grain

2) Prepare the vegetables: Dice the carrots and corn (if needed). If using fresh peas, take them out of the pods. (You may also use frozen vegetables in this case.) Chop the green onions.

3) Heat oil in a pan.

4) Add cloves and cumin seeds. Wait a few seconds (till the seeds start to sizzle and brown)

5) Then add turmeric. Wait a few more seconds.

6) Add cayenne.

7) Don’t wait too long before adding the green onions.

8) Once they begin to sizzle, add the other vegetables.

9) Wait until the vegetables are softened, then add the cooked quinoa.

10) Cover and allow the seasonings to blend and flavor the quinoa.

11) Add sea salt to taste, a few minutes before the end of cooking time.

Immune-Enhancing Mung beans

Directions:

1) Cook mung beans- 1 cup to 2 cups water. Put the kelp in before starting the cooking.

3) Half way into the cooking process, add the mushrooms, kale stalks, onions, and herbs.

4) When there’s 5-10 minutes of cooking left, add all other ingredients, except the nutritional yeast.

5) Serve with nutritional yeast sprinkled on top.

Roasted Parsnip Split Pea Soup

Ingredients: Parsnips, Carrots, Celery, Onion, garlic, parsley, split peas (green or yellow), olive oil Seasonings: sea salt, Braggs, crushed red pepper flakes(1/4-1/2 tsp), black pepper(1/2-3/4 tsp), mesquite powder (1-2 tsp).

Directions: Cube the parsnips and put them on a baking sheet, oiled with coconut oil, in the oven at 375 F for about 20 minutes. While parsnips roast, start to cook the split peas- 1 1⁄2 cup of peas to about 8 cups of water. Add only 4 cups of water to start and once the peas begin to get soft, add more water to get the right consistency. In a separate pan, put a small amount of olive oil and sauté the onions, garlic, carrots, and celery. Cook until semi-soft and add to the cooking split peas, along with the parsnips once they’re finished. Add seasonings to taste, as well as the parsley.

Saag Paneer

Ingredients: onions, garlic, tomatoes, cumin seed & powder, coriander powder, turmeric, cayenne, cashew butter, spinach, tofu, lemon juice, salt

Directions: In one pan, put a small amount of oil and wait till it heats. Once hot, put in cubed tofu and brown on all sides. In a separate pan, heat a small amount of oil. Add seasonings in the following order: cumin seed, coriander & cumin powder, turmeric, and clove- waiting a few seconds in between. Add onions, garlic, and cayenne. Once the onions are brown, add tomatoes. Allow this to cook for 20-30 minutes —until the curry has turned to a dark reddish-brown color. In a food processor or blender, blend pre-steamed spinach. Add spinach to the curry base when ready. Add browned tofu. Add 1-2 Tbp of cashew butter, and lemon juice and salt to taste. Allow to cook for another 20-30 minutes.

Roasted Sweet Soup

Ingredients: 1 small squash, 1 large yam or sweet potato, 1 onion, celery (about 5 sticks), garlic, coconut milk, shallots, chili pepper, ginger, cinnamon stick, toasted flax seeds Spices: cumin (2p), turmeric (1p), coriander (1p), cayenne (1/2 p), cardamom (1p), dry mustard powder (1p), and cinnamon (3/4p), sea salt, black pepper, Bragg’s

Directions: Cut squash lengthwise, and yam lengthwise into slices. Roast in oven (~375-400) Cut & Saute other ingredients & then add spices, add coconut milk. Once roasted, add the squash and yam to the soup and blend all the ingredients to a creamy texture.

Tempeh-Arame Green Wrap with Miso Mayo

Ingredients:

Tempeh-Arame Stir Fry: Tempeh (2 packets), garlic, arame (about 1 cup dry), other vegetables (zucchini, carrots, etc)- optional; Braggs, black pepper Miso Mayo: Cashews coarsely ground (1/2 c), soft silken tofu (1 box), 3 T lemon juice, 3 T miso, garlic (1-2 cloves), ¼ - ½ tsp sea salt, black pepper, cayenne

Directions:

Stir Fry: Put a good amount of coconut oil in a deep cooking pan or wok. Add finely chopped garlic and small-cubed tempeh. Keep stirring every minute or so, making sure it doesn’t stick. You may need to add more oil as you go. After tempeh has crisped, add soaked arame. Stir in other vegetables (optional)—if you decide to put them in, shred them or cut them small and thin. Put in Braggs and black pepper. Miso Mayo: Put all the ingredients into a food processor and blend. **Optional-- Make it a Green Wrap: You can use a variety of green leaves for wraps. Steamed or Raw kale, chard, or collards work great. To use for wraps, just de-stem and put in the filling! Put the spread first, of course

Chole masala

Ingredients: green chilis, onions, garlic, ginger, tomatoes, chickpeas (soaked and cooked), coconut milk, oil, lemon juice, green onions, cilantroSeasonings: mustard seeds, cumin seeds, cumin powder, coriander powder, garam masala, clove, cinnamon powder, turmeric, cayenne, bragg’s, sea salt.

Directions: Place mustard seeds in hot oil. Once they start to pop, add cumin seeds. Add ginger, onions and garlic to pan. Once lightly browned, add tomatoes and remaining spices and lemon juice. Cook for 5 minutes, then add cooked chickpeas. Allow to cook for another 15 minutes, then add coconut milk and cook for another 15 minutes. Top with green onions and cilantro.

Creamy Coco-Nutty Porridge

Ingredients: millet, amaranth, water, coconut milk, almond butter, sweetener (Stevia) and pumpkin seeds Optional: berries, apples, or pears

Directions: use twice the amount of amaranth as millet. Dry toast on a pan, then add equal amounts of water and coconut milk. Allow to cook until soft. Mix in two tablespoons of almond butter. Add stevia to taste. Top off with dry toasted pumpkin seeds (optional). Notes: Amaranth- high in calcium; Stevia – doesn’t raise blood sugar. Also, you can add your daily dose of flax seed oil to this cereal!

Tofu Seaweed Scramble

Ingredients: onions, garlic, peppers, tomatoes, Bragg’s, oil (olive/coconut/safflower), extra firm tofu, and arame or hizjikiSeasonings: turmeric, cayenne, sea salt, black pepper, pimento, nutritional yeast and Rev. Nazirmoreh’s special seasoning blends.

Directions: Coat the bottom of the pan with a thin layer of oil and allow it to heat up, add the diced onions. Wait till they begin to brown and add garlic. Then add peppers and tomatoes. After 2-3 minutes of cooking, add turmeric, pimento and cayenne. Allow to seasonings to brown and then crumble the tofu into small chunks and add to the mix. Cover the lid and allow the tofu to cook. Stir well! After another 5 minutes, add Bragg’s, sea salt, and pepper to taste. On the side, put seaweed into a bowl and cover with boiling water. Add in seaweed to tofu, along with Nutritional Yeast and Nazirmoreh’s blend of your choice. Notes: all seaweeds are high in calcium, along with many other minerals. You may also add other vegetables to the tofu- try shredded carrots or zucchini!