Corn Pudding

  Corn Pudding

Ingredients
6 ears of corn ( 4 cups organic frozen if not in season)
1/2 cup pine nuts
1/2 teaspoon ground cumin
1 tablespoon curry powder
1 teaspoon psyllium
1/4 teaspoon turmeric
1 small onion chopped small
1 red pepper chopped small
to taste sea salt

Directions 

Vegetarian Risotto (without meat)

Ingredients

21    ounces    white rice, raw 
10 1/2    ounces    onions 
21    ounces    carrots 
14    ounces    water 
1    cup    sunflower oil ( for frying ) 
1    tablespoon    sesame seeds 
1/2    teaspoon    barberry 
1/4    teaspoon    ground cumin 
   to taste    salt & pepper 
3    bay leaves 

Directions

Roasted Potatoes with Vegetables

 Roasted  Potatoes with Vegetables

Ingredients
1 pound potatoes ( chopped, cubes )
½ cup carrot ( chopped, cubes )
½ cup onion ( chopped, cubes )
½ cup green pepper ( chopped, cubes )
1 teaspoon garlic ( finely chopped )
1 tablespoon vegetable oil
to taste salt, paprika and pepper
1 tablespoon parsley ( finely chopped )

Directions

Chicken in Soya Sauce with Vegetables

Chicken in Soya Sauce with Vegetables

 Ingredients:
 4 medium chicken breast halves ( peeled, cut )
1 tablespoon olive oil
2 zucchini ( unpeeled, thinly sliced )
1 small eggplant ( peeled, cut cubes )
1 medium onion ( thinly sliced )
1 medium reen pepper ( cut cubes )
½ pound fresh mushrooms ( sliced )
½ pound green beans (frozen or fresh ( clean and trim ))
16-ounce tomatoes ( cut )
1 clove garlic ( minced )
1½ teaspoons dried basil
1 tablespoon fresh parsley ( minced )
to taste soya sauce
Dressing

Red Bean and Macaroni Soup

Red Bean and Macaroni Soup

 Ingredients:

16-ounce red beans (( or white or brown ) canned )
1½ teaspoons olive oil
¼ pound fresh mushrooms ( sliced )
½ cup  onion ( finely chopped )
1 cup carrots ( sliced )
½ cup celery ( finely chopped )
1 clove garlic ( minced)
1½ cups tomatoes ( peeled, chopped )
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon dried oregano
1 bay leaf
½ pound uncooked macaroni
 to taste salt and black pepper

Dressing

Bean and Barley Soup

Bean and Barley Soup

 Ingredients:

1 tablespoon oil
3 celery ( diced )
3 carrots ( diced )
1½ cups chopped onions
9 cups  vegetable stock
¾ cup pearled barley, medium
3 garlic cloves, minced
¼ teaspoon hot-pepper sauce
¼ teaspoon dried basil
¼ teaspoon dried thyme
19 ounce white beans ( rinsed and drained)
 soy sauce to taste
Dressing

Roll of Vegetables of Rice papers

Ingredients

2 oz. rice noodles
8 rice papers
2 tbsp. fresh basil, chopped
½ cup carrots, julienned
2 lettuce leaves, chopped:
¼ cup water
2 tbsp. lemon juice
1 garlic clove, minced
1 tsp. Stevia
½ tsp. chili garlic sauce
Salt to taste

Directions

Zucchini with Tomato

Zucchini with Tomato

Ingredients

2 tablespoons butter avocado
1 lb. tempeh, cubed
1 zucchini, diced
4 plum tomatoes, chopped
A glass of water
1 tsp. dried Basil
1 tsp. oregano powder
4 cloves garlic, minced
Salt and pepper to taste
Directions

Directions

Heat a tablespoon of avocado oil in a wok over medium-high heat. Stir in the tempeh and sauté for about 10 minutes. Add the dried rosemary, pepper and salt, stirring after each addition. Remove the tempeh from the heat and transfer to a warm platter. Raise the heat to high and stir in the last tablespoon of avocado oil. Stir in the garlic to stir-fry for about a minute  add the zucchini; continue to cook while stirring for about 3 minutes; return the tempeh to the wok; stir in the tomatoes and water. Reduce the heat, cover the wok, and simmer for about 5-7 minutes.  Bon appetite.

Servings 4 

Mushrooms with Seitan

Mushrooms with Seitan

Ingredients:
½ cup water
1 tbsp. quinoa flour
2 tbsp. peanut sauce
2 tbsp. fresh orange juice
1 tbsp. rice vinegar
1 tsp. garlic, minced
4 tsp. avocado oil
12 oz. seitan, cut to strips bite-sized 
1 tbsp. ginger, minced
1 onion, sliced
1 lb. green beans
1 cup mushrooms, sliced
1 red bell pepper, cut to strips
Dressing

Sote Aubergine 

Ingredients

3 tbsp. olive oil
3 garlic cloves, minced
1 Onion, chopped
1 Carrot  sliced
1 Bulgarian pepper  sliced
1 Tomatoes  sliced
1 tsp. oregano powder
1 Aubergine , sliced
2 cups spinach
Pepper and salt to taste

Directions

Aubergine with Seitan

Aubergine  with Seitan

Ingredients:
3 tbsp. olive oil
3 garlic cloves, minced
1 onion, chopped
1 lb. seitan, cut to bite-sized pieces
1 tsp. oregano powder
1 aubergine , sliced
2 cups spinach
Pepper and salt to taste
Dressing

Mushroom with Asparagus

Mushroom with Asparagus

Ingredients

1    pound    asparagus ( fresh ) 

8    ounces    mushrooms ( fresh, cut ) 

2    fresh rosemary ( sprigs, minced ) 

1    clove(s)    garlic ( minced ) 

2    teaspoons    olive oil 

   to taste    sea salt 

   to taste    black pepper 

Directions

RIB EYE WITH STEAMED BROCCOLI

 RIB EYE WITH STEAMED BROCCOLI

1 tbsp. rice vinegar
1    pound    beef, rib eye steak  
1    teaspoon    olive oil
1    tablespoon    rice vinegar
2    cups    broccoli florets ( steamed )
to taste    salt & pepper

Dressing

Beef with Mushrooms

Ingredients:
½ cup water
1 tbsp. quinoa flour
2 tbsp. peanut sauce
2 tbsp. fresh orange juice
1 tbsp. rice vinegar
1 tsp. garlic, minced
4 tsp. avocado oil
12 oz. beef
1 tbsp. ginger, minced
1 onion, sliced
1 lb. green beans
1 cup mushrooms, sliced
1 red bell pepper, cut to strips
Dressing