BLACK RICE SALAD Serves 2
Ingredients:
1 cup cooked black rice
1⁄4 cup chopped mint coarsely
1⁄2 cup chopped tomatoes
3⁄4 cup curly parsley coarsely chopped
1⁄2 cup cucumber, peeled, seeded, chopped
2 tbsp chopped green onions
Dressing:
1⁄2 tbsp juice of lemon
1 1⁄2 tbsp extra virgin olive oil
1⁄2 tsp salt
1/8 tsp pepper
Prepare the dressing. Blend together lemon juice, salt, and pepper while streaming in the olive oil. Blend until emulsified.
Procedure:
1. In a big bowl, combine the rice, mint, tomatoes, parsley, green onions, and cucumber
2. Pour dressing into rice mix. Toss and mix well. Serve cold or at room temperature.
Optional: Top with plant-based meat
GRILLED VEGETABLE SALAD Serves 3
Ingredients:
2 small eggplants approx. 150-170 grams each
1 medium zucchini, halved
1 green bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 small onion, peeled and halved
1⁄2 cup orange juice
2 tbsp lime juice
1 tbsp olive oil
2 cloves garlic minced
1 tsp dry oregano leaves (bottled spices)
1⁄4 tsp black pepper
1⁄4 tsp paprika
1⁄4 tsp salt
2 tbsp chopped wansoy or cilantro
Procedure:
1. Combine all ingredients except cilantro in large bowl; toss to coat
2. IF GRILLING: Spray grill with cooking spray or brush with oil to prevent sticking. Place vegetables on grill and reserve marinade. Grill for 3-4 minutes on each side or until tender and lightly charred. Cool for 10 minutes.
3. IF BROILING: Place vegetables on broiler rack or pan greased or coated with cooking spray. Reserve marinade. Broil 2-3 inches from heat, 3-4 minutes per side until tender. Cool 10 minutes.
4. Remove peel from eggplant if desired. Cut vegetables into bite-sized pieces.
5. Return vegetables to marinade. Stir in cilantro and toss to coat.
VEGAN BURRITO BOWL Serves 4
Beans and Corn
1 can black or red beans, drained
1 can corn drained
1⁄2 onion chopped
1⁄2 tsp cumin
Sea salt to taste
Water
Add oil, to a frying pan and sauté onions until translucent. Add cumin, corn and red beans. Add a little water so the mix does not stick to the pan. Cook for 2-3 minutes only.
Cilantro Lime Rice
3 cups Cooked Multi-Grain (red, black, brown, etc) rice – per 1 cup, add 1/8 tsp turmeric powder and 2 bay leaves
1⁄2 cup chopped cilantro
1 tbsp lime juice Himalayan Salt to taste
Mix all ingredients together in a bowl. Set Aside.
“DIY Salsa”
3/4 cup seeded
chopped tomato
2 tbsp chopped red onion
2 tbsp chopped cilantro
1 tbsp + 1 tsp lemon juice
2 tbsp olive oil
1⁄4 tsp salt
1⁄4 tsp cumin
Whisk together lemon juice, olive oil, salt, and cumin. Toss in tomatoes, red onion and cilantro. Allow to sit for 2-3 minutes for flavors to blend.
TexMex Vegan Beef
Unmeat Giniling or DIY TOFU BEEF (see recipe below)
1⁄4 cup chopped bell peppers
1⁄4 cup chopped red onions
1 tsp ground cumin
Salt to taste
Light Olive Oil
Sauté onions until translucent. Add bell pepper and sauté until tender. Add giniling or tofu ground beef and season with salt and spices. Stir and cook for 2-3 minutes. Set Aside.
Tofu Ground Beef
2 blocks Tofu FIRM
2 tbsp organic soy sauce
2 tbsp EVOO
1 tsp chili powder
1⁄2 tsp cumin powder (for Mexican dishes)
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1⁄4 cup Nutritional Yeast
Preheat oven to 350 deg F
Drain and strain tofu. Crumble blocks in small pieces. Make paste with all other ingredients in a bowl. Toss crumbled tofu and mix to coat well.
Grease a big baking pan or sheet with non-stick spray or olive oil. Evenly spread tofu o pan and -bake for about 20-25 minutes. Make sure to stir constantly every 10 minutes or so.
6 cups (about 2 heads) romaine lettuce chopped
Store bought Vegan Sour Cream or DIY Vegan Sour Cream
1 cup raw pili or cashews
1/3 cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1⁄2 tsp sea salt
BLEND AT HIGH SPEED UNTIL SMOOTH
ASSEMBLE.
Arrange the lettuce as a bed. Leave a well in the middle for the sour cream. Divide plate into 4 – 1⁄4 for cilantro rice, 1⁄4 for beans and corn, 1⁄4 for TexMex Vegan Beef, and 1⁄4 for Salsa. SERVE.