American-Style Red Beans and Rice Carrot Rice Nut Burger Coconut Lentil Soup Easy Mexican Rice
Eggplant, Zucchini and Sweet Red Pepper Stew Tofu Turkey
American-Style Red Beans and Rice
1 tablespoon olive oil
1 (15ounce) can kidney beans 1 1/2 cups tomato sauce 4 1/2 cups water, divided
2/2 teaspoon dried oregano
3/2 teaspoon dried basil 1 pinch dried thyme salt and pepper to taste 5 teaspoons adobo seasoning,
divided 2 cups uncooked white rice
In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil,
thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat. Meanwhile, bring 4 cups water to a
boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and
all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.
Carrot Rice Nut Burger
3 cups brown rice 1 cup cashews 1 pound sunflower seeds 1 sweet onion, chopped 6 carrots, chopped 1
tablespoon extra virgin olive oil salt to taste
Preheat oven to 425 degrees F (220 degrees C). In a large saucepan bring 6 cups water to a boil. Add
rice and stir. Reduce heat, cover and simmer for 40 minutes. Roast cashews and sunflower seeds in
preheated oven for 10 to 15 minutes. In a food processor grind nuts to a fine meal; transfer to a
large bowl. Place onion and carrots in food processor and pulse until fine; transfer to bowl with
the nuts. Combine cooked rice and olive oil in food processor and pulse until smooth; spoon into the
large bowl. Season with salt, to taste. Using your hands mix the ingredients and form into patties
or logs. Bake in preheated oven for 12 to 15 minutes.
Coconut Lentil Soup
1 1/2 cups red lentils 2 1/2 cups water
4/2 red onion, finely chopped 1 clove garlic, finely chopped
5/2 inch piece fresh ginger root, finely chopped
6/2 cup fresh shredded coconut
7/4 cup soy milk 1 tablespoon curry powder 1 teaspoon ground black pepper
Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in
onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil
mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.
Easy Mexican Rice
1 1/2 cups uncooked brown rice 3 cups water
7 (1ounce) package taco seasoning mix
7 (2.25 ounce) can kidney beans, drained
7 (3ounce) can tomato sauce
7 (4.5 ounce) can diced tomatoes, drained salt and pepper to taste
8/2 cup shredded lettuce
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45
minutes. Remove from heat and let stand for 15 minutes. Stir in taco seasoning, kidney beans, tomato
sauce, diced tomatoes, salt, pepper and lettuce. Cook over medium heat until heated through.
Eggplant, Zucchini and Sweet Red Pepper Stew
1 eggplant, cut into 1 inch cubes
9/4 cup olive oil 1 cup chopped onion 5 cloves garlic, chopped
10/2 cup Basmati rice 1 zucchini, cut into large chunks 1 large red bell pepper, chopped 3 fresh
tomatoes, diced 1 cup Marsala wine 1 1/2 cups water
11/2 teaspoon salt, or to taste
12/4 teaspoon red pepper flakes
13/4 cup chopped fresh basil
14/4 cup chopped fresh parsley 1 sprig fresh rosemary, chopped
Place eggplant in a colander and sprinkle with salt. Heat olive oil in a Dutch oven or large pot.
Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent.
Stir in garlic and saute for 2 to 3 minutes. Stir in rice, zucchini, red bell pepper, tomatoes,
wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low
boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. Remove from heat and
stir in basil, parsley and rosemary.
Tofu Turkey
14 (1ounce) packages extra firm tofu 2 tablespoons sesame oil 1 red onion, finely diced 1 1/3 cups
diced celery 1 cup chopped mushrooms 2 cloves garlic, minced
15/8 cup dried sage 2 teaspoons dried thyme salt and pepper to taste 1 1/2 teaspoons dried rosemary
16/4 cup tamari 3 cups prepared herb stuffing
17/2 cup sesame oil
18/4 cup tamari 2 tablespoons miso paste 5 tablespoons orange juice 1 teaspoon honey mustard
19/2 teaspoon orange zest 3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled
tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over
the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the
colander, tofu and weight for 2 to 3 hours. Make the stuffing: In a large frying pan saute onion,
celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme,
salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared
herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C).
Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and
orange zest in a small bowl; mix well. Remove the weight from the tofu. Hollow out the tofu so that
there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl.
Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center
of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the
stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the
flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu
turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover
the "turkey" with foil. Bake for one hour. After one hour, remove "turkey" from the oven and remove
the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce).
Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the
tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
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