Entree

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Confetti Rice

Confetti Rice (from PCRM) Ingredients: 1 red bell pepper (seeded and chopped) 1 bunch green onions (sliced) 1 cup corn kernels (frozen corn that has been thawed out) 1 cup peas (frozen peas that have been thawed out) 15oz can red kidney beans (drained and rinsed (1 1/2 cup cooked beans)) 2 cups brown rice […]


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Broccoli Bisque

Broccoli Bisque (from Dr. McDougall’s Newsletter) Ingredients: 4 cups broccoli florets 3 cups vegetable broth 2 cups fresh potatoes peeled and cut into chunks 1 onion, chopped 1 teaspoon dried dill weed 2½ cups non-dairy milk 1 tablespoon Dijon mustard Pepper to taste Directions: Place broccoli, broth, potatoes, onion, and dill weed in a medium […]


Lentil Burgers recipe from Keep It Simple, Keep it Whole
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Lentil Burgers

Lentil Burgers recipe from Keep It Simple, Keep it Whole

Lentil Burgers (Keep it Simple, Keep it Whole) Makes 4 patties Ingredients: 1 cup dry red lentils, well rinsed 1 1/2 cups rolled oats 2 1/2 cups water 1 medium onion, diced 1 carrot, diced 1 teaspoon black pepper 1 tablespoon coconut aminos Barbecue sauce (optional, see recipe for Dels’ Barbecue sauce) Directions: Rinse the […]


Mung Bean Noodles with Green Herbed Sauce
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Mung Bean Noodles with Green Herbed Sauce

Mung bean noodles have the same texture as traditional pasta.  You can get them at natural food stores like Roots Market.  The sauce incorporates spinach and other healthy veggies with spices and jalapeno to spice it up.  This gluten-free and vegan dish contains a high amount of protein as well. This dish has a classic […]