California Easy Pita
California Easy Pita 1 Pita bread 4 Slices of deli-thin oven hickory smoked Tofurkey Slices 2 tbsp Alfalfa sprouts 2 Slices of tomato 2 Slices of cucumber 1 tbsp ranch dressing Fill pita bread half with tofurkey, sprouts, tomato, and cucumber. Drizzle with dressing. Makes 1 sandwich.
Vegetarian Sandwich Spread
Sandwich Spread 4oz Tofutti cream cheese 2 T. Minced chives 1/4 Cup alfalfa sprouts Mix together and spread on favorite bread. Watercress may also be used. Enjoy!!
Lentil Tabouli Salad
Lentil Tabouli Salad Vegetarian Recipes 3 Cups green lentil sprouts 1 Bunch green scallions, tops included 2 Bunches parsley, chopped 1 Small bunch celery chopped very fine 2 Cucumbers finely chopped 3-4 Medium tomatoes finely chopped In a large bowl, mix all ingredients. Toss with salt, fresh cracked pepper, lemon juice, and olive oil to taste. Serve well chilled, wrapped in green leaf lettuce leaves. Eat & Enjoy! We are the process of testing and putting together even more of our favorite vegetarian recipes so there are definitely more sprout recipes and vegetarian sprout recipes to come!! Please send any...
Vegetarian Stir Fry
Vegetarian Stir Fry by Jim Livengood, NJIngredients: 3 stalks bok choi, leaves included diced head of broccoli, cut into florets 8-10 oz. mushrooms sliced large onion, diced 2 cloves garlic, smashed 2 cups or so of snow peas or snap peas 1/2 can sliced water chestnuts 1/4 cup low-sodium soy sauce 1/4 cup sherry or dry white wine 1/4 cup extra virgin olive oil brown sugar to taste (around 1/2 cup) few drops toasted sesame oil olive oil roue. Directions: Take wine and soy sauce and combine. Add brown sugar. Set aside. Heat oil in wok or large frying...
Hummus Portebella by Rachel Ducote, KSIngredients: Large 3-5" Portabella Mushroom Caps-2 for each sandwich Hummus made with chipotle peppers (you can buy yours from a natural store or make it, using chick peas, pepper flakes and a smidge of sugar) Large leaf lettuce, or spinach leaves, washed and dried Large slicing tomatoes sprouts organic goat cheese thinly sliced (optional) red onions (optional) Mineral Salt Directions: Cut the stems from the caps of the mushrooms--the caps will be your 'bread' of the sandwich. Liberally spread hummus on your mushroom 'bread' pieces. Build your sandwich with lettuce first. (Putting the lettuce on...
Green Breakfast Smoothie
Green Breakfast Smoothie by Mary Gamblin, MO Ingredients: 5oz Organic Baby Spinach generous portion of Wheatgrass 1-2 scoops Pea Protein mix 1/2 Cup frozen blueberries 1/2 frozen Banana 1/2 Cup All natural Swiss-Style Muesli 1/2 cup water Directions: Mix all ingredents (I use my Ninja) until mixed well and enjoy a breakfast that will keep you full till noon or 1pm and provides energy even while taking cancer treatments.
Banana PH by Jen Krivos, FLDirections: Peel a banana. Smear 1 tablespoon of peanut butter on banana. Drizzle honey (about a teaspoon) over banana. Cut banana in 1/2 inch slices and serve with a fork.
Avo Choc Chip Cookies
Avo Choc Chip Cookies by Kristina Krist, CA/NV> This can be vegetarian or vegan. First, Preheat Oven to 350. Ingredients: 2 organic eggs 2 ripe avocados (you can put in all avocados for eggs, but if you do, add 2 tbsp of water or coconut water for the liquid the eggs would add) 6 tsp bourbon vanilla extract 1 1/2 cups maple sugar 1 1/2 cups of organic sugar made from evaporated cane juice 2 tsp of organic baking soda 1 3/4 tsp of salt I like sea salt 5 cups of trader joe flour, the one in the...
Jim's Jumble by Joyce Kidd, MA Directions: Heat 2 tbsp. coconut oil over med-high heat until melted and steaming. Crack and add 3 eggs, one at a time. When white and yolks are set, carefully remove from pan using slotted spoon. Set aside on separate dish. While oil is still hot, add kale, garlic, sliced mushrooms, and onions. Stir fry quickly until kale wilts. Place cooked veggies on plate top with eggs. Optional add-ons: Sprouts and sunflower seeds.
Better than Sex Potatoes
Better than Sex Potatoes by Debbie Nelson, WI Ingredients: 2 pounds fresh or frozen hashbrown potatoes seasoned salt 1 stick unsalted butter cut into 1/3rds 1 half pint heavy whipping cream Directions: Use 13x9 baking dish. Layer 1/3 of hashbrowns in bottom of the pan. Cut 1 butter 3rd into 6 parts. Layer on hash browns. Sprinkle 1 teaspoon of seasoned salt on hashbrowns. Repeat for two more layers. Pour heavy whipping cream over mixture. Bake at 375 for 45 minutes.
Veggie Chili by Rachel Deddens, VA Ingredients: 1 bag freeze-dried soy meal 1 organic whole green pepper (chopped) 1 organic medium onion (chopped) 3 cups organic fresh Shitake mushrooms (chopped) 6 cans total, combination of organic dark red kidney beans, black beans, cannelloni, or garbanzo beans. 2 cans organic stewed tomatoes 2 bottles of home brew beer- light on the hops (check your local grocer) Seasoning to taste: chopped jalapenos, chili powder, cumin, sea salt, cracked black pepper, Virginia Gentleman hot sauce Directions: Put all ingredients into a large pot and bring to a simmer- continue to simmer for...
"Tight Squeeze" by Donnalee Curry, CADirections: On a grilled organic corn tortilla, layer it with warm cooked seasoned pinto beans slightly mashed, season top of beans with salsa and then top with sauteed 1/2 cup cabbage, 1 carrot sliced thin diagonally,1/2 cup cut bite size zucchini or other squash and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al dente veggies on top of beans and season again with salsa. Bake 350 oven for 1/2 hr. Top with "tofutti" sour cream and sliced green onions with sliced avos surrounding the top mound of sr. cream!
Kelp Noodles with Veggies
Kelp Noodles with Veggies by Roxanne Cummins, NYIngredients: 1-12 oz package of Kelp Noodles 1 carrot shredded 1/2 head cabbage (cut into 1/4" wide slices) to sauté 1-1/2 to 2 cups broccoli florets lightly steamed 1/4 cup Tamari Sesame Dressing 1 teaspoon ghee pinch of Himalayan pink salt (optional). Directions: Cut up kelp noodles put in a bowl with shredded carrot and set aside. Steam broccoli for 3-4 minutes and set aside. Put ghee into a frying pan heat for 1 minute and throw in the sliced cabbage with a pinch of Himalayan pink salt. Sauté for approximately 5...
Carobeet Juice by Becky Graham, VA Ingredients: 4 organic carrots 1/2 med size beet 1/2 lime 1/2 cucumber 1 green apple Juice ingredients, mix and enjoy.
Nut Sausage by Debra Y. Mathis, TX Ingredients: 1 cup raw walnuts (or pecans, cashews, sunflower seeds, pumpkin seeds, as well as a combination of these) 1 Tbsp nutritional yeast 2 tsp organic olive oil (or organic walnut, macadamia nut or sunflower oil) 6 – 8 cloves garlic 2 tsp dried oregano 1-2 tsp rubbed sage 1 tsp dried basil ½ tsp cumin ¼ to ½ tsp cayenne 1/3 tsp chili paste (optional) 1/3 tsp sea salt (or less, or none, depending upon preference) Directions: Pulse the garlic first in the food processor. Add remaining ingredients. Do not blend...
Sprouted Red Quinoa Salad
Sprouted Red Quinoa Saladby Jess Zellner, GA 2c Sprouted Red Quinoa (soak quinoa in water for 24 hrs) 10 Cherry Tomatoes, sliced 10 Kalamata Olives, sliced 4TB Cilantro, chopped 1 Avocado 1/2 tsp Curry 1/2 tsp Cumin 1/2 tsp Paprika 1/2 tsp Cinnamon 1/2 Lime, juiced 4 TB Extra Virgin Olive Oil TT Salt Once quinoa has sprouted and is tender, combine all ingredients, spices, and juice, and fold together until fully incorporated. Enjoy!