Try these delicious recipes recommended by Alwanda herself! If you have a favorite recipe, please send it to us via e-mail and it just might become one of our favorites as well! To your healthy eating...
Oriental Rice
by Shay Hopper, Hallelujah Acres Chef
6 cups distilled water
4 cups brown rice
4 cups frozen peas, rinsed
1 cup bundle green onions, sliced
4 oz Nama Shoyu
1 cup silvered almonds
Unrefined sea salt to taste
Cook rice 45 minutes. In a bowl put cooked rice and all the other ingredients, except the Nama Shoyu and mix completely. Add Nama Shoyu. Cover and bake in a 350º oven for 20 minutes.
Raw Mustard
8 tablespoons yellow mustard seeds
4 ounces distilled water
3 ounces fresh lemon juice
2 tablespoons raw honey
Soak mustard seeds in the 4 ounces of water and 3 ounces of lemon juice overnight. Place seeds, water, and lemon juice in food processor with “S” blade, add honey, and blend until creamy. Mustard will keep in refrigerator for months.
ENJOY!
*NOTE: ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
Marinated Greens (raw dish)
1 bunch mustard greens (chopped)
1 bunch kale (chopped)
3 minced fresh garlic
1 green onion (entire onion)
2 tablespoons Tamari Sauce
1 tablespoon Sesame Oil
1/2 teaspoon Curry Powder or Cumin (or to taste)
Cherry tomatoes (halfed)
Slivered raw almonds
Place all ingredients into bowl (except almonds) - toss well. Garnish with almonds when ready to eat. When possible, always use organic ingredients.
Lemon Herb Salad Dressing
1/3 cup fresh lemon juice
1/3 cup raw unfiltered honey
1/3 cup extra virgin olive oil
1 garlic clove (peeled and minced)
1/2 teaspoon dried basil (or 1 teaspoon finely chopped fresh basil)
1 teaspoon dried oregano (or 2 teaspoons finely chopped fresh oregano)
1 tablespoon red onion (finely minced)
Celtic Sea Salt to taste (optional)
Mince garlic and onion, and along with basil and oregano, combine with liquids. Marinate for at least several hours in the refrigerator before serving. ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
Green Beans with Tomato Basil
Enjoy this recipe – it’s another one of my favorites. This recipe is even better the next day. I could eat at every meal (yes, even breakfast). Note: Organic fruits and veggies are preferred for better health. If not organic, please be sure to wash very well with veggie wash.
¼ cup extra virgin olive oil
4 cups of frozen whole green beans
1 medium purple onion (chopped)
3 garlic cloves (sliced)
6 whole, very ripe, Roma tomatoes (peeled and chopped)
2 handfuls of fresh basil (chopped)
1 teaspoon raw sugar
Salt and pepper to taste
In a large skillet, heat EVOO and sauté onions and garlic until transparent. Add green beans and top with tomatoes, basil, raw sugar, salt, and pepper. Turn stove down to simmer, cover and cook for 30 minutes or until beans are tender.
Macaroni-and-‘Cheese’ Casserole
You will never have the “blues” again once you try this delicious vegan mac-and–cheese casserole.
3 1/2 cups elbow macaroni (wheat)
1/2 cup vegan margarine (Smart Balance or Earth Balance)
1/2 cup flour
3 1/2 cups boiling water
1-2 tsp. salt (sea - add to taste)
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch of turmeric
1/4 cup vegetable oil (Smart Balance)
1 cup nutritional yeast flakes
Paprika, to taste
For a different flavor: sautee red, yellow, green bell peppers and onions - add to casserole before cooking
• Preheat the oven to 350°F.
• Cook the elbow macaroni according to the package directions. Drain and set aside.
• In a saucepan, melt the margarine over low heat. Whisk in the flour.
• Continue whisking over medium heat until smooth and bubbly.
• Whisk in the boiling water, salt, soy sauce, garlic powder, and turmeric.
• Continue whisking until dissolved. Once thick and bubbling, whisk in the oil and the nutritional yeast flakes.
• Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.
• Bake for 15 minutes.
• Broil for a few minutes until crisp.
Makes about 5 servings