Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts

Basmati Rice Pilaf with Shiitake Mushrooms and Walnuts
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 3 leeks
  • 2 cups shiitake mushrooms
  • 2 Tbsp vegetable oil, divided
  • 3 garlic cloves, chopped
  • [q:1/2] tsp salt
  • 1 cup brown basmati rice
  • 2 cups low-sodium vegetable broth
  • [q:1/2] cup toasted walnuts, roughly chopped
  • 3 scallions, chopped
Directions
  1. Rinse leeks well. Chop white and light green parts into [q:1/2]-inch dice.
  2. Stem mushrooms. Discard stems or save for another use such as making broth. Slice caps thinly and set aside.
  3. Heat 1 tablespoon of the oil in a medium-size pot over medium heat. Sauté leeks and garlic until leeks are soft. Add salt and rice. Sauté rice grains for 2 to 3 minutes to toast them. Add broth and bring mixture to a boil. Cover, reduce heat to low, and cook for 45 minutes.
  4. Meanwhile, heat remaining tablespoon of oil in a skillet. Sear mushrooms until they turn golden.
  5. Stir mushrooms and toasted walnuts into cooked rice. Garnish with scallions and serve.
Nutrition Info
384 Calories, 8 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (2 g sat), 310 mg Sodium, [nutrition:4] Vitamin A, Vitamin B6, Vitamin K, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nutrition:1] Vitamin C, Vitamin E, Folate, Iron, Zinc

Buffalo Cauliflower Pitas

Buffalo Cauliflower Pitas
Number of Servings
Serves 4
Ingredients
  • 1 large head cauliflower (about [q:1 1/2] pounds), cut into florets
  • 2 Tbsp olive oil
  • [q:1/2] tsp fine sea salt
  • [q:1/2] tsp black pepper
  • [q:1/4] cup Buffalo-style hot sauce
  • 3 Tbsp coconut oil, melted
  • 4 Food For Life® Ezekiel 4:9 Whole Grain Pocket Bread
  • 1 avocado, thinly sliced
  • 2 celery stalks, thinly sliced
  • 8 butter lettuce leaves
Directions
  1. Preheat oven to 425°F. Line a large baking sheet with parchment.
  2. Toss cauliflower, oil, salt, and pepper together on baking sheet and spread out in a single layer. Roast until browned, about 20 minutes.
  3. While cauliflower roasts, in a large bowl whisk together hot sauce and coconut oil. Toss cooked cauliflower with sauce.
  4. Top pocket bread with cauliflower, avocado, celery, and lettuce.
Nutrition Info
439 Calories, 10 g Protein, 0 mg Cholesterol, 48 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 11 g Fiber, 26 g Total fat (11 g sat), 722 mg Sodium, [nut:5] Vitamin C, [nut:4] Vitamin B6, Vitamin K, [nut:3] Folate, Phosphorus, [nut:2] Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin E, Iron, Potassium, Zinc

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Soy Milk Mayonnaise

Soy Milk Mayonnaise
Prep Time
15 minutes, plus 15 minutes sit time
Number of Servings
Serves 8 (makes 1 cup)
Ingredients
  • [q:1/4] cup soy milk, at room temperature
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp flaky sea salt
  • [q:1 1/2] tsp rice vinegar
  • Generous [q:3/4] cup neutral oil
Directions
  1. In a deep bowl with a narrow bottom, combine soy milk, mustard, salt, and vinegar. Leave for 15 minutes to thicken.
  2. Using a hand blender, process to combine. Continue blending and add oil in small dollops at a time until all oil has been added and mayonnaise is stiff.
Nutrition Info
185 Calories, 0 g Protein, 0 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 21 g Total fat (2 g sat), 70 mg Sodium

Banana Coconut French Toast Sticks

Banana Coconut French Toast Sticks
Number of Servings
Serves 2
Ingredients

Banana Coconut French Toast Sticks

  • 4 slices Ezekiel 4:9 Low Sodium Sprouted Grain Bread, sliced into thirds
  • 1 cup shredded unsweetened coconut
  • 1 mashed ripe bananas
  • [q:1/3] cup Vegan egg substitute
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 tsp coconut oil

Caramelized Banana Topping

  • 1 cup of sliced bananas
  • 1 Tbsp maple syrup
  • 1 tsp coconut oil
Directions
  1. Start by making the caramelized banana topping. Heat a pan over medium heat. Pour in 1 tsp coconut oil and 1 Tbsp maple syrup until the mixture is hot and bubbling.
  2. Add the banana slices to the pan in a single layer. Caramelize for a few minutes until browned, then flip and repeat for the other side.
  3. Once banana slices are caramelized, remove from the pan and set aside until it is time to plate.
  4. Grab a mixing bowl for the French toast batter. Mash 1 ripe banana until smooth, add 1 cup coconut milk, 1 tsp vanilla extract, and [q:1/3] cup vegan egg, and stir together.
  5. Preheat a pan over medium heat. Pour in 1 tsp coconut oil.
  6. Dip the Ezekiel 4:9 Low Sodium Sprouted Grain Bread in the French toast batter, pat the unsweetened shredded coconut on each side, then place in pan.
  7. Cook until golden brown, about 4 minutes, then flip. Finish cooking, then place on a plate to serve.
  8. Top with caramelized banana slices, a drizzle of maple syrup, and serve immediately.
Nutrition Info
768 Calories, 18 g Protein, 0 mg Cholesterol, 83 g Carbohydrates, 25 g Total sugars (6 g Added sugars), 18 g Fiber, 45 g Total fat (37 g sat), 322 mg Sodium, [nut:5] Vitamin B6, [nut:4] Iron, Phosphorus, [nut:3] Vitamin B3 (niacin), Magnesium, Zinc, [nut:2] Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin C, Calcium, Folate

Charred Breakfast Kale

Charred Breakfast Kale
with Mushrooms + Ginger Tahini
Number of Servings
Serves 4
Ingredients

Charred Kale

  • 1 Tbsp olive oil, divided
  • 1 garlic clove, smashed (optional)
  • 6 oyster mushrooms (or mushrooms of your choice), torn
  • 1 Tbsp gluten-free tamari
  • Bunch of cavolo nero or curly kale, torn and woody stems removed
  • Handful of baby spinach (optional)
  • Sea salt and freshly ground black pepper

Dressing

  • 4 Tbsp tahini
  • Juice of 1 orange or lemon
  • [q:1/2] tsp grated fresh ginger
  • [q:1/2] tsp sea salt

Serving

  • 1 avocado (optional)
  • 2 tsp sesame seeds or za’atar
Directions
  1. Heat half of the oil in a large skillet over a medium–high heat. Add garlic (if using), followed by mushrooms, and sauté for a couple of minutes on each side until mushrooms start to brown and crunch up. Add tamari and give everything a toss, and then push mushrooms to side of pan.
  2. Add kale and spinach, if using, to other side of pan, along with remaining oil. Sauté undisturbed for about 1 minute until charred and crunchy, and then toss to sauté on other side. Season with salt and pepper and set aside.
  3. In a small bowl, mix together dressing ingredients.
  4. Divide tahini dressing between 2 bowls and swirl around so it covers sides of bowls. Add kale/spinach, and then top with mushroom shreds, avocado, if using, and a sprinkle of sesame seeds or za’atar.
Nutrition Info
With spinach and avocado: 270 Calories, 10 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 21 g Total fat (3 g sat), 586 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin C, Vitamin K, [nutrition:4] Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Vitamin B6, Folate, [nutrition:2] Calcium, Iron, Potassium, Zinc, [nutrition:1] Vitamin A, Vitamin E, Magnesium

Chipotle Pico de Gallo

Chipotle Pico de Gallo
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 1 lb ripe tomatoes, seeded and diced
  • 2 garlic cloves, minced
  • 1 small red onion, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 chipotle chili in adobo, minced
  • Juice of 1 lime
  • [q:1/2] cup fresh cilantro
Directions
  1. Mix all ingredients together in a bowl. Season to taste with salt.
  2. Let stand 1 hour at room temperature to allow flavors to develop. Serve.
Nutrition Info
46 Calories, 2 g Protein, 11 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 434 mg Sodium, [nutrition:4] Vitamin C, [nutrition:1] Vitamin A, Vitamin B6, Vitamin K

Salted Chocolate and Banana Bread Blondies

Salted Chocolate and Banana Bread Blondies
Prep Time
45 minutes
Number of Servings
9 blondies
Ingredients

Blondies

  • 2 Tbsp plant-based milk
  • 2 mashed bananas
  • [q:1/2] cup peanut butter or nut butter
  • 3 Tbsp maple syrup, honey, or agave
  • [q:1/2] cup gluten-free flour
  • [q:1/4] cup sugar or coconut sugar
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp baking soda

Topping

  • Sprinkle of sea salt
  • Vegan or sugar-free chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
  3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
  4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.
Nutrition Info
With peanut butter, maple syrup, and sugar-free chocolate chips: 230 Calories, 5 g Protein, 32 g Carbohydrates, 14 g Total sugars (10 g Added sugars), 3 g Fiber, 11 g Total fat (3 g sat), 177 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Ultimate Vegan Breakfast Sandwich

Ultimate Vegan Breakfast Sandwich
Number of Servings
4 sandwiches
Ingredients

Sandwich

  • 4 Sprouted Grain Ezekiel 4:9 English Muffins
  • 2 tsp olive oil
  • 1 block of extra firm tofu, pressed and sliced into patties.
  • Vegan cheese slices
  • 8 slices vegan bacon
  • Avocado, sliced
  • Tomato, sliced
  • Spinach or your favorite greens
  • [q:1/4] tsp turmeric
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp onion powder
  • 1 tsp nutritional yeast
  • [q:1/2] tsp sea salt
  • [q:1/2] tsp black pepper

Spicy Maple Mayo

  • [q:1/4] cup vegan mayo
  • 1 Tbsp maple syrup
  • [q:1/2] Tbsp hot sauce of choice
Directions
  1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
  2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
  3. Heat a skillet over medium heat.
  4. Cook the vegan bacon until crisp. Set aside until time for assembly.
  5. Return pan to medium heat and add the tofu patties.
  6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
  7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
  8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.
Nutrition Info
1 sandwich: 524 Calories, 23 g Protein, 0 mg Cholesterol, 48 g Carbohydrates, 5 g Total sugars (3 g Added sugars), 13 g Fiber, 31 g Total fat (3 g sat), 702 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Phosphorus, Zinc, [nut:3] Vitamin K, Iron, Magnesium, [nut:2] Vitamin B12, Calcium, Folate, [nut:1] Vitamin C, Vitamin E, Potassium

Banana-Blueberry Smoothie

Banana-Blueberry Smoothie
Prep Time
5 minutes
Number of Servings
Serves 1
Ingredients
  • [q:3/4] cup unsweetened almond milk
  • 1 Tbsp almond butter
  • 1 ripe banana
  • 1 large handful baby spinach leaves
  • [q:1/2] cup frozen blueberries
  • 1 Tbsp ground flaxseeds
Directions
  1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
  2. Serve immediately.
Nutrition Info
308 Calories, 9 g Protein, 45 g Carbohydrates, 22 g Total sugars (0 g Added sugars), 10 g Fiber, 14 g Total fat (2 g sat), 155 mg Sodium, [nutrition:5] Vitamin E, Vitamin K, [nutrition:4] Vitamin B6, Calcium, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin C, Folate, Magnesium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Iron, Potassium, Zinc
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