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*Tofu Vegetable Stir Fry

*Organic *Gluten free *Vegan *High in protein and fiber *Serves 10-16


1 package of Extra firm Tofu (drained well, patted dry, and chopped into bite-size pieces)

3 cups of cleaned, and chopped fresh broccoli (using the stems, and florets)

2 cloves of fresh garlic minced fine 

2 tablespoons of fresh peeled ginger, minced fine

1 teaspoon of ground Turmeric powder 

3 tablespoons of fresh, cleaned cilantro, minced fine

4 mini bell peppers, cleaned, and chopped fine (seeds removed)

5 to 6  cups of precooked Brown Basmati rice (kept warm)

3  tablespoons of toasted sesame seed oil 

1 tablespoon of rice vinegar

1-2 teaspoons of ground cayenne pepper (optional)

1 tablespoon of sea salt


In a large pot, warm up the 2 tablespoons of sesame seed oil on medium heat. 

Add the Tofu, and begin cooking this for 10 minutes (until the tofu becomes golden warm).

Next, add the fresh ginger, garlic, Turmeric, and cayenne pepper (if using).

Begin mixing the spices a few times, until everything becomes well incorporated and fragrant (about 5 minutes).

Next, add the chopped bell peppers, and broccoli. Give the vegetables a few mixes.

Next, place a large lid on top of the pot, lowering the heat to low. 

Allow everything to simmer for an additional 2-3 minutes. 

Once the broccoli and bell peppers are cooked through (the vegetables should be cooked through, yet crunchy),  turn off the heat, and add the additional tablespoon of sesame seed oil, and the freshly chopped cilantro. Adjusting seasonings if you need. 

Once you're ready to eat, serve the Stir fry alongside the brown rice. Enjoy!!

Fall Pasta Salad

*Serves 10-12 *Gluten/Nut-free *Vegetarian *Organic *High in Protein and fiber

2 pounds of Penne pasta (we used the 365 brand, blend of rice and corn)  

1 cup of cleaned and finely chopped Crimini mushrooms 

1 cup of rinsed mini bell peppers (multi-colored) finely chopped  

1 cup of baby arugula finely chopped 

2 tablespoons of ground Oregano 

2-3 tablespoons of olive oil (preferably extra virgin)

2  teaspoons of sea salt

1 teaspoon of fresh black pepper or (cayenne pepper)

Freshly grated parmesan cheese 


Begin by cooking the pasta till al dente

(Note - gluten free pasta takes about 5 -7 minutes to cook, as this pasta can get mushy if cooked longer)  

Drain the pasta well, and place back in your large cooking pot & keep warm.

Add the chopped vegetables, olive oil, salt, oregano, and pepper if you choose to use.

Give this a few big mixes (incorporating the pasta salad with the olive oil & seasoning).

Next, add the fresh parmesan cheese if desired.

Enjoy this yummy & hearty salad for lunch or dinner!

Black Bean Vegetable Burgers

*Gluten/nut-free *Organic *Vegan *High in protein and fiber

*Makes about 12 burgers


Preheat oven to 375 degrees

2 Cans of BPA free Black beans (low sodium, drained well) 

2 cups of old fashioned rolled oats. 

6-8 mini bell peppers (rinsed and chopped fine)

1 cup of  cleaned and chopped Crimini mushrooms 

1 medium yellow onion chopped 

3 tablespoons of olive oil 

1 tablespoon of sea salt 

1 teaspoon of ground turmeric

1 teaspoon of ground cayenne pepper

2 tablespoons of ground cumin

2 teaspoons of ground Oregano

2 tablespoons of fresh cilantro roughly chopped. 


Combine all of the ingredients into your food processor.

Pulsing the machine a few times until everything becomes smooth, and well incorporated (note the mixture should be quite thick).

Give this mixture a taste, as you want to make sure everything tastes very flavorful before you form these (you may like to add additional sea salt).

Next, start forming your burgers, then place these on a non-stick baking pan (lined with parchment paper for easy clean up) 

Bake these for about 20 minutes until the burgers become firm &  golden brown.  


Enjoy this on your favorite gluten free bread, hamburger bun or enjoy these wrapped inside a crunchy lettuce leaf!  Get creative!!  

Hearty chocolate chip cookies

*Organic *Gluten free *Low sugar *Vegan *Great source of protein and fiber * Makes about 1 dozen cookies!


Preheat oven to 375 degrees and bake the cookies for 10-12 minutes.

2 cups of old fashioned rolled oats 

1/2 cup of dark chocolate chips 

1/4 cup of Raw hemp seeds

1 teaspoon of baking powder

1 teaspoon of sea salt

1 teaspoon of ground cardamom powder  

1 teaspoon of pure vanilla extract (alcohol free)

1/2 cup of coconut butter (melted)

3-4 dried apricots (chopped roughly)

2 tablespoons of raw honey


Combine all of the ingredients into a large mixing bowl. Mix well to incorporate everything. 

If the mixture is to thick, you can add 1-2 tablespoons of filtered water. 

If the mixture is not thick enough, you can add an additional 1-2 tablespoons of rolled oats.

Once your cookie batter is ready, you can start to form your cookies. 

Place these on a non-stick baking pans (with parchment paper for easy clean up).

Place these into the oven and bake till lightly golden brown. 

After baking, let these cool down before eating. Enjoy these with your favorite warm drink, and share with your family & friends!


Happy, Healthy Holidays!

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