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Kyong and Jill 

 GARDEN PASTA SOUP

 

3 c water

2 c potatoes, cut small cubes

2 stalks celery, cut small sizes

1 onion, cut small cubes

2 carrots, cut small cubes

1 c cabbages, cut small cubes

1 c brown rice pasta or whole wheat pasta

1 (16 oz) can tomato sauce

1 ½ T soy sauce, unfermented

½ tsp sea salt

1 tsp garlic powder

2 T nutritional yeast flakes

 

Put all ingredients in a large saucepan.  Cook until tender (about

20 minutes).  Yummy!

 

Read more: Heart Warming Soups & Stews
 
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BROWN RICE MEATBALLS

 

2 c cooked brown rice

½ c oat flour

¼ c water

1/3 c pecan meal

¼ onion, minced

1 T soy sauce, unfermented

¼ tsp sea salt

½ tsp garlic powder

1 tsp onion powder

2 T nutritional yeast flakes

2 T toasted sesame seeds, ground

 

Mix all ingredients in a bowl.  Form balls by hand.  Drop 1 Tablespoon of olive oil in a hot skillet.  Cook until brown.  Serve with your favorite spaghetti sauce, or gravy.  Freezes well.  Yummy!

 

Read more: Fellowship Lunch Favorites
 
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Kyong and Jill cooking International

 

 

 

SWEET & SOUR CHICKEN-like

(CHINESE)

                                                                            
1 c soy curls
1 c hot water
1 T olive oil
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 (20 oz) can pineapple chunks
2 T lemon juice
2 ½ T soy sauce, unfermented
1 T cornstarch
2 T turbinado sugar
1 T paprika

Soak soy curls in 1 cup hot water for 10 minutes.  Drain excess water.  Pour olive oil into a large skillet over high heat.  Stir-fry soaked soy curls, red bell pepper, onion & garlic until vegetables are tender and crisp.  For sauce, drain pineapple juice.  Pour ½ cup of the reserved juice into a small bowl.  Add lemon juice, soy sauce, cornstarch, turbinado sugar & paprika.  Mix well.  Add sauce to the cooked vegetables and cook until thickens & bubbly.  Add pineapple chunks.  Stir all ingredients together to coat with sauce.  Cook and stir until heated through.  Serve over brown rice.  Very delicious!

Read more: International Cooking Show -
 
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GLUTEN-FREE SANDWICH BREAD


1 ½ c brown rice flour
2 T soy flour
¼ c potato flour
¼ c tapioca flour
¾ tsp sea salt
1/3 c turbinado sugar
1 T Guar Gum
1 T active dry yeast
1 ¾ c warm soy milk
4 T canola oil
1 tsp vanilla

Mix all ingredients except soy milk, canola oil & vanilla. Add soy milk, canola oil and vanilla into flour mixture. With a hand mixer or stand mixer on a low speed, gradually blend and beat about 10 minutes.  Transfer into oil bread pan.  Allow to rise for 1 hour in a warm place. Bake at 375 degrees for 35-45 minutes.  Use a toothpick to test for doneness.  When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan.  Cool on wire rack before slicing. Delicious!

Read more: Special Diet Show - 11078
 
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STIR-FRY CHICKEN & POTATOES


1 T olive oil
2 cloves garlic, minced
1 onion, thinly sliced
2 green onions, chopped
2 stalks celery, thinly sliced
1 carrot, thinly sliced
2 c soaked soy curls
2 c water
2 medium potatoes, cut in ½ inch cubes
2 ½ T soy sauce, unfermented
2 T nutritional yeast flakes
1 T paprika

Heat olive oil in a frying pan over high.  When oil is hot, add garlic, onion, green onions, celery & carrots.  Stir-fry for 2 minutes.  Add soy curls, and remaining ingredients.  Bring to a boil.  Reduce to simmer.  Cover and cook until potatoes are tender.  Very delicious!

Read more: Stir-Fry Show - 11077
 
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YUMMY PECAN MEAT BALLS


¼ c cooked brown rice
½ c quick oats or gluten-free quick oats
½ onion, minced
1 ¼ c pecan meal
2 cloves garlic, minced
3 T nutritional yeast flakes
½ T basil leaves
½ c bread crumbs or gluten-free bread crumbs
½ tsp sea salt
½ T parsley flakes
½ c water

Mix all ingredients in a large bowl.  Scoop one tablespoonful of portion and roll into ball shapes and cook in an oiled skillet until brown or you can deep fry.  Serve with your favorite spaghetti sauce. Freeze well.  Make 20 balls.  Yummy!

Read more: Party Foods Show - 11026
 
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KOREAN TRADITIONAL NOODLE

(JOB CHAI)


1 (12 oz) pkg oriental noodles or
          1 (13.5 oz) thin spaghetti noodles
1 onion, sliced
1 carrot, shredded
5 green onions, cut 1” long
1 c spinach, cut 1” size
1 c walnut gluten or any veggie meat, sliced or
     1 c sliced   mushrooms
6 T soy  sauce, unfermented
2 cloves garlic, minced
1 T nutritional yeast flakes
½ T onion powder
1 T toasted sesame seeds
2 T sesame oil
1 ½ T turbinado sugar

Put noodles in boiling water and boil for 10 minutes.  Rinse with cold water and drain.  Cut noodles in edible length.  Drop 1 T olive oil in a heated wok.  Saute onion, carrot, green onions, spinach and walnut gluten until crispy and tender.  In a large bowl, mix noodles, vegetable mixture and remaining ingredients.  Mix well with hands.  Serve cold or you can fry in a wok by adding 2 T of sesame oil.  Very delicious!

Read more: Korean Delight Show - 11023
 
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ENERGY FRUIT SMOOTHIE


1 ¼ c cranberry juice
1 apple, cut in chunks
1 pear, cut in chunks
1 banana, cut in chunks
1 ½ c frozen strawberry

Blend all ingredients until smooth!  Delicious!


Read more: Energy Foods Show - 10143
 
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SCRAMBLE EGGS (tofu)


1 (14 oz) tofu, firm, water packed
2 green onions, chopped
¼ onion, chopped
1 ½ T nutritional yeast flakes
4 tsp Chicken Like Seasoning
¼ tsp garlic powder
1 ½ tsp onion powder
1/8 tsp turmeric

Rinse tofu in a cold water.  Mash tofu with masher or fork.  Mix with remaining ingredients.  Add olive oil into a hot nonstick skillet.  Add tofu mixture and reduce heat to medium.  Cook 5-10 minutes until water is cooked out and gives nice texture.  Very delicious!

Read more: Breakfast, Lunch and Dinner Show - 10142
 
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TAMALES


Filling:

2 c walnut gluten, ground or any veggie ground meat
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp onion powder
Sea salt to taste

Masa Dough:

1 c corn meal
1 c unbleached white flour
1 tsp sea salt
1 tsp onion powder
½ tsp garlic powder
1 T Beef-like seasoning
1/3 c canola oil
1 c water

CORN HUSKS:  Prepare corn husks the same way as it is on the instructions
FILLING:  Mix all ingredients by spoon in a mixing bowl.  Set it aside.
MASA DOUGH:  Mix all ingredients by spoon in a mixing bowl.
TAMALES:  Spread masa dough evenly over husks.  Place 1 tablespoon of filling mixture in center.  Roll and place in steamer.  Cover and steam for 30 minutes.  Freezes well.  Very delicious!



TACO


2 c walnut gluten, ground or any ground veggie meat
½ T soy sauce, unfermented
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp onion powder
Shredded lettuce
Diced tomatoes
Shredded vegan cheese
Taco shells

Mix walnut gluten, soy sauce, paprika, cumin, garlic powder, & onion powder in a large oiled pan.  Cook until lightly brown.  Fill the taco meat filling, lettuce, tomatoes & vegan cheese in order in a baked taco shell.  Enjoy!!!


BAKED SPANISH RICE


2 c cooked brown rice
1 (8oz) can tomato sauce
½ tomato, chopped
1 green onion, chopped
1 T soy sauce, unfermented
¼ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
1 tsp olive oil
2 tsp nutritional yeast flakes

Mix all ingredients in a bowl.  Spray oil in a pie dish.  Put rice mixture in a pie dish.  Bake at 350 degrees for 20 minutes. Delicious!


CHALUPAS


1 (16 oz) can fat-free refried beans
Shredded lettuce
Diced tomatoes
Shredded vegan cheese
Sliced black olives, optional
Tostadas

Heat the refried beans in a pan until warm.  Spread the warm refried bean on a tostada.  Add shredded lettuce, diced tomatoes, shredded vegan cheese, & black olives in order. YUMMY!

 

 

 

 

WHOLE WHEAT FLOUR TORTILLAS


1 c whole wheat flour
1 c unbleached white flour
½ tsp sea salt
1 T soy milk powder
1 T nutritional yeast flakes
¼ c olive oil
¾ c hot water

Mix all ingredients except olive oil and hot water in a bowl.  Gradually add hot water and olive oil.  Mix them as little as possible.  Divide into 10 golf balls size and roll out each.  Cook in the hot non-stick pan until lightly brown on both sides.  Delicious!


CAROB “CHOCOLATE” ICE CREAM


1 (13.4 oz) can coconut milk
1 pkg tofu, firm, Mori-Nu, silken
1/3 c carob powder
½ c turbinado sugar or Agave Nectar
¼ tsp sea salt
1 tsp vanilla

Blend all ingredients in a blender until smooth & creamy.  Pour in an ice cream maker.  Serve when it gets thicken.  You may pour into small containers.  Freeze them.  Thaw in a microwave oven for 30-45 seconds.  Stir well before serve.  Very delicious!

 

 

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