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RMCC TV Recipes

 

RICE & TOFU CASSEROLE
(High in Omega-3, High in Fiber, Gluten-Free)


1 pkg tofu, extra-firm, water packed
2 c cooked brown rice
1 c chopped walnuts
¼ onion, chopped
½ carrot, chopped
2 green onions, chopped
2 cloves garlic, minced
¼ c unfermented soy sauce
½ T onion powder
2 T nutritional yeast flakes
2 T lecithin granules

Cut tofu in small cubes, and put it in a large mixing bowl. Add remaining ingredients and mix well. You may serve COLD or put into an oil sprayed 13 x 9 baked dish. Garnish with chopped parsley before baking. Bake at 350 degrees for 30 minutes. Very delicious!!

 

 

RED BELL PEPPER & ZUCCHINIS STIR-FRY
(High in Omega-3, Gluten-Free)


2 red bell peppers, sliced
½ zucchini, sliced
1 onion, sliced
2 T fresh parsley, chopped
2 cloves garlic, minced
1 T olive oil
¾ tsp sea salt
1 T nutritional yeast flakes

In a large skillet over high heat, add olive oil. When oil is hot, cook red bell peppers, zucchini, onion, and remaining ingredients until vegetables are tender and crisp. Yummy!

 

FOREVER YOUNG BARS


¾ c whole wheat flour
½ c oat flour
½ c unbleached white flour
½ c lecithin granules
½ c raisins
½ c chopped walnuts
½ T Ener-G baking powder
¾ tsp sea salt
6 T turbinado sugar
¼ c canola oil
1 c water
½ T vanilla
½ c chopped walnuts

Preheat oven to 350 degrees. Put whole wheat flour, oat flour, unbleached white flour, lecithin granules, raisins, chopped walnuts, Ener-G baking powder, sea salt and turbinado sugar in a large bowl. Mix well. Add canola oil, water, and vanilla. Stir together well. Spray oil on a 9 x 13 cookie sheet. Spread the mixture. Sprinkle additional chopped walnuts. Press lightly. Bake for 20 minutes. Cool completely before cutting into 2” x 2” bars. You may serve as breakfast or dessert. Very delicious! It freezes well.

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