Breakfast / Brunch / Lunch
Roasted Asparagus with Gremolata
>> Preheat oven to 425 degrees.
>> Combine 2 teaspoons parsley, 2 teaspoons parmesan cheese and 1/4 teaspoon lemon peel in small bowl; set aside.
>> Toss 3/4 lb asparagus, 2 large shallots and 1 tablespoon RED SOSS in a 13 x 9-inch roasting pan.
>> Roast 15 minutes or until tender.
>> Arrange asparagus mixture on serving platter, then top with cheese mixture.
Season, if desired, with STEAK BITE.
>> Heat 1 1/2 teaspoons of vegetable oil in a skillet over medium heat.
>> Stir in a diced onion, and cook until tender.
>> Mix in a teaspoon of minced ginger and 4 cloves minced garlic, and continue cooking for 1 minute.
>> Mix 2 cubed potatoes, 4 cubed carrots, and 2 cups RED SOSS.
>> Season with salt and curry powder.
>> Cook and stir for 10 minutes, or until the potatoes are tender.
>> Stir in a cup of green peas, 1 chopped green and red bell pepper, and a cup of heavy cream into the skillet.
>> Reduce heat to low, cover, and simmer for 10 minutes.
Garnish with cilantro to serve.
>> Preheat 6 cups of vegetable oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
>> Bring a saucepan of lightly salted water to a boil and cook a medium-sized head cauliflower until tender, about 10 minutes. Drain well and break into small florets.
>> Pour 3 tablespoons of SWEET SOSS, 3 cups of rice, a finely chopped onion, 1 cup of bread crumbs, 1/2 teaspoon of cinnamon, 1 cup shredded cheddar cheese, 1/2 chopped parsley leaves, 1 1/2 teaspoons of tabil (a spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper), 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper into a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
>> The vegballs are formed by flattening a lemon-sized portion of mixture into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. >> Form into an oval shape, then dip into the 2 large beaten eggs and dredge in 1 cup of flour, tapping off any excess flour.
>> Cook the vegballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper towel to drain.
Soups / Salads / Snacks
Spicy Tom Yum Soup
>> Pour 2 cups water into medium saucepan and place over high heat on stove; bring to boil and add 5 kaffir lime leaves and a stalk of lemongrass, cut into 1/2-inch pieces; cook for 2 minutes.
>> Reduce to low heat, add 4 tablespoons apple cider vinegar, 7 tablespoons lime juice, 2 tablespoons fresh ground red chili, and 4 tablespoons HOT SOSS.
>> Add 1/2 cup of diced tomatoes, 1/4 cup each of finely chopped celery, onions, broccoli, carrots and 1 1/2 cups of mushrooms; cook for several minutes.
>> Turn heat to high, do not stir.
>> When the vegetables are cooked, continue to cook for 2 minutes more.
Good to serve with hot rice.
Cheery Chickpea Soup
Bursting with colour and flavour, you can add all sorts of vegetables to this soup!
>> Combine 1/4 cup minced garlic, 1/2 cup RED SOSS, a teaspoon of coriander, and 3/4 teaspoon sea salt.
>> In a medium-large saucepan over medium-high heat, add 2 tablespoons of olive oil and add the RED SOSS mixture. >> Stirring constantly, cook until the garlic is softened: about 4 minutes.
>> Add a 15oz can chickpeas, drained and rinsed, an 8oz jar of roasted red peppers, and 3 1/2 cups low-sodium vegetable stock and bring to a boil.
>> Turn down the heat and let the mixture simmer for 15 minutes.
>> Allow soup to cool slightly. Working in batches, process 1/2 of the soup in a blender until creamy.
>> Return the pureed mixture to the rest of the soup and stir until even.
Southwestern Caesar Salad
>> Combine 1/2 cup mayonnaise, 1/4 cup RED SOSS, 2 tablespoons red wine vinegar, 2 cloves minced garlic, 2 teaspoons of KERNEL MUSTARD and a teaspoon cracked black pepper in a bowl.
>> Whisk until well blended.
>> Taste and add more mayonnaise, RED SOSS, red wine vinegar and/or black pepper as desired.
>> Drizzle in the 1/2 cup olive oil and add 1/2 cup grated or shaved Parmesan cheese.
>> Pour the dressing over a large head on romaine lettuce (broken into pieces) and toss gently with a tablespoon of lemon juice.
>> Scatter 1/2 cup of grated or shaved Parmesan cheese and crack more black pepper over top, and serve.
Tangy Mustard Dressing
>> Mix 2 cups sunflower oil, 1 cup of LEMON VINEGAR, a tablespoon THAT MUSTARD SAUCE and salt and pepper to taste.
Entrée / Dinner
Tantalizing Tomato Pie
>> Sauté 1 small chopped onion in margarine until translucent.
>> Arrange 2 medium tomatoes peeled and sliced in 9" baked pie shell; top with onions. >> In a small bowl, combine 1/2 cup parmesan cheese, 1/4 cup RED SOSS, 1/4 cup mayonnaise, 2 teaspoons garlic powder, pinch of salt and pepper.
>> Spread a thin layer of parmesan mixture over the tomatoes and onions.
>> Bake at 325° for 30 minutes.
>> In a large pot, combine a 12oz package of frozen burger-style crumbles, 2 cups black beans, 1 cup kidney beans, 2 cups RED SOSS, 5 chopped onions, 1 teaspoon cumin, 2 bay leaves, salt and pepper.
>> Bring to a simmer and cover.
>> Let the chili simmer for at least an hour before serving.
Preheat the broiler.
>> Slice 2 large eggplants into 1/4 inch slices and lightly salt them.
>> Place 4 slices of whole grain bread in a toaster until well done, then transfer to a medium-sized bowl and crumble into bread crumbs.
>> Toss with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme, and lightly sprinkle with salt and pepper. Set aside.
>> Rinse the eggplant slices with cold water and pat them dry with paper towel. >> Lightly oil a large baking sheet, place the slices on the sheet and brush lightly with olive oil. Place under the broiler for 3 minutes or until brown. Remove from the oven and set aside.
>> Turn down the oven to 350 F.
For the cheese sauce, in a blender, blend 1 cup silken tofu, 1 cup vegetable broth, 1/2 cup dairy-free plain soy milk or almond milk, 1/4 cup nutritional yeast, 3 tablespoons of tahini, 1 teaspoon each of onion powder and garlic powder, 1/2 teaspoon of salt, and 2 tablespoons of corn starch until creamy, set aside.
>> In a medium-sized skillet over medium-high heat, heat 1 teaspoon of olive oil, once hot, add a finely sliced medium onion.
>> Cook, stirring often, until the onion is soft, about 5 minutes.
>> Add 4 cups RED SOSS to the pan and cook until warm. Set aside.
Assemble the casserole. Lightly oil a 9 x 13 baking dish with olive oil. Place half of the eggplant slices In the bottom of the dish. >> Top with 1/3 of the bread crumbs, followed by half of the RED SOSS mixture and half of the cheese sauce. Sprinkle with soy parmesan.
>> Top with the remaining eggplant, followed by another 1/3 of the breadcrumbs and the remaining half of the RED SOSS mixture and cheese sauce.
>> Top with the remaining 1/3 of the breadcrumbs and a generous sprinkling of soy parmesan.
>> Bake for 25 minutes or until lightly browned on top.