Makes 4 servings 1-2 tsp canola oil 1 lb firm tofu, patted dry and mashed 1 cup chopped vegetables (broccoli, bell peppers, mushrooms, onions, tomatoes, etc.) ¼ tsp turmeric 1 tsp onion powder ½ tsp Bragg’s Liquid Aminos or sea salt 1 tsp nutritional yeast flakes
Recipe from: The 30 Minute Vegan By: M. Reinfeld & J. Murray, pg. 240 Yield: 6-8 Servings Ingredients: 4 cups water or vegetable stock 1 ½ tbsp. chili powder 1 tbsp. cumin, ground 1 cup yellow onion, peeled, cored, and small dice 1 cup celery, sliced or diced 4 each garlic … Continued
8 cups (cooked kidney beans) or 4 – 15 oz. cans kidney beans 1 clove minced garlic 2 cups Spanish onions (chopped) ½ cup carrots (circular) ½ cup green peppers (med chopped) ½ cup celery (med chopped) 1 lb tomatoes (pureed) 2 Tbsps olive oil 2 can tomato paste 1 cup soy nuggets (Textured Vegetable … Continued
Makes about 2 dozen small squares 2 cups medjool dates, pits removed 2 cups raw walnut pieces ¾ cup cocoa powder Pinch sea salt, finely ground 1. Place walnuts in a food processor along with pitted dates, cocoa powder, and salt. Process until a moist, crumb-like dough has formed. Spread into an 8×8 … Continued
Recipe Adapted from Cancer Survivors Guide, p. 190 Serves 4 Ingredients: 1 bag (16 ounces) frozen stir-fry vegetables OR mixture of frozen (broccoli, bell peppers, cauliflower, etc.) 1 ½ cups cooked or canned beans (your favorite kind), rinsed and drained Or other 1 pkg. of protein alternative: seitan, … Continued
Recipe adapted from www.allrecipes.com by: AZIAZEL INGREDIENTS: 1 (12 ounce) package uncooked elbow macaroni 1.5 tablespoon vegetable oil 1 medium onion, chopped 1.5 cup cashews ¼ cup lemon juice 2 cups water White miso & salt to taste ½ cup canola oil 4 ounces roasted red peppers, drained Optional 4.5 tablespoons nutritional yeast 1.5 teaspoon garlic powder 1.5 teaspoon onion … Continued
The Cancer Survivors Guide Cookbook, pg: 118 Yield: 40 pieces (10 servings) Ingredients: 1 cup low-fat hummus or Black Bean Dip (See above) 8 each whole wheat tortillas or gluten free wrap/bread 4 each carrots, grated 8 each lettuce leaves, 1 cup baby spinach, or 5 ounces … Continued
Sauce: Recipe from The New Becoming Vegetarian Pg. 340-341 Serving size: 1 cup Makes 11 servings Sauce Ingredients: 4 cups water 1 cup red lentils 1 large onion, chopped 2-3 cloves garlic, minced 1 large carrot, diced or grated 1-2 broccoli crowns, … Continued
According to breastcancer.org: About 1 in 8 U.S. women (just under 12%) will develop invasive breast cancer over the course of her lifetime. In 2011, an estimated 230,480 new cases of invasive breast cancer were expected to be diagnosed in women in the U.S., along with 57,650 new cases of non-invasive (in situ) breast cancer. … Continued
Makes 4 wraps (Adapted from “Healthy Eating for Life for Women” by Kris Kieswer) Ingredients: ¼ cup sunflower seeds4 whole grain tortillas1–2 cups hummus1–2 cups mixed salad greens or torn leaf lettuce1 carrot, shredded1 cup bean sprouts