Recipes

Veggie Burger

Ingredients

  • 1 cup of red kidney beans
  • 1 cup of chickpeas
  • 2 sticks of celery
  • 1 medium size onion
  • 1/2 teaspoon of turmeric
  • 2 tablespoons of bread crumbs or flax seed
  • 1 pinch of white pepper
  • 1 pinch of black pepper
  • 1 pinch of paprika
  • 1 pinch of cayenne pepper (optional)
  • 2 tablespoons of olive oil

Instructions

  1. Soak red beans and chickpeas in water for 12 hours in 2 different bowls.
  2. Slice celeries and onion in small pieces.
  3. Blend together the onions and all the spices (white pepper, black pepper and paprika (cayenne pepper optionally).
  4. Add red beans and chickpeas gradually to the onion and the spices.
  5. Add celeries.
  6. Mix everything in a bowl with the bread crumbs using a spoon until it sticks together.
  7. Wearing plastic gloves, make patties from the mix in the bowl.
  8. Spread extra breadcrumbs on the patties.
  9. Pour olive oil on a pan.
  10. Set the stove to medium heat.
  11. Cook the patties 3 to 4 minutes on each side.

This recipe makes between 6 to 8 patties that can be enjoyed between two hamburger buns, with rice or a salad.

Veggie Burger

Download printable PDF version here.

Veggie Lasagna

Ingredients

  • 500 grams of kamut organic whole grain uncooked lasagna
  • 3 cups of chopped vegetables of your choices (fresh spinach, kale, broccoli, cauliflower, red peppers, mushroom, green peas or others)
  • 500 grams of tomato sauce
  • 1 red onion
  • 1 garlic
  • 1 cup of black beans
  • 1 teaspoon of dried basil
  • 1 pinch of turmeric
  • 1 teaspoon of black peppers
  • 1 teaspoon of Himalayan pink salt
  • 1 tablespoon of olive oil

Instructions

  1. Chop the veggies.
  2. Saute the onion, garlic in the olive oil over medium to high heat.
  3. Soak black beans in water for 12 hours.
  4. Optionally add the black beans.
  5. Add the vegetables until tender.
  6. Add the tomato sauce.
  7. Grease the bottom of 9 inches by 13 inches pan.
  8. Top with 4 lasagna.
  9. Add a first layer of vegetables mix with the black beans (or beef).
  10. Pour extra tomato sauce.
  11. Add layers of lasagna, vegetables and beans until the pan is full.
  12. Add the remaining sauce.
  13. Add cheese of your choice on top (Mozzarella or other).
  14. Heat oven heated to 375 degrees Fahrenheit.
  15. Bake for 40 minutes.
  16. Cover for 15 minutes with tinfoil so the cheese will melt then remove.

This recipe makes between 6 and 8 servings.

Veggie Lasagna

Download printable PDF version here.

Veggie Stuffed Peppers

Ingredients

  • 6 tree color bell peppers (red, yellow and orange)
  • 1 cup of read quinoa
  • 1 cup of brown or green lentils
  • 2 sticks of celery
  • 1 red onion
  • 1 garlic
  • 1 pinch of pink Himalayan salt
  • 1 pinch of black pepper
  • 1/2 tablespoon of turmeric
  • 2 tablespoon of olive oil
  • 500 grams of tomato sauce
  • 1 tablespoon of dried basil

Instructions

  1. Bring to boil 2 cups of water then add 1 cup of quinoa.
  2. Turn the heat down slowly and cook for 10 minutes until it dries.
  3. Chop the onion and the celeries.
  4. Mix the cooked quinoa with the lentils, the chopped onion and celery, and the spices.
  5. Add one tablespoon of olive oil.
  6. Cut off the head of the peppers and empty them.
  7. Place the 6 bell peppers in a greasy pan with one spoon of olive oil.
  8. Fill each pepper with the mix already prepared.
  9. Spread the tomato sauce with the dried basil and chopped garlic.
  10. Preheat the oven to 375 degrees Fahrenheit.
  11. Cook for 40 minutes.

This recipe makes 6 servings.

Veggie Suffed Peppers

Download printable PDF version here.