Holistic Solutions since 1985

Category: Main Courses

Tempeh Reuben Sandwich

I created this recipe in the 80’s along with my fellow cooks at Green Acres Macrobiotic Restaurant. Vegan recipes were not easy not find at that time, so we created many. Tempeh is produced by a natural culture of soybeans and...

Read More

Quinoa Pilaf

1 cup Quinoa2 1/2 cps. water or liquid vegetable bouillon or a combination of both1 leek, thinly sliced, or 1/2 cp. diced onion1 cp. corn (cut from cob or frozen)1 cp. winter squash (butternut, acorn, etc.) cut in small cubes1...

Read More

Lentil Loaf

1½ cp. green lentils¼ cp. soy sauce or miso½ cp. millet or quinoa 1/3 cp. balsamic vinegar 2 cloves garlic, minced4 oz. tomato paste3-4 chopped scallions1 tsp. Dijon mustard½ cup chopped onion1-2 stalks celerychopped ground...

Read More

Herbed Chickpea Stew

1 1/3 cups dried garbanzo beans8 cups water (or vegetable stock)2 inch strip kombu1 Bay Leaf2-3 tablespoons olive oil2 cups diced onions11/2 cups diced carrots (or 1 large carrot & 1 large parsnip, diced)5-6 cloves minced...

Read More

Basmati Rice Salad

Ingredients 1 cup brown Basmati rice, rinsed 1 TB curry powder 2 cups water ½ tsp powdered ginger or 2-3 tsp. finely grated fresh ginger 1 tsp. sesame oil 2 celery stalks, diced 2 cloves garlic, minced – optional ½ cup dried...

Read More