Dr. Sebi's Recipe Book - Updated
Author: Unknown - some say the author is Dr. Sebi others say it is not. I do not have proof to make an official statement. The source of this recipe can be found at the bottom of the page.
Edited by: Manolo Ramiro
Dr. Sebi's Cookbook
Kamut Raisin
Pancakes
2 cups of kamut/khorasan flour
1/4 cup of agave or date sugar
1 2/3 tsp of bromide plus powder (irish moss & bladderwrack powder)
1 1/2 cup of walnut or brazil nut milk - see recipe
1/4 cup of raisins
Putting it all Together:
Put Kamut
flour, bromide plus powder (irish moss & bladderwrack powder) in
a bowl.
Add raisins, and
agave.
Stir in nut milk.
Pour into heated
pan and cook evenly on both sides.
Seamoss Breakfast Shake *gluten-free
4 Tbsp of walnut or brazil nut butter - see recipe
1/2 cup of agave
3 cups of walnut
or brazil nut milk - see recipe
1 tsp
of bromide plus powder (irish moss & bladderwrack powder)
1/2 tsp allspice
powder (optional)
3-4 cups of
water
Putting it all Together
Blend hot water
and bromide plus powder (irish moss & bladderwrack powder).
Add walnut
butter, agave and nut milk.
Blend until
smooth and serve.
Spelt Strawberry Waffles
2 cups of spelt flour
1/2 cup of
walnut or brazil nut milk - see recipe
1/4 cup of
spring water
1 tsp of bromide
plus powder (irish moss & bladderwrack powder)
1/4 cup of agave
6 strawberries
cut into small pieces
Putting it all Together:
Put spelt
flour, bromide plus powder (irish moss & bladderwrack
powder), and strawberry pieces.
Add agave,
water, and nut milk.
Mix together and
pour into waffle maker and cook.
Cream of Rye
1 1/2 cup of
cream of rye
1/2 cup of
spring water
1/2 cup of
walnut or brazil nut milk - see recipe
1/4 cup of agave
Putting it all Together:
Add water to a
pot and bring to boil.
Once boiling,
turn off the fire.
Add cream of rye
mix until it thickens.
Add agave and
nut milk.
Stir then serve.
Blueberry Spelt Muffins
1/4 tsp sea salt
1/3 cup agave
2 tsp bromide
plus powder (irish moss & bladderwrack powder)
3/4 cup spelt
flour
3/4 cup
kamut/khorasan flour (or spelt flour)
1 cup walnut or
brazil nut milk - see recipe
1 cup
blueberries
Putting it all Together:
Preheat oven to
400F.
Place baking
cups in a muffin pan.
Combine flour,
agave, salt, baking powder, and bromide plus
powder together in a
mixing bowl.
Add nut milk.
Mix.
Fold in
blueberries.
Pour into baking
cups and bake for 25-30 minutes.
Spelt French Toast
2 slices of spelt bread
1 cup of walnut
or brazil nut milk - see recipe
2 tsp of quinoa
flakes
2 tsp of spelt
flour
2 tsp of agave
1/2 tsp of sea
salt
Putting it all Together:
Mix all
together.
Dip bread till
soak but not soggy.
Add grape-seed
oil to pan to lightly fry on both sides.
Kamut Puff Cereal
1/4 cup of agave
1 cup of hot
walnut or brazil nut milk - see recipe
1/4 of raisins
1/4 cup of
chopped walnuts or brazil nuts
1/4 cup of
chopped dates
1 cups of kamut
puffs cereal
Putting it all Together:
Add nut milk to:
walnuts, cereal,
dates and agave nectar and Enjoy!
Papaya
Breakfast Shake *gluten-free
2 cups of walnut or brazil nut milk - see recipe
1/2 cup of
agave
1 tsp of bromide
plus powder (irish moss & bladderwrack powder)
1/2 cup of cold
water
1/2 cup of fresh
or frozen papaya
Putting it all Together:
Blend water and bromide plus powder (irish moss & bladderwrack powder)
Add Papaya,
milk, and agave nectar
Blend till
smooth and serve
Cream of Kamut
4 cups of walnut or brazil nut milk - see recipe
2 cups of water
1 1/2 cup of
kamut flour
1/2 to 1 cup of
agave
1/4 tsp of
allspice powder (optional)
Putting it all Together:
Make like cream
of rye
Pasta Salad
2 boxes of spelt penne
2 avocados cut
in small pieces
1 1/2 cup of sun
dried tomatoes
1/2 cup of
chopped onions
1/4 cup
of walnut or brazil nut milk - see recipe
1/4 cup of fresh
lime juice
3 Tbsp of agave
4 tsp of sea
salt
3-4 dashes of
cilantro
1/2 cup of olive
oil
Putting it all Together:
Cook the pasta as directed on package
Add everything
in a big bowl
Toss until
evenly distributed
Mushroom Patties
2 portabello mushrooms
1/2 cup bell
peppers
1/4 tsp oregano
Pinch of cayenne
pepper
1/4 bunch of
cilantro
1/4 tsp sea salt
1 tsp dill
2 tsp onion
powder
1/4 cup of spelt
flour
Putting it all Together:
Soak mushrooms
for 1 minute in spring water
Remove and place
in food processor with scallions and bell peppers
Add cilantro,
flour and other seasonings
Mix thoroughly
and form patties
Place them in
heated pan with 2 Tbsp grape-seed oil
Fry on both
sides until done (approximately 3 minutes each)
The Greatest Greens *gluten-free
3 bunches turnips greens
2 cups of
chopped onions
1/4 cup
grape-seed oil
1 tsp of
cayenne
3 tsp sea salt
Putting it all Together:
Heat pan then
add onions, cook till golden brown.
Add greens, cook
down for 20 min.
Season with sea
salt, and cayenne.
Stuffed Bell Peppers
1 1/2 cup of quinoa
1 lb. oyster or
brown button mushroom
2 green bell
peppers
3 tsp grape-seed
oil
1/2 red bell
peppers chopped fine
1/2 tsp sweet
basil
1/2 tsp dill
1/2 tsp sea salt
2 slices of
kamut or spelt bread toasted, crumbled
Putting it all Together:
Steam bell
peppers until tender, then hollow out.
Place quinoa
grain in saucepan with water covering the top.
Cook low heat
until water is absorbed, then set aside.
Sauté mushrooms
and red bell peppers in grape-seed oil.
Season inside
bell peppers with some spices and grape-seed oil.
Mix quinoa,
mushrooms, and red bell pepper with remaining seasonings.
Stuff bell
peppers with mixture, then sprinkle bread crumbs on top.
Bake in
preheated oven at 250 degrees for 10-15 minutes.
Serve hot and
enjoy with a green leafy salad.
Vegetable Mushroom Soup *gluten-free
1 lb. oyster mushrooms, chopped
1 cup quinoa
1 small red and
green bell pepper chopped
1 bunch spinach,
washed, and steamed
2 Tbsp
grape-seed oil
1/2 lb kamut
spiral pasta
Spring water
2 onions chopped
finely
2 large chayote
squash, peeled and chopped
2-3 bunches kale
1 clove
1/2 tsp:
oregano and red pepper
Putting it all Together:
Put grape-seed
oil in hot skillet.
Sauté mushrooms,
bell peppers, and onions slowly for 20 minutes.
Add mushroom
mixture in soup pot and fill with spring water.
Add chayote
squash, oregano, red pepper, clove, and quinoa.
Simmer 45
minutes.
Add Kamut Pasta
simmer for 15 min.
Add spinach,
stir, and then serve when tender.
Vegetable Patties
1 bunch of okra chopped fine
1 bunch of kale
greens cut fine
2 chayote squash
diced
1/2 red and
green peppers chopped
1 medium yellow
onion chopped fine
1 pinch of
3 Tbsp grape-seed
oil
1/4 cup bromide
plus powder (irish moss & bladderwrack powder)
Spring Water
Kamut Flour
Putting it all Together:
Heat skillet
with grape-seed oil
Add onion, bell
pepper, chayote squash and cayenne pepper
Sauté 2-3 minutes
Add kale simmer
10-12 minutes
Preparation for Kamut flour:
Mix bromide
plus powder (irish moss & bladderwrack powder) with enough flour and
water to make a dough.
Roll out on
floured board cut into 10" diameter circles.
Place cooked
vegetables 1/2 of circle.
Fold other half
to cover the vegetables.
Use a fork to
pinch the edges closed.
Place patties on
lightly greased baking sheet and bake 20-30.
Minutes or until
golden brown.
Homestyle Okra *gluten-free
1 lb. fresh okra diced
2 soft plum
tomatoes
1/2 yellow onion
chopped fine
4 Tbsp
grape-seed oil
1/4 tsp cayenne/African bird pepper
1/4 tsp. sea
salt
Cooked wild rice
or quinoa
Putting it all Together:
Cook the wild rice or quinoa as by packaging instructions.
Cook all ingredients except for the grains.
Serve together and enjoy.
Vegetable Stir Fry Medley *gluten-free
1 pkg. oyster mushrooms, sliced
2 zucchini,
sliced
1/2 small yellow
onion, chopped fine
8 cherry
tomatoes, chopped
3 tbs grape-seed
oil
1/2 cup chayote,
chopped fine
1 small red and
green pepper, chopped
Putting it all Together:
Put grape-seed
oil in heated stainless steel wok.
Add tomatoes and
onions.
Add your
favorite seasonings and sauté 3-4 min.
Add mushrooms
and sauté another 3-4 min.
Add zucchini,
bell peppers, broccoli and sauté 3-4 minutes.
Wild Rice *gluten-free
1 cup Wild rice (measured dry)
spring water
1 medium yellow
onion chopped fine
1 small red
pepper
1 cup mushrooms,
chopped medium, fine (oyster or brown button)
1/8 cup
grape-seed oil
3 tsp oregano
1 tsp sea salt
1/8 tsp
Putting it all Together:
Soak rice in
spring water over night for best results.
Cook rice
according to package instructions and set aside.
Pour grape-seed
oil in hot skillet.
Sauté vegetables
and mushrooms 2-3 minutes.
Add oregano, sea salt, and cayenne pepper.
Fold in Cooked
rice and simmer for 20 minutes.
Tip: If you forget to soak rice over night:
Par boil rice
for 20 minutes set aside loosely covered until rice opens (approx. 2-3
hours)
Rinse and cook
until tender
Or:
Boil rice,
adding additional water and stirring as needed until tender.
Spaghetti
Recipe
8oz spelt pasta
box
In a separate
pan add 1/2 cup of grape-seed oil
2 cups of tomato
sauce - see recipe
Add 1 Tbsp of
sea salt
1 1/2
tsp of onion powder
1/4 tsp of
cayenne pepper (optional)
3 tsp of agave
Follow
directions on the Spelt Pasta box on how to cook the pasta.
After the pasta
is cooked, strain it.
In a separate
pan add grape-seed oil and tomato sauce.
Add sea
salt, onion powder, cayenne pepper (optional) and agave.
Heat sauce on medium
high for 10 minutes.
Stir pasta into
sauce.
Let sit for 5
minutes before serving.
Lasagna
1 red bell pepper, chopped
1 yellow onion
chopped
2 Tbsp
grape-seed oil
1 Bay leaf,
crumbled
8 oz Spelt
lasagna pasta
2 lb's of
mushrooms
8 fresh plum tomatoes
homemade vegan
cheddar cheese (optional)
Putting it all Together:
Tomato sauce.
Heat Skillet and
add grape-seed oil.
Place onion,
bell peppers, oregano, sea salt, and bay leaf in skillet and sauté.
Boil tomatoes
for 10 minutes.
Place in ice
water for five minutes, drain and remove skin from tomatoes.
Blend tomato in
blender -fresh tomato sauce.
Add tomato sauce
in skillet with sautéed seasonings.
Simmer for 30-45
minutes.
Set aside half
of sauce to be used to make mushroom sauce, remaining half to be used when
layering.
Mushroom sauce:
Place mushrooms
in water, soak for 1 minute, strain and slice.
Season to taste
sauté for 2 minutes and add 1/2 of saved sauce (see above), set aside for
layering.
Putting it all together:
Preheat oven to
350F.
Prepare pasta
according to instructions.
Layer a deep
baking dish with tomato sauce.
Place a layer of
pasta on top then a layer of mushroom sauce.
Then add a layer
of vegan cheddar.
Repeat steps
until dish is almost full.
Place 2 cups of
sauce on top of remainder of vegan cheddar.
Bake for 20
minutes until vegan cheddar is melted.
Hot Veggie Wrap *gluten-free
3 cups diced plum or cherry tomatoes
2 cups onion
1 cup of diced
bell peppers
1/2 cup of
mushrooms chopped
Tortillas
- gluten-free chickpea tortilla or spelt tortilla
Putting it all
Together:
Stir fry all
vegetables for 5 minutes.
Warm tortilla.
Put together and
enjoy!
Taquitos *gluten-free
2 cups of chopped onion
4 cups of
chopped mushrooms
1 tsp cayenne
pepper (optional)
3 tsp sea salt
2 Tbsp tomato
sauce
2 tsp oregano
2 tsp onion
powder
2 tsp ground oregano
Putting it all
Together:
Add 1/4 cup of
grape-seed oil to the pan.
Add onion sauté
until golden brown.
Add mushroom
sauté for 5 minutes.
Then add
seasonings.
Wrap in shells/wraps tightly. See gluten-free chickpea tortilla, or spelt tortilla
Then fry until
crispy.
Mushroom Salad *gluten-free
1/4 bunch fresh spinach, torn
1/4 bunch red
leaf lettuce, torn
1/4 bunch
romaine lettuce, torn
1/2 lb. fresh
mushrooms
1/2 red bell
pepper, chopped
1 sm. red onion,
diced
1/2 cup
grape-seed oil
1/4 cup fresh
lime juice
1/2 tsp dill
1/2 tsp basil
1/2 tsp sea salt
Putting it all Together:
Thoroughly wash
mushrooms, dry, slice.
Add onion, bell
pepper, grape-seed oil, lime juice, dill, sea salt, and basil.
Marinade 1/2
hour in refrigerator.
Thoroughly wash
greens, dry and shred.
Place greens
with mushrooms and mix thoroughly.
Vegetable Salad *gluten-free
1/2 bunch romaine lettuce, torn
1/2 bunch
watercress, torn
1/2 bunch
cilantro, chopped fine
1/2 tsp dill
1/4 cup fresh
lime juice
1/2 cup
grape-seed oil
Sweet basil to
taste
Putting it all Together:
Put grape-seed
oil in bowl.
Add dill, basil, and lime juice.
Marinade in
refrigerator for 1-1/2 hours.
Mix thoroughly
with lettuce, watercress, and cilantro.
Avocado Dressing *gluten-free
3 Ripe avocados, peeled and seeded
1/2 small red
onion
1/2 tomato
peeled
1/4 cup fresh
lime juice
4 tsp pure olive
oil
Pinch cayenne
pepper
Few sprigs of
cilantro
1.5 tsp oregano
1/2 tsp sweet
basil
1/4 tsp sea salt
Putting it all Together:
Puree avocados
in blender.
Add remaining
ingredients and 2 tablespoons of spring water.
Lightly blend
and pour over your salad.
Note: Season to taste
Use cold pressed, virgin olive oil
Creamy Salad
Dressing
4 Tbsp walnut or
brazil nut butter - see recipe
2 green onions
1/2 cup fresh
lime juice
1/2 tsp sweet
basil
1/4 tsp oregano
1 tsp agave
1/4 tsp sea salt
Putting it all Together:
In a glass
bottle, add all ingredients and 2 tablespoons of spring water
Shake thoroughly
and enjoy!
Cucumber Dressing *gluten-free
3 med. cucumbers, peeled
10 walnuts, raw,
unsalted (or brazil nuts)
4 tsp pure olive
oil
1/4 cup fresh
lime juice
1/4 cup green
onions, chopped fine
1/2 tsp oregano
1/2 tsp sea salt
1/4 tsp dill
1-1/2 cup spring
water
Few sprigs of
cilantro, chopped
Putting it all Together:
Blend 10 walnuts
in spring water, 2 minutes, high speed.
Strain and set
liquid aside.
Puree cucumbers
in blender with walnuts.
Add olive oil,
lime juice and remaining ingredients.
Lightly blend,
adding liquid, if needed.
Pour over your
salad and enjoy.
Delight *gluten-free
2 fresh limes squeezed
3 Tbsp agave
3 oz. sesame
tahini (see recipe)
1 oz spring
water
1 tsp sea salt
1/2 tsp red
pepper
Putting it all Together:
In a glass
bottle, add juice of 2 limes, water, agave, sea salt, red pepper, and sesame
tahini.
Shake well and
dress your salad!
Lime and Olive Oil Dressing
1/4 fresh lime, squeezed
1/2 cup olive
oil
1/8 cup spring
water
1 Tbsp agave
1/4 tsp sweet
basil
1/2 tsp oregano
Putting it all Together:
Put all
ingredients in a glass bottle.
Shake thoroughly
and enjoy this delicious and easy salad dressing!
Kamut Raisin
Pancakes
2 cups of kamut/khorasan flour
1/4 cup of agave or date sugar
1 2/3 tsp of bromide plus powder (irish moss & bladderwrack powder)
1 1/2 cup of walnut or brazil nut milk - see recipe
1/4 cup of raisins (seeded raisins)
Putting it all Together:
Put Kamut
flour, bromide plus powder (irish moss & bladderwrack powder) in
a bowl.
Add raisins, and
agave.
Stir in nut milk.
Pour into heated
pan and cook evenly on both sides.
Seamoss Breakfast Shake *gluten-free
4 Tbsp of walnut or brazil nut butter - see recipe
1/2 cup of agave
3 cups of walnut
or brazil nut milk - see recipe
1 tsp
of bromide plus powder (irish moss & bladderwrack powder)
1/2 tsp allspice
powder (optional)
3-4 cups of
water
Putting it all Together
Blend hot water
and bromide plus powder (irish moss & bladderwrack powder).
Add walnut
butter, agave and nut milk.
Blend until
smooth and serve.
Spelt Strawberry Waffles
2 cups of spelt flour
1/2 cup of
walnut or brazil nut milk - see recipe
1/4 cup of
spring water
1 tsp of bromide
plus powder (irish moss & bladderwrack powder)
1/4 cup of agave
6 strawberries
cut into small pieces
Putting it all Together:
Put spelt
flour, bromide plus powder (irish moss & bladderwrack
powder), and strawberry pieces.
Add agave,
water, and nut milk.
Mix together and
pour into waffle maker and cook.
Cream of Rye
1 1/2 cup of
cream of rye
1/2 cup of
spring water
1/2 cup of
walnut or brazil nut milk - see recipe
1/4 cup of agave
Putting it all Together:
Add water to a
pot and bring to boil.
Once boiling,
turn off the fire.
Add cream of rye
mix until it thickens.
Add agave and
nut milk.
Stir then serve.
Blueberry Spelt Muffins
1/4 tsp sea salt
1/3 cup agave
2 tsp bromide
plus powder (irish moss & bladderwrack powder)
3/4 cup spelt
flour
3/4 cup
kamut/khorasan flour (or spelt flour)
1 cup walnut or
brazil nut milk - see recipe
1 cup
blueberries
Putting it all Together:
Preheat oven to
400F.
Place baking
cups in a muffin pan.
Combine flour,
agave, salt, baking powder, and bromide plus
powder together in a
mixing bowl.
Add nut milk.
Mix.
Fold in
blueberries.
Pour into baking
cups and bake for 25-30 minutes.
Spelt French Toast
2 slices of spelt bread
1 cup of walnut
or brazil nut milk - see recipe
2 tsp of quinoa
flakes
2 tsp of spelt
flour
2 tsp of agave
1/2 tsp of sea
salt
Putting it all Together:
Mix all
together.
Dip bread till
soak but not soggy.
Add grape-seed
oil to pan to lightly fry on both sides.
Kamut Puff Cereal
1/4 cup of agave
1 cup of hot
walnut or brazil nut milk - see recipe
1/4 of raisins
1/4 cup of
chopped walnuts or brazil nuts
1/4 cup of
chopped dates
1 cups of kamut
puffs
Putting it all Together:
Add nut milk to:
walnuts, cereal,
dates and agave nectar and Enjoy!
Papaya
Breakfast Shake *gluten-free
2 cups of walnut or brazil nut milk - see recipe
1/2 cup of
agave
1 tsp of bromide
plus powder (irish moss & bladderwrack powder)
1/2 cup of cold
water
1/2 cup of fresh
or frozen papaya
Putting it all Together:
Blend water and bromide plus powder (irish moss & bladderwrack powder)
Add Papaya,
milk, and agave nectar
Blend till
smooth and serve
Cream of Kamut
4 cups of walnut or brazil nut milk - see recipe
2 cups of water
1 1/2 cup of
kamut flour
1/2 to 1 cup of
agave
1/4 tsp of
allspice powder (optional)
Putting it all Together:
Make like cream
of rye
Pasta Salad
2 boxes of spelt penne
2 avocados cut
in small pieces
1 1/2 cup of sun
dried tomatoes
1/2 cup of
chopped onions
1/4 cup
of walnut or brazil nut milk - see recipe
1/4 cup of fresh
lime juice
3 Tbsp of agave
4 tsp of sea
salt
3-4 dashes of
cilantro
1/2 cup of olive
oil
Putting it all Together:
Cook the pasta as directed on package
Add everything
in a big bowl
Toss until
evenly distributed
Mushroom Patties
2 portabella mushrooms
1/2 cup bell
peppers
1/4 tsp oregano
Pinch of cayenne
pepper
1/4 bunch of
cilantro
1/4 tsp sea salt
1 tsp dill
2 tsp onion
powder
1/4 cup of spelt
flour
Putting it all Together:
Soak mushrooms
for 1 minute in spring water
Remove and place
in food processor with scallions and bell peppers
Add cilantro,
flour and other seasonings
Mix thoroughly
and form patties
Place them in
heated pan with 2 Tbsp grape-seed oil
Fry on both
sides until done (approximately 3 minutes each)
The Greatest Greens *gluten-free
3 bunches turnips greens
2 cups of
chopped onions
1/4 cup
grape-seed oil
1 tsp of
cayenne
3 tsp sea salt
Putting it all Together:
Heat pan then
add onions, cook till golden brown.
Add greens, cook
down for 20 min.
Season with sea
salt, and cayenne.
Stuffed Bell Peppers
1 1/2 cup of quinoa
1 lb. oyster or
brown button mushroom
2 green bell
peppers
3 tsp grape-seed
oil
1/2 red bell
peppers chopped fine
1/2 tsp sweet
basil
1/2 tsp dill
1/2 tsp sea salt
2 slices of
kamut or spelt bread toasted, crumbled
Putting it all Together:
Steam bell
peppers until tender, then hollow out.
Place quinoa
grain in saucepan with water covering the top.
Cook low heat
until water is absorbed, then set aside.
Sauté mushrooms
and red bell peppers in grape-seed oil.
Season inside
bell peppers with some spices and grape-seed oil.
Mix quinoa,
mushrooms, and red bell pepper with remaining seasonings.
Stuff bell
peppers with mixture, then sprinkle bread crumbs on top.
Bake in
preheated oven at 250 degrees for 10-15 minutes.
Serve hot and
enjoy with a green leafy salad.
Vegetable Mushroom Soup *gluten-free
1 lb. oyster mushrooms, chopped
1 cup quinoa
1 small red and
green bell pepper chopped
1 bunch spinach,
washed, and steamed
2 Tbsp
grape-seed oil
1/2 lb kamut
spiral pasta
Spring water
2 onions chopped
finely
2 large chayote
squash, peeled and chopped
2-3 bunches kale
1 clove
1/2 tsp:
oregano, and red pepper
Putting it all Together:
Put grape-seed
oil in hot skillet.
Sauté mushrooms,
bell peppers, and onions slowly for 20 minutes.
Add mushroom
mixture in soup pot and fill with spring water.
Add chayote
squash, oregano, red pepper, clove, and quinoa.
Simmer 45
minutes.
Add Kamut Pasta
simmer for 15 min.
Add spinach,
stir, and then serve when tender.
Vegetable Patties
1 bunch of okra chopped fine
1 bunch of kale
greens cut fine
2 chayote squash
diced
1/2 red and
green peppers chopped
1 medium yellow
onion chopped fine
1 pinch of
3 Tbsp grape-seed
oil
1/4 cup bromide
plus powder (irish moss & bladderwrack powder)
Spring Water
Kamut Flour
Putting it all Together:
Heat skillet
with grape-seed oil
Add onion, bell
pepper, chayote squash, cayenne pepper and
Sauté 2-3 minutes
Add kale simmer
10-12 minutes
Preparation for Kamut flour:
Mix bromide
plus powder (irish moss & bladderwrack powder) with enough flour and
water to make a dough.
Roll out on
floured board cut into 10" diameter circles.
Place cooked
vegetables 1/2 of circle.
Fold other half
to cover the vegetables.
Use a fork to
pinch the edges closed.
Place patties on
lightly greased baking sheet and bake 20-30.
Minutes or until
golden brown.
Homestyle Okra *gluten-free
1 lb. fresh okra diced
2 soft plum
tomatoes
1/2 yellow onion
chopped fine
4 Tbsp
grape-seed oil
1/4 tsp
1/4 tsp. sea
salt
Cooked wild rice
or quinoa
Vegetable Stir Fry Medley *gluten-free
1 pkg. oyster mushrooms, sliced
2 zucchini,
sliced
1/2 small yellow
onion, chopped fine
8 cherry
tomatoes, chopped
3 tbs grape-seed
oil
1/2 cup chayote,
chopped fine
1 small red and
green pepper, chopped
Putting it all Together:
Put grape-seed
oil in heated stainless steel wok.
Add tomatoes and
onions.
Add your
favorite seasonings and sauté 3-4 min.
Add mushrooms
and sauté another 3-4 min.
Add zucchini,
bell peppers, broccoli and sauté 3-4 minutes.
Wild Rice *gluten-free
1 cup Wild rice (measured dry)
spring water
1 medium yellow
onion chopped fine
1 small red
pepper
1 cup mushrooms,
chopped medium, fine (oyster or brown button)
1/8 cup
grape-seed oil
3 tsp oregano
1 tsp sea salt
1/8 tsp
Putting it all Together:
Soak rice in
spring water over night for best results.
Cook rice
according to package instructions and set aside.
Pour grape-seed
oil in hot skillet.
Sauté vegetables
and mushrooms 2-3 minutes.
Add oregano, sea salt, and cayenne pepper.
Fold in Cooked
rice and simmer for 20 minutes.
Tip: If you forget to soak rice over night:
Par boil rice
for 20 minutes set aside loosely covered until rice opens (approx. 2-3
hours)
Rinse and cook
until tender
Or:
Boil rice,
adding additional water and stirring as needed until tender.
Spaghetti
Recipe
8oz spelt pasta
box
In a separate
pan add 1/2 cup of grape-seed oil
2 cups of tomato
sauce - see recipe
Add 1 Tbsp of
sea salt
1 1/2
tsp of onion powder
1/4 tsp of
cayenne pepper (optional)
3 tsp of agave
Follow
directions on the Spelt Pasta box on how to cook the pasta.
After the pasta
is cooked, strain it.
In a separate
pan add grape-seed oil and tomato sauce.
Add sea
salt, onion powder, cayenne pepper (optional) and agave.
Heat sauce on medium
high for 10 minutes.
Stir pasta into
sauce.
Let sit for 5
minutes before serving.
Lasagna
1 red bell pepper, chopped
1 yellow onion
chopped
2 Tbsp
grape-seed oil
1 Bay leaf,
crumbled
8 oz Spelt
lasagna pasta
2 lb's of
mushrooms
8 fresh tomatoes
homemade vegan
cheddar cheese (optional)
Putting it all Together:
Tomato sauce.
Heat Skillet and
add grape-seed oil.
Place onion,
bell peppers, oregano, sea salt, and bay leaf in skillet and sauté.
Boil tomatoes
for 10 minutes.
Place in ice
water for five minutes, drain and remove skin from tomatoes.
Blend tomato in
blender -fresh tomato sauce.
Add tomato sauce
in skillet with sautéed seasonings.
Simmer for 30-45
minutes.
Set aside half
of sauce to be used to make mushroom sauce, remaining half to be used when
layering.
Mushroom sauce:
Place mushrooms
in water, soak for 1 minute, strain and slice.
Season to taste
sauté for 2 minutes and add 1/2 of saved sauce (see above), set aside for
layering.
Putting it all together:
Preheat oven to
350F.
Prepare pasta
according to instructions.
Layer a deep
baking dish with tomato sauce.
Place a layer of
pasta on top then a layer of mushroom sauce.
Then add a layer
of vegan cheddar.
Repeat steps
until dish is almost full.
Place 2 cups of
sauce on top of remainder of vegan cheddar.
Bake for 20
minutes until vegan cheddar is melted.
source: advocatesfordrsebi.org
