dinner

Loma Linda Tikka Masala Balti Pie

There’s no easier way to celebrate National Pie Week than this Tikka Masala Balti Pie.  Pie lovers rejoice!  These are ready in under 30 minutes, totally plant-based, and sure to impress your guests!

SERVINGS: Makes 4 pies.

INGREDIENTS:

6 sheets plant-based puff pastry

1 cup frozen veggies of choice (peas, carrots, etc). 

2 pouches Loma Linda Tikka Masala

2 tablespoons plant-based butter

 

DIRECTIONS:

Preheat the oven to 375°C.  Oil four 3.5” pie tins or ramekins to prevent the puff pastry from sticking.  Cut out four 5” rounds from the puff pastry and place in each tin/ramekin.  Fill each with half a pouch of tikka masala.  Use the remaining pastry to cut four 4” rounds.  Cover the pies with the pastry and press the edges to seal.  Brush the tops with plant-based butter.  Bake for 20 minutes or until golden brown.  Happy Pie Week!

Taco Crunch Wrap with Loma Linda Taco Filling

Skip the drive-thru!  This taco crunch wrap made with Loma Linda Taco Filling is much healthier than the fast food version, it’s just as quick and even more tasty!  

 

SERVINGS: Makes 4 servings.

 

INGREDIENTS:

2 packs Loma Linda Taco Filling 

8 large flour tortillas

2 cup shredded plant-based cheese

4 tostada shells

1 cup plant-based sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 tablespoon, cooking oil of choice

 

DIRECTIONS:

Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds.  Add ½ package of Loma Linda taco filling to the center of the remaining 4 tortillas, leaving a border for folding.  Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese.  Place the smaller flour tortillas on top and fold the edges of the large tortilla toward the center, creating pleats.  In …

Roasted Beet Salad with Kaffree Roma Vinaigrette

The rich flavor of this Kaffree Roma vinaigrette perfectly compliments this plant-based roasted beet salad.  Topped with plant-based feta cheese and microgreens or your favorite sprouts, it’s the perfect nutritious and fulfilling lunch!

Kaffree Roma is available on Amazon!

SERVINGS: Makes 4 servings 

INGREDIENTS: 

Vinaigrette: 

½ cup boiling water 

1 tablespoon Kaffree Roma Roasted Grain Beverage 

1 tablespoon plus 2 teaspoons balsamic vinegar 

3 tablespoons agave 

½ teaspoon salt 

1 teaspoon Dijon mustard 

¼ cup olive oil 

Salad: 

6 red beets 

Pinch of salt and pepper 

1 tablespoon olive oil 

6 oz cherry tomatoes 

2 oz microgreens 

2 oz plant-based feta 

½ cup toasted and chopped walnuts 

DIRECTIONS: 

Preheat oven to 400°F. Trim leafy stems and roots of beets. Wash the beets thoroughly. Wrap loosely in aluminum foil. Place on a baking sheet in the preheated oven for 50-60 minutes. Smaller beets may cook faster. Beets are done when a fork or skewer slides easily into the center. 

When the beets are cooked, pull away the foil and set them aside …

Sriracha Tuno Sushi Recipe

Impress your friends with plant-based Tuno sushi, made at home!  Add your own creative twists with your favorite sushi add-ins:  Cucumber, carrot, avocado, or any combo you dream up!

Sriracha Tuno is available on Amazon!

SERVINGS: Makes 3 rolls.

INGREDIENTS:

Sushi rice:

1 cups water  

¾ cups sushi rice

2 tablespoons rice vinegar

½ tablespoon sugar

½ teaspoon salt

 

3 sheets nori sushi seaweed

1 can Loma Linda Sriracha Tuno

1 cup julienned vegetables of choice: cucumber, carrot, avocado, asparagus

 

Optional accompaniments:

Wasabi

Pickled ginger

Soy sauce 

 

DIRECTIONS:

 

First, make the sushi rice.  Rinse the sushi rice.  In a medium saucepan, bring the water to a boil and add the rice, reduce to a simmer and cover for 20 minutes or according to package instructions.  In a separate microwave safe bowl, heat the vinegar, sugar and salt in the microwave for 1 minute.  Whisk until the sugar and salt are dissolved.  When the rice is cooked, pour the vinegar mixture into the rice and fluff with a …

Hearty Baked Potatoes with Loma Linda Ultimate Vegetarian Chili

The traditional baked potato with a twist that makes for a tummy-filling, protein-packed plant-based meal.

DIRECTIONS: Russet potatoes can be pre-baked, seasoned with olive oil, salt and pepper, and ready for assembly.  Top each baked potato, just prior to serving.  Add a heaping serving of warmed Loma Linda Ultimate Vegetarian Chili, plant-based shredded cheese, a dollop or drizzle of plant-based sour cream, and fresh green onions.  Enjoy!