dinner

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!