lunch

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!

Perfect Avocado Toast with Kaffree Roma Vinaigrette

The rich flavor of Kaffree Roma vinaigrette compliments this totally plant-based avocado toast.  Ripe avocados are seasoned perfectly and spread on nutritious multigrain bread.  The vinaigrette drizzled on top is an unexpected finishing touch, full of bold flavor! 

 

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 

Toast: 

8 slices multigrain bread

2 tablespoons plant-based butter, softened

2 ripe avocados

Fresh ground salt and pepper 

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon smoked paprika

1 tablespoon olive oil 

¼ teaspoon crushed red pepper flake

½ cup arugula 

12 cherry tomatoes, halved

 

DIRECTIONS: 

Make the dressing.  Stir Kaffree Roma into boiling water until dissolved. In a small bowl, combine brewed Kaffree mixture with all other vinaigrette ingredients. Vigorously whisk together until smooth and combined.

Toast the bread.  While still warm, spread the butter on each slice.  On a cutting board, Slice the avocados, …

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 …

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!