appetizer

Loma Linda Thai Green Curry Veggie Wraps

The perfect light lunch or appetizer layered with fresh summer vegetables.  Featuring our Thai Green Curry complete meal, all wrapped up, easy to prepare and easy to enjoy!
This recipe makes 3 wraps and can be doubled or tripled to create enough to serve a crowd.
Ingredients:
1 pouch Loma Linda Thai Green Curry meal
3 whole wheat wraps or wraps of your choice
¼ cup shredded carrot
¼ of a cucumber sliced thin
¼ of a red bell pepper, sliced thin
1 handful mixed salad greens
On the center of each wrap, layer lettuce, veggies, and ⅓ Thai Green Curry pouch contents. 
Wrap like a burrito, tucking in the sides and you roll up. 
Slice the wrap in half to serve for lunch or in quarters for an appetizer. 
Optionally, insert a toothpick to hold the wrap together before serving.
Check out the full video recipe by clicking here.

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Loma Linda Taco Salad

Loma Linda Taco Salad

This salad is so quick and easy to make! It’s versatile too and almost any vegetables you have on hand will pair with lettuce greens to make a satisfying, healthy meal for your family.

1 pack Loma Linda Taco Filling.

Mixed lettuce greens.

Any veggies you have on hand! We used tomatoes, peppers, and onions.

Top with plant-based cheese and sour cream and add a squeeze of fresh lime, if you like.

Enjoy!

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Loma Linda TUNO Noodle Casserole

Try out a new recipe from Forkin’ Plants, using Spring Water TUNO, al dente noodles, and an assortment of delicious vegetables in this all-vegan and gluten-free seafood casserole. Be sure to also click here for the full recipe for additional notes and pictures showing preparation, including why TUNO is an important product in stopping overfishing.

2 cans Loma Linda Spring Water TUNO 
3 cups noodles cooked according to package until al dente
¼ cup vegan butter or avocado oil
½ cup yellow onion, small diced
½ cup celery, small diced
16 oz (2 cups) mushrooms, sliced
¼ cup gluten-free flour, or regular flour if you can have it
1 cup non-dairy milk
2 cups vegan chick’n broth (I use 1 bouillon in 2 cups water)
2 cups frozen peas
1 tsp kelp flakes (optional)
1 cup vegan cheddar cheese
1 cup bread crumbs (can be gluten-free)
2 tsp avocado or olive oil + …

Loma Linda TUNO Crab Cakes with Siracha Mayo

Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with siracha mayo for an even more flavorful combination.
For TUNO Crab Cakes:

2 cans TUNO (any flavor)
1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
¼ cup green onions
¼ cup vegan mayo
1 tsp dijon mustard
½-1 cup panko bread crumbs
Fresh herbs to taste, preferably rosemary and thyme
½ tsp lemon juice
Salt/pepper to taste
1 tsp garlic powder
1 cup of oil for pan frying

For Siracha Mayo (optional):

1-2 teaspoons Sirarcha sauce
¾ cup vegan mayo

Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until …

Loma Linda Sriracha TUNO Cucumber Roll

Reinvent the traditional sushi rolls and swap the nori sheets for cool and refreshing cucumber strips in this vegan recipe of Fishless tuna ‘sushi’ rolls. This recipe not only looks great but makes for a very scrumptious appetizer.

Loma Linda Lemon Pepper TUNO Canapés

This Fishless Tuna canape is one truly delicious appetizer which you can pull off in under 10 minutes. Reminiscent of a classic tuna salad canape, this vegan version uses perfectly balanced, pre-seasoned Loma Linda’s Lemon Pepper Fishless Tuna. Making healthy appetizers has never been easier!

Loma Linda Mexican Chorizo Bruschetta

This Mexican inspired Bruschetta is a fresh twist on the traditional Italian appetizer. Loaded up with Loma Linda’s Chorizo, zesty pico de gallo and a chunky corn guacamole, this dish is an vegan appetizer!