flexitarian

Cranberry Cocktail neatballs

Create this colorful, fancy-yet-easy, plant-based app for your next holiday happy hour!
SERVINGS: Makes 10 meatballs.
INGREDIENTS:
1 package neat meat-replacement mix (Original or Italian)
1 can cranberry sauce, divided
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
1 tsp. Plant-based Worcestershire sauce
1 tsp. brown sugar
½ cup water, divided
DIRECTIONS:
Preheat oven to 350.  To prepare the neatballs, mix together the contents of 1 package of neat with half of the can of cranberry sauce and ¼ cup of water.  Line a baking sheet with a non-stick silicone mat or parchment paper.  Roll mixture into 10 equal size balls and place on a non-stick silicone mat.  Bake in the oven for 15-18 minutes.
In a sauce pan over medium heat, combine the remaining ingredients and whisk until sugar is dissolved and the mixture begins to bubble slightly, about 3 minutes.
Pour the sauce over cooked neatballs, serve while warm and ENJOY!
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Kaffree Roma Pumpkin Spiced Latte

The essential kick-off to fall, this pumpkin spiced latte is made caffeine-free with Kaffree Roma!
SERVINGS:  Makes 2 drinks.
INGREDIENTS:
2 Tablespoons Kaffree Roma
2 cups plant-based milk
3 tablespoons canned pumpkin puree
1 tablespoon sugar
2 teaspoons vanilla extract
½ teaspoon pumpkin pie spice
Caramel sauce, optional
Cinnamon for dusting, optional
Whipped cream, optional
DIRECTIONS:
In a saucepan over medium heat, mix together milk, pumpkin, and sugar.  Stir to dissolve the sugar and heat 2-3 minutes, but do not boil.  Remove from heat and stir in the vanilla and pie spice.  Add 1 tablespoon Kaffree Roma granules to each of 2 mugs.  Pour half the milk mixture into each mug and stir to dissolve the Kaffree Roma.  Top with whipped cream, a dusting of cinnamon, and a drizzle of caramel sauce.  Relax and enjoy!
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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 TUNO Macaroni Salad

This recipe makes 10 servings.
2 cans Loma Linda TUNO, any flavor
8 oz. pasta, cooked according to package instructions and cooled
¾ cup red bell pepper, diced
3-4 stalks celery, diced
¼ red onion, diced
½ cup sweet relish
Dressing:
Salt & pepper
¼ tsp crushed red pepper
¼ tsp garlic powder
¾ cup plant based mayo
¼ cup plant based sour cream
1 tablespoon sugar
2 teaspoons dijon mustard
In a large bowl, add pasta, TUNO, and vegetables.  In a separate bowl mix together the dressing ingredients until thoroughly combined.  Pour the dressing over the pasta mixture and mix well, until the dressing is evenly distributed.  Serve to your guests at your next backyard get together!
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Check out the full video recipe.

Loma Linda Cashew Pad Thai with Veggie Potstickers

Loma Linda Cashew Pad Thai with Veggie Potstickers
These easy-to-make veggie potstickers will pair well with our Cashew Pad Thai, making for an inexpensive meal to replace a Thai take-out night.
Serves 4
Ingredients:
2 pouches Loma Linda Cashew Pad Thai
1 ½ tablespoons sesame oil
1 clove of garlic, minced
2 green onions, chopped
1 carrot, grated
½ cup shredded cabbage
1 bell pepper, diced
2 tablespoon chopped fresh cilantro
½ tsp fresh grated ginger
12-15 Wonton Wrappers
Cooking oil of choice for frying the potstickers, just enough to coat the pan
In a skillet, heat cooking oil for frying over medium to medium low heat.
In another skillet over medium high heat, heat the sesame oil.  Add the garlic, onion and cook 1 minute.  Add the carrot, cabbage, and pepper, cook until all veggies are soft and cooked through.  Turn the heat to low and add the cilantro and ginger, cook 1 minute and then turn the heat off.
On a wonton wrapper, place …

neat Mexican Quesadillas

neat Mexican Quesadillas
Serves 4-6
For Cinco de Mayo, or just any day of the year, celebrate Mexican flavors with this quick and easy recipe for cheesy, plant-based, protein-packed neat quesadillas!
1 package neat Mexican
2 tablespoons of oil
6 flour tortillas
3 tablespoons Plant-based butter
1 package plant-based cheese
Guacamole and/or Pico De Gallo for dipping
Heat a non-stick skillet over medium high heat, drizzle the oil in the skillet to prevent sticking.  Prepare neat crumbles according to package directions.  On a griddle or in a skillet heated to medium, butter one side of 2 tortillas.  Place the buttered side down of 1 tortilla on the griddle/skillet.  Sprinkle some cheese and top with neat, then add another tortilla (buttered side up).  Cook until golden brown, then flip to brown the other side of the tortilla.  Let cool 1 minute and then cut into triangles.  Serve it up with a dollop of guacamole and a side of pico …

Loma Linda Chipotle Bowl Enchiladas

Loma Linda Chipotle Bowl Enchiladas
Serves 4-6
Ole!  Jazz up our Chipotle Bowl with this easy recipe that will satisfy your family’s craving for a Mexican-themed dinner at home!
3 pouches Loma Linda Chipotle Bowl
1 28 oz can enchilada sauce
10-12 corn tortillas
1 8 oz package plant-based shredded cheese (your choice)
Preheat oven to 375.  Pour 1 cup of enchilada sauce into a 9 x 13 baking dish.  In a separate bowl, mix 1 cup of enchilada sauce with the contents of 3 pouches of Chipotle bowl and mix together. Heat all 10-12 corn tortillas in the microwave for 15-30 seconds, just until warm, so they roll without cracking. In the center of each tortillas, place a couple spoonfuls of the Chipotle Bowl, top with a sprinkle of cheese.  Carefully roll them up and place seam side down in the baking dish.  After all tortillas are in the dish, pour the remaining 1 cup …

Pasta Primavera ft Lemon Pepper TUNO

Pasta Primavera Featuring Lemon Pepper Tuno
A colorful dish of fresh vegetables, served over pasta and packed with plant-based protein that will leave your tastebuds wanting more TUNO!
Serves 4-6
Ingredients:
2 cans Loma Linda Lemon Pepper TUNO
¾ lb penne pasta
2 gloves garlic, minced
½ cup olive oil
½ cup chopped broccoli
1 carrot, sliced
½ bell pepper, diced
¼ red onion, diced
1 small zucchini, sliced
1 small yellow squash, sliced
½ tsp oregano
½ tsp thyme
Salt & pepper
Cook pasta according to package directions and set aside.  In a skillet over medium heat, saute garlic for 1 minute.  Add onion and carrot and cook 1 minute. 
Then add the other vegetables and cook until all vegetables are cooked through.  Add the TUNO and cook until warmed, about 2 minutes.
Sprinkle on the oregano, thyme, salt, and pepper.  Toss in the cooked pasta and enjoy!
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Checkout the full video recipe on our Facebook Page.

Loma Linda Thai Red Curry Rice Bowl

Thai Red Curry Rice Bowl

Skip the take-out and use this quick and easy plant-based recipe to satisfy your craving for Thai any night of the week!

Ingredients:

2 pouches Loma Linda Thai Red Curry
2 cups cooked rice
1 jalapeno, sliced
1 cucumber, sliced
1 carrot, shredded
Small handful of cilantro, chopped
1 lime for garnish

Directions

Prepare the rice according to package directions. In the bowl you will use to serve the dish, place ½ cup of the cooked rice on one side of the bowl. Heat the Thai Red Curry for 60 seconds and pour ½ pouch on the non-rice side of the bowl. Continue for the other 3 servings. Now, top with sliced jalapeno, cucumber, carrot and cilantro. Squeeze with lime just before serving. Enjoy a taste of the exotic!

 

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Loma Linda Hearty Stew in Homemade Bread Bowls

Loma Linda Hearty Stew in Homemade Bread Bowls 
The perfect comfort meal for lunch or dinner on a chilly day! 
Ingredients: 
2 packs Loma Linda Hearty Stew
4.5 teaspoons active dry yeast 
2 and 1/4 cups warm water (110°F – 115°F)
2 teaspoons sugar
2 teaspoons salt
2 Tablespoons olive oil
6 cups bread flour, plus more for dusting
1 Tablespoon coconut milk or other milk for brushing the tops 
Instructions: 

Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix together and allow to sit for 5 minutes. Cover the bowl with a towel.  
With the stand mixer running on low speed, add the sugar, salt, olive oil, 4 cups of bread flour.  Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the …