gluten-free

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 …

Loma Linda Italian Pesto Bolognese

Loma Linda Italian Pesto Bolognese
Our signature Italian Bolognese with an added twist!  Made with walnuts, fresh lemon, and sweet basil, this recipe is an easy way to bring your tastebuds straight to Italy!
Serves 4
Ingredients:
2 pouches Loma Linda Italian Bolognese
2 teaspoons olive oil
Pesto:
2 teaspoons of olive oil
2 tablespoons nutritional yeast
2 tablespoons walnuts
1 tablespoon lemon juice
Pinch of salt
About 20 leaves or a ½ packed fresh sweet basil
2 basil leaves, reserved
In a non-stick skillet, heat 2 teaspoons of olive oil and the 2 pouches of Italian Bolognese over medium heat, just until warmed through.  In a food processor, add all the pesto ingredients and pulse until the nuts are finely chopped and a thick sauce forms.  Toss the pesto with the heated Italian Bolognese.  Cut the remaining 2 leaves of basil into fine strips.  Top each serving with the basil strips.  Buon Appetito!
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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 Classic TUNO Salad Sandwich

Impress your friends with plant-based take on the Classic Tuna Salad Sandwich with TUNO Spring Water!
Ingredients:
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
2 stalks celery, diced
¼ red onion, diced
1 tsp dijon mustard
Salt & pepper to taste
2 tablespoons fresh chopped parsley
Juice of half a lemon
Wheat bread
Lettuce, tomato, pickles, or desired sandwich add ons
Instructions:
Mix the TUNO with mayo, celery, onion, mustard, salt and pepper, parsley, and lemon juice until thoroughly combined.
Add about ⅓-½ cup TUNO mixture on a slice of wheat bread. Top with lettuce, tomato, pickles, and another slice of bread.
Enjoy your classic TUNO salad sandwich!
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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 + …