Loma Linda

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!

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 …

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 …

Loma Linda Sloppy Joe Pockets

A neat and tidy way to eat Loma Linda Sloppy Joe!  These puff pastry triangles are stuffed with plant-based protein and sure to be a hit at your next gathering!
SERVINGS: Makes about 30 triangles.
INGREDIENTS:
2 pouches Loma Linda Sloppy Joe
1 package frozen puff pastry sheets, thawed
¾ cup plant-based butter, melted
DIRECTIONS:
Preheat oven to 350.  Line a baking sheet with parchment paper.
Unroll thawed phyllo dough and keep it covered with a moist towel, so it doesn’t dry out while you’re working with it.
Brush melted butter on one sheet of dough.  Add another sheet on top and brush that with butter as well. With the dough long-wise in front of you, cut the dough from top to bottom in 3 strips.
Add 1 tablespoon of filling towards the bottom of the dough strip.  Take one of the bottom corners and fold it, forming a triangle.  As you would fold a flag, continue folding the …

Loma Linda Layered Taco Dip

Layers of plant-based goodness that’s sure to be a hit at your next party!
This recipe makes 10 servings.
2 pouches Loma Linda Taco Filling
1 can vegetarian refried beans
8 ounces guacamole, fresh or store bought
1 cup plant-based sour cream
1 ½ cup salsa
1 ½ cup plant-based cheese
1 can black beans, rinsed
½ can corn (or fresh corn cut off the cob)
10-12 cherry tomatoes, cut into quarters
Handful cilantro, chopped
Tortilla chips for dipping!
Heat the Taco Filling according to package directions and let cool slightly.  In a large glass bowl, layer in this order:  refried beans on the bottom, then guacamole, sour cream, salsa, cheese. Top with the Taco Filling.  In a separate bowl, mix together black beans, corn, tomatoes and cilantro.  Add the black bean mixture as a border around the top of the dip, allowing the taco filling to be the star of the dish!  Serve with tortilla chips and dig in at your …

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.

Shop Loma Linda Thai Green Curry on Amazon.

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!
Shop Loma Linda TUNO on Amazon.

Check out the full video recipe.

Loma Linda Sloppy Joe Stuffed Portabella Mushrooms

Impress your guests with this surprisingly simple plant-based dish, served as an appetizer or main dish, it’s sure to excite taste buds!
Serves 4-6
Ingredients:
2 pouches Loma Linda Sloppy Joe
6 portabella mushrooms
3 tablespoons olive oil
Salt and pepper
1 cup frozen chopped spinach
½ cup canned diced tomatoes
½ teaspoon garlic powder
¼ cup fresh parsley, chopped
4 oz. plant-based mozzarella
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Wash and remove stems and gills from the mushrooms.  Brush each side of the mushroom with olive oil and sprinkle with salt and pepper.  Bake mushrooms for 8 minutes.
Meanwhile, heat a non-stick skillet over medium heat.  Pour the contents of 2 Sloppy Joe pouches into the skillet.  Add the spinach, tomatoes, and garlic powder.  Heat until warmed through.
Top the pre-baked mushrooms with the sloppy joe mixture.  Sprinkle with fresh parsley and cheese.  Bake for an additional 5 minutes until cheese is melted.  Serve while still …

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!