vegan food

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!
Shop neat meat on Amazon.

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 …

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 …

Lavender Lemon Cookies with the neat Egg

Lavender Lemon Cookies with the neat Egg
A sweet and savory cookie, the perfect ending to a summer time meal.
Yields 12 cookies.
1 cup All Purpose Flour
½ tsp. baking soda
1/2c. softened butter
1/4 c sugar
1/4c brown sugar
1 neat egg, prepared according to package instructions
2-3 tsp. chopped lavender leaves
Grated peel from 1 lemon

Blend butter with sugar and neat egg.  Mix in dry ingredients.  Add lavender and lemon and stir all together.
Drop by rounded teaspoons onto an ungreased cookie sheet.  Bake at 350, for about 10 min.

Check out the full video on our Facebook page.

Shop the neat egg on Amazon.

Loma Linda Sriracha TUNO Pizza with Green Peppers

Loma Linda Sriracha TUNO Pizza
Ingredients:
2 cans Loma Linda Sriracha TUNO
1 pizza crust
3 tablespoons of olive oil
½ cup plant-based mayo
10 basil leaves, chopped
½ green bell pepper
½ cup cherry tomatoes
Directions: 
Preheat oven to 450.  Brush a pizza pan with olive oil.  Place the crust on the pizza pan and brush the crust with olive oil.  Mix together the TUNO, mayo, and basil leaves.  Top the crust with the mixture.  Thinly slice the bell pepper and halve the cherry tomatoes.  Add the pepper and cherry tomatoes to the pizza.  Bake the pizza for 9-11 minutes, until the cheese is melted and bubbly.  Enjoy pizza night!
Shop Loma Linda TUNO on Amazon.

Check out the full Facebook Live Video Recipe.

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 …