vegetarian

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 …

Loma Linda TUNO Croquettes

Tuno Croquettes 

 This recipe makes 4 croquettes or 2 servings. 

1 can Spring Water TUNO
2 tablespoons plant-based mayo
1 teaspoons dijon mustard
Salt & pepper
½ cup panko bread crumbs
Salad greens with any vegetable toppings you desire (tomatoes, carrots, peppers)
Oil for frying (about ½ cup) 

 Dressing: 

1 teaspoon sriracha, or more if desired
2 tablespoons plant-based mayo
Juice from ¼ lemon
Salt & pepper 

Heat oil in a skillet over medium to medium-low heat. Drain TUNO.  Mix TUNO with 2 tablespoons mayo, mustard, salt & pepper, and bread crumbs.  Test the oil that it sizzles but doesn’t splatter too much when a bit of the mixture is added.  Form the mixture into 4 equal size patties.  Brown on each side (about 2-3 minutes each side).  Cool on a plate lined with paper towels.  Arrange the salad.  Top with 2 croquettes per salad.  Mix together all ingredients for the dressing and drizzle on top of the greens and croquettes.  Enjoy this fast and fancy …

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!

Shop Loma Linda Taco Filling on Amazon.

 

Loma Linda Chorizo Shepherd’s Pie

Chorizo Shepherd’s Pie

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings

Ingredients:
1 can/pouch (15 oz/10 oz) Chorizo
1 onion, finely chopped
2 cups frozen peas and carrots
1 cup frozen corn kernels
3 cups mashed potatoes
1/2 tsp paprika

Directions:

In large bowl, combine chorizo, onion, peas, carrots and corn; transfer to 11-x 7-inch baking dish. Spread potatoes overtop and sprinkle with paprika.

Bake in preheated 375°F oven for 40 minutes or until heated through and top is golden.

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!
Shop Spring Water TUNO on Amazon.

Loma Linda Tiny TUNO Melts

Ingredients:
2 cans Spring Water TUNO, drained
½ cup plant-based mayo
3 stalks celery, diced
½ red onion, diced
About 15 bread and butter pickles
3 Roma tomatoes, sliced
Salt & pepper
3 tablespoons fresh chopped parsley
1 loaf rye or pumpernickel cocktail bread, sliced
1 package Daiya provolone style slices, quartered
½ cup plant-based butter
Instructions:
Heat a griddle or non stick skillet over medium heat.  Mix together TUNO, mayo, celery, onion, salt and pepper to taste, and parsley to make a TUNO salad mixture.  Butter one side of each toast.  Build the melt with the butter side of the bread on the outside.  To half of the toasts, layer a scoop of TUNO salad, 1 pickle, 1 slice of tomato, and 2 quarters of Daiya, top with the other toast.  Brown each side of the melt until golden brown.  Enjoy!

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 + …

neat Blueberry Crumb Muffins

Bake a vegan treat for the entire family with these vegan blueberry muffins, made with the neat egg. Topped with a delicious crumb cover and packed with fresh blueberries, these muffins are perfect for desserts, breakfasts, and between-meal treats.
For Blueberry Muffin Base:

2 ¼ cups flour
1 cup plus 2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1/2 cup coconut oil, melted
1.5 neat eggs (1.5 tbsp of neat egg powder mixed with 3 tbsp of water)
1 cup plus 2 tbsp almond milk
1 ½ cups of blueberries

For Crumb Topping:

½ cup sugar
1/3 cup flour
¼ cup vegan butter
½ tsp cinnamon
Pinch of nutmeg

Preheat oven to 400F. Prepare a muffin tin with 12 cupcake/muffin wrappers inside.
In a stand mixer, combine ingredients for muffin base (except blueberries). Then, fold in blueberries into the mix.
Then, prepare the crumb topping. Chop or blend together with a pastry blender, …

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 …