Tofu Scramble By Gemalli Austin, DrPH, RD Print Recipe Ingredients Instructions Press tofu with a tofu press or place a cast-iron skillet or other heavy object on top of the paper towel-wrapped tofu for about 30 minutes. (This will help remove moisture, so the tofu retains its shape better during cooking). In a hot skillet, sauce mushroom(until soft) and add garlic for a few minutes. Then add onion(cook for a few minutes) and bell peppers(cook for a few minutes). Add seasons, Bragg [...]
Barley Vegetable Soup By Donna Green Goodman, MPHOriginally posted on the Message magazine website https://www.messagemagazine.com/health/but-unto-you-i-have-given/. Print Recipe Ingredients Instructions Pour a small amount of oil into a large soup pot. Add onion, celery, garlic, bell pepper and carrots. Sauté for 3-5 minutes. Add other ingredients stirring well. Add 4 cups of water. Season to taste with Chicken style seasoning and herbs. Let simmer a few minutes. Add 2-4 cups more water, bring to boil. Lower heat and simmer about 30 minutes until ingredients [...]
Roasted Apples and Butternut Squash with Dill By Nancy Schaaf Originally posted on the Message magazine website https://www.messagemagazine.com/articles/biblical-herbs-compliment-autumn-fruits-and-veggies/ Print Recipe Ingredients Instructions Chop the butternut squash, apples, and sweet onion into bite sized pieces. Mince the fresh dill. Mix the squash, sweet onion, and apples into a large bowl and add the olive oil, salt and fresh ground pepper. Place the chopped vegetables in a covered baking dish and roast for approximately 30 minutes. Remove the cover and continue roasting for another 10 [...]
Glenda’s Black Bean "Burgers" By Donna Green Goodman, MPHOriginally posted on the Message magazine website https://www.messagemagazine.com/whole-life/plant-powered-black-people/glendas-black-bean-burgers/. Print Recipe Ingredients Instructions Blend beans and other ingredients in a blender, adding 1-1 1/2 cups of water-(1/2 cup at a time) until you have a firm mixture. Shape into patties. Brown on each side in a preheated 400-degree oven on a pan that has been covered with 2 tablespoons of oil.
Fresh Collard Green Salad By Donna Green Goodman, MPHOriginally posted on the Message Magazine website https://www.messagemagazine.com/health/wellness-wednesday-a-picnic-in-the-park/. Print Recipe Ingredients Instructions In a medium bowl, mix collards, cabbage, parsley, and onion. Pour in 1-2cups of your favorite oil-based salad dressing. Let marinate for 4 hours to overnight. Pour out marinade and place salad in a serving bowl. Top with diced tomato and optional bacon bits or veggie bacon.
Kale Soup By Eric Adams Originally posted on the Message magazine website https://www.messagemagazine.com/issues/2021-january-february/tips-for-living-your-healthiest-life/ Print Recipe Ingredients Instructions In a large pot, place a small amount of olive or coconut oil. Heat and add veggie meat, stir-frying till brown. Add onions and garlic. Cook for about 2-3 minutes. Add cabbage, kale, tomato and potatoes. Stir-fry till cabbage and greens are limp. Stir in seasonings. Add 1 quart of water, then more to allow for ingredients to float around. Bring to boil, then turn down [...]
Garlic Spinach Pasta By Eric AdamsOriginally posted on the Message magazine website https://www.messagemagazine.com/issues/2021-january-february/tips-for-living-your-healthiest-life/. Print Recipe Ingredients Instructions Brown veggie burger in a small amount of olive oil. Add onions, bell pepper and garlic and sauté for 3-5 minutes. Add spinach and steam till wilted. Stir in pasta, green onions, basil and seasonings. Adjust to taste. Top with vegan Parmesan Cheese.
Moroccan Chickpea Salad By Denise Halenz-Robinson Print Recipe Ingredients Instructions Heat the oil in a large pot, and sauté the onion (3-5 minutes). Stir in the spices. Add the broth and quinoa, cover, reduce heat, cook for 15 minutes. Remove the quinoa from heat, fluff with a fork. Drain the chickpeas and add the remaining ingredients, except for almonds, to the quinoa mixture. Reserve some parsley. Stir well, plate, and top with almonds and remaining parsley. [...]
Coconut Chickpea Curry By Astrid Dorsey Print Recipe Ingredients Instructions Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder, cumin, and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk and [...]
Vegetable Paella By Gemalli Austin, DrPH, RD Print Recipe Ingredients Instructions 1. In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside. 2. If using a dutch oven: Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. Preheat the oven to 350 degrees Fahrenheit. 3. Heat Dutch oven or skillet on the stove, cook diced mushroom, [...]