In my version I did a blend of whole wheat couscous and bulgur wheat cooked
in low sodium vegetable broth, added chickpeas and finished it with with grated parmesan.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups
of low sodium vegetable broth Salt and pepper
-- Pre-heat oven to 350 — Spray loaf pan (or use non-stick silicone bake - ware)-- Sauté celery, onion and garlic on high heat in skillet with a little water or
low sodium vegetable broth for 5 minutes until tender.
NOTE: I use Trader Joe's
low sodium vegetable broth in this recipe.
Recipe: 1 — 14 oz box firm tofu 4 carrots, chopped 2 potatoes, peeled and chopped 2 zucchini, chopped 1 large onion, chopped 1 red pepper, chopped 1 bunch of broccoli, chopped into florets 1 lb green beans, chopped 2 cans coconut milk 4 dates 2 cups
low sodium vegetable broth 1 1/2 Tbsp Thai True Green Curry Paste juice of one lime 2 Tbsp arrowroot powder or cornstarch mixed with 2 Tbsp water 1 Tbsp Braggs liquid amino acids
Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of
the low sodium vegetable broth till smooth.
1 cup water or
low sodium vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener of your choice — date paste, agave, maple syrup, honey — add to taste 2 tsp curry powder (taste the dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder
For a simple stir - fry sauce, I like to whisk together a tablespoon each of brown rice vinegar and
low sodium vegetable broth, a teaspoon of honey, a half teaspoon each of fresh grated ginger and minced garlic, and a pinch of crushed red pepper.
I make rice / bean / corn tacos with salsa, mashed potatoes and no fat gravy (
low sodium vegetable broth or white bean sauce), cajun sweet potato fries with low sodium ketchup the list goes on and on.