Recipes - Sides

1. To prepare the rice, use a counter-top rice cooker, combining 2 cups arborio with 3 cups water and 1 tsp of the salt. Do not rinse the rise.
2. While the arborio cooks, chop the remaining ingredients. It is critical that you use a sharp knife to reduce the herbs to an extremely fine consistency. The parsley and mint should be no larger than the cooked bulgur grains.
3. When the rice is ready, allow it to cool and then fold all ingredients together in a large mixing bowl. If you are not serving the risoto immediately, withhold the tomato and add it at the last minute.

Makes 16 cups / 20 servings.
Soy-free

1. Steep the jasmine tea for 10 minutes in 5 cups of boiling water to create a tea concentrate for the rice.
2. To prepare the rice, use a counter-top rice cooker, combining 3 cups of rice with 4 ½ cups water and ½ Tbl of the salt.
3. While the rice cooks, trim and segment the snow peas into ½ inch pieces.
4. Steam the snow peas for five minutes or until they begin to tender.
5. When the rice is ready, allow it to cool and then fold all ingredients together in a large mixing bowl.

Makes ?? cups /  ?? servings.
Soy-free, gluten-free

1. Rinse the rice thoroughly before cooking, until water runs clear off of it. Drain.
2. Cook rice in the rice cooker (1 part rice to 2 parts water)
3. Marinate Shitakis for 20 min, then cook at 325 in oven for 5-10 min along with marinade, drain afterwards
4. When rice is done spread on a baking sheet to cool
5. Combine sauce ingredients, taste for pleasantness. Should be complex and tangy but not overly so.
6. Combine cooled rice, mushrooms, vegetables and sauce

Makes 20 cups / 25 servings.
Gluten-free, Soy-free

1. To cook the bulgur, mix it with 4 cups of boiling water, cover and let stand for 30 minutes.
2. While the bulgur cooks, chop the remaining ingredients. It is critical that you use a sharp knife to reduce the herbs to an extremely fine consistency. The parsley and mint should be no larger than the cooked bulgur grains.
3. When the bulgur is palatable, fold all ingredients together in a large mixing bowl. If you are not serving the tabbouleh immediately, withhold the tomato and add it at the last minute.

Makes 20 cups / 25 servings.
Soy-free

1. Preheat the oven to 400 degrees.
2. Quickly sift the quinoa for small rocks and then combine with a third of the salt, 4 ½ cups of water and a tablespoon of olive oil in the rice cooker.
3. While the quinoa cooks, spread the frozen corn out on a baking sheet and place it in the oven for 10 minutes. The final product should be slightly browned but still moist.
4. When the quinoa is palatable, spread it out on a pan to cool before folding all ingredients together in a large mixing bowl. If you are not serving the tabbouleh immediately, withhold the tomato and add it at the last minute.

Makes 30 cups / 37 servings.
Gluten-free, Soy-free

1. To prepare the fennel and parsley, ensure that you are using a sharp knife, allowing you to reduce the herbs to an extremely fine consistency.
2. Toss all the ingredients and serve!

Makes 30 cups / 35 servings.
Gluten-free, Soy-free

1. Cover the lentils with a generous volume of water and let stand overnight. Cook until just tender, but not crumbly or mushy (about 35 minutes in the cooker-warmer, significantly less on a stove top).
2. While the lentils are cooking, chop the remaining ingredients. It is critical that you use a sharp knife to reduce the herbs to an extremely fine consistency. The dill and parsley should be smaller than the cooked lentils.
3. When the lentils are palatable, let them cool before folding all ingredients together in a large mixing bowl. If you are not serving the salad immediately, withhold the tomato and cucumber to add at the last minute.

Makes 25 cups / 30 servings.
Gluten-free, Soy-free

1. In the rice cooker, combine uncooked pasta with ___ cups of water and cook until tender. Allow to cool.
2. Mix the cooked pasta, vegenaise and lemon juice until the pasta is thoroughly coated. Toss in the remaining ingredients and refrigerate.

Makes 20 servings.

1. Hey, the veggies in this are for guidance only, add some scallions, some yellow bells, live a little.
2. "Brew" 6 quarts water from the coffee brewer into the extra soup pot. Bring to a boil on the hot plate.
3. Add 2 TBS salt and a little olive oil to the water
4. Boil pasta till cooked
5. Immediately drain pasta and rinse in cold water till cool
6. Toss pasta with 2 TBS oil oil to prevent sticking
7. Mix the dressing ingredients together, (don't forget the salt)
8. Mix the cooked pasta, vegetables and dressing, nom nom nom.

Makes 20 servings.

noodle mixture

1. In the rice cooker, cover uncooked pasta with water and cook until tender. Drain. Allow to cool. add peanut oil and 1/4 C canola oil to noodles as they cool to keep them from sticking together.
2. Combine peanuts, poblano, garlic, ginger, sesame seeds, and 1/4 C canola oil on a quarter sheet pan. place in oven at 325 degrees. stir every few minutes, until the mixture starts to brown.
3. Place in large mixing bowl and add veggies and noodles

sauce

1. whisk together peanut butter and hot water from coffee maker. whisk in the remaining ingredients one at a time.
2. mix the sauce into the noodle veggie mixture
3. notes: this recipe can be easily doubled. i used spaghetti from am sav its $1 a pound like wise a packet of nori at am sav is also $1

1. Hey, the veggies in this are for guidance only, add some scallions, some yellow bells, go over to Amazing Savings and grab something awesome. It should be bright, have at least 3 colors and be tasty.
2. "Brew" 6 quarts water from the coffee brewer into the extra soup pot. Bring to a boil on the hot plate.
3. Add 2 TBS salt and a little canola oil to the water
4. Break the pasta in half
5. Boil pasta till cooked
6. Immediately drain pasta and rinse in cold water till cool
7. Toss pasta with 2 TBS oil oil to prevent sticking
8. Mix the dressing ingredients together, (fyi, this recipe makes 2 cups to much dressing, you could serve it as a special salad dressing)
9. Mix the cooked pasta, vegetables and dressing, nom nom nom.

1. To cook the potatoes, cut them in half and place them face down on baking pans. Cover each pan to prevent the potatoes from drying out and cook for 35 minutes at 225°.
2. While the potatoes cook, chop the remaining ingredients and mix them in a large bowl.
3. When baking has completed, the cooked potatoes should still be firm. Coarsely chop them into cubes between 1/4 and 1/2 inch in size before folding them into the mix.

Makes 25 cups / 30 servings.
Gluten-free

1. Spread sweet potatoes onto 2 baking sheets. Pour ½ cup water (or enough to half cover the potatoes) over potatoes. Cook in oven for 30 mins until potatoes are just soft. Stir occasionally to prevent potatoes from drying out and add water if necessary. Let cool.
2. While the potatoes cook, chop the onions, parsley, pecans, and raisins and mix them in a large bowl.
3. In small bowl, mix ingredients for dressing.
4. Mix sweet potatoes with onions, parsley, pecans, and raisins.
5. Mix dressing with potato mixture.
6. Chill.

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

1. Cook the potatoes in boiling, unsalted water until just tender.
2. While the potatoes cook, mix the dressing ingredients and set aside.
3. Chop the cooled potatoes into cubes and combine with peppers, onions and tomatoes.
4. Fold the dressing into the potato mixture.

Makes 25 cups / 30 servings.
Gluten-free, Soy-free

This staple, inspired by chicken salad, is a delicious, Summer-y sandwich topping.

1. To prepare the tempeh, crumble it by hand, achieving a texture similar to chopped chicken (large chunks).
2. The tempeh must then be steamed for 20 minutes before it can be tossed with the chopped veggies, mayo, lemons juice and salt.

Makes ?? cups / ?? servings.
Gluten-free

This staple, inspired by the "quintessential" tuna salad of sandwich fame.

1. To prepare the tempeh, crumble it by hand, achieving a texture similar to chopped tuna fish.
2. The tempeh must then be steamed for 20 minutes before it can be tossed with the chopped veggies, mayo and salt.

Makes ?? cups / ?? servings.
Gluten-free

1. Use the shred-o-matic attachment on the food processor to chop the cabbage and carrots. The cabbage should be quartered and fed through the slicing blade twice. The carrots should be split length-wise and fed through the shredding blade once.
2. Mix the shredded veggies and all the other ingredients in a large mixing bowl.

Makes ?? cups / ?? servings.
Gluten-free

1. Cut the peeled cucumbers in half, longways and scoop out the seeds with a spoon before slicing into 1/8" crescents.
2. Cut off the tomato tops and slice the fruits longways to match the size of the cucumber cuts.
3. Combine all ingredients in a large bowl and let stand for at least an hour.

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

Note, if you don't have an herbed tofu, add 1 Tbl Italian herb

1. Using your hands, crumble the tofu and mix with the remaining ingredients. Tada!

Makes ?? cups / ?? servings.
Gluten-free

1. Preheat the oven to 350 degrees and lightly oil three pans (one tsp canola oil per pan).
2. Combine all ingredients except rice, potato and tapioca flours in the food processor and blend until you have a course meal (similar in consistency to creamed corn).
3. Fold the flour into the chickpea dough by hand.
4. Using the red handled scoop (3 Tbl, level) form a ball of dough.
5. Drop each ball onto an oiled pan, lightly pressing it to create a patty (not a flat disc!). The falafel will expand slightly as it cooks, so leave space.
6. Bake the dough for 15 minutes, flip the patties and bake for an additional 10 minutes.
7. After cooling, falafel should be crispy on the outside with a moist center.

Makes 38 pieces / 19 servings.
Gluten-free, Soy-free

1. Add oats, oil, maple syrup, cinnamon, nutmeg, walnuts and pumpkin seeds in a bowl and mix.
2. Spread onto an ungreased pan and cook on 325 for 10-15 minutes. Turn every 5 min.
3. After you remove from oven, add cranberries and raisins while still hot. Let cool.

Makes 14 cups / 14 servings.
Gluten-free

1. Preheat oven to 325.
2. Rinse, chop and take leaves off the stems of the kale.
3. Place kale in several cups of water in 2-3 medium size mixing bowls.
4. Cover bowls with baking trays and cook until kale is edible (how long? kale is edible raw), stirring intermittently to keep the kale on top of the bowl from drying out.
5. Immerse kale in a cold water bath (to keep it vibrant).
6. Drain kale and put in a specials bowl with other ingredients.
7. Stir well to make sure sesame oil and soy sauce coat all the kale
8. Get ready for a taste explosion

Makes 7 quarts / 15 bowls.

Note: Please don't make this salad until it's margin has been properly evaluated.

1. Crumble the tofu into a container filled with salt water. Let soak 20 min.
2. After Tofu has finished soaking, steam it by draining the tofu, then placing it on a big pan with lemon juice and about 1/8 cup of salt water, afterwards covering the pan with another one of the same size.
3. Place tofu trays and portabello trays in the oven at 325 for 10 minutes, or until the tofu and portabellos are soft.
4. Place Roasted Red Peppers on the panini press and cook until you can see dark lines on the peppers.
5. After everything has cooked, mix peppers, tofu and portabellos in a specials bowl. Add spinach to hot ingredients to wilt the spinach.
6. After everything has cooled, its ready to serve!

Makes ?? cups / ?? servings.
Gluten-free

Note: This was adjusted after making, so if it needs to be adjusted further please note

1. Slice the tofu into easily biteable cubes. Coat and gently toss in large bowl.
2. Distribute onto 2 large baking trays
3. Place tofu trays oven at 325 for 10 minutes, check and cook an additional 5-10 minutes.
4. Allow to cool, and start making salsa.
5. Mix salsa and tofu!

Makes ?? cups / ?? servings.
Gluten-free