Read on! Delicious Plant-BasedRecipes Loading.
#WellnessWednesday #Plantbased #foodjustice #minorityhealth
Know that the risk factors for most chronic disease center around poor diet and physical activity. They’re modifiable and nobody is preventing you from making better choices about either of them. Those things lie completely in your power to change. It’s time for our families to discover together how to address chronic conditions, and improve outcomes together.
I’m sharing a few of my favorite recipes to get you started. You can add other plant powered items to fill out the meal. There are a variety of ideas, ’cause everybody ain’t ready to do a big ‘ole meal.
Whatever you choose will still bring your people together so that you can have that Talk around the Table. You can do all the cooking or make it a potluck!!
We’re pulling for you! Nobody is coming to help us get out of this mess our health is in.
But, if we make a conscious effort to change, do the work, and depend on the Creator, we can have His greatest wish for us, which is being in health.
Breakfast Casserole
1/2 bag of Onion Tater Tots or Shredded Hash Browns
1 package of water packed tofu, crumbled and seasoned with 1/2 teaspoon each of turmeric, Black Salt, McKay’s Chicken Style Seasoning, Onion Powder and optional 1/2 cup nondairy milk or creamer or 1 bottle Just Egg seasoned to taste with the same seasonings
1-2 cups each sliced mushroom, broccoli florets and veggie sausage
1-3 cups non-dairy cheese
Green onions for topping
OPTIONAL Seasonings – McKay’s, Garlic, Onion powder
Layer ingredients in oven-proof pan. Cover with Cheese and green onions. Bake covered in 350 degree oven till done. Uncover and broil to desired brownness. Serves 6-8
Chicken Salad 
4 cups your favorite veggie chicken, grated
1 medium onion, finely chopped
1 stalk celery, chopped
½ cup or more of Pa’s vinegar-free pickle relish
1 cup your favorite non-dairy mayonnaise, more or less if needed
Garlic powder and McKay’s Vegan Chicken Style Seasoning to taste
Mix all ingredients together. Chill to let flavors blend. Serve with crackers or make into finger sandwiches on various whole grain breads. Serve. Yield: about 6 cups
Variation: Use veggie hot dogs, veggie ham, or veggie turkey or garbanzo beans as the base meat and season the same or experiment with your own favorite seasonings.
Fajitas 
Filling
Olive oil
1 Bag Vege Chicken Strips or Soy Curls or your favorite Jackfruit or Tofu Strips
1 medium each red and yellow onion, sliced
One each red, yellow, green bell pepper, sliced
3 cloves garlic, sliced
Seasonings to taste – salt, cumin, mild chili powder
Juice of one lime
Tortillas
TOPPINGS: Sour Cream, Grated Non-Dairy Cheese or Cheese Sauce, Salsa, Guacamole
In a small amount of olive oil, brown veggie chicken strips. Add sliced garlic, onion and bell pepper. Sauté. Add seasonings and lime juice. Let simmer. Place on tortilla, add toppings, fold and eat. Serves 6-8
No Bake Fruit Pie
Crust
2 cups cookie, granola or nut crumbs
2 tablespoons oil or water
Your choice flavoring if desired
Mix well and press into pan.
Filling
2 cups your favorite fruit
1 can coconut condensed milk
1 package non-dairy cream cheese
1/2 container non-dairy whipped topping.
Blend fruit, milk, cream cheese until smooth. Fold in whipped topping. Pour into pie crust. Freeze at least 2 hours. Overnight works best. Remove from freezer shortly before it’s time to serve. Cut and serve. Yield:6-8 servings
