• 1 Pound Brown Rice
• 1 Onion
• 3 Stalks of Celery
• 1 Table spoon of Garlic Powder
• 1 Tea spoon of Salt-free Spike
• 3 carrots
• Olive or vegetable oil
• Margarine or Butter
• Tamari (Soy) sauce

See other Rice varieties.

Directions

Cook the rice as directed on the package or as you are accustomed to.

1. Rinse rice in cool water and put in medium size pot
2. Add water to 1 inch above rice and bring to boil
3. Reduce heat and cover pot
4. Cook rice about 20 - 30 minutes, or until chewy. Make sure the water has totally evaporated.
5. Drain excess water from rice while hot
6. Add some margarine, tamari or soy sauce, seasonings and stir until well blended
7. Heat wok (or deep frying pan) to a nice temperature such that the oil will not burn when added
8. Slice and dice veggies
9. Add a little oil and all the rice to wok and stir fry for 5 -7 minutes.
   You may choose to add the veggies with the rice and oil while stir frying or just add them after stir frying the rice. Some people like lightly cooked or uncooked veggies which preserves their crunchiness and original nutrient potential.

Serve right away and don't overcook!
Rice will become sticky and lose its flavor if overcooked.

Serve with sweet and sour sauce, hot whole wheat rolls or garlic cheese bread!

Always keep Brown Rice around to serve with other meals or as a meal itself!

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 cups miracle whip
• 1/2 cup mustard
• 1/2 cup sweet relish
• Salt, pepper and hot sauce to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, onion, celery, miracle whip, mustard and relish. Add, hot sauce, salt and pepper to taste. Chill for an hour before serving.

Mmmmm, mmmmm, mmmmm...

Ingredients

• Vegetable cooking spray
• 1/2 cup thinly sliced green onions
• 1-2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained
• 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
• 1/4 teaspoon salt
• 1/3 cup vegetable broth or water
• 1-2 tablespoons finely chopped cilantro

Directions

1. Spray small skillet with cooking spray
2. heat over medium heat until hot.
3. Saute onions and garlic until tender, about 3 minutes.
4. Process black beans, cheese, and salt in food processor or blender until almost smooth, adding enough broth to make desired dipping consistency.
5. Mix in onion mixture and cilantro.

Serve with tortilla chips

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• One 15-ounce can dark red kidney beans, undrained
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon freshly ground pepper

Directions

1. In a small pot, bring 1-1/2 cups water to a boil and then add rice
2. Cover and simmer until rice is rice is done, about 30 minutes.
3. Set aside.
4. In a large skillet, cook the onion, celery, and green pepper over low heat, about 10 minutes.
5. Add the undrained canned beans, pepper sauce, and ground pepper.
6. Bring to a boil
7. Cover and simmer 5 minutes.
8. Add the cooked rice and mix lightly, adding a little water if the mixture is too dry.

Ever thought about breaking away from the more traditional white rice? To make the recipes we suggest more interesting, we recommend experimenting with different varieties of rice to find the one right for you.
Here are several types you may consider trying:

• Basmati

  This aromatic rice (tastes and smells like nuts or popcorn) is native to Pakistan and India. Its grains are dry, long and fluffy.

• Black Japonica

  A spicy combination of Japanese short grain black and medium grain mahogany rice. Usually used to stir-fry.

• Brown Rice

  Only means the husks have not been removed. The bran layers are still on the rice, making it very rich in vitamins and minerals. It has a chewy consistency and nut-like flavor.

• Jasmine

  Grown in the U.S.A. and Thailand, this aromatic rice has a moist consistency and tends to cling together.

• Texmati

  This is an aromatic rice that is a cross between U.S.A. grown long grain and white or brown basmati.

• Wehani

  Another aromatic rice that has an unusual rust-colored bran that changes to mahogany when cooked.

• Wild Pecan

  Grown in Louisiana, this rice is popular because of its pecan flavor.

Ingredients

• 2 Medium eggplants sliced 1/4"
• 3 Organic eggs scrambled in large bowl
• 1 Jar Kirshner's Wheat germ
• 2 one pound packs firm organic Tofu sliced thin
• 2 large Onions sliced julienne style
• 2 large Bell Peppers sliced julienne style
• 2 pounds of sliced Mushrooms
• Powdered Garlic to taste
• Gaylord Spike to taste
• Tamari sauce to taste
• 4 pounds of Marinara sauce
• Soy Cheeses (Mozzerella, Parmagian) or your favorite regular cheese
• 3 Cookie sheets coated with very thin layer of olive oil

Directions

1. Combine scrambled egg mixture with garlic, spike and tamari sauce and set aside
2. Prepare a separate tray large enough to hold wheat germ and pour 1/2 jar of wheat germ in tray. Shake to spread wheat germ around.
3. Coat eggplant slices with egg mixture and place slices on the wheat germ. Coat both sides of the slices.
4. Place wheat germ coated slices on pre prepared cookie sheets.
5. Bake slices in pre heated oven at 425 degrees for 1/2 hour, or until wheat germ coating begins to brown. Remove oven baked slices from cookie sheets and let cool.
6. Sautee onions, peppers and mushrooms in large pan
7. In a large casserole dish, arrange the following ingredients into 3 layers:
   • Eggplant
   • Onions, Peppers and Mushrooms
   • Tofu slices
   • Sauce
   • Cheese
8. After combining ingredients in casserole, bake in 425 degree oven for 1/2 hour or until cheese browns on top.
9. Serve over brown rice, noodles or as a sandwich

Make eight(8) servings

Ingredients

• 2 large tomatoes
• 2 tablespoons of bread crumbs
• 2 tablespoons of Parmesan cheese
• 1 tablespoon of margarine
• 1 1/2 teaspoons of oregano
• dash of pepper and garlic salt

Directions

1. Remove the stems and cores form the tomatoes and cut them in half.
2. Place them, cut side up, into a baking dish.
3. Combine all other ingredients and sprinkle on top of the tomatoes.
4. Bake for 15 mins. in a 375 degree oven.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1 pound eggplant, diced
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 2 (14.5 ounce) cans Italian diced tomatoes, drained
• 2 (14 ounce) cans vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry macaroni (whole wheat preferred)
• 2 teaspoons chopped fresh parsley
• 1/2 cup grated cheddar cheese

Directions

1. Heat the oil in a skillet over medium heat and saute the onion and garlic.
2. Mix in eggplant, carrots, celery, and tomatoes. Pour in vegetable broth.
3. Mix in sugar, and season with nutmeg, salt, and pepper.
4. Cook and stir until heated through.
5. Mix macaroni into the soup, and continue cooking for 10 minutes, or until tender.
6. Mix in parsley. Top with cheddar cheese to serve.

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons canola oil
• 4 ounces semisweet chocolate, coarsely chopped
• 3/4 cup packed dark brown sugar
• 1/4 cup white sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 2 large eggs, cold
• 1 tablespoon cold brewed coffee
• 1/4 cup cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda

Directions

1. Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.

2. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

3. Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully combined and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

4. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).

5. Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.

• 1 pound of fresh seasoned or plain Tofu
• 1 bottle of BBQ Sauce
• 1 onion and Alfalfa sprouts
• Plain or Tofu cheese
• Miracle Whip
• Mustard
• Garlic Powder and Cayenne Pepper
• Salt-free Spike (or regular)
• Soy or Tamari
• BrownBerry Bread -6 slices

1. Slice Tofu into six slices
2. Heat frying pan with a little oil in it
3. Pour Tamari sauce into medium size bowl, just a little
4. Dip Tofu slices into Tamari (both sides), and use spatula to place in frying pan
5. Brown and slightly crust the Tofu
6. Reduce heat and brush on BBQ Sauce to taste
7. Sprinkle on garlic powder, Spike and a touch of cayenne pepper
8. Season to taste!
9. Cover pan with lid and simmer for 3-5 minutes

1. Spread Mayo and one slice of cheese
2. Put a couple of Tofu slices on the sandwich
3. Top with sprouts and mustard (if you please)

Serve with fresh hot popcorn or chips (potato or corn), pickles and Spring Water to drink!