Bulk Recipes

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4, 6, and 9-Grain Hot Cereal:

Bring 2 cups water to a boil. Add 1 cup of cereal and dash of salt (optional). Reduce to simmer and cover for 5-10 minutes.

32-Bean, 8-Vegetable Soup:

Use 1 part soup mix to 8 part water. Bring to a boil for 5 minutes and simmer for 2-3 hours. When beans are tender, add whole or crushed tomatoes. Try seasonings such as chili powder, bay leaf, lemon juice, salt, and pepper. Flavor improves if refrigerated and reheated the next day.

* This recipe yields 8-10 cups of soup when using 1 cup of dry mix.

Alter Eco Purple Jasmine Rice:

Use 1 cup of rice to 1.5 cups of water. Rinse rice thoroughly and drain. Put all ingredients in a pot with a tight fitting lid. Bring to a boil, reduce heat, cover and let simmer for 15 minutes. Fluff with fork and enjoy!

* You can also fry the rice in a small amount of olive oil for 5 minutes before cooking to give it a deliciously more elaborate taste.

Alter Eco White Jasmine Rice:

Amaranth:

Use 1 cup of amaranth to 2.5 cups of water. To cook amaranth boil 1 cup seeds in 2-2.5 cups liquid such as water or half water and half stock or apple juice until seeds are tender, about 18-20 minutes. Adding some fresh herbs or ginger root to the cooking liquid can add interesting flavors or mix with beans for a main dish. For a breakfast cereal increase the cooking liquid to 3 cups and sweeten with Stevia, honey or brown rice syrup and add raisins, dried fruit, allspice and some nuts.

Arrowhead Mills Pancake and Waffle Mix:

Pancake Mix: Mix 3/4 cup pancake mix, 1 tablespoon oil, 1/2 cup plus 2 tablespoons rice milk, soy milk, oat milk, or water.

Waffle Mix: Mix 1 cup waffle mix, 3/4 plus 1 tablespoon oil, 1 tablespoon honey, and 1 egg (optional) together until lumps disappear. Bake according to instructions on waffle iron (makes 3-4 waffles, depending on size of waffle iron.)

Bear Mush Cereal:

Add 1 cup Bear Mush to 3 cups cold water. Bring to a boil stirring constantly. Cover and stir for 2-3 minutes.

Black Bean Instant Soup:

Use 1 part water to 1 part soup mix. Pour boiling water over soup flakes and cover for 5 minutes.

Bob's Red Mill whole Wheat Farina:

Microwave Instructions: In a large bowl, combine 1/4 cup farina with 3/4 cup water. Microwave on high for 2-3 minutes, stirring between each minute; if water is not absorbed, continue cooking in 30-second increments, stirring between each until water is absorbed. Let stand for 2 minutes.

Stove-top Instructions: Bring 3 cups water and 1/2 teaspoon salt to boil. Add 1 cup farina and reduce heat to low. Cover and cook for about 10 minutes, stirring occasionally.

Brown and Wild Rice Blend:

Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and simmer for 20 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork and enjoy!

* A rice cooker may be used with the same rice-to-water ratio.

Curry Lentil Instant Soup Mix:

Use 3 parts water to 2 parts soup mix. Pour boiling water over soup flakes and cover for 5 minutes.

Falafel:

Directions:

1. In a large bowl add 1 1/4 cups water to 1 1/2 cups Fantastic World Foods Falafel Mix and stir well.
2. Let stand 15 minutes to absorb the water.
3. Form into 1 inch balls.
4. Pour veggie oil into a deep skillet until it is 1/2 inch deep. Heat to 375 degrees.
5. Fry balls until brown and crisp. Drain and serve.

Broiling Directions:

1. Follow mixing directions 1-3 to prepare falafel balls for cooking.
2. Flatten falafel balls into 1/2 inch thick patties and brush both sides of each patty with olive oil.
3. Place on cookie sheet, and then broil 2-3 minutes on each side or until golden.

Hulled Barley:

Use 1 cup of barley to 3 cups of water.

Directions to soak: Place barley in a container and cover with double the amount of fresh water. Let soak on your counter top for several hours. You can begin the soaking before you go to work in the morning. But we recommend doing this step just before you go to bed the night before -- you barley will be soaked and ready to be cooked the next day (you can leave it soaking until you're read for it, even if it's early evening/dinner). Be sure to drain and rinse before cooking your barley recipes.

Begin cooking by mixing your pre-soaked barley and water together in a pot (with a lid). Please not this ratio (3 cups water to 1 cup barley) is for barley before it was soaked, regardless of how big the barley has grown after soaking. So, if you start out with 1 cup of unsoaked barley, then soak it, you would add 3 cups of water when cooking. If you start out with 2 cups of unsoaked barley, then soak it, you would add 6 cups of water when cooking. Over high heat, bring the barley and water, uncovered, to a boil. Cover and reduce head to low. Allow the barley to simmer for 45 minutes. Do not add salt to your barley until after it is cooked, since it can block absorption of water. Cooked barley will always retain some chewiness. You'll know you barley is done when 20 percent of them have burst open. You can use the above method with non-pre-soaked barley too. Follow directions as above but cook for 1 1/2 -2 hours instead.

Hot Brown Rice Cereal:

Combine 1/3 cup cereal and 1 3/4 cups water in a small saucepan. Bring to a boil while stirring. Reduce heat to low. Cover and simmer for 5 minutes. Remove from heat and stir until smooth. Serves 3.

Hulled Buckwheat:

Use 1 cup of buckwheat to 4 cups of water. Simmer for 15 minutes or until done. Serve.

Hummus:

1. Place 1 cup hummus mix in bowl. Add 1 ½ cups warm water* and 2 Tbsp olive oil. Stir well until well blended (wire whisk works best). Let stand 5 minutes and serve.

*For a creamier texture, simply add an additional 2 Tbsp of water.

Kasha:

Use 1 cup of Kasha to 2 cups of water. Place water in a 2 quart pot and heat on medium high. Add 1/4 teaspoon of salt and bring water to a boil. Add kasha to water and stir it in well with a fork. Turn temperature to low and cover pot. Simmer for ten to fiftenn minutes until kasha absorbs the water and is soft. It is important not to overcook buckwheat or it can become mushy.

Lundberg California Sushi Rice:

Use 1 cup of rice to 2 cups of water. Rinse rice. Put all ingredients in a pot with a tight fitting lid. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Do not remove lid. Remove from heat and allow to sit covered for 10 minutes. Fluff with a fork.

To make sushi ready rice: Cook rice as instructed above. Place 2 tablespoons rice vinegar, 2 tablespoons rice syrup or sugar and 1 teaspoon salt in a small saucepan. Heat slowly until salt and sugar is dissolved. Place hot cooked rice in a wide, shallow glass or wood bowl (not metal). Toss with vinegar mixture using wooden spoon.

*A rice cooker may be used using the same rice-to-water- ratio.

Lundberg Brown Basmati Rice:

Use 1 cup of rice to 2 cups of water. Rinse rice. Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover, and simmer for 50 minutes. Do not remove lid. Remove from heat and allow to sit covered for 10 minutes. Fluff with a fork.

*A rice cooker may be used using the same rice-to-water- ratio.

Lundberg Golden Rose Rice:

Lundberg Short Grain Brown Rice:

Lundberg Long Grain Brown Rice:

Lundberg White Basmati Rice:

Lundberg Sweet Brown Rice:

MacDougall's Wild Rice:

Use 1 cup of rice to 3 cups of water. Rinse thoroughly and drain. Put all ingredients in a pot with a tight-fitting lid. Bring to a boil, stir once, reduce heat, cover and simmer for 45-50 minutes until kernels pop open. Uncover, fluff and simmer for 5 additional minutes, stirring occasionally.

Millet:

Use 1 cup of millet to 2 cups of water. Rinse 1 cup of millet and allow it to drain completely. In a heavy-bottomed skillet, heat one tablespoon olive oil over moderate heat. Add the millet to the pan and toast it. The cooking oil is not a necessity, but it does help to prevent the possibility of the grain sticking to the pan. To prevent the millet from burning, it is important to keep the grains moving while they are being toasted, either by stirring the grain or shaking the pan. It is best to toast the millet only until it begins to change color, otherwise it may burn. Pour in two cups of hot liquid (water, broth, or stock) and add one teaspoon of salt. Stir and bring the liquid to a boil. Reduce the heat to low and cover the pan. Leave the covered pan undisturbed for 20 minute, then check to see if the liquid has been absorbed into the millet. When all the liquid is absorbed, remove the pan from the heat and let it stand covered for 5 minutes. Fluff the millet grains with a fork prior to serving. This recipe yields about four one-cup servings.

Nature's Burger:

For approx. six patties, mix 1 1/2 cups mix with 1 1/2 cups boiling water. Stir well. Let the mixture stand for 10 to 15 minutes until it has cooled and become firm. Shape into patties. Pan fry on medium heat in vegetable oil, turning frequently until brown on both sides.

Navy Bean Instant Soup Mix:

Use 4 parts water to 3 parts soup mix. In a saucepan combine the water and flakes and bring to a vigorous boil. Reduce heat to a slow boil, cover with a lid and simmer for 10 minutes stirring occasionally. Remove from heat, stir and serve.

Non-Fat Dry Milk Recipe:

Add 3 tablespoons dry milk to 1 cup cold water. Stir, shake, or blend vigorously. For a richer, thicker taste, use 4-5 tablespoons dry milk to 1 cup cold water.

Oat Groats:

Use 1 cup of oat groats to 1 1/4 cups of water. Toast the groats in a saucepan or wok over medium-high heat, stirring constantly for about 4 minutes, or until the oats are aromatic and a shade darker. Combine the water (or stock), 1/4 teaspoon of salt and 1 tablespoon of butter in a small sauce pan over high heat and bring to a boil. Add the oats, lower the heat and simmer, covered, 45 minutes or until the liquid is absorbed and the oats are tender. Remove from the heat and let stand for 10 minutes with the lid on. Fluff with a fork and serve hot. Garnish with sunflower seeds.

*For a creamy breakfast cereal, add groats to 1 3/4 cups cold water and cook for one hour or until the liquid is absorbed and the oats are creamy and tender.

Quinoa:

Use 1 cup of quinoa to 1 1/2 cups of water. Soak the quinoa for 15 minutes in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed. If you don't have time for a longer soaking, use hot water and soak for 5 minutes. Remove water and drain quinoa well in a strainer, transfer to the cooking pot, add 1 1/2 cups water and 1/2 tsp salt if desired. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 15 minutes. Remove quinoa from heat and allow to sit 5 minutes with the lid on. Fluff quinoa gently with a fork and serve.

Refried Beans:

Stove Top Directions: In a medium sized bowl add 1 3/4 cups boiling water to 1 1/2 cups refried beans mix. Stir well. Cover and let stand for 5 minutes. Serve and enjoy!

Microwave Directions: In a medium sized bowl microwave 1 3/4 cups water until boiling. Add 1 1/2 cups refried beans mix. Stir well. Cover and let stand for 5 minutes. Serve and enjoy!

Rolled Cereal:

Stir 3/4 cup cereal into 1 cup rapidly boiling water. Cook 4-5 minutes, stirring occasionally. Cover, remove from heat and let stand a few minutes. For creamier cereal, pour cereal into cold water, bring to a boil and follow the same directions.

Rolled Oats:

Use 1 cup of oats to 2 cups of water. Put the oats into the water then heat both together, reducing to low once it reaches a boil and cook for 3 minutes, at the most. Then turn of the burner and let sit for 3 minutes, covered. At the most it's 10 minutes.

*Depending on how you like your oatmeal, you can either reduce or increase the time it sits covered on the stove.

Split Pea Soup:

Use 1 part water to 1 part soup mix. Pour boiling water over soup flakes and cover for 5 minutes.

Tabouli Mix:

Requires 2 fresh tomatoes, olive oil, and lemon juice. Add 1 1/4 cups of water to 1 cup tabouli mix. Add the 2 tomatoes (finely chopped), 2 tablespoons olive oil and 2 tablespoons of fresh lemon juice. Let stand in the frig for 1 hour.

Textured Vegetable Protein:

Helpful Hints:

1 cup dry small bits + 1 cup boiling water = 2 cups rehydrated veggie protein.

1 cup medium bit + 7/8 cup boiling water = 1 1/2 cups rehydrated veggie protein.

After adding the water, stir occasionally until it is absorbed, soaking for 10 minutes. When browning bits remember to stir often to avoid sticking and burning since the fat content of TVP is so low. Use a non-stick pan or brown the bits ina little oil before rehydrating.

To make burgers with small bits: Add water, salt to taste, and 1/2 teaspoon of both garlic powder and chili powder. Soak for 10 minutes. Add 1/4 cup flour for every cup of small bits used and combine thoroughly. If you let the mix cool it will be less sticky and easier to shape. Fry and enjoy!

Vegetarian Chili:

Requires two 15-oz cans of kidney beans and on 14.5-oz can of diced tomatoes.

Stove Top Directions:

1. In large pot, bring 2 1/2 cups water to a boil. Add 1 1/4 cups Vegetarian Chili mix, and stir well.
2. Add 2 cans of kidney beans (drained and rinsed) and 1 can diced tomatoes (undrained).
3. Reduce heat and simmer 20 minutes. Serve.