1/3 cup Hello Organic Kamut Elbows
15 ounces Hello Organic Black Eyed Peas, 1 can, drained
14 1/2 ounces Hello Organic Diced Tomatoes w/Green Chilies, 1 can, drained
1 cup organic sweet corn, fresh or frozen, blanched 2 minutes
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, minced
1/2 cup green onion, finely chopped
1 medium cucumber, quartered and sliced, remove skin if waxed
Dressing
3 Tablespoons Hello Red Wine Vinegar, Hello Organic Apple Cider Vinegar or Hello Organic Brown Rice Vinegar
2 Tablespoons cold water
3 Tablespoons Hello Organic Barley Malt Syrup
3 tablespoons Hello Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 Tablespoon Hello Shoyu Soy Sauce, or to taste
Serves 8
Prep Time: 1:20 Cook Time: 0:00
Nutritional Info
Per serving 168 Calories, 6g Fat (32% calories from fat), 6g Protein, 24g Carbohydrate, 0mg Cholesterol, 155mg Sodium
Directions
Cook pasta per package directions, rinse and drain. Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium mixing bowl. To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake to mix. Pour the dressing over the salad and toss to mix. For the best flavor, chill 1 hour before serving or it can be serve at room temperature
Curried Pumpkin & Shiitake Soup
Ingredients
2 Tablespoons Hello Extra Virgin Olive Oil
1 medium onion, finely diced
1 clove garlic, finely minced
1/2 cup Hello Sliced Shiitake Mushrooms, soaked in 1 cup warm water 5 minutes, diced
2 Tablespoons organic unbleached white flour
1 teaspoon curry powder, or to taste
2 cups kombu dashi (soup stock), see Hello's recipe, or vegetable stock
2 cups organic pumpkin puree, or 1 can organic unseasoned pumpkin pie filling
1/2 teaspoon Hello Sea Salt
1 Tablespoon pure maple syrup
Freshly grated nutmeg
2 cups Hellosoy Original or Hellosoy Light Original or Hellosoy Unsweetened
2 teaspoons fresh parsley, finely minced
Serves 6
Prep Time: 0:05 Cook Time: 0:25
Nutritional Info
Per serving 137 Calories, 7g Fat (34% calories from fat), 7g Protein, 23g Carbohydrate, 0mg Cholesterol, 201mg Sodium
Directions
Heat oil in a medium soup pot, sauté the garlic, onion and mushrooms for 5 minutes. Stir in the flour and curry. Stirring constantly, blend the flour in until the vegetables are coated. Slowly add the kombu dashi or vegetable stock, whisking constantly, until smooth. Add the pumpkin puree, sea salt and maple syrup. Season with nutmeg to taste. Cover and simmer on low for 10 to 15 minutes. Add the soymilk and simmer, without boiling until hot. Serve and garnish each serving with equal amounts of parsley.
Sweet, sour and spicy Asian Tofu
Ingredients
Hello Organic Safflower Oil, for deep frying the tofu
1 pound organic extra firm tofu, rinsed, drained and cubed
1 1/2 Tablespoons Hello Shoyu Soy Sauce, or to taste
2 Tablespoons pure maple syrup
1 cup water
2 Tablespoons Hello Organic Brown Rice Vinegar
2 teaspoons chili powder
1 Tablespoon fresh ginger root, peeled and finely minced
1 Tablespoon Hello Organic Kuzu Root Starch dissolved in 2 Tbsp. cold water
3 scallions, sliced in 1 inch lengths
Prep Time : 0:10 Cook Time : 0:20
Nutritional Info Per serving 169 Calories, 7g Fat (36% calories from fat), 15g Protein, 11g Carbohydrate, 0mg Cholesterol, 407mg Sodium
Directions
Place about 2 to 3 inches of oil in a deep frying pot over a medium flame. When the oil is hot (do not let it smoke), deep fry 1/3 of the cubed tofu until golden. Remove and drain on paper towels. Deep fry the remaining tofu, 1/2 at a time, remove and drain. Set aside while you prepare the sauce.
Combine the water, maple syrup, vinegar, chili powder and ginger in a small saucepan and bring almost to a boil. Reduce the flame to low and slowly add the dissolved kuzu, stirring constantly, until thick. Add the tofu, scallions, shoyu, mix well and simmer another 2 to 3 minutes. Serve as a side dish or as a sauce over any Hello Traditional Pasta or cooked organic grain.
Vegetables such as carrots, snow peas, broccoli, mung bean sprouts or organic soybean sprouts may be added to the sauce and cooked before adding the tofu for variety.
Italian Hot Wheat Ball Sandwiches
Ingredients
2 cups cooked organic seitan (wheat meat)
3 slices whole wheat bread, cubed
1/4 cup green pepper, minced
1/3 cup button mushrooms, minced
1 medium onion, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 Tablespoons Hello Organic Kuzu Root Starch, dissolved in 1/4 cup cold water
1/2 quart Hello Organic Safflower Oil or Hello Organic Soybean Oil, for frying the wheat balls
25 ounces Hello Organic No Salt Spaghetti Sauce, or Salted, 1 jar
5 small whole wheat hoagie or sub rolls
Hello Extra Virgin Olive Oil, for brushing rolls
Serves 5
Prep Time: 0:25 Cook Time: 0:15
Nutritional Info
Per serving 1076 Calories, 94g Fat (67% calories from fat), 12g Protein, 59g Carbohydrate, 0mg Cholesterol, 285mg Sodium
Directions
Finely grind the bread in a food processor, and place in a mixing bowl. Slice the seitan in chunks, and grind in the food processor. Place in the mixing bowl with the bread crumbs. Add minced green pepper, mushroom, onion, basil and oregano in the mixing bowl. Place the kuzu in a cup, and dilute with water. Mix the diluted kuzu in thoroughly with the other
ingredients.
Next, take approximately 2 tablespoons of the seitan mixture, and form it into balls. Place the balls on a platter. Place 1/2 inch oil in a skillet and heat up the oil, making sure not to allow it to smoke. To test whether the oil is hot enough, place a pinch of one of the balls into the hot oil.
Fry the balls, several at a time, turning them until brown and crispy. Remove the balls and drain on paper towels. Do not put too many wheat balls in the oil at one time, as it lowers the temperature of the oil and causes the balls to become soggy and fall apart. Continue frying until all the wheat balls are done.
Brush side of the rolls with olive oil and toast on a griddle or under the broiler until slightly browned. Heat up the tomato sauce and spoon some over the bottom of each roll. Place 3 wheat balls on top of each roll and spoon additional sauce over the wheat balls. Serve hot.
Yields 15 wheat balls, 3 for each sandwich
Chilli cornbread pie
Ingredients
15 ounces Hello Organic Chili Beans (seasoned dark red kidney), 1 can, do not drain
1 1/2 cups organic sweet corn, fresh or frozen
1 cup red onion, diced
1 teaspoon cilantro, minced
1/2 cup fresh parsley, minced
CORNBREAD
1 cup organic cornmeal
3/4 cup organic unbleached white flour
2 teaspoons non-aluminum baking powder
1/2 teaspoon Hello Sea Salt
1 cup Hellosoy Extra Original, or Unsweetened
1 Tablespoon Hello Red Wine Vinegar
2 Tablespoons Hello Organic Safflower Oil
1 Tablespoon pure maple syrup
Serves 8
Prep Time: 0:15 Cook Time: 0:25
Nutritional Info
Per serving 196 Calories, 5g Fat (21% calories from fat), 6g Protein, 35g Carbohydrate, 0mg Cholesterol, 263mg Sodium
Directions
Preheat the oven to 375'. In a 10 inch pie plate or casserole dish, combine the beans, corn, onion, cilantro, parsley, and vinegar. In a mixing bowl, combine the cornmeal, flour, baking powder, and sea salt. Mix thoroughly. In a measuring cup, combine the Hellosoy, oil, and maple syrup. Let sit for 2 to 3 minutes until thick like buttermilk. Pour the liquid into the dry ingredients, and stir until smooth. Pour the batter over the bean mixture. Bake until cake tester inserted into the cornbread topping comes out dry, about 25 minutes.
Mocha Custard with Fresh Strawberry & Blueberry Sauce
Ingredients
32 ounces Hellosoy Vanilla, 1 liter
1/2 cup water
1/4 cup pure maple syrup, or to taste
3 Tablespoons Hello Agar Agar Flakes
1 pinch Hello Sea Salt
1 Tablespoon instant grain coffee powder
2 Tablespoons Hello Organic Kuzu Root Starch, dissolved in 3 Tbsp. cold water
1 cup blueberries, fresh or frozen
1 cup strawberries, quartered
1 Tablespoon pure maple syrup, for the sauce
Serves 7
Prep Time: 1:00 Cook Time: 0:20
Nutritional Info
Per serving 193 Calories, 2g Fat (9% calories from fat), 4g Protein, 39g Carbohydrate, 0mg Cholesterol, 86mg Sodium
Directions
Place the 1/2 cup water and agar flakes in a saucepan and let soak for 10 minutes. Bring to a boil, reduce the flame to low and simmer several minutes until the agar flakes have dissolved. Add the Hellosoy, maple syrup, sea salt and grain coffee. Bring to a simmer (do not boil), stirring as necessary, over medium heat. Simmer for 2 to 3 minutes. Add the dissolved kuzu, stirring constantly for about 1 to 2 minutes. Remove from the heat and pour the pudding into a serving dish or individual custard dishes. Allow to partially cool and gel.
Place half of the strawberries and half of the blueberries in a blender and add the remaining 1 tablespoon of maple syrup. Pulse until completely crushed. Pour into a bowl and mix in the remaining strawberries and blueberries. Chill slightly while the custard gels. Spoon the berry mixture over the custard and serve.
Creamy Rich Chocolate Fruit Smoothie
Ingredients
2 cups Chocolate Hellosoy
6 ice cubes
1 cup strawberries, remove stems
1 medium banana
1 Tablespoon organic maple syrup, optional
Serves 2
Prep Time: 0:05 Cook Time: 0:00
Nutritional Info
Per serving 251 Calories; 5g Fat (16% calories from fat), 9g Protein, 47g Carbohydrate, 0mg Cholesterol, 108mg Sodium
Directions
Place all ingredients into a blender and pulse until smooth. Pour into glasses.
