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1 c. soy beans, uncooked
4 c. water
1 med. onion, chopped
2 Tbsp. light soy sauce
1 c. old-fashioned rolled oats
1 c. quick oats
1 c. pecan meal
1/2 tsp. sea salt
3 Tbsp. nutritional yeast flakes
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. olive oil
1. Soak soy beans overnight in 2 c. of the water. Drain.
2. In blender, combine soaked soy beans, 2 cups water, and onions. Blend until smooth. Pour into a medium mixing bowl. Add remaining ingredients except olive oil, stir and let stand 10 - 15 minutes.
3. Pour olive oil into a skillet, heat and add 1/4 c. mixture for each patty. Shape and cook on each side for 8 - 10 minutes or until browned. If the patties don’t seem to be done in the center, you can bake an additional 15 minutes at 350 degrees.
Paula & Curtis Eakins
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1 16-oz. bag pinto beans
1/2 med. onion, chopped
2 - 3 garlic cloves, chopped
6 - 8 c. water
1 14.5 oz. can diced tomatoes
1 Tbsp. chili powder
1 package chili seasoning
sea salt to taste
Combine beans, water, tomatoes, seasonings, onion and garlic in crockpot. Cook on high for about 2 1/2 hours, or on low for about 6 hours.
Paula & Curtis Eakins
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1 c. cooked brown rice
2 c. Paula’s vegetarian chili
4 whole wheat flour tortillas, soft
1 c. mild salsa
soy sour cream
2 Tbsp. chopped chives or scallions
1. Combine rice and chili and place some of the mixture in the middle of tortilla. Roll up and place seam side down on serving plate.
2. Top with salsa and soy sour cream and garnish with chives or scallions.
Paula & Curtis Eakins
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1 c. whole wheat pastry flour
1 c. yellow corn meal
1 Tbsp. aluminum-free baking powder
3 Tbsp. canola oil
1 tsp. sea salt
3 Tbsp. fructose
1 1/4 c. soy milk
1. In a medium bowl, mix flour, cornmeal, fructose, baking powder and salt.
2. In a separate bowl, combine soy milk and canola oil. Mix wet ingredients with dry, mixing only enough to moisten.
3. Pour into 6 oiled muffin tins, filling about 2/3 full. Bake at 400 degrees for about 15 minutes, or until lightly browned.
Paula & Curtis Eakins
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2 Tbsp. olive oil
1 16-oz. package oriental stir-fry vegetables, frozen
1/2 c. cold water
2 Tbsp. cornstarch
2 Tbsp. light soy sauce
1 tsp. fresh minced ginger
toasted sesame oil to taste
sesame seeds
3 c. cooked brown rice
1. Heat olive oil in wok or skillet. Add ginger, then frozen vegetables. Stir fry until crisp-tender, about 6 minutes.
2. Stir together the water, cornstarch and soy sauce. Add to stir-fry, mix, then cover and cook on low just until sauce is thickened. Add sesame oil to taste.
3. Garnish with sesame seeds and serve over steamed brown rice.
Paula and Curtis Eakins
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