Plant-Forward Future recipes

Ingredients

• 10 # Green Garbanzo beans, blanched. For example: From Fresh Nature Foods.
• 2 cups canned jalapeños, chopped
• 5 cups jalapeño juice, (drained from the canned jalapeños)
• 3 cups lime juice
• 6 cups diced tomatoes
• 3 medium-sized onions diced
• 2 cups chopped cilantro
• 1/2 cup minced garlic
• Salt and pepper to taste

Instructions

1. Blend together in a food processor balanced garbanzo beans, lime juice, jalapeño juice, and garlic.
2. Blend until smooth.
3. Stir in tomatoes, onions, and cilantro.
4. Season with salt and pepper.

Yield: 108 oz

Serving size: 4.5 oz

# of portions: 24

Ingredients

• Pinto Bean Tempeh 6 lbs
• Cumin Seeds 9 Tbl
• Oregano, dried 9 Tbl
• Garlic Powder 1⁄4 cup
• Paprika (*if possible, split between
• smoked paprika and regular
• paprika) 9 Tbl
• Ground Cumin 2 Tbl
• Chili Powder (*ideally single chili
• like ground New Mexico chili
• powder) 2 Tbl
• Cayenne Pepper, ground 1 tsp
• Salt 6 Tbl
• Apple Cider Vinegar ~1 1⁄2 cups
• Vegetable Oil 3⁄4 cup
• Water ~1⁄2 - 1 cups

Instructions

1. Slice tempeh in half along the midline.
2. Heat half the oil in a pan or on a flat top over medium high heat. Brown tempeh until golden brown on both sides, then break apart.
3. While tempeh is browning, mix herbs and spices. Make a paste of dried spices, plus vinegar, the remaining oil and some of the water. It should be like the consistency of ranch dressing.
4. Pour paste over the tempeh and gently, but thoroughly mix in.
5. Allow it to cook for about ~ 5 or so more minutes.
6. Take off heat and hold hot above 135°F for service

Equipment

• Skillet, flat top, or large saute’ pan
• medium mixing bowl
• scale
• measuring cups and spoons
• whisk
• metal spatula
• cutting board
• knife

Nutrition

89.93kcal, Carbs: 35.19, Protein 13.25g Fat 8.01g, Saturated Fat: .59g, Chol: 0.0g, Sodium: 599.18mg, Potassium: 450.73mg, Fiber: 11.08g, Vit A: 995.84IU, Vit C: 0.72mg, Calcium: 79.93mg, Iron: 4.84mg

Tempeh chorizo can be used in tacos, on nachos, tostadas, taco salads, or even within a Mexican breakfast hash.

Ingredients

• Soba noodles
• Soy curls
• Seasonal vegetables of your choice

Instructions

1. Boil water. Add noodles. Don't forget to remove the paper band.
2. Keep stirring. Don't walk away, they will overboil. 
3. Once they are done cooking, strain the noodles. You can shock them in ice water or run cold water over them.
4. When they have cooled all the way, add a little oil to make sure they don't stick together. 
5. Roast vegetables on a sheet pan with some oil.
6. On a second sheet pan, roast the soy curls to heat them up. (They are already cooked all the way, you can eat them cold.)
7. When the vegetables are done cooking, pour them into a bowl.
8. Add the soy curls and then the noodles 
9. Stir in the Thai hazelnut sauce until fully coated (see the recipe below).
10. You can serve it cold as a salad or warm as a stirfry
11. Garnish with cilantro and/or green onions. 

Ingredients

• 2 cups water
• 3 cups coconut milk
• 1/2 cup fish sauce
• 1/2 cup sweet soy sauce
• 1/2 cup sweet chili sauce
• 12 oz hazelnut, almond or other nut butter of your choice (For example hazelnut butter from Ground Up)
• 2 Tbs grated ginger
• 2 Tbs chopped garlic
• 1/4 cup of sambal (optional)

Instructions

1. Cook garlic and ginger in a little bit of oil until fragrant and golden brown in
   color.
2. Place the remaining ingredients in the saucepan and heat over medium flame.
3. Blend sauce once it reaches simmering temperature until smooth.

Yield:12 servings

Serving size: 12.38 oz

# of portions: 12

Ingredients

• Pinto Bean Tempeh 3 lb
• Vegetable Broth, low sodium 3 cups
• Pickling Spices 3⁄4 cup
• Water 6 cups
• Vinegar, Apple Cider 3⁄4 cup
• Worcestershire Sauce, low sodium 1⁄4 cup
• Onion Powder 2 Tbl
• Paprika 2 Tbl
• Garlic Powder 1 Tbl
• Rye Bread 24 Slices
• Sauerkraut, canned, drained 1 1⁄2 cups
• Russian or Thousand Island Dressing 13 oz
• Swiss Cheese, low sodium 12 slices
• Vegetable Oil 1⁄2 cup
• Mayonnaise, low fat 6 Tbl

Instructions

1. Cut the 1.5 # blocks of tempeh into 12 thin slices (2 oz each).
2. Combine the broth, pickling spices, and water in a stock pot. Bring to a simmer for 10-15mins.
3. While simmering, combine vinegar, Worcestershire sauce, onion powder, paprika, and garlic
4. powder.
5. Once the brine has simmered, strain the pickling spices out and add the spice blend. Cool to at least below 70°F. Add the sliced tempeh and allow to marinate for at least 12 hours, if not 24 hours.
6. Heat flat top to medium heat. Add oil and heat. Add tempeh and cook for about 5 minutes per side, until dark brown. Alternatively, if you have a Combi Oven, you can “sear” the tempeh patties in there and you don’t need oil.
7. Lightly spread both sides of the bread with mayonnaise and place on a flat top or toast in the oven. Cook for 3-4 minutes until lightly browned. Flip the bread and repeat. On the cooked side, add Thousand Island dressing to all slices of bread.
8. Once the bread is ready and the tempeh is ready, prepare to assemble sandwiches. Add Thousand Island dressing to both sides, and top 1/2 of the bread slices with 2 Tbl sauerkraut, 2 pieces cooked tempeh, and 1 slice Swiss Cheese. (alternatively, you can add the swiss cheese on top of the tempeh in the oven and melt it, then add it to the sandwich). Top with the bread and if using a flat top, place it back on to melt the cheese for about 2-3 minutes.
9. Remove from heat and serve immediately or hold in a hot box. Discard leftovers at the end of service.

Equipment

• flat top or sauté pan
• measuring cups
• measuring spoons
• shallow pan for marinating or plastic sealing bag
• strainer
• spreader

Nutrition

626.78kcal, Carbs: 81g, Protein 15.6g Fat 22.97g, Saturated Fat: 6.72g, Chol: 27.17g, Sodium: 860.1mg, Potassium: 346.59mg, Fiber: 17.69g, Vit A:1028.07IU, Vit C: 5.98mg, Calcium: 433.31mg, Iron: 6.21mg

Yield: 3 quarts

Ingredients

• 2 cups rice wine vinegar
• 6 cups lite soy sauce
• 6 cups water
• 1/2 cup sesame oil
• 1/3 cup sugar
• 1/4 cup chopped garlic
• 1/3 cup sweet chili sauce
• 2 Tbs red chili flakes (optional)

Instructions

1. Mix all ingredients together until combined.
2. If you’d like to thicken it you may use one 1/2 cup of cornstarch slurry or as
3. needed to reach desired consistency.
4. This sauce can be used for tempeh, soy curls, or any other type of protein and
5. Serve over rice, Asian noodles, or even a salad.

Yield: 2 gallons

Ingredients

• 3 cans of crushed tomatoes
• 1 cup of olive oil (Extra Virgin)
• 2 bunches of fresh basil
• 1/2 bunch of fresh oregano
• 1/4 cup sugar (or agave nectar)
• 1/2 cup fresh garlic
• 1/4 cup balsamic vinegar
• Salt to taste

Instructions

1. Add all ingredients into a 3-gallon camber and blend with a burr mixer until
2. smooth.
3. Adjust seasoning to taste.

Yield: 2 gallons

Ingredients

• 3 ea #10 cans of tomatillos
• 1 lb jalapeño peppers (optional)
• 4 bunch fresh cilantro
• 1/2 cup lime juice
• 2 yellow onions
• Salt to taste

Instructions

1. Roast onions and peppers in the oven until they are lightly chard.
2. Blend with crushed tomatillos, cilantro, lime juice, and salt.