Vegetarian

vegetarian 
organic – non-gmo meals

vegetarian_buddha-bowl_riasweetraw


Veggie Portobello Pizza – (V+GF) 

 

vegan_portabello_pizza_riasweetrawCrust or homemade option
Vegetarian cheese or organic cheese
organic tomato sauce (fresh or can)

Toppings
Fresh basil leaves
mushrooms (portobello)
olives (black olives used here)
peppers
red onions

Pre heat oven at 400 degrees.
Prepare pizza crust and set to pizza pan. Add olive oil to crust. Spread sauce to crust. add cheese, onions, peppers, olives, mushrooms, basil leaves, and seasnonings (thyme, parsely, rosemary, itanlian seasoning to pie). Add salt and pepper.
Place in heated oven at 400 degrees. Cook for 23-30 minutes or until crust turns slightly brown. Remove from oven and let cool. Injoy!


 

Ria’s Buddha Bowl Stirfry – (V+GF) 

riasweetraw_buddahbowl_51615
Serves 6-8

This is an amazingly easy to prepare recipe that takes minutes if you have already prepared your grains prior to the stirfry. If not prepare them first to simmer. You can use either black or wild rice or a variety of quinoa. In this dish I had prepared Black Rice the day before so this meal was seamless and absolutely delicious.
And beautiful to look at!
Grain: Black Rice

1 Cup
2 Cups water or 1 cup water 1 cup coconut milk
Salt and seasoning to taste

riasweetraw_buddahbowl_2_vegetarianBoil water, then when water is 1/4 inch from rice cover with lid and lower temperature to steam rice. Keep at very low flame. Check rice to prevent from burning or sticking. If you need to add water add a few tablespoons and keep on low heat to steam. You want the rice to be soft but not mushy or sticky. Should be slightly firm but not hard. If you need to sample a teaspoon or few grains. Check and continue to steam or add a few tablespoons water.

Skillet or Wok

1 14 ounce package of extra firm tofu or 1 package of stirfry tofu
1/2 cup green beans or edame
1 cup diced organic onions
1/2 cup mushrooms
1 cup red pepper or carrots (preference)
2 tbspn sesame oil (or coconut oil)
Fresh Ginger Sauce

1 tspn sesame oil
1 tbspn coconut oil
2 tbspn fresh grated ginger
2 -3 tbsp raw organic honey, or maple syrup
1/2 cup briggs amino acids soy
1/4 cup water
1/4 cup cocounut oil
vegetarian_buddha-bowl_riasweetrawPreheat skillet or wok add oil and tofu, then move to side and blend in your veggies.Add mushroom last.
Stir in sauce after tofu and veggies have browned do not over cook veggies they should be bright and colorful, slightly crisp and warm.

In Bowl mix add rice to one side, and fold in your veggies, can add raw spinach or finely sliced raw cabbage, then add fresh avocado and seasoned to taste.

Dont forget your chopsticks!

And fresh Coconut Milk! You can make a cool Coconut Turmeric “Late”
sans the coffee/caffeine.

 

Coconut Milk Drink 
coconut water
Water or Ice
Organic Turmeric
Organic Cinnamon
Blend in Vitamix!

Serve over ice cubes or as is!

InJoy!  ~ Ria 


Vegan Okra Coco Stew with Quinoa and Avocado Salad – (V+GF) 

vegan_cococurry_2_okrastew_riasweetraw

 

Okra Ingredients:

Okra raw
Coconut Oil 2 tbsp
1/2 Onion, diced (raw)
1 tsp Sea or Himalyan salt
1/2 cup organic diced tomato
1 cup coconut milk
1 tspn curry powder

Simmer on stove for 10 -15 minutes to soften okra and warm ingredients.
vegan_cococurry_1_okrastew_riasweetrawQuinoa ingredients:

1 cup of Red Quinoa
1 Cup water, 1 cup coconut milk
Add salt or dash curry to taste

Avocado

Slice avocados
squeeze lime and salt and pepper to taste
can add small amount of olive oil or light oil (organic sunflower)

Prepare your Fresh Salad Greens
can include Spinach, Arugula, Field Greens or Baby Kale
Add Oil and seaoning to taste Add Avocado slices

Injoy!


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