Asian Rice Bowl
Ingredients:
Tofu cubed and drained
5 cups of chopped kale
3 tsp of sesame oil
1.5 cups of button mushrooms
1 sweet onion, chopped
2 TBSP of minced garlic
3 TBSP of Bragg liquid aminos
3-3.5 cups of cooked brown rice
2 TBSP of nutritional yeast flakes

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Directions: Sauté onion and garlic in water then add tofu. Cook for 3 to 5 minutes on medium
heat. Now add all ingredients except kale. Add kale last and let it cook down in water. Let
flavors combine, add additional seasonings if needed. Top rice with completed mixture.

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Brussels Sprouts
Ingredients:
Brussels Sprouts
1 TBSP of minced garlic
1-2 TBSP of Bragg liquid aminos
Optional lemon
Olive oil
Himalayan salt to accent flavor

Directions: cut brussels sprouts in half. Toss in olive oil and Himalayan salt. Add 2 TBSP of
water to heated skillet and sauté garlic Brussels sprouts. Cook for 7-10 minutes. Add lemon (optional)

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Cauliflower Soup
Ingredients:
1 cauliflower
1 white onion (chopped)
2 cups of soy milk
2 cups of vegetable broth
Himalayan salt to accent flavor

Directions: Remove outer leaves of cauliflower, cut cauliflower into small pieces. Combine
all ingredients in saucepan. Bring to a boil and cover on low heat for 17 minutes. When
mixture is cooked add into blender. Add salt to taste