For most of our bulk items, preparation instructions and nutritional information can be found on the bin labels. Here are some of tips and hints for preparing some of our favorites:
Tabouli
Combine 1 c. tabouli mix with 1 ¼ c. water.
Add 2 T. olive oil and 2 finely chopped tomatoes. Mix well.
Let stand 1 hour, refrigerate if desired.
Stir and serve with lemon juice, chopped parsley, sliced green onions, diced cucumber, and fresh mint.
Ingredients: organic bulgur, dehydrated green onions and garlic, sea salt, parsley, citric acid, spices, expeller pressed canola oil, lemon oil, garlic oil.
Serves 2-4
Hummus
Combine 1 c. hummus mix with 1 ½ c. warm water and 2 T. olive oil.
Whisk until well blended. Let stand for 5 minutes.
Ingredients: garbanzo beans, tahini, sea salt, dehydrated garlic, spices, citric acid, dehydrated lemons, toasted sesame oil.
Serves 2-4
Instant Black Beans
Combine 2 c. boiling water with 1 ½ c. mix.
Stir well, cover for 5 minutes, then serve.
Ingredients: dehydrated black beans, dehydrated onions and garlic, spices, expeller pressed canola oil, sea salt.
Serves 2-4
Split Pea Soup
Stir 1½ c. of mix into 2 c. of boiling water.
Cover for 5 minutes, stir and serve.
Ingredients: precooked green split peas, dehydrated carrots, sea salt, dehydrated onions and garlic, herbs, spices.
Serves 2
Instant Refried Beans
Combine 2 c. boiling water with 1 ½ c. mix.
Stir well, cover for 5 minutes, serve.
Ingredients: dehydrated pinto beans, dehydrated onions, expeller pressed canola oil, sea salt.
Serves 2-4
Vegetarian Chili
Combine 2 ½ c. of water, 1 ¼ c. of mix, 2 cans (15 oz.) kidney beans (drained and rinsed) and one can (14.5 oz.) diced tomatoes.
Simmer uncovered for 25 minutes, stirring occasionally.
Ingredients: soy protein; dehydrated tomato, onion, garlic, potato, celery, red bell pepper; corn meal, barley, spices, sea salt, paprika, soy sauce powder, expeller pressed canola oil, miso powder, brown rice syrup powder, yeast extract, vinegar powder, citric acid.
Serves 4-6
Nature’s Burger
Combine 1 ½ c. mix with 1 ½ c. boiling water. Stir well.
Let the mixture stand for 10-15 minutes until it has cooled and stiffened.
Form into thin patties and pan fry on medium heat, with or without oil, until browned on both sides. Serve with a slice of cheese, lettuce, tomato, red onion, ketchup, and mustard.
Ingredients: brown rice; dehydrated yellow and green peas, potatoes, garlic, tomatoes, celery, carrots, red bell peppers; barley, wheat gluten flour, oats, sesame seeds, soy protein, soy sauce powder, sea salt, soybean oil, yeast extract, spices, paprika.
Makes 4-6
Falafel
Combine 1 c. of mix with 2 c. of cold water. Let stand for 15 minutes.
Form small balls (about 1 inch in diameter) and pan fry (in olive oil) until brown and crisp.
Drain on a paper towel.
Ingredients: garbanzo beans, yellow peas, spices, dehydrated onion and garlic, sea salt, soy sauce powder, baking soda.
Curry Lentil Soup
Combine 1 ½ c. boiling water with 1 c. mix, stir and let sit for 5 minutes.
Serve with chopped green onions and parsley.
Ingredients: precooked lentils, sea salt, curry spices and herbs, dehydrated onions and garlic.
Serves 2
Pasta Vegetable Soup
Add 1 c. of mix to 8 c. of boiling water. Stir for 5 minutes, then reduce heat and simmer for 1 hour. Add 1 can of tomato paste if desired.
Ingredients: whole wheat pasta; dehydrated leeks, carrots, green and red bell peppers, green beans, celery, onions, sweet corn, green and yellow peas.
Serves 4-6
Wild Rice
Rinse rice thoroughly. Combine 1 c. wild rice with 4 c. water. Bring to a boil, reduce heat and cover loosely, cook rice for 45-55 minutes. Remove from heat, fluff with a fork, cover tightly and let stand for 5 minutes. Drain any excess water.
Serves 4-6
Short Grain Brown Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and let simmer for 50 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
Long Grain Brown Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and let simmer for 50 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
White Arborio Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and let simmer for 20-30 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
Wild Rice Blend
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and let simmer for 50 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
White Basmati Rice
Rinse rice. Add 1 c. rice to 2 c. boiling water, bring back to a boil then reduce heat and simmer for 30 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
Wehani Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and simmer for 50 minutes. Add butter and salt to taste.
Serves 2-4
Sushi Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork and let stand for 10 minutes.
Serves 2-4
Brown Basmati Rice
Rinse rice. Add 1 c. rice to 2 c. boiling water, bring back to a boil then reduce heat and simmer for 30 minutes. Add butter and salt to taste.
Serves 2-4
White Jasmine Rice
Rinse rice. Combine 1 c. rice with 1 ½ c. water and bring to a boil. Reduce heat and simmer for 20 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
Japanese Rice
Rinse rice. Combine 1 c. rice with 2 c. water and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork and let stand for 10 minutes.
Serves 2-4
Texmati Rice
Rinse rice. Combine 1 c. rice with 1 ½ c. water and bring to a boil. Reduce heat and simmer for 20 minutes. Add butter and salt to taste.
Serves 2-4
Old World Pilaf
Rinse pilaf. Combine 1 c. pilaf with 2 ½ c. water and bring to a boil. Reduce heat and simmer for 50 minutes. Fluff with a fork and let stand for 10 minutes. Add butter and salt to taste.
Serves 2-4
Whole Wheat Couscous
Add 1 c. couscous to 1 ½ c. boiling water. Cook for 1 minute and remove from heat. Let stand for 5 minutes and fluff with a fork.
Serves 2-4
Couscous
Add 1 c. couscous to 1 ½ c. boiling water. Cook for 1 minute and remove from heat. Let stand for 5 minutes and fluff with a fork.
Serves 2-4
Brown Rice Macaroni
Boil 4 qt. of water. Stir in pasta and cook for 6-8 minutes.
Ingredients: brown rice flour
Wheat Free Pagodas
Boil 4 qt. of water. Stir in pasta and cook for 4-6 minutes.
Ingredients: corn flour, quinoa flour, dehydrated red bell peppers and spinach
Vegetable Rotini
Boil 4 qt. of water. Stir in pasta and cook for 6-8 minutes.
Ingredients: enriched semolina flour (ferrous sulfate, niacin, thiamine mononitrate, riboflavin), dehydrated tomatoes and spinach, beet powder
Parsley and Garlic Fettuccini
Boil 4 qt. of water. Stir in pasta and cook for 4-6 minutes.
Ingredients: durum wheat flour, dehydrated garlic and parsley
Orzo
Boil 4 qt. of water. Stir in pasta and cook for 4-6 minutes.
Ingredients: semolina wheat flour
Primavera Rigatoni
Boil 4 qt. of water. Stir in pasta and cook for 6-8 minutes.
Ingredients: enriched semolina flour (ferrous sulfate, niacin, thiamine mononitrate, riboflavin), dehydrated tomatoes and spinach, beet powder
Quinoa
Rinse quinoa. Combine 1 c. quinoa with 2 c. water and bring to a boil. Reduce heat and simmer for 10-15 minutes.
Serves 2-4
Millet
Combine 1 c. millet with 2 ½ c. water and bring to a boil. Reduce heat and simmer for 20-30 minutes. Remove from heat and let stand for 10 minutes.
Serves 2-4
Polenta
Stir in 1 c. polenta to 3 c. boiling salted water. Reduce heat and simmer for 20 minutes, stirring frequently. Add butter and Parmesan or Romano cheese.
Serves 2-4
Multigrain Pancake Mix
Combine ½ c. water with ½ c. mix and ½ T. olive oil.
Bake on oiled griddle or pan until bubbles begin to form and the edges begin to dry.
Ingredients: yellow corn flour, whole wheat flour, unbleached white flour, buttermilk solids, brown rice flour, non-alum baking powder (monocalcium phosphate, bicarbonate of soda and corn starch), whole rye flour, sea salt, potassium bicarbonate
Makes 4 5” pancakes
Non-Fat Instant Milk
Combine 1 c. mix with 1 c. spring water. Blend and refrigerate.
Ingredients: non-fortified skim milk
Oat Bran
Combine 1/3 c. cereal with 2/3 c. of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Let stand 5 minutes before serving.
Serves 1