Nourish the Body

These recipes are created to support a healthy lifestyle using simple, plant-based ingredients. Each meal is designed to nourish the body and align with principles of care and stewardship.

This version uses fresh vegetables and keeps in the refrigerator or freezer.

Fresh Vegan Vegetable Bouillon Paste

Ingredients

• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 onions, chopped
• 1 leek or 4 green onions
• 6 garlic cloves
• 1 cup mushrooms
• 1 tomato
• 1 cup parsley or cilantro
• 2 tbsp olive oil
• ½–¾ cup sea salt
• 4 T black cumin seeds, grounded
• 2 T chopped ginger

Optional:
• Fresh Thyme
• Rosemary
• Turmeric
• Cayenne
• Nutritional Yeast

1. Roughly chop all vegetables.
2. Add to a food processor and pulse into a chunky paste.
3. Heat olive oil in a large pan.
4. Add the vegetable mixture and cook on low for 25–40 minutes, stirring occasionally, until reduced and concentrated.
5. Stir in salt, cumin seeds near the end.
6. Cool and place in clean jars.

Storage

Instructions

• Refrigerator: about 2–3 weeks
• Freezer: several months
• Freeze in ice cube trays for easy portions

Homemade Mushroom Seasoning

Ingredients

• 2 cups dried mushrooms
(shiitake gives the strongest umami flavor)
• 2 tbsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne powder
• Optional:
• 1 tsp dried thyme or parsley
• ½ tsp smoked paprika
• 1 tsp nutritional yeast for extra savory flavor

1. If the dried mushrooms are large, break them into smaller pieces.
2. Add mushrooms to a blender, spice grinder, or food processor.
3. Blend until they become a fine powder.
4. Add the remaining ingredients and pulse again to combine.
5. Store in an airtight jar away from heat and moisture

Instructions

Vegan Pancit Sotanghon/Shiratake Noodles

Ingredients

• Noodles: 2 bags (approx. 16 oz total) shirataki noodles, rinsed and drained
• 1 pack Saifon Nena thread noodles, soaked for 30 minutes and drained.
• Tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed
• Aromatics: 6 cloves garlic (minced), 1 yellow onion (sliced)
• Veggies: 1 large carrot (julienned), 2 cups shredded cabbage, 1 cup snow peas
• Sauce/Broth: 2 cups vegetable broth, 1/4 cup aminos soy sauce, 1 tbsp vegan stir-fry sauce (or mushroom sauce), 2 tsp sesame oil
• Garnish: Green onions (scallions), lemon or calamansi wedges
• Oil: 2 tbsp avocado oil

1. Prep the Shirataki Noodles: Drain the shirataki noodles and rinse thoroughly. Dry-roast them in a hot, dry skillet over medium-high heat for 3–5 minutes to remove the natural konjac aroma. Set aside.
2. Fry the Tofu: Heat oil in a wok or large pan over medium-high heat. Add cubed tofu and fry until all sides are golden and crispy. Remove and set aside.
3. Sauté Aromatics & Vegetables: In the same pan, sauté the garlic and onion until soft. Add carrots, cabbage, and snow peas, and stir-fry until tender-crisp.
4. Build the Sauce: Pour the vegetable broth, soy sauce, and vegan stir-fry sauce into the pan. Bring to a gentle boil.
5. Combine: Add the prepared shirataki noodles and the fried tofu into the simmering liquid. Toss everything together, letting the noodles absorb the savory broth and flavors for about 3–5 minutes.
6. Finish: Turn off the heat, stir in the sesame oil, and garnish with green onions and a squeeze of fresh citrus.

Instructions

Savory Vegan Kare-Kare (Vegetables in nut sauce)

Ingredients

• 2 tablespoons coconut oil or vegetable broth
• ½ large white onion
• 1 large garlic clove, crushed or pressed
• 3 small Chinese eggplants
• 1 large zucchini
• ½ cup green beans
• 2 tablespoons coconut aminos or liquid aminos
• 1 tablespoon Annatto Powder
• ½ cup unsalted roasted peanuts or roasted almonds
• 3 cups low sodium vegetable broth
• ½ cup water
• ¼ cup uncooked brown rice
• ½ cup unsalted creamy peanut butter or creamy almond butter
• 1 6-ounce can banana blossom, drained and rinsed
• 2 bundles baby bokchoy
• 2 cups packed baby spinach

1. Prepare the Annatto Mixture: Dissolve 1 tablespoon achiote or annatto powder in 3 tablespoons warm water, whisking until powder is well dissolved. Let it sit for awhile.
2. Prepare the vegetables: Wash and dry all of the vegetables. Onion: peel and slice into thin strips. Zucchini and eggplant: trim the ends, half lengthwise, and cut into 2-inch slices. Bokchoy: remove the ends and separate the leaves. Green Beans: remove the ends and cut in half.
3. Nuts: Grind them in a high speed blender or food processor until fine, but do not to overprocess into a paste.
4. Brown rice: Place the rice in a skillet over medium heat, and stir constantly until lightly browned and aromatic (6 to 8 minutes). Cool and grind in a high speed blender or food processor until finely ground.
5. Heat oil or broth in a large wok over medium-high heat. Sauté the onions about 6 to 8 minutes until translucent and soft. Add the garlic and cook for 2 minutes, or until fragrant.
6. Stir in eggplant, zucchini and beans and cook for 5 minutes. Add coconut aminos and 2 tablespoons of water, and sauté for 8 minutes until the eggplants are almost translucent.
7. Add the ‘annatto mixture’, ground peanuts, broth, ½ cup of water, and ground rice. Bring to boil, reduce to a simmer and cover with a lid for 10 minutes. Add peanut butter and stir until uniform, then add in the banana blossom and bok choy and let them simmer for another 10 minutes, or until the bok choy is soft.
8. Add in the spinach, cover, and turn off the heat. Allow it to sit covered for 5 minutes so that the spinach can soften.
9. Serve the stew with cooked rice and vegan bagoong (optional)

Instructions

Continue Your Health Journey

These recipes are just a starting point. If you’re ready to take the next step toward a healthier lifestyle, we invite you to learn more, ask questions, or get guidance.