Recipes | My Wellness Counts

Mexican Quinoa

Makes 6 1/2-cup servings 1 cup dry quinoa 2 cups water 1 cup salsa 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt Rinse quinoa well. Add all...

Macaroni with Creamy Tofu Sauce

Makes 8 1-cup servings Here’s a healthy version of a traditional “comfort food.” 8 ounces dry macaroni 1 tablespoon olive oil 1 small onion, chopped...

Linguini with Seared Oyster Mushroom

Makes 2 servings 2 cups oyster mushrooms water 6 ounces whole-wheat vegan linguine 16 ounces crushed fire-roasted tomatoes 1 tablespoon capers juice of 1 lemon...

Lasagna

Makes 12 servings Once again soy works its magic, turning a high-fat favorite into a healthful entrée. 2 teaspoons olive oil 1 onion, chopped 1 carrot, grated 3 garlic...

Kasha with Broccoli and Black Bean Sauce

Makes about 8 1-cup servings Kasha (toasted buckwheat groats) is sold in natural food stores and some supermarkets. 1 large bunch broccoli 2 cups dry kasha 1/2 teaspoon...

Kasha Tabbouli

Makes 4 servings Tabbouli is best prepared with kasha that has been cooked in vegetable broth. To serve as an appetizer, place tabbouli in center of a plate and...