Image of a delicious vegan curry dish with rice. Quick Meals

7. Quick Meals

 

Some initiates do not like to cook and are confused as to what to prepare for a mostly vegetarian diet, as most of their prior meals surrounded meat or flesh of one sort or another. Earth hopes to provide for each an understanding that one can have healthy and tasty quick vegetarian meals without spending a load of time in the kitchen.

 

The problem with canning vs. drying in Earth’s estimation is that dried foods cease to age; canned foods continue to break down on the shelf leading to decayed food that one is consuming. Ascension is about transcending decay and emerging into a regenerative cellular structure. Decay can be equated with losing molecules; how much nutrition can the food you eat have if half or more of the molecules are missing due to the process of canning? It is for this reason that we recommend cooking from scratch whenever possible. We hope that this information is of use.

 

Asian Fast Foods

 

The following are 4 Asian inspired vegan recipes. They are quick, easy and delicious!

 

Vegetable Noodle Soup

Vegetable Noodle Soup

 

8 Cups Vegetable Broth

2 Tablespoons Soy Sauce

¼ Teaspoon Ground Ginger

1 Tablespoon White Miso

1 Teaspoon Cayenne Pepper

4 Cloves Garlic, Minced

½ Yellow Onion, Sliced

1 Bundle Bok Choy, Cut into 2-inch Sized Pieces

2 Cups Mushrooms, Sliced

1 Package Firm Tofu, Cut into 1-inch Squares

1 Package Rice Fettuccine Noodles or Soba Noodles

 

Optional Toppings:

Green Onions, Sliced

Jalapeño, Sliced

Red Pepper Flakes

 

In a large pot, add about 4 quarts of water and bring to a boil. Add the noodles and lower the heat to medium, simmer for about 10 minutes, stirring several times. Drained.

 

In the meantime, add the vegetable broth, soy sauce, ginger, miso and cayenne pepper to another large pot and bring to a boil. Add garlic, onion, mushrooms and Bok choy to pot and cook for 5 minutes. Carefully add tofu and cook for an additional 3 minutes. Taste and adjust seasonings if necessary. Ladle soup into bowls and add optional toppings.

 

Add the drained noodles to 4 serving bowls. Ladle the soup into bowls and add optional toppings. Serve hot.

 

Sesame Shiitake Mushrooms

Sesame Shiitake Mushrooms

 

For the Shiitake:

1 Cup Dried Shiitake Mushrooms

Boiling water (to soak the mushrooms)

2 Tablespoons Cornstarch

1 Tablespoon Sesame Oil

 

For the Sesame Sauce:

2 Tablespoons Soy Sauce

1 Tablespoon Maple Syrup or Brown Sugar

1 Teaspoon Sesame Seeds

¼ Teaspoon Ground Black Pepper

½ Inch Piece of Ginger, Minced

½ Teaspoon Cornstarch + ½ Teaspoon Water

 

For Garnish:

1 Green Onion, Thinly Sliced

1 Teaspoon Sesame Seeds

 

Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down; put something on top to ensure they are pushed into the water. Leave them to soak for 30 to 40 minutes. Drain the mushrooms. If you wish, you can save the liquid to use as a mushroom broth. Lightly squeeze out the excess water from the mushrooms so they are on the drier side. Slice them into thick slices, about ½ inch. Coat them in the cornstarch until totally covered.

 

In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out. Remove the mushrooms to a bowl.

 

In the same pan, add all the ingredients for the sauce over medium heat. Stir to prevent burning and let it thicken up, about 2 to 3 minutes. Add in the fried mushrooms and toss to coat. Serve immediately over rice, noodles or anything else that you wish. Garnish with green onions and sesame seeds.

 

Quinoa Salad with Sesame Ginger Dressing

Quinoa Salad with Sesame Ginger Dressing

 

Quinoa Salad:

1 Cup Shelled Cooked (or Frozen and Thawed) Edamame

1 Cup Carrot, Diced

1 Cup Cucumber, Diced

1 Cup Yellow Bell Peppers, Diced

1 Cup Red Cabbage, Diced

4 Cups Cooked Quinoa

 

Sesame Ginger Dressing:

3 Teaspoons Fresh Ginger, Finely Minced

2 Tablespoons Soy Sauce

2 Tablespoons Sesame Oil

3 Tablespoons Rice Vinegar

1 Tablespoon Sesame Seeds

¼ Teaspoon Red Pepper Flakes (Optional)

 

Pour the quinoa into a deep bowl. Mix in the edamame, carrots, cucumber, pepper and cabbage. In a small bowl, mix together all of the ingredients for the sesame ginger dressing. Pour the dressing over the quinoa and vegetables, and mix thoroughly. Serve and enjoy : )

 

Rice Paper Rolls with Peanut Ginger Sauce

Rice Paper Rolls with Peanut Ginger Sauce

 

Rice Paper Rolls:

8 Sheets Vietnamese Rice Paper

1 Cucumber, Cut into Thin Strips

1 Large Carrot, Cut into Thin Strips

1 Mango, Cut into Thin Strips

1 Cup Purple Cabbage, Cut into Thin Strips

3 Green Onions, Sliced into ¼ Inch

1 Cup Fresh Mint

2 Cups Torn Leaves of Lettuce

1 Cup Cooked Rice Noodles

 

Fried Sesame Tofu:

6 oz Firm Tofu

1 Tablespoon Sesame Oil

1 Tablespoon Soy Sauce

1 Tablespoon Sesame Seeds

 

Peanut Ginger Sauce:

¼ Cup Peanut Butter

1 Tablespoon Maple Syrup or Brown Sugar

1 Tablespoon Soy Sauce

1 Teaspoon Fresh Ginger, Finely Minced

¼ Cup Warm Water

 

Cut the tofu into thin strips, about 1/5 inches thick. Heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.

 

Fill a large wide bowl with water and dip the rice papers into the water so they get moderately wet on both sides. You want to ensure it’s soft, but not so soft that it can be easily ripped. This takes about 20-30 seconds. Remove from the water and onto a glass dish or plastic cutting board and slightly pat dry.

 

Fill your rolls. Place 2-3 strips of cucumber, carrot, mango, cabbage, green onion, some rice noodles, a sprinkling of mint and some lettuce (basically 1/8th of the amount in total). Wrap them like a burrito. It’s best to center the filling and then roll it up and fold in the two side flaps.

 

In a medium bowl, combine and mix together all of the ingredients for the peanut ginger sauce. Serve the rice paper rolls with the dipping sauce.

 

Mexican Fast Foods

 

Rice and beans or cheese and tortillas is an excellent source of whole protein for the vegetarian diet. Rice and beans will have the effect of assisting one in grounding.

 

Bean Burrito

Bean Burrito

 

4 Large Tortillas

1.5 Cups Cooked Pinto or Black Beans

1 Cup Shredded (Vegan) Mild Cheddar Cheese

1 Cup Shredded Lettuce

2 Tomatoes, Diced

½ Cup Salsa

1 Fresh Avocado, Sliced

 

Heat up the tortillas in the oven until warm to the touch. Heat up the refried beans in a pan. When hot, spread the beans inside the tortilla along with the cheese, lettuce, tomatoes, salsa, and avocado. Turn the ends and roll the burrito into itself.

 

Beans along with cheese and tortillas create a whole protein that is dense and grounding in nature. This is useful if one is craving meat as a vegetarian. Avocado and cheese provide fats useful to the crystalline structure.

 

Quesadillas

Quesadillas

 

2 Large Tortillas (Homemade or Store Bought)

Olive Oil for Frying

1 Cup Shredded (Vegan) Cheese

1 Tomato, Diced

Salsa

1 Fresh Avocado, Sliced

 

Homemade Tortillas:

½ Cup Masa (Corn Flour)

½ Cup Unbleached Flour

½ Cup Water

 

For homemade tortillas, mix all ingredients by hand. Roll into four balls. Press each ball out on a floured board into a sphere with a rolling pin, or by hand, or with a tortilla press. Heat up an un-oiled skillet and quickly cook each side before using.

 

Heat a skillet on high placing a little olive oil in the bottom. Place one tortilla at a time in the skillet. Add half the cheese, avocado and diced tomatoes upon one side only. As the bottom of the tortilla browns enough, bend it in half over to close it, pressing down into the skillet with the spatula.

 

As the cheese melts enough, remove and cut the quesadilla into four triangles. Arrange upon a plate in a circle. Serve with salsa.

 

Cheese and tortillas create a complete protein useful in a vegetarian diet. Tomatoes provide vitamin C. Avocado provides fat useful to the crystalline form. The spice in the salsa will assist the kundalini in moving and help “heat one up” for ascension.

 

Squash and Pumpkin

 

Squash is one of the more delicious discoveries that Asur’Ana made in transitioning to a vegetarian and then vegan diet. Squash is Earth’s fast food that does not require any preparation other than baking and eating, and is high in vitamins and trace minerals.

 

Roasted Spaghetti or Acorn Squash

Roasted Spaghetti or Acorn Squash

 

1 Large Organic Spaghetti Squash, Acorn Squash or Butternut Squash

(Vegan) Butter

(Vegan) Parmesan Cheese

Salt and Pepper to taste

Marinara (Optional) (Please see “Condiments” section for a Homemade Marinara recipe)

 

Place the squash whole upon a baking pan. Roast in the oven at 400 degrees for 30 to 45 minutes depending upon size and until tender. Allow to cool slightly. Cut length wise and remove seeds. Serve in its own shell. Top with butter, marinara (optional) and parmesan cheese.

 

Spaghetti squash will flake into sections that resemble spaghetti, hence the name. Squash skin can also be eaten and is delicious along with being loaded with added nutrients such as trace minerals. Squash is high in vitamins A and D along with beta-carotene.

 

Roasted Pumpkin

Roasted Pumpkin

 

1 Medium Organic Pumpkin

(Vegan) Butter

Sage, Thyme (or Herbs of Choice)

(Vegan) Parmesan cheese

 

Roast the pumpkin in the oven at 400 degrees until soft (about 30-40 minutes or more depending upon size). Allow to cool. Remove the top taking out the seeds from the middle. Scoop out the cooked pumpkin and place into a bowl. Top with butter, and sprinkle with some sage, thyme, salt and pepper. Add a side salad and quinoa, polenta, rice, pasta or bread for a nice meal.

 

Pumpkin is high in vitamins A and Beta-Carotene. Butter is high in cholesterol which supports the ascending crystalline structure.

 

Roasted Pumpkin Seeds:

Take the remaining seeds and wash thoroughly. Place them upon a baking pan and drizzle with olive oil and salt. Roast in the oven at 400 degrees for 15-20 minutes. Pumpkin seeds are high in vitamin A and can be eaten as a snack, or sprinkled upon one’s salad.

 

Stuffed Acorn Squash

Stuffed Acorn Squash

 

2 Small to Medium Organic Acorn Squash

1 Cup Cooked Rice (Jasmine or Brown)

4 Tablespoons Vegan Butter

½ Cup Dried Cranberries (or Raisins)

½ Cup Pine Nuts (or Chopped Walnuts, Pecans or Macadamia Nuts)

Tarragon (or Other Dried Herbs of Choice)

Salt and Pepper to Taste

 

Roast the two squashes whole upon a baking sheet for 25-30 minutes until baked enough to cut but still firm. Cool slightly. Cut open the top and scoop out the seeds.

 

Melt the vegan butter in a skillet. Add the cooked rice, cranberries, pine nuts, tarragon and salt and pepper. Stuff each cavity of the squash with ½ of the rice mixture. Cover each with the top of the squash. Return to the oven and bake for another 15 minutes until tender and serve.

 

Italian Fast Foods

 

Pasta and cream or cheese also creates a nice whole protein for vegetarians.  Pasta is also a nice soft food that can assist in balancing the digestive system.

 

Pasta with Peppers and Lemon Butter Caper Sauce

Pasta with Peppers and Lemon Butter Caper Sauce

 

 

1 Package Pasta of Choice (or 1 Recipe Homemade Pasta – Please see “Breads and Pasta” Section)

4 Tablespoons (Vegan) Butter

½ Cup Rice Vinegar

2 Cloves Garlic, Minced

2 Tablespoons Capers

1 Red Pepper, Sliced

1 Yellow Pepper, Sliced

10 Mushrooms, Sliced

Juice of ½ Lemon

Salt and Pepper to Taste

(Vegan) Parmesan Cheese

Parsley to Garnish

 

Bring a large pot of water to boil. Cook the pasta until it is firm but not overcooked. Note that fresh pasta or homemade pasta cooks in a matter of minutes.

 

In a skillet, melt the butter. Add the garlic and capers; sauté for a couple of minutes. Add the mushrooms and peppers; sauté for 3 minutes. Add the rice vinegar, lemon juice, salt and pepper and simmer for a short time before serving upon the pasta. Sprinkle with parmesan cheese and garnish with parsley. Serve with a salad for a nice meal.

 

Pasta has a soothing effect on the intestines. Capers and garlic are good sour-bitter herbs that are useful in cleansing the blood. The peppers and lemon juice provide vitamin C, and the butter provides cholesterol to support the crystalline form. The cheese combined with the pasta allows this dish to be a complete protein supportive of a vegetarian diet.

 

Pasta with Garlic, Olive Oil, Basil and Fresh Tomatoes

Pasta with Garlic, Olive Oil, Basil and Fresh Tomatoes

 

1 Package Pasta of Choice (or 1 Recipe Homemade Pasta – Please see “Breads and Pasta” Section)

Olive Oil

6 Cloves, Minced

½ Cup Chopped Fresh Basil

2 Fresh Tomatoes, Diced

(Vegan) Parmesan Cheese, Grated

Parsley for Garnish

 

Bring a large pot of water to boil. Cook the pasta until it is firm but not overcooked. Note that fresh pasta or homemade pasta cooks in a matter of minutes.

 

In a skillet, heat the olive oil. Add the minced garlic and sauté for several minutes. Add the pasta, chopped basil and diced tomatoes. Quickly stir until warm and the basil has wilted and serve. Sprinkle with parmesan cheese and garnish with parsley.

 

Pasta is soothing to the intestinal tract. Garlic and basil are bitter herbs that are good blood cleansers. Tomatoes provide vitamin C and fruit acid for regeneration in ascension. The cheese and pasta make a complete protein for a vegetarian diet.

 

Polenta with Butter and Cheese

Polenta with Butter and Cheese

 

1 Cup Polenta (Course Corn Meal)

3 Cups Water

4 Tablespoons (Vegan) Butter

Salt and Pepper to Taste

(Vegan) Parmesan Cheese

Marinara (Optional) (Please see “Condiments” section for a Homemade Marinara recipe)

 

In a saucepan, heat the water to a boil. Add the polenta, butter, salt and pepper. Cook until the polenta is a nice creamy texture (about 10 minutes). Serve in a bowl topped with butter, parmesan cheese or marinara. Add a salad for a lovely meal.

 

Polenta is a sometimes-forgotten quick meal that is warm, nutritious and easy to prepare. Polenta is also a good gentle intestinal cleanser, much like oatmeal.

 

Other Recipes

 

Vegan Almond Rice Pudding

Vegan Almond Rice Pudding

 

1 Cup Brown Rice

2 ½ Cups Soy Milk or Almond Milk

4 Tablespoons Vegan Butter

Salt to Taste

½ Cup Sliced Almonds

 

Heat the milk in a saucepan to a near boil. Add the rice, vegan butter and salt along with the almonds. Bring down the heat and simmer for 45 minutes or until tender.

 

Brown rice is high in B vitamins and is a good intestinal cleanser. The non-dairy milk and almonds allow this dish to become a good source of protein for a vegan diet.

 

Coconut Curry Couscous

Coconut Curry Couscous

 

1 Cup Uncooked Whole Wheat Couscous

1/3 Cup Golden Raisins

1 Tablespoon Olive Oil

1 Medium Onion, Thinly Sliced

3 Cloves Garlic, Minced

1 Teaspoon Fresh Gingerroot, Grated

¾ Cup Vegetable Broth

½ Cup Coconut Milk

1 Teaspoon Curry Powder

¼ Teaspoon Salt

Dash of Ground Cayenne Pepper

 

In a saucepan, heat oil over medium heat. Add onion, garlic and gingerroot; sauté for 2 minutes, stirring constantly.

 

Stir in broth, coconut milk, curry powder, salt and cayenne pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork and serve.

 

Potato Apple Bake

Potato Apple Bake

 

2 Medium Yellow Potatoes

1 Sweet White Onion

1 Large Granny Smith Apple

1 ½ Cups Whole Milk (Vegans: Substitute with Soy Milk or Almond Milk)

Salt and Pepper

Nutmeg

1 Cup (Vegan) Parmesan Cheese

 

Peel the apple and potatoes. Cut the potatoes, onions and apples into slices. In a glass baking dish or casserole dish, layer the potatoes, onions and apples on top of one another. Pour the milk on top. Sprinkle with salt, pepper and nutmeg. Cover with the parmesan cheese. Bake for 45 minutes at 350 degrees until brown on top.

 

Potatoes are a soothing food to the stomach and intestinal tract. Cooked onions and apples are a good intestinal cleanser. Milk and cheese provide cholesterol for the ascending crystalline structure and combined with the potatoes, make a whole protein.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

Dedication

This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.

 

Copyright

Creational © 2019, Asur’Ana, Aligning With Earth

 

This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.

 

Disclaimer

Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.

 

Resources

 

Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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