Restricted Recipes

Due to the extreme water scarcity, foods that require more water to produce are more expensive. Many processed foods require water, and others are simply not drought resistant. Meat and other animal products require the most water, so we are unable to purchase them. The war and social upheaval has made it very difficult to acquire foods in other regions, so we are limited to foods that can be grown in the Southwestern United States or California. They don’t have to be native, and due to the water scarcity and limited food, someone in the area is growing them.


Quinoa Buffet

Prepare a batch of quinoa and serve along side bowls of roasted sunflower seeds, pumpkin seeds, ground flax seed, chopped dates and strawberries, and honey and peanut butter.


Tofu Scramble

tofu, potatoes, nutritional yeast, soy sauce, turmeric, onion, rosemary, cauliflower (optional)

Heat oven to 450 degrees, oil cubed potatoes, roast for 10 minutes, and remove. Roast cauliflower at 400 degrees for 30 minutes. Boil potatoes for 5-7 minutes. Drain and place in oven with onion, rosemary, and salt. Bake for 25-30 minutes. Mix nutritional yeast, turmeric, soy sauce, and some water. Whisk until smooth. Cut tofu into cubes and squeeze to remove water. Heat onion in pan until softened, add tofu and nutritional yeast mixture. Cook for 5 minutes or until liquid is evaporated.

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tofu, onions, garlic, serrano peppers, green bell peppers, vegetable broth, molasses, pinto beans, garbanzo beans, vegetable broth, corn (from can or cob), lemon pepper

Toppings – tomatoes, cilantro, red onion, serrano peppers, red wine vinegar, fresh lime, fried masa chips

Fry the tofu in oil until crispy. Set aside. Add chopped onion and garlic to oil and sauté. Add chili peppers and bell peppers. Boil molasses with water on the stove, then add to pan. Mix tofu back in. Add broth, prepared cooked beans (or use beans from a can), and corn. Let boil to thicken, about 20-30 minutes. Serve beside bowls of finely diced toppings.


Butternut Squash Soup

butternut squash, red bell peppers, onion, garlic, vegetable broth

Skin the butternut squash, then cube. Put in oil in frying pan with chopped bell peppers, onion, and garlic. Roast in oven at 400 degrees or sauté in pan until caramelization occurs. Simmer in pan or pot with vegetable broth until at desired taste. Put in blender and blend until smooth.


Dhamma Vedana Curry

cauliflower, onions, potatoes, tofu (optional), ginger, garlic, frozen peas, tomatoes, mustard seeds, cumin seeds, turmeric, ground coriander, cayenne (optional)

Boil cubed potatoes for 5-7 minutes, drain and leave to cool. Put oil in pan, heat until smoking, add mustard seeds. Lower heat to medium and let pop. When finished popping, add diced onions, garlic, other spices and sauté on low for about 15-20 minutes until onions are soft and spices are toasted. Add tomatoes and their juices if in a can, cook for 5 minutes. Add potatoes and chopped cauliflower, stir until well coated, add some water if not much liquid. Cook 20-30 minutes, stirring often. Let sit for a while is possible. Add peas the last 5 minutes.


Leftover Tacos

tortillas, left overs in the fridge, food that is going bad

Fry the tortillas in oil until golden. Prepare stack of them. Roast or sauté vegetables, heat up food in the fridge and serve.



Fried Masa

Prepare masa dough according to instructions. Shape dough into small 2″ patties, or make a few pancake-sized, and fry in grape seed oil. Eat with savory toppings like beans, tomatoes, or salsa. For sweet toppings, we use honey, peanut butter, and cinnamon.


Revised Soy Milk

1 cup soy beans to 1.5 cups water. Soak overnight. Use that water as gray water. Boil beans in water for 2 hours. Drain again and use as gray water. Allow beans to cool and place in blender with 5 cups of water. Blend until beans are of sand-sized consistency. Strain through cheese cloth. Preserve milk and okara (the pulp).


Berry Popsicles

Add fresh or frozen berries to pop molds. Fill to the top with water and freeze.


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