2023 Plant-Based Cookbook

Proud supporters of

2023 Plant-Based Cookbook

RightRice® delivers more than 2x the plant-based protein, 5x the fiber, and almost 40% less net carbs than white rice

10-11 grams of complete plant protein and 5-6 grams of fiber per serving.

Ready in about 10 minutes, RightRice® is the perfect healthy swap for all your favorite rice dishes.

#1 ingredient is vegetables you can see

Popped not fried, and full of flavor! Made with simple clean label ingredients Non-GMO | Gluten-Free | Vegan | Kosher 3-4g of plant protein per serving

Available in 3.5oz & 0.75oz bags

Made with non-GMO ingredients in a peanut and tree nut-free facility

DIRECTIONS

Sift flour, baking soda, baking powder, salt, and sugar together in a medium mixing bowl.

In a small bowl, mix together sesame milk, water, oil and lemon juice.

Make a small well in the dry ingredients and add wet mixture.

Carefully mix until just combined (it'll be lumpy, don't try to smooth it out)

Heat a large pan or skillet over medium heat.

Add oil and once shimmering, pour pancakes (about of a cup at a time) into the pan.

When bubbles begin to form, keep your elbow tight to your side and flip the pancakes by turning from the wrist and continue cooking 1-2 minutes longer. 8. Serve with your favorite pancake toppings!

DREAM LATTE

INGREDIENTS

1 cup Hope and Sesame® Barista Blend Sesamemilk 1 Tbsp cocoa powder 1 Tbsp agave nectar 1 tsp vanilla extract Pinch of sea salt Vegan whipped cream Cinnamon

DIRECTIONS

1. Combine sesame milk, cocoa powder, agave nectar, vanilla extract, and salt in a small pot. 2. Bring the mixture to a simmer over medium heat, whisking to light froth consistency. 3. When the liquid begins to simmer gently, remove the pot from heat. 4. Pour into a mug and top with whipped cream and a sprinkle of cinnamon. Enjoy!

DALGONA SESAME

INGREDIENTS

DIRECTIONS

1. Cook the boba 10 minutes less than the package instructions, strain and set aside. 2. In a small saucepot, bring the water and dark brown sugar to a boil. Reduce the heat to a simmer and continue to cook the syrup for 5 minutes. 3. Add the boba and cook for an additional 10 minutes or until thick and syrupy. Let cool at room temperature. 4. Meanwhile, bring the sesame milk to a scald, turn off the heat and add the dark brown sugar and black tea. Stir and let the tea steep for 20 minutes. 5. Remove the tea bags and chill the sesame milk tea in the fridge. 6. Make the dalgona by whipping the instant coffee, sugar, and water with an electric frother, mixer, or by hand, until thick like shaving cream.

Place desired amount of boba in the bottom of a glass. Add ice, then pour over the sesame milk tea. Finish with a dollop of dalgona whip and enjoy!

Created by Chef Clarice Lam

Clarice Lam is an acclaimed pastry chef based out of NYC. She is currently a judge on Prime Video’s first culinary competition series The Dr. Seuss Baking Challenge. She is also working on her first cookbook scheduled to come out in 2024.

CHERRY-BERRY PROTEIN SMOOTHIE

by

INGREDIENTS

1 bag of Mediterranean RightRice®

½ cup of cooked chickpeas tossed in smoked paprika ½ cup cooked peas

1 cup cherry tomatoes, halved ½ cup of green peppers, medium diced

2 Tbsp red onion, chopped Cilantro, dill, and parsley, chopped to add generously to the salad

FOR RED WINE VINAIGRETTE

1 garlic clove, grated

1 Tbsp thyme leaves, chopped

1 Tbsp shallot, finely chopped

½ cup red wine vinegar

2 cups extra virgin olive oil

Pinch of salt & cracked black pepper

MEDITERRANEAN MEDLEY SALAD

DIRECTIONS

For Red Wine Vinaigrette

1. Let garlic, shallot, and thyme steep in the red wine vinegar for 10 minutes in a bowl.

2. While whisking, add olive oil.

3. Add salt and pepper to taste.

For Salad

1. Prepare the Original RightRice® following the package directions and let cool down to room temperature.

2. In a bowl, mix the remaining ingredients.

3. Once the RightRice® has cooled, combine all ingredients in a bowl and toss. Season to your liking with salt, pepper, and red wine vinaigrette and serve at room temperature.

1. In a large soup pot over medium heat, melt your coconut oil. Add the chopped onions, carrots, and celery and sauté until softened, about 8-10 minutes.

2. Pour in the miso broth and water into the pot and bring to a boil. Once boiling, pour in the Original RightRice®, cover with a lid, and remove the pot from heat and let sit for 10 minutes.

3. RightRice® will expand and cook on its own in the broth. When the timer goes off, season with salt and paper and serve with your favorite vegan crackers and enjoy!

WILD MUSHROOM RIGHTRICE® RISOTTO

INGREDIENTS

DIRECTIONS

1. Prepare the Wild Mushroom RightRice® Risotto following package directions.

2. While the RightRice® Risotto is standing, begin cooking the mushrooms. In a large frying pan, melt the butter with the olive oil on medium heat then add in the sprigs of thyme.

3. Once the butter is melted, place the mushrooms in the pan, season with salt and pepper, and cook for about 6 minutes.

4. To serve, divide the RightRice® Risotto into two bowls and top with the mushrooms. Garnish with chopped parsley.

HEARTY VEGAN MUSHROOM & RIGHTRICE® STEW

Servings: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

INGREDIENTS

1 bag of Garlic Herb RightRice®

2 ½ cups butternut squash, peeled and diced

1 cup oyster mushrooms, stems removed

2 cups shiitake mushrooms, stems removed

½ red onion

1 bell pepper

8 cups mushroom stock, homemade or store-bought

2 sprigs thyme

3 cloves garlic, crushed Extra virgin olive oil

DIRECTIONS

1. Preheat oven to 400°F. Roast the butternut squash with salt and olive oil until tender all the way through (about 30-35 minutes).

2. Sauté the oyster mushrooms and shiitake mushrooms in olive oil on high heat. In a separate pan, sauté the red onion and bell pepper on high heat. Reserve the sautéed vegetables and mushrooms to add to the finished broth.

3. In a small pot, add the mushroom stock along with the thyme and garlic and bring to a boil.

4. Once boiling, turn off heat and add the Garlic Herb RightRice®, roasted butternut squash, mushrooms, red onion, and red bell pepper.

5. Let steep off heat 15 minutes and enjoy immediately!

Created by Chef Henry Hill

BLACK BEANS AND RIGHTRICE® WITH ROASTED RED PEPPERS

INGREDIENTS

1 bag of Spanish RightRice®

2 Tbsp olive oil, divided

½ yellow onion, diced Kosher salt

1 cups vegetable stock or water

6 sweet mini peppers, sliced into rings

1 15-oz. can black beans, drained and rinsed

1 lime, halved

1 Tbsp cilantro, chopped

DIRECTIONS

1. In a medium frying pan, heat 1 Tbsp of the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft and translucent, about 5-7 minutes.

2. Stir in the RightRice® to coat the grains with the oil. Add the stock or the water, bring to a quick simmer, and immediately turn off the heat. Cover, and allow to sit for 12 minutes.

3. While the RightRice® sits, heat 2 tsp of olive oil in a small saucepan. Add the mini peppers and another pinch of salt and cook for 2 minutes until the peppers are barely soft. Remove.

4. Using the same pan, gently warm the black beans over low heat with 1 Tbsp of water. Keep warm until ready to serve.

5. After 12 minutes, fluff the rice with a fork.

6. Squeeze the juice of half a lime over the rice, then stir in another tsp of olive oil if desired.

7. Divide the rice evenly between four bowls. Place a generous spoonful of beans on top of each, then garnish with the mini peppers and cilantro. Serve with a lime wedge.

Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes

STRAWBERRY RHUBARB RICE PUDDING

Servings: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes

INGREDIENTS

1 bag Original RightRice® 4 cups Hope and Sesame® Vanilla Sesamemilk

1 tsp cinnamon 2 Tbsp maple syrup for pudding preparation 4 rhubarb stalks, cubed 1 cup strawberries, quartered with stems removed ¼ cup maple syrup for jam preparation

cup water 2 Tbsp chia seeds Strawberries, for garnish 2 Tbsp cacao nibs, for garnish

DIRECTIONS

RightRice® Pudding

1. Prepare the RightRice® according to the packaging directions replacing the liquid with the 4 cups of sesame milk. Mix in the cinnamon and maple syrup. Stir well and leave to sit until cooled down to room temperature. Meanwhile, make the chia jam.

Chia Jam

1. Place the rhubarb cubes, strawberries, maple syrup, and water in a large saucepan. Bring to a simmer on medium heat until the fruit starts to break down–about 5-7 minutes. Turn off the heat and add in the chia seeds. Mix well and transfer to a bowl and leave to cool to room temperature.

Final Preparation

1. Once the rice and jam are cool, transfer both to the refrigerator to chill overnight.

2. In 4 glasses layer the chia jam then rice pudding and top with cacao nibs. Garnish with extra strawberries.