Makes 4 servings of vegetarian soups (easily multiplied): Soup can be as simple as combing 1T Ooohmami™ and 1/2 t salt in 1Q hot water with vegetables of your choice. Simmer until tender. Serve as is, or add a block of soft silken tofu and puree in a blender for creaminess

One tablespoon Ooohmami to 1 quart of hot water– creates a perfect soup stock on its own, or added to your favorite vegetables for “instant” soup, or as the base for countless recipes.

2 cups Brown rice
3 cups hot water
1 tablespoon Ooohmami
2T olive oil, vegan margarine, or butter
1t salt

Stove top:
Place the rice, salt, and olive oil in a saucepan with a tight fitting lid.  Over medium heat, stir the rice until coated with the olive oil.  Mix the Ooohmami™ and water together and pour over the rice.  Bring to a boil, then turn it to the lowest setting cook approximately 45 minutes without stirring.  Then turn off and let sit fifteen minutes.

Oven:
You can also do this in a 350° oven in a pan tightly covered in aluminum foil.

Incredibly savory, budget friendly, meat free and EASY!
Serves 4
1 can beans (black, kidney, garbanzo, etc) drained, mashed
3 Tablespoons Ooohmami
1/2 cup oats (old fashioned or quick cooking)
Mash ingredients together in a bowl.  Let stand 15 minutes.  Shape into four thin patties, heat 4T canola oil, fry 3 minutes per side, drain on paper towels.  You won’t believe how “meaty” these taste.