Vegan Rice Recipes

Vegan Rice Recipes

This page contains the open source vegan rice recipes that can be used in any situation. To see calculations and reasoning behind the nutritional aspects of these menus, please see our Sustainable Food Nutrition Calculations page. To see the reasoning behind how One Community has designed these for implementation during construction of sustainable teacher/demonstration communities, villages, and cities, please see our complete Food Self-sufficiency Transition Plan page.

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WHAT IS THE VEGAN RICE RECIPE MENU

The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables. The recipes will always feature at least one of these staple items to fulfill the caloric needs of that meal. On this page, brown rice will be the staple food for the recipes listed.

This page is specifically all about vegan rice recipes. If you are looking for omnivore rice recipes, then you can check out the omnivore rice recipes page.

 

WHY OPEN SOURCE A VEGAN RICE MENU

Once we’ve finished this tutorial and open sourced all the updates, modifications/clarifications, and learnings from our experience building the 3-dome cluster as part of our crowdfunding campaign, we’ll further evolve it through building the complete Earthbag Village (Pod 1) and Duplicable City Center®, and then even more through building the other 6 villages. Our goal in doing all this is:

  • To provide menus and meals that can be of benefit to any group
  • To demonstrate and share the healthiest and most delicious choices we’ve come up with so far
  • To make the food production aspect of DIY sustainable building easier and more affordable for others

This rice-based menu is part of our plan to make it easier for others to implement a healthy, sustainable, and delicious food program into their projects. We’ve chosen to specifically open source rice menus and recipes because they’re affordable, high in calories and healthy carbohydrates, filling, easily digestible, and easy to integrate into a wide variety of dishes from around the world. Rice has been a staple food for many of the world’s largest cultures for thousands of years. Examples of dishes that contain rice are Thai red curry with rice, many types of sushi, rice pilaf, sweet cinnamon rice, rice pudding, rice milk, and pineapple tofu fried rice. As you can see, rice mixes well with just about anything.

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Benjamin Sessions: Strategic Sales and Real Estate Development Entrepreneur and Food Connoisseur
Dr. Matt Marturano: Naturopathic Doctor & Holistic Recruiter, developing a  holistic model for comprehensive digestive health
Sandra SellaniBusiness Author, Speaker, Consultant, and Vegan Chef

 

RECIPE PAGE OVERVIEW

To make replication as easy as possible, we’ve provided the following sections related to vegan rice-based menu creation, shopping, and recipes:

  • One-Week Menu
  • Shopping List
  • Cost Analysis
  • Vegan Rice Recipes
    • Tortilla Salad
    • Lentil & Brown Rice Stuffed Red Pepper Salad
    • White Bean & Fennel Chili On Brown Rice with Macadamia Sour Cream
    • Mashed Sweet Potato Tacos with Cilantro Rice & Macadamia Sour Cream
    • Cream of Cauliflower Soup
    • Garbanzo & Brown Rice Burger
    • Rainbow Swiss Chard Soup with Leeks, Corn, and Brown Rice
    • Asian Stir Fry
    • Creamy Fennel and Coconut Soup
    • Beet, Asparagus, & Arugula Salad
    • Rainbow Stir Fry
    • Roasted Cauliflower, Rice & Balsamic Reduction

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VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE

SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE TO HELP CREATE ALL THE TUTORIAL VIDEOS FASTER

 

ONE-WEEK VEGAN RICE-BASED MENU

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VEGAN RICE-BASED 1-WEEK SHOPPING MENU

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1-WEEK MENU COST ANALYSIS

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VEGAN RICE RECIPES

To address the dietary desires of omnivores, each of these vegan recipes have been chosen and designed as recipes that can easily be made with the addition of animal fats/proteins.

NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.

Tortilla Salad, One Community Recipes

Tortilla Salad

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 2 hrs 15 min
(unless beans and rice are cooked in advance – then assembly is 15 minutes)
Prep: 15 min
Cook: 2 hrs (cooking rice and beans concurrently)
Yield: 6 servings
Level: Easy

 Ingredients

  • 6 large flour tortillas or 12 corn tortillas
  • 6 cups black beans (see Black Bean Recipe*)
  • 6 cups brown rice (see Brown Rice Recipe**)
  • 3 cups Romaine lettuce, chopped into bite sized pieces
  • 3 avocados, sliced, skins and seed discarded
  • 6 servings Pico de Gallo (see recipe***)

Black Bean Recipe*

  • 1 pound dried black beans
  • 1 onion, peeled and cut in half
  • 1 bay leaf
  • 6 cloves garlic, minced

Brown Rice Recipe**

  • 6 cups brown rice
  • 9 cups of vegetable stock

Pico de Gallo Recipe***

  • 2 cups tomatoes, seeded and diced
  • 1/4 cup diced red onion
  • 1/2 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • Juice of two limes
  • 1/2 cup of cilantro, chopped
  • Salt and pepper to taste

Option to double the black beans and rice to add more calories

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Directions

  1. Place each tortilla in large bowl add lettuce, black beans, rice.
  2. Top with avocado slices and pic de gallo.

Directions for Black Bean Recipe* (serves 6)

  1. Place beans in large pot and cover with water until they are submerged by 4 inches.
  2. Add garlic, onion and bay leaf.
  3. Cook on high heat until until water comes to boil.
  4. Reduce heat and simmer for two hours until beans are soft, between 1 and 2 hours.
  5. Remove onion and bay leaf.
  6. Drain beans.
  7. Add salt and pepper to taste.

Directions for Brown Rice Recipe** (3o mins – serves 6)

  1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
  2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

Directions for Pico de Gallo Recipe*** (serves 6)

  1. Mix all ingredients from Pico de Gallo Recipe.

 Lentil and Brown Rice Stuffed Red Pepper Salad, One Community Recipes

Lentil & Brown Rice Stuffed Red Pepper Salad

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 20 min
Prep: 20 min
Cook: 10 min if brown rice and lentils are prepared in advance. See Bulk Recipes*
Yield: 6 servings (2 peppers/serving)
Level: Easy

 Ingredients

  • 2 c. cooked brown rice*
  • 2 c. cooked lentils**
  • 2 green onions, diced
  • 2 avocados, diced
  • 2 c. cucumber diced, skin on
  • 2 c. cherry tomatoes, sliced in half
  • 2 c. chopped celery
  • 1. c. chopped cilantro
  • 12 large red peppers, raw, tops, seeds and ribs discarded or used in compost
  • 1 c. chopped dried apricots
  • 12. T. chopped pecans

 

Dressing

  • 8 T. apple cider vinegar
  • 4 T. agave nectar
  • Salt and fresh ground black pepper to taste

Brown Rice Recipe*

  • 6 cups brown rice
  • 9 cups of vegetable stock

Lentil Recipe**

  • 9 cups water
  • 3 cups brown lentils

Option to double the brown rice and lentils to add more calories

Directions

  1. Mix all ingredients in large bowl except red peppers and pecans.
    Mix dressing ingredients in separate bowl until incorporated.
    Toss ingredients in bowl with dressing mixture until fully incorporated.
    Fill peppers with mixture and top each with chopped pecans.

Brown Rice Recipe* (3o mins – serves 6)

  1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
    2. When the rice boils, turn off the heat and cover until all stock is absorbed (approx. 10-15 mins).

Lentils**

  1. Place water lentils in large pot.
  2. Bring to boil, cover tightly and reduce heat.
  3. Simmer until lentils are tender (approx 40 minutes).

White Bean and Fennel Chili, Vegan Recipe, One Community

White Bean & Fennel Chili
On Brown Rice with Macadamia
Sour Cream

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 45 min
Prep: 20 min
Cook: 20 min
Yield: 6 servings
Level: Easy

 Ingredients

  • 2 packages of firm tofu, drained, rinsed, and crumbled (recommended non-GMO brand, House Foods)
  • 2 cup diced onion
  • 4 cloves minced garlic
  • Add 4. T chili powder
  • 2 t. ground cumin
  • 1 t. hot sauce
  • 2- 14.5 oz can fire roasted tomatoes (brand Muir Glen Organic)
  • 1-28 oz. can garbanzo beans (or any white bean) rinsed and drained
  • 6 cups cooked brown rice*
  • 4 tsp. salt
  • 2 tsp. oregano
  • 3 tsp. crushed fennel seed
  • Additional salt and pepper to taste

 

Garnishes

  • 1 chopped red onion
  • 2 cups chopped cilantro
  • 2 avocados, sliced
  • Macadamia Sour Cream **

Brown Rice Recipe*

  • 6 cups brown rice
  • 9 cups of vegetable stock

Macadamia Sour Cream**

  • 1 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
  • 12 T. water
  • 4T. lemon juice
  • 2 T. grape seed oil
  • ½ t. lemon zest
  • ½ t. salt
  • 1 clove garlic

Directions

  1. Put crumbled tofu, onion and garlic in large pot.
  2. Saute until vegetables are translucent, about five minutes.
  3. Add remaining ingredients and stir until heated through.
  4. Cook on low heat until all flavors are blended, about 20 minutes.
  5. Serve and top with chopped red onion, avocado, cilantro and macadamia sour cream.
  6. Add additional salt and pepper to taste.
  7. Serve over 1 cup of brown rice.

Brown Rice Recipe* (30 mins – serves 6)

  1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
  2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

Directions for Macadamia Sour Cream**

  1. Mix all ingredients in small food processor except oil.
  2. When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended.

 

Mashed Sweet Potato Tacos, One Community Recipes

Mashed Sweet Potato Tacos
with Cilantro Rice & Macadamia Sour Cream

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 50 min
Prep: 10 min
Cook: 40 min
Yield: 6 servings
Level: Easy

 Ingredients

  • 4 c. diced sweet potato (1 large sweet potato)
  • 1/2 c. almond milk (silk brand unsweetened original)
  • 4 c. cooked brown rice*
  • 1 c. chopped red onion
  • 1 c. vegetable broth
  • Juice of 2 limes
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 18 Corn Tortillas

 

Garnishes

  • 1 chopped red onion
    2 cups chopped tomato
  • 2 cups chopped cilantro
  • 2 cups finely shredded purple cabbage
  • 2 avocados sliced
  • Macadamia Sour Cream**

Brown Rice Recipe*

  • 6 cups brown rice
  • 9 cups of vegetable stock

Macadamia Sour Cream**

  • 1 cup soaked macadamia nuts (soaked in water for at least two hours and drained)
  • 12 T. water
  • 4 T. lemon juice
  • 2 T. grape seed oil
  • ½ t. lemon zest
  • ½ t. salt
  • 1 clove garlic

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Directions

  1. Place the sweet potatoes in boiling water and cook until tender enough to mash, about 15 minutes.
  2. Drain potatoes and place in boil.
  3. Add almond and mash or mix with blender until you achieve the consistency of mashed potatoes.
  4. Add salt and pepper to taste.

Brown Rice Recipe* (30 mins – serves 6)

  1. Bring brown rice and vegetable stock to a boil in large, uncovered pot.
  2. When the rice boils, turn off the heat and cover until all stock is absorbed (aprox 10-15 mins).

Macadamia Sour Cream**

  1. Mix all ingredients in small food processor except oil.
  2. When ingredients are fully blended, slowly pour oil in steady stream until mixture is fully blended.
Cream of Cauliflower Soup, Cauliflower Recipes, One Community

Cream of Cauliflower Soup

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 1 hour
Prep: 30 min
Cook: 30 min
Yield: 6 servings
Level: Easy

 Ingredients

  • 1/2 T. salt
  • 2 tsp. fresh thyme
  •  ½ c. macadamia nuts, soaked in water about 30 minutes (you can soak these while preparing the other ingredients)
  • ¼. c. green onion diced (white part only) greens can be used for garnish or saved for other recipes
  • 2 cups carrots, diced
  • 4 c. diced cauliflower florets (gold colored cauliflower was used for this recipe, but any color will do)
  • 1 tsp. fresh ground black pepper
  • 3 cups water plus ¼ c. for sautéing
  • 3 cups cooked brown rice (see recipe)
  • salt/pepper to taste

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Directions

  1. Heat olive oil in soup pot.
  2. Saute green onion in oil.
  3. Add chopped cauliflower and carrots, thyme and ¼ cup water and continue to saute for another five minutes, until vegetables start to get tender.
  4. Add remaining water and boil for 30 minutes.
  5. Remove mixture from heat and carefully ladle into blender.
  6. Rinse and drain the macadamia nuts and add to blender.
  7. Mix until fully incorporated and add salt/pepper to taste.

Pour into six bowls. Garnish with fresh ground black pepper and fresh thyme.

Garbanzo & Brown Rice Burgers, Brown Rice burger, One Community

Garbanzo & Brown Rice Burger

Recipe courtesy of: 40-Year-Old Vegan 


Total Time: 35 min
Prep: 20 min
Cook: 10 min
Yield: 6 servings
Level: Easy

 Ingredients

Burgers

  • 3 c. chick peas (from can), rinsed and drained
  • 1½ c. cooked brown rice (see recipe )
  • 1½ c. almond flour
  • 3/4 c. chopped red onion
  • 3 clove garlic, minced
  • ¾ c. chopped Italian parsley
  • 3 T. soy sauce

 

Toppings

  • 3 tomatoes
  • 1 head butter lettuce (or other favorite lettuce)
  • Catsup/mustard
  • 1 red onion
  • Any other favorite burger toppings

6 Burger Buns (recommended brand Ezekiel Sesame Seed)

 Directions

  1. Combine all ingredients except olive oil in food processor.
  2. Blend until fully incorporated. Texture will be very sticky.
  3. Rub bottom of non-stick pan with olive oil, just enough to lightly coat.
  4. Divide the mixture into six parts and form burger patties, about ½-inch thick.
  5. Heat burgers on medium high heat until brown on both sides (about five minutes). 
  6. Poke holes in burgers with fork to heat through. Cook an additional five minutes on low heat until burgers are heated throughout.

Place burgers on buns with favorite toppings. Serve with carrot sticks instead of French fries to offset the richness and density of the burgers.

Rainbow Swiss Chard Soup with Leek, Corn and Brown Rice, Brown Rice Recipes, One Community

Rainbow Swiss Chard Soup
with Leeks, Corn 
and Brown Rice 

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 6 servings
Level: Easy

Ingredients

  • 1 TBSP Olive oil
  • 2 medium leeks, chopped white part and a bit of green only (about two cups)
  • 2 celery stalks, chopped
  • 1 large bunch of rainbow (or regular) Swiss chard, roughly chopped into bite size pieces (about 8 cups)
  • 1 large carrot, diced
  • 3 ears of corn, raw – cut corn from cob and discard husks and leaves
  • 4 bay leaves
  • 1 T. Salt
  • 4 cloves garlic, minced
  • 2 cups cooked brown rice
  • 8 cups water
  • Fresh cracked black pepper to taste
  • 1 loaf French bread, cut into 12 pieces

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Directions

  1. Saute leeks, celery, Swiss chard and carrot in oil on medium heat until vegetables are softened, about five minutes.
  2. Add water, bay leaves, salt, garlic, brown rice and cracked pepper.
  3. Bring to boil.
  4. Cook for an additional 25 minutes until all vegetables are tender.
  5. Serve soup with 2 slices of French bread per person.
Asian Stir-Fry with Brown Rice, Brown Rice Recipes, One Community

Asian Stir Fry

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 6 servings
Level: Easy

Ingredients

Sauce

  • 1/2 c. tamari (wheat-free soy sauce)
  • 2 T. agave nectar
  • ½ t. fresh ginger, minced
  • 2 tsp. garlic, minced
  • 2 t. sesame oil
  • 3 clove garlic, minced
  • ¾ c. chopped Italian parsley
  • 3 T. soy sauce

 

Stir Fry

  • 3 large carrots, thinly sliced
  • 3 green onions, sliced on the diagonal
  • 1 c. sugar snap peas (ends removed)
  • 1 red bell pepper, stems and seeds removed, and julienned (cut like matchsticks)
  • 3 small bok choy, sliced
  • 3- 6.5 oz packages tofu cutlets (House Foods brand is recommended), cut into thin slices
  • 3 T. grape seed oil
  • 3 T. black sesame seeds
  • 6 cups cooked brown rice

Directions

Sauce

Mix all ingredients in a food processor or blender. Set aside

Stir Fry

  1. Heat oil in large frying pan on medium high heat in large frying pan.
  2. Add all vegetables and stir fry until crisp tender (about 5 minutes).
  3. Add tofu and soy sauce mixture.
  4. Stir until everything is thoroughly heated, about three minutes.

Put rice in bowls and top with vegetable mixture and black sesame seeds.

Creamy Fennel Coconut Soup, Soup Recipes, Fennel Recipes, Coconut Soups, One Community

Creamy Fennel and Coconut Soup

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 30 min
Prep: 15 min
Cook: 15 min
Yield: 6-8 servings
Level: Easy

Ingredients

  • 2 fennel bulbs
  • 3 cloves garlic, minced
  • 1 T. coconut oil
  • 4 c. vegetable stock
  • 1 tsp. fresh ginger, grated on micro-plane or minced
  • 1 small can of coconut cream (4 oz.)
  • 1 t. curry
  • 1 lime
  • 1 t. salt
  • 10 oz. cooked brown rice
  • 1 package firm tofu, drained and cubed
  • Fennel fronds for garnish
  • Dried unsweetened coconut for garnish (optional)
  • Salt and fresh ground black pepper

Directions

  1. Chop stems off fennel bulbs and set aside.
  2. Slice bulbs in half and slice thinly. Remove hard core and discard or keep for soup stock.
  3. Mince garlic cloves.
  4. Heat 1T. coconut oil and sauté fennel on low to medium heat until fennel softens; about five minutes.
  5. Reduce heat and add garlic. Continue to heat for an additional 2-3 minutes.
  6. Add stock, ginger, coconut cream, curry, juice of lime, salt, brown rice, and tofu. Heat through.
  7. Blend soup with immersion blender until creamy or put in blender.
  8. Add salt and pepper to taste.
  9. Garnish with fennel fronds and coconut.
Beet Asparagus and Arugula Salad, Beet Recipes, One Community

Beet, Asparagus, & Arugula Salad

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 1 hour
Prep: 10 min
Cook: 50 min
Yield: 6 servings
Level: Easy

Ingredients

Dressing

  • ½ c. orange juice
  • ½ T. Grapeseed oil
  • 2 T. white balsamic vinegar
  • 1 pinch salt
  • ¼ t. minced garlic
  • 1 orange – remove zest, then separate sections off by cutting in between membrane to remove wedges

Salad

  • 1 lb. beets – red
  • 1 lb. asparagus
  • 16 oz. cooked brown rice (I use bagged frozen rice that can be heated quickly)
  • 6 cups arugula
  • 1 cup whole pecans

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Directions

  1. Remove stems from beets and use for stock or compost. Scrub beets, and place in pot, covering with water. Bring water to boil. Continue to boil for 45 to 50 minutes or until beets are tender when pierced with a fork. Drain water and run cool water on beets until they are cool enough to touch. Skins will come off easily. Cut into bite-sized wedges.
  2. While beets are cooking, remove the tough bottom part of the asparagus stems. Cut the remaining stems into 1 inch pieces. Place pieces in one inch of boiling water until tender (3-8 minutes depending on the thickness of the stem). Remove when tender and drain. Set aside.
  3. Mix all dressing ingredients in a mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.

Rainbo Stir Fry, Asparagus Recipes, One Community

Rainbow Stir Fry

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 2 servings
Level: Easy

Ingredients

  • 1 bunch asparagus (touch ends cut off and discarded) cut in one inch pieces
  • ½ red onion cut in thin slices
  • 1 purple potato, cut in very thin slices for quick cooking
  • 1 ear of corn, cut from cob
  • ½ cup mushrooms, sliced
  • 6.5 oz. package of House Food Brands tofu cutlets, patted dry and cubed (or just extra firm tofu cubes)
  • 1 green onion, cut diagonally
  • 1 lemon
  • Salt & pepper
  • 1/2 T. olive oil
  • 16 oz brown rice

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Directions

  1. Heat oil in non-stick pan.
  2. Sautee potato until soft.
  3. Add remaining ingredients except tofu, green onion and lemon. Mix and heat through. If mixture gets dry, add water instead of extra oil.
  4. Cover for 3-5 minutes, until all asparagus and all vegetables are tender. Asparagus may take longer to cook if it is thick.
  5. Add tofu and heat through.
  6. Add lemon, then add salt and pepper to taste with green onion.
  7. Serve with brown rice.

Roasted Cauliflower, Rice, & Balsamic Reduction

Roasted Cauliflower,
Rice & Balsamic Reduction

Recipe courtesy of: 40-Year-Old Vegan


Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy

Ingredients

  • 2-3 heads of cauliflower – any color – purple, yellow, white, green, or a combination
  • 4 cups of cooked brown rice
  • 2-3 T. Olive oil
  • Salt & fresh cracked pepper
  • ½ c. balsamic Vinegar
  • 4 cups cooked brown rice or other grain

Directions

  1. Cut florets off of cauliflower. Store remaining cauliflower for soup stock. Drizzle olive oil, salt, and pepper on florets and cook in oven at 350° for 20 minutes or until cauliflower is brown and fork tender but not mushy.
  2. Heat balsamic vinegar in shallow pan until reduced by half.
  3. Serve florets on top of brown rice and drizzle additional olive oil and balsamic reduction on the plate. Add additional salt and pepper to taste if desired.

 

RESOURCES

Here are all the One Community links to all the other recipe and menu pages:

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On the following pages, you can find more information about our open source food program:

SUMMARY

In summary, rice is an integral part of One Community’s open source food program and enables us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.

FREQUENTLY ANSWERED QUESTIONS

Q: Is One Community going to be a vegetarian community?

The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.

Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?

No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.

Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?

The complete food self-sufficiency transition plan is designed to meet the needs of all dietary preferences through:

  1. Recipes that can be made vegan or omnivore:
    1. Vegan recipes were chosen that could easily have animal-based proteins added for omnivores
    2. Omnivore recipes were chosen that could easily be made with 100% vegan ingredients
  2. Alternating weeks of omnivore and vegan focused menus: The weeks are alternating so that we could design complete 1-week menus for each dietary preference to provide complete menus for both philosophies AND so that groups containing mixed preferences would have an equal way of focusing on each dietary preference for a week while still providing for the other preference as per #1 above. They alternate to address any concerns that recipes aren't as good when a vegan recipe is made omnivore just by adding animal protein, or an omnivore recipe is made vegan just by replacing all animal-based ingredients.

In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.

Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.

To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.

Q: What is One Community's stance on pesticides, herbicides, and fungicides?

If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:

Q: What if I want something that isn't on the community menu?

The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.

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