This guacamole is not for everyone because it is so hot. You can just simply remove the jalapenos and habaneros off of the ingredients list.
Ingredients:
Directions:
Ingredients:
Directions:
curried chickpeas, veggies, quinoa and flat bread.
Ingredients;
Directions:
Here is a new and delicious dish I put together today!
Here is how I did it….
First you sprout!
Note: You can cook them for a few minutes in boiling water if you want to decrease your chances of ingesting a bad bacteria 
After 1.5 days of sprouting.
Note: Sprouting of the mung beans increases calcium, iron, protein quality, fiber, vitamin A, B, and C.
Ingredients:
Salad Dressing:
Directions:
Ingredients:
Spanish Style Quinoa ingredients:
*Soak quinoa for 5 minutes then drain. Bring broth to boil, add quinoa, tomato sauce, salt and pepper. Simmer for 15 minutes. Keep stirring. Then turn off heat and let sit for another 5 minutes.
Directions
*Serve with green salsa*
I just love the combination of the spices and the veggies in this dish! The cilantro, the green onions, and the lemongrass really livens the tempeh. It is also super easy to make. I hope you and yours enjoy this as much as I did!
1. In a food processor, combine cilantro, 3 green onions, 2 tablespoons of rice vinegar, 2 tablespoons of tamari or liquid aminos, 2 tablespoons of olive oil, and lemongrass paste. Process and pour into a container with the squared tempeh. Marinate for few hours.
This is the lemongrass paste I was talking about.
2. In a cup, combine sriracha sauce, 2 tablespoons of rice vinegar, 2 tablespoons of tamari/liquid aminos, and pepper together and set aside. Note: you can add the agave to this mixture. I didn’t use agave because my husband is not a big fan of sweet and sour….
3. In a large pan, saute tempeh in olive oil until it is a golden color, then add frozen broccoli, bell pepper, and the sauce in the cup from #2. Saute together for another 5 minutes or so. Then, add pepper and more liquid aminos/tamari to your taste preference.
3. Serve over quinoa or brown rice.
Enjoy!
mmmmmmmmmmmmmmm
…..I say “feast” because this recipe will serve up to 10 to 12 people…or more….
This is what I served up yesterday (Thanksgiving) to my family and friends. I love love love curry…and curry panang is even better! This dish has so much flavor not to mention lots of veggies, protein, and vitamins. I would like to say, that we, my friends and family, did not get together to celebrate “Thanksgiving”….we just simply decided to hang out on this day. I don’t agree with this tradition for so many different reasons. …over consumption, supporting a cruel industry, and supporting an ever growing problem of world hunger.
Please read this article: Thanksgviving
Anyway, here is the recipe:
Boil water with bouillon cubes and potatoes for 15 minutes, then add carrots, garbanzo beans, and peas. In another pan, saute oil with onions and herbs (curry panang paste, ginger, lemongrass, nutmeg, cumin, and garlic). After the onions are a bit caramelized, add it in the pot with the veggies. Then, add the coconut milk and the all natural soy sauce to the mix.
In a different pan, cook squared tofu in olive oil or coconut oil until it is golden brown (it might take 20 minutes for the tofu to look brown). After it looks a little brownish, add the mushrooms and saute for a few more minutes. Don’t forget to add salt and pepper to tofu. You can use a bouillon cube mixed into a few tablespoons of hot water and add it to the tofu for seasoning instead of the salt.
Tofu with mushrooms
After the tofu is cooked, mix it into the pot of curry. Add salt and pepper to taste. Simmer together for another 15 to 20 minutes (low to medium heat). Make sure you are constantly stirring so the veggies or coconut milk do not burn.
Serve with quinoa or brown rice and top it off with some cilantro.
Side item: Thai vegan egg rolls.
*Note: to heat it up a bit, add some crushed red peppers.
I made a bunch of samosas yesterday so I could freeze them (already cooked samosas) because I probably won’t be making these for a while since it is a bit time consuming. I took one out of the freezer today, thawed it in the microwave for a couple of minutes, and baked it in a 380 degree oven for 10 minutes, and it was still crunchy and delicious!
Ingredients:
Egg replacer
Boil the potatoes in water for 20 minutes, or until they are soft enough for mashing. Cook the peas in a bit of water for a few minutes. After the potatoes have been cooked, mash together in a big glass bowl. Then add the peas, tomatoes, cilantro, and jalapeno (optional). Then, mix together and add the seasonings (cumin, curry, coriander, salt, and pepper) and lime juice.
Note: taste the mixture as you are adding the herbs and spices and adjust to your taste. Remember, you can ALWAYS add more herbs and spices, but you CANNOT subtract!
Take 2 sheets of fillo dough and scoop a couple of table spoons into the sheets and fold it into little triangles (note: to make it extra crunchy, brush on vegan butter on each sheet). Or, if you get lazy like I did, roll it like an small egg roll or burrito 
…much easier in my opinion! Brush on egg replacer to close up the wrap (on edges). After it is rolled, or made into triangles, you may brush on some more vegan butter all over it so it cooks up nice and crispy. Place on cookie sheet (sprayed with olive oil), then bake in the oven for 15-20 minutes (or until they are golden…ovens vary for cooking times) in a 425 degree oven.
Note: do not overfill the wrap, or they will split the roll apart….which is probably why people roll them into triangles….
Buttered up samosas before they bake.
After they have been baked
Serve with……
Minty Cilantro dip:
This is a more sophisticated version of scrambled eggs. It packs so much flavor and nutrients. And, it is fast and easy to make!
TOFU SCRAMBLE RECIPE
Directions: Smash tofu and sauté in vegan butter and olive oil to brown. Then, add nutritional yeast, salt, pepper, turmeric, and curry powder. In another pan, sauté the onions, garlic, zucchini, mushrooms, and tamari/liquid aminos. When the tofu and veggies are cooked, stir together and top with tomatoes and cilantro.
- Serve with hash browns, toast, pita bread, or tortillas.
I hope you enjoy!
This is a favorite at my house!
It has lots of flavor, protein, vitamins, minerals, essential amino acids, and much more!
Southwest quinoa pilaf:
Saute quinoa, in olive oil until it is a little bit brownish, add cumin and onions (cook until a little transparent), then add vegetable broth. Then, add the rest of the ingredients. Simmer until quinoa is soft. (It is basically like cooking Spanish rice…sorry I don’t remember how long I cooked it for). But quinoa cooks fairly quickly, so just check every so often.
Carne asada style FIVE GRAIN TEMPEH:
Throw everything in a blender/food processor, pour marinade over sliced tempeh and marinate for a few hours. Heat a little bit of oil in a skillet and cook tempeh for a few minutes on each side until golden brown (see above picture).
Interesting tempeh info:
“Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the
desirable soy isoflavones and most of the saponins intact. Tempeh is a
complete protein food that contains all the essential amino acids. The
soy protein and isoflavones have many health benefits. Isoflavones
strengthen bones, help to ease menopause symptoms, reduce risk of
coronary hearth disease and some cancers. Tempeh maintains all the fiber
of the beans and gains some digestive benefits from the enzymes created
during the fermentation process.” -www.tempeh.info
more tempeh info:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126
