Tag Archives: onions

Tempeh Reuben Sandwich

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One of my facebook friends posted this link. http://planetgreen.discovery.com/food-health/7-all-time-favorite-recipes-veganized.html, which showcased some of the traditional favorite meals but veganized, and it inspired me to make one of them….some Reuben Sandwiches!  So, I went to the health food store to get the ingredients.  But, apparently vidalia onions and vegan Swiss “cheese” were unavailable.  So, I just improvised and altered the recipe a little.

And, I must say, it was filling and delicious!

  • 8 oz tempeh (thinly sliced (1/2 of an inch)
  • 1/2 of a yellow onion (sliced)
  • 2 cloves of garlic (minced)
  • 3 tablespoons of olive oil
  • 4 slices of rye bread
  • 2 to 3 tablespoons of thousand island dressing
  • Sauerkraut
  • Vegan pepper-jack cheese (I used DAIYA)
  • NOT BEEF bouillon (you can also use NOT CHIKN bouillon) to flavor the tempeh.
  • 1 or 3 tablespoon of water (to help dissolve the bouillon cube)

Thousand Island Dressing

  • 1 cup vegan mayonnaise
  • 1/3 cup ketchup
  • 1/4 cup of relish

Directions:

  1. In your pan, heat olive oil, then add garlic and onions.
  2. Cook for about a minute, then add tempeh and bouillon.  Note: Start with half of a bouillon, then add more for desired saltiness.  Note: you can also add a little bit of water to dissolve the bouillon.
  3. Cook for 10 to 15 minutes in medium heat.
  4. Stir and don’t burn the tempeh and onions!
  5. Make your thousand island dressing.
  6. Spray a little olive oil on your griddle, and place rye bread on it.  Add cheese to bread and toast bread for a minute or so (in med to high heat).
  7. Spread thousand island on the other bread.
  8. Put cooked tempeh and sauerkraut on the cheesy bread.
  9. Put the sandwich together.
  10. Serve immediately,
  11. Enjoy!

Garlic Ginger Teriyaki Stir Fry with Tofu and Veggies

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This post is dedicated to my “manang” (older sister), who is trying out vegetarianism/veganism for a month, in which I am very proud of.  She is doing her best to try get healthy and start making healthier dishes for her family.  And, I am trying to help her with some recipes and some vegan dish ideas.

This dish is super easy!  If you have tofu, veggies, and sauce, you are set!

Note: You can use any veggies you would like: zucchini, squash, spinach, peas, mung bean sprouts, carrots, green beans, broccoli, sugar snap peas, edamame, etc.

Today, this is what I made using the local produce I got from the CSA (community supported agriculture).

Ingredients:

  • 1 package of firm tofu (squared/sliced)
  • 4 carrots (sliced)
  • 1 bell pepper (sliced)
  • 1 large onion (sliced)
  • 1.5 cups of broccoli
  • 1.5 cups of green beans (I used “gold rush”, which is why it looks a bit yellow)
  • 4 cloves of garlic (minced)
  • 1 cup of vegetable broth
  • 8 to 10 tablespoons of any organic teriyaki sauce
  • 2 tablespoons of fresh ground ginger
  • 1.5 tablespoon of corn starch (this is to thicken your sauce)
  • liquid aminos to taste (instead of salt)
  • ground black pepper
  • 1 tablespoons sesame seeds (optional)
  • 1 tablespoon of toasted sesame seed oil (optional).  Add this after you are finished cooking the stir fry.
  • Sriracha Sauce (for spice)…this is optional.  Just add little by little.  You can also add any type of Asian hot sauce.
  • 3 tablespoons of grape seed oil

Directions:

  1. Saute garlic, ginger and onions in 1 tablespoon of grape seed oil for a minute or two, right before the onions are transparent.
  2. Add the rest of your veggies.
  3. Mix vegetable broth with the corn starch, then add to the cooking veggies.
  4. Add teriyaki sauce.
  5. In another pan, cook sliced up tofu in grape seed oil.  After 5 minutes of cooking the tofu, add a bit of liquid aminos to it.  Then, cook for another 5 minutes.
  6. Add the tofu to the veggie pot.
  7. Stir and cook together for about 10 to 15 minutes.
  8. Serve over quinoa or brown rice.
  9. Enjoy!

Tofu cooking.

Veggies in sauce cooking.

Note: supporting your local organic farmers is better for the environment and for yourself.  You get the produce fresh off of the plants/trees, without traveling thousands of miles (burning fuel), and without pesticides/chemicals that could be dangerous to your health and to the earth.

Leftover Chili and Tofuky Brats!

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Chips are never on my grocery list, but the husband enjoys having some with his "hot dogs". I will buy chips only once a year.

Ok, so this is not the healthiest meal for me, but it is a lot healthier than the real thing!  I had some chili left over… Plus, I wanted the non-vegans to see that there are vegan alternatives to bratwursts.

I used Tofurky Brats, leftover chili, vegan Daiya “cheese” and onions served up with all natural potato chips.

My chili recipes are here:

Lentil Veggie Burgers

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This is a delicious and healthy “burger” without the guilt.  This dish is packed with protein, antioxidants, grains, vitamins, and flavor.  I have also used it to make a “burger” burrito (place in a wrap with salad and salad dressing).  Love it!

Note: You can double the ingredients and make a lot more “burger” patties and store in the freezer.

Ingredients:

  • 1 cup of lentils
  • 1 cup of flour (whole wheat)
  • 1/2 cup of oats
  • 1/2 cup of brown rice (cooked)
  • 1 carrot
  • 1 small eggplant
  • 1 small onion
  • 2 to 3 cloves of garlic
  • 1/2 cup of corn (optional)
  • 1.5 to 2 tsp salt (adjust to your taste preference)
  • 2 tsp of oregano
  • 1.5 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp of nutmeg
  • 1/2 tsp of pepper (optional or adjust to your taste preference)
  • cornmeal to cover the “hamburger” patty

Crunchy patty

Directions:

  1. Roast Eggplant: Place in a foil and bake for 20 minutes in a 375 degree oven…or until it is soft.
  2. Cook lentils in boiling water (15 to 25 minutes).
  3. Cook brown rice.
  4. Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
  5. After the lentils are cooked, add the processed veggies and rice in, smash together with your hands or with a potato masher.  Note: try not to smash all of the lentils.
  6. Add corn (optional), oats, flour, and seasonings.
  7. Make “burger” patties.
  8. Cover in corn meal.
  9. Cook in a little bit of oil until the outside is crunchy.
  10. Place in a whole wheat bun and add your favorite fix ins.
  11. Enjoy!

Italian Herbed Tempeh and Hummus Wrap with Dill Sauce

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Delicious, healthy, and so filling!

Ingredients:

  • 1 package of tempeh
  • Maria Ricardo’s tortilla/wraps
  • Hummus: click here HUMMUS RECIPE
  • 1.5 tsp Italian mix dried herbs
  • 1 tsp of Rosemary
  • Juice of 1.5 lemons
  • 3 tablespoons of olive oil
  • 1 tsp of diced garlic
  • Red onions
  • Spinach
  • Shredded carrots
  • Alfalfa Sprouts
  • Olive oil

Raw Vegan Dill Sauce:

  • 1 cup of raw cashews (soaked in filtered water for at least 3 hours)
  • Juice from 1 lemon
  • 1/3 cup of water
  • 2 to 3 tablespoons of cold pressed olive oil
  • 1 tablespoon of onion (I used a regular yellow onion)
  • 1 clove garlic
  • 1 tsp raw agave
  • 1 teaspoon mustard powder
  • 1 to 3 pinches of pinch of dill weed
  • salt

*Throw all of the ingredients in a food processor and process for 3 minutes…or until it is creamy.

Directions:

  1. Slice tempeh lengthwise.
  2. In a container, mix olive oil, lemon juice, Italian herbs, rosemary, garlic, salt, and pepper.
  3. Place sliced tempeh with the mixture and marinate for a few minutes.
  4. Cook the tempeh in a frying pan along with the marinade until the tempeh is slightly crusted on the outside.
  5. Warm up your tortilla.
  6. Build your burrito!…spread the hummus, add spinach, tempeh, tomato, carrots, onions, sprouts, and top it off with the vegan dill sauce.

Inside of the burrito.

Turnip Greens, Quinoa, and Black eyed peas!

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I really liked this dish.  I love the tang of the vinegar and the spice of the turnip greens together.  And, it really goes well with black eyed peas and quinoa.

Ingredients for turnip greens:

  • 1.5 lbs turnip greens (I used baby purple top turnips)
  • 2 cups of vegetable broth
  • 1/2 of a large onion (diced)
  • 3 teaspoons of diced garlic
  • 3 tablespoons of apple cider vinegar
  • 2 pinches of paprika
  • 1.5 tablespoons of olive oil
  • salt and pepper

Black eyed peas:

  • 1 cup of black eyed peas
  • 1 cup of vegetable broth (enough to cover the peas)
  • 1 teaspoon of paprika
  • salt and pepper

Directions:

  1. Throw black eyed peas ingredients together and simmer for 15 minutes.
  2. Cook quinoa.
  3. Saute onions and garlic in olive oil.  When the onions are caramelized, add vegetable broth, vinegar, paprika, and turnip greens.  (Note: make sure you rinse your turnip greens really well)  Simmer together for 15 to twenty minutes.
  4. Place cooked quinoa on a plate, layer it with the turnip greens, and top it off with some black eyed peas.

This dish is super nutritious….vitamins, minerals, proteins, fiber…you got it!

Note: dark leafy greens are good for arthritis and it is believed to help protect against cataracts and other diseases and ailments. This is because they are rich in vitamins A and C, calcium, magnesium, and folic acid.

Spinach Falafel Wrap

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FALAFEL SPINACH WRAP

This dish is super easy to prepare.

Hummus:

  • 1 can of black beans or garbanzo beans
  • 1 table spoon of cumin
  • 1-2 cloves of garlic
  • 2-3 tablespoons of lime juice
  • 1-1.5 teaspoons of tahini
  • salt
  • pepper
  • pinch of turmeric

 

Falafel:

I usually just buy the boxed VEGAN kind from the health food store.  It takes a minute to prepare and a few minutes to cook.

 

White dill sauce:

  • Juice of 1 freshly squeezed lemon
  • 1 table spoon of red wine vinegar
  • 3 tablespoons of SOY yogurt (plain)
  • 1 small clove of garlic (minced)
  • a few pinches of dill
  • salt
  • pepper

Veggies:

  • spinach
  • sprouts
  • tomato
  • red onion
  • carrots

Process the ingredients for the hummus and spread it on vegan tortilla wrap.  Then, add falafel, spinach, sprouts, carrots, tomatoes, red onions, soy yogurt dill sauce, and roll into a burrito.

Serve with roasted potatoes or vegan chips.  Enjoy!