Easy Vegetarian “Meatballs”
8 oz tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ This is the same exact recipe as “Easy Marinated/Baked Tempeh”. I hate to be redundant, but thought I’d list it again,...
Read MoreFreezer Fudge
2 cups cashew butter (or other nut-butter) 2/3 cup pure maple syrup 1/4 cup cacao (or cocoa) powder 1 TBSP coconut oil, melted 2 tsps vanilla 1/2 tsp sea salt 1/2 cup cashews (or other nut), coarsely chopped Place everything into a food processor except for the chopped cashews. Process until smooth. Add the cashews and pulse a few times, until just mixed. Press the mixture into an 8-inch glass baking dish (the back of a spoon works well). Freeze for 2 hours before serving. Makes 36 small squares. Will keep for 3 months in the freezer....
Read MoreRice Pudding
1 cup white basmati rice 1/4 tsp pure salt 3 & 3/4 cups whole milk 1 & 1/4 cups cream 2/3 cup natural sugar 1 & 1/4 tsp pure vanilla extract 1/2 tsp cinnamon, or nutmeg, or cardamom (or a combination) Bring 2 cups water to boil in a 3 quart pot. Stir in rice and salt. Cover and simmer over low heat, stirring once or twice until water is almost fully absorbed — 12 – 15 minutes. Add milk, cream, and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered stirring frequently until mixture starts to thicken — about 30...
Read MoreBreakfast Rice Pudding
2 cups cooked, short grain, brown rice 1 & 1/2 cups milk of choice 1/4 tsp sea salt 1/4 tsp vanilla (optional) 3 TBSP (give or take) raisins (optional) 1 – 2 TBSPs pure maple syrup (to taste) or stevia 1/2 tsp cinnamon, or nutmeg, or cardamom (or a combination) In a small saucepan, combine rice, milk, salt, vanilla (& raisins, if using), & bring to boil. Reduce heat & simmer uncovered for 20 mins (or perhaps less – just until it looks like rice pudding), stirring frequently. Remove from heat & stir in maple syrup and cinnamon (or whichever spice(s) you...
Read MoreSpiced Scrambled Eggs
2 eggs rounded/heaping 1/2 tsp spice mix (see below) butter, ghee, or coconut oil (to cook the eggs in) Heat butter or oil in a pan over medium heat. Beat eggs and spices together with fork or whisk and scramble. Serves 1. SPICE MIX: 1 & 1/2 TBSP paprika 1 TBSP sea salt 1 TBSP dried parsley 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme 1/4 tsp celery salt Combine all ingredients and store in sealed container. ________________________________________________________________________ SIDE NOTES: ~ When...
Read MoreEasy Marinated/Baked Tempeh
8 oz soy tempeh (one package) 2 TBSP extra virgin olive oil 2 TBSP tamari/soy sauce Whisk together oil & soy sauce in a medium bowl. Slice tempeh into small rectangles & toss with marinade. Let sit for 1 hour (or less if you’re in a rush). Pre-heat oven to 350. Place tempeh on a cookie sheet (I like to line w/ parchment paper) and bake 10 – 15 mins. ______________________________________________________________________________________ SIDE NOTES: ~ In my early vegetarian days, I used packaged, frozen soy “meatballs” with pasta dishes. When I started getting more...
Read MoreTempeh Reuben
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Read MoreRaspberry Jam
1 (10 oz) package frozen raspberries 3 TBSP date-paste (I use rounded/heaping tablespoons) Thaw raspberries in refrigerator for 24 hours (or at room temp for 8 – 12 hours) & drain. Mix together raspberries and date paste (with whisk or fork) until combined well. Yields about 3/4 cup. Chill in the refrigerator for at least 2 hours before serving. Will keep for 5 days in the refrigerator. ______________________________________________________________________________________ SIDE NOTES: ~ Very tasty on a sandwich w/ nut butter or used to make these tasty treats: RASPBERRY-SQUARES ~ If...
Read MoreDate Paste
16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water. Place the dates along with 1/4 cup of the soak water in either a Vitamix or a food processor fitted w/ S blade, and process into a smooth paste. Stop occasionally to scrape down the sides of the work bowl if necessary. Yields 1 & 1/4 cups. Date paste will keep for 2 weeks in the fridge or 1 month in the freezer (thaw for a few minutes before using)....
Read MoreRaspberry Squares
There are only 5 ingredients in these tasty treats which means they’re very simple to make (provided you have a food processor). Adjustments can be made to the recipe to make it even easier (scroll down to bottom of this page for suggestions). To make the recipe as is requires a few simple steps as follows: ______________________________________________________________________________________ 1. MAKE DATE PASTE: 16 pitted medjool dates 1 & 1/2 cups filtered water Soak dates in the water for at least 20 minutes (& up to overnight). Drain the dates but reserve the soak water....
Read MoreLettuce Wraps
Lettuce wraps are great as a light lunch & just fun to rotate in every once in a while =) What you need: several large romaine leaves filling of choice dip (optional) Some filling ideas: ~ tuna fish ~ egg salad ~ turkey & cheese ~ chicken salad ~ chickpea-salad (my kids’ favorite filling) ~ tempeh-salad ~ tomatoes/mozzarella/Italian dressing ~ chunky-bean-spread/sprouts/mustard ~ bacon/tomato/mayo ~ tomato-salad ~ apple slices/feta/walnuts/Italian dressing ~ hummus & tabuli ~ avocado/tomato/red onion/Italian dressing ~ cukes/tomatoes/yogurt ~...
Read MoreSpicy Carrot Salad
Something colorful & fresh for the 1st day of spring 🙂 1 TBSP extra virgin olive oil 2 tsps tamari/soy sauce 1 small garlic clove (crushed or minced) 2 tsps (give or take) minced, fresh ginger (optional) 1/4 tsp red pepper flakes dash or 2 of cayenne pepper 1 TBSP water 3 cups carrots, peeled into long ribbons In a medium bowl, whisk together oil, tamari, garlic, ginger, pepper flakes, cayenne & water. Add carrots & toss to coat. ______________________________________________________________________________________ SIDE NOTES: ~ We really enjoyed this spicy salad as a filling...
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