Spiced 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
______________________________________________________________________________ 1....
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 More
Recent Comments