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 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 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 More
Recent Comments