Tempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
Read MorePeanut Butter Chocolate Bars
2 cups puffed, brown rice cereal, crushed 1 & 1/2 cups (1 full 16 oz jar) natural, crunchy peanut butter (or other nut/seed butter – see notes below) 2 cups organic powdered sugar 1/2 cup, plus 2 TBSP butter, or coconut oil, melted 1 tsp vanilla heaping 1/2 cup mini chocolate chips Coat a 9X13 baking pan with coconut oil or butter. Combine crushed cereal, peanut butter, powdered sugar, 1/2 cup melted butter, and vanilla in a large bowl. Press mixture into baking pan. Melt the chocolate chips with remaining 2 TBSP butter and stir to combine. Spread chocolate mixture over the peanut...
Read MoreSmokey Tempeh Chili
2 TBSP coconut oil, butter, or ghee 2 stalks celery, chopped 1/2 large onion, finely chopped 2 cloves garlic, finely chopped 8 oz soy tempeh, chopped well (1 package) 1 TBSP chili powder 1 red bell pepper, diced 1 13 oz can peeled, ground or crushed tomatoes 1 bay leaf 2 tsps natural sugar (or 4 drops liquid stevia) 2 TBSP brown rice vinegar 2 TBSP tomato paste 1 tsp pure salt 1 can (14 & 1/2 oz) chili beans (pinto, kidney, black, or a combination) 1/4 tsp liquid smoke Crumble or chop the tempeh. In a large, heavy based saucepan, heat the oil and on low and saute the celery, onions and...
Read MoreAlmond Milk
1 & 1/2 cups raw almonds, soaked 8 – 12 hours 6 cups cold water 4 & 1/2 medjool dates (more or less) 3/4 tsp pure vanilla extract Put everything in vitamix, turn on, immediately turn dial to 10, flip to high speed & blend for 2 minutes. Done! ______________________________________________________________________________________ SIDE NOTES: ~ I use (& highly recommend) raw, unpasteurized almonds from www.livingnutz.com. ~ Soaking – Soak your almonds in room temperature water in a covered glass jar or bowl, on the counter. The water will become brown &...
Read MoreRed Lentil Puree
1 & 1/2 cups red lentils, rinsed 1 & 1/2 TBSP minced ginger root 2 medium garlic cloves, minced or crushed 1/2 tsp turmeric 1/2 tsp pure salt 2 TBSP butter, coconut oil, or ghee 1/2 tsp cumin seeds 1/2 tsp anise seeds 3 TBSP lemon juice ground white pepper (or black pepper) to taste Bring first 5 ingredients plus 4 cups water to boil in medium saucepan. Boil for 5 mins. Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes. Whisk lentils to make a puree & set aside. Heat butter (or oil) in a small saute pan. Add cumin & anise seeds & saute...
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