Tuscany Tempeh

Tuscany Tempeh
3 servings
3/4 onion chopped
1 package of tempeh cubed
1 head broccolini chopped
1 zucchini chopped
1/2 can of tomato sauce

2 tsp oil
1 tsp cumin powder
2 tsp braggs
2 dashes garlic powder
1 1/2 tbsp of chili powder
1/2 tsp of thyme
1/2 oregano
1 tbsp of lemon juice

Fry the tempeh and onion in the oil until tempeh becomes lightly browned.  Add the seasonings.
Stir until well coated.  Add the broccolini and zucchini when the vegetables become softer, add the half of a can of tomato sauce.  Let it cook until it gets warm.

Turn off burner and serve, can be served with rice, bread, pasta or tortillas or potatoes.

I had this for lunch today and ate it with ciabatta bread :)  it was amazing and very easy to make.

A Vegan Easter

My mom hosted a potluck today, and I helped in figuring out what we should make as the main dish.

We decided on some Indian dishes:
Dal and tikka masala made with tempeh


(Dal) Zucchini lentil soup

Serves 8 (we doubled the recipe)

3/4 c lentils
4 cups of water
2 tsp ginger
1/2 tsp turmeric
1 tsp salt
2 cups chopped zucchini

1 tbsp oil
1/8 asafetida powder (hing)
1 tsp cumin seeds
3/4 cup of onion
1 cup tomatoes chopped
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp garlic powder
juice of 1/2 lemon
1/4 cup cilantro chopped

Fry onions in oil with hing, cumin seeds, tomatoes, ginger, turmeric, salt and garam masala.

Add all ingredients in a slow cooker except for lemon and cilantro.

Cook on high for 2 hours, and low for a few more if needed.

Add the cilantro and lemon after the slow cooker is turned off.


Tikka Masala with Tempeh
5 servings

8 oz tempeh cut into strips
2 tomatoes chopped or can of crushed tomatoes
1 cup coconut milk
2 garlic cloves
1 onion
2 broccoli heads
1 tbsp fresh ginger
1 tbsp tomato paste
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp agave
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chile flakes

Fry onions, tempeh, garlic, ginger, cumin, salt and turmeric in a pan. Than add all of ingredients
into slow cooker, cook on low for 4 hours

-- Vegan sour cream can be added for extra thickness
or coconut cream

Green Salad
8 servings
1 green pepper chopped
1 cucumber chopped
2 tomatoes diced
4 radishes sliced
2 heads of romaine lettuce
Dressing of choice :)

We also made a lot of rice to go along :) as well as...

Banana Bread
(1 pan 12'' x 6")
3 large overripe bananas
1/2 cup ground flaxseed mixed with half of a cup water
1/2 cup oil
3/4 cup sugar
2 tbsp molasses
3 cups flour
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
1/4 c maple syrup

Preheat oven to 350 degrees F.
Mash bananas in a large bowl, add flaxseed mixture after soaking for a few minutes,
add oil, sugar, molasses, seasonings (only half tbsp of cinnamon) and baking soda.

Once well mixed, add flour.

After flour is distributed into batter, pour into oiled pan.  pour maple syrup atop in a zigzag motion across, and add the rest of the cinnamon as well.  A spoon can be used to mix swirl it in further.
Bake for 45 minutes



My sister in law made an amazing vegan chocolate cake with coconut frosting, inspired by:
http://kitchentonirvana.com/2014/01/09/chocolate-cake-with-maple-coconut-buttercream/


HAPPY EASTER :):)