I was really in the mood for a salad tonight, so I made Tempeh Salad! I often make the curry version, but I just made the plain version tonight. Here is the recipe for the plain salad with suggested substitutions for the curry version.

Ingredients

• 1 package tempeh, diced into bite sized pieces
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/2 cup grapes OR raisins
• 1/2 cup walnuts, chopped (substitute coconut flakes for curry version)
• 1 small apple, diced
• 2 green onions, chopped
• 1 TBSP agave nectar (substitute lime juice for curry version)
• 2 tsp rosemary, finely chopped (substitute curry powder for curry version)
• 1/2 cup vegenaise OR plain soy yogurt
• 1/8 cup plain soy milk (an optional substitution for curry version is coconut milk )
• salt & pepper to taste

Directions

• Steam tempeh for 15 minutes and LET COOL.
• Mix all ingredients together until well combined.
• Chill and serve. (I like to serve it on a bed of lettuce, but it’s also great in a sandwich or wrap!)

I love omelets! I think that they might be my favorite breakfast food. Unfortunately everyone else in my house prefers cereal for breakfast. I really wanted an omelet for breakfast today though, so I did! This omelet is filled with vegan rarebit sauce (I had some left over from earlier in the week), tomatoes, and green onions, but feel free to use whatever fillings you want.

Here is my omelet base recipe (makes 3 omelets!):

Ingredients

• 1 tub of extra firm tofu, drained and divided in half
• 1/3 cup plain soy milk OR vegetable broth
• 2 TBSP corn starch
• 2 TBSP nutritional yeast flakes
• 1 TBSP egg replacer powder
• 1 TBSP curry powder
• 1 TBSP bragg’s liquid aminos
• 1 tsp dijon mustard

Directions

• Mash up half of the tofu really well with a fork.
• Place the other half of the tofu and all other ingredients in a food processor or blender and blend until smooth (will be thick).
• Mix the blended tofu with the mashed tofu.
• Spoon 1/3 or the tofu mixture onto a hot well oiled skillet and spread out evenly. Cover with a lid and cook over medium high heat until the tofu starts to look dry.
• Add favorite filling over one half of the tofu mixture and fold the other half over. Cook an additional 2-3 minutes or until filling is heated through.
• Carefully transfer to a plate and enjoy!

For dinner tonight I made pizza with asparagus, sundried tomatoes, carmelized onions, and zucchini! Pizza is one of those things that I make (like omelets, lasagna and sushi) without a recipe, I just throw things in that are in the fridge and need to get used up. My hubby said that tonight’s pizza was the best gourmet pizza that he has ever had, so I thought I would post some pictures!

Here is my non-recipe if you’re interested -

Ingredients

• 1 onion, thinly sliced
• 2 TBSP sun-dried tomatoes
• 1 small tomato, diced
• 8 asparagus spears, cut into bite sized piece
• 1/2 a zucchini, thinly sliced

Directions

• Preheat oven to 450 degrees Fahrenheit.
• Cook onion in olive oil until soft.
• Add tomatoes, salt to taste, and cook until everything is nice and carmelized.
• Spread onion-tomato mixture onto prepared pizza crust.
• Cook asparagus and zucchini in same pan until they are just starting to get soft.
• Spread asparagus and zucchini over onion-tomato mixture and bake on a pizza stone for 12-15 minutes, or until crust is nice and golden and crispy.
• Slice and serve!

I was making a side salad to go with dinner and realized that we were out of salad dressing so I whipped one up really quick. (No photos yet again, sorry!)

Ingredients

• 2 TBSP white miso
• 1 TBSP tahini
• 1/4 cup apple cider vinegar
• 1 TBSP mirin
• 1 clove garlic, grated
• 1 tsp agave nectar

Directions

• Whisk everything together and pour over your salad.

Sometimes it’s nice to just throw something in the slow cooker and have a nice meal waiting for you when you get home.  Here is an easy recipe that I threw together with stuff I had in my freezer and pantry.  (No pictures, sorry!)

Ingredients

• 1 large onion, thinly sliced
• 2 TBSP olive oil
• 3 tsp garlic, grated
• 2 tsp ginger, grated
• 1 tsp cayenne powder (optional)
• 1 cup creamy peanut butter
• 1 cup vegetable broth
• 1 (16 oz) bag frozen chopped spinach
• 1 (16 oz) bag frozen cut okra
• 2 (15 oz) cans garbonzo beans (drained and rinsed)
• 1 (28 oz) can diced tomatoes (WITH liquid)

Directions

• Saute onions in olive oil until soft.  Add garlic, ginger, and cayenne pepper and stir until onions are well coated.
• Add peanut butter and vegetable broth and cook until a thick sauce forms.
• Transfer peanut butter mixture to slow cooker and add remaining ingredients.
• Cook on low for 8 hours.