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!

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.

Refried beans can be more than a dip or a side dish.  Try this yummy enchilada recipe for dinner tonight!

Ingredients

• 1 16 oz. can salsa
• 1 16 oz. can vegetarian refried beans
• 8 corn tortillas
• 1 cup plain soymilk
• 1/4 cup flour
• 2 cups shredded cheddar or nacho style vegan cheese
• 2 green onions, thinly sliced
• 1 medium tomato, diced

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Combine refried beans with 1/2 of the salsa in a medium sauce pan, stir over medium heat until heated through and well combined.
• Combine flour, soy milk, and vegan cheese in a medium sauce pan and stir constantly over medium-high heat until sauce is slightly thickened.
• Warm tortillas until pliable.
• Place 1/8 of the bean mixture into each tortilla and roll into a tube.  Place tubes in a 9×12 baking dish, seam side down.
• Pour cheese sauce over enchiladas and bake for 15-20 minutes, or until sauce is bubbly and enchiladas are heated through.
• Top with the rest of the salsa, tomato, and green onion and serve!

These cookies are so quick and easy to make, and very yummy too! They can be made with stuff you probably have sitting in your pantry anyway, so they’re great for when you need to make some cookies at a moment’s notice.

Ingredients

• 1 medium banana, mashed
• 1 (16 ounce) jar of peanut butter
• 2 cups Florida Crystals natural cane sugar
• 2 tsp baking soda
• 2 tsp baking powder

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients and mix together until well incorporated.
• Drop by rounded Tablespoons onto cookie sheets and flatten with a fork.
• Bake for 10-12 minutes.
• Transfer cookies to wire racks to cool.