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All Mixed-Up, in Bend, Oregon
I’m visiting my family in Bend, Oregon.
Ever since my niece and nephew were little, my sister has used the words “treat land” to describe dessert.
Last evening, after our dinner of homemade veggie burgers, roasted cauliflower, and baked beans, the 9 year old said she knew exactly what she wanted for “T.L.”
She suggested we all take a stroll to the frozen yogurt shop, where they offer non-dairy sorbets. Who could say no to that, on a pretty spring evening? All Mixed-Up is located in Northwest Crossing.
All Mixed-Up Business Card
Lucky for vegans, All Mixed-Up has a section for non-dairy sorbets. You can pick between two flavors or swirl the two together. Last night they had coconut and strawberry lemonade flavors. The selection changes from time to time. You can also pick some toppings. The fresh fruit, chopped nuts and a few other items are vegan. The price for your treat is determined by weight.
Non-Dairy Sorbet at All Mixed-Up
I hid some strawberries and blackberries in the bottom of my bowl and I opted for a little of each yogurt flavor. I sprinkled the coconut side with some chopped peanuts, mochi cubes and an Oreo style cookie half. Delicious!
My bowl
Final tip:
All Mixed-Up also has vegan soups.
I’ll have to go back for the soup at another time.
I created this dish as a healthier alternative to the packaged vegan taco meats that I’ve used in the past (like Yves Meatless Ground Taco Stuffers and Soyrizo). For sure, they are delicious (YUM!), but they’re also highly processed (BOO!). I’m striving to use more whole foods.
Tempeh is a fermented, whole soy food. My favorite brand is Turtle Island Foods. The Organic Five Grain flavor contains (organic) non-GMO soybeans, millet, brown rice, sesame seeds, apple cider vinegar, and rhizopus oligosporus starter culture.
Tempeh can have a bitter edge, so it’s best to cut and steam the pieces of tempeh for about 10 minutes before using. I like tempeh best when it has a chance to soak up flavors from a liquid-based marinade or sauce. The black spots are molds that are supposed to be there.
Steaming the tempeh.
Chopped steamed tempeh.
INGREDIENTS
1- 8 0z “block” or “cake” tempeh, thawed, steamed and chopped
20 crimini mushrooms, chopped or sliced
6 cloves garlic, minced
1/2 onion, chopped
1-2 carrots, chopped
1 jalapeno pepper, seeds removed and minced
1/2 red pepper, chopped
Dash garlic powder
1/2 t salt
1/2-1 t chili powder
1 t oregano
1 t cumin
1 1/2 t salt-free fajita seasoning blend (contains paprika, onion, garlic, black pepper, oregano & cumin)
2 T apple cider vinegar
1 T tamari
1/4 C tomato paste
3/4 C water
Chopped Crimini Mushrooms
ASSEMBLY
While you’re steaming the tempeh, chop the veggies. Keep the mushrooms separate, but you can combine the garlic, onion, carrots, jalapeno, and red pepper in a bowl. Combine the spices. Combine the wet ingredients (vinegar, tamari, tomato paste & water.) After the steamed tempeh cools, chop it.
I used 2 large saute pans, each on medium heat with a little coconut oil.
In the first pan, saute about half of the veggies, half of the spices and all of the mushrooms.
Sauteed crimini mushrooms, veggies & spices.
In the second pan, cook the other half of the veggies and spices with the chopped tempeh and wet ingredients. The liquid marinade will soak into the tempeh. Cook down some of the liquid, but not all.
Tempeh, veggies, spices and liquid marinade.
Finally, combine the two. Portion in 1 cup sized wide mouth freezer jars. Makes 6- 1 cup servings.
Tempeh Mushroom Taco Filling
Eat this filling with your favorite taco fixings, in tortillas or as a salad.
Don’t forget the Pinto Bean Dip!
NSNG = No Sugar No Grain
Freeheel Vegan 