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Tandoori Tempeh
TANDOORI TEMPEH
This is a veganized version of a Tandoori Chicken recipe that I used to make decades ago. This is waaay better for many reasons, and every bite bursts with lemon-accented flavor! To create this dish, I used the same seasoning blend of spices and lemon, but I substituted coconut milk and unsweetened soy milk for the plain dairy yogurt. I cooked this on the stove instead of in the oven.
INGREDIENTS
2 C cooked short grain brown rice (cooked with 2 t Vegebase broth powder 1/4 t turmeric)
1 package tempeh (8 oz)
Zest and juice of 1 large lemon
1/2 C onion, chopped
1/2 C carrot, chopped (about 1 large carrot)
1/2 C red pepper, chopped
1 large garlic clove, minced
1/2 C unsweetened soy milk
1/2 C coconut milk
2 T liquid oil (I use avocado oil)
2 t ground cumin
1 1/2 t chili powder
1 1/2 t ground ginger
1 t paprika
1/2 t turmeric
1/2 t salt
Oil for cooking (I use coconut oil)
Spices for Tandoori Tempeh
DIRECTIONS
1. Make a batch of rice (I use a rice cooker). I cooked short grain brown rice with 2 teaspoons Vegebase vegan broth powder and 1/4 teaspoon turmeric added to the water. Reserve 2 cups of the cooked rice to use in the Tandoori Tempeh recipe.
2. Zest and squeeze the lemon. Soak cubes or strips of tempeh in the zest/juice while you chop the veggies and press/mince the garlic.
Tempeh soaked in lemon zest/juice and the chopped veggies
3. Combine the soy milk, coconut milk, and liquid oil, then add the spices. Stir.
Spices and liquid ingredients ready to combine
4. On medium heat, using a large non-stick fry pan, saute the carrot, onion, red pepper and garlic in the coconut oil for several minutes. Push the veggies to one side of the pan. Add the tempeh and any remaining lemon juice to the other side of the pan, and saute for several more minutes.
Veggies and tempeh
5. Add the combination of spices and liquids to the pan and combine thoroughly. Cook for several minutes, until the liquid reduces somewhat.
Combining the tempeh, veggies and sauce
6. Stir in 2 cups of cooked rice.
Combining the finished meal with the rice
7. Serve up and enjoy!
Todd’s Thanksgiving dinner – November 22, 2018
What My Vegan Child Eats (almost 5 years old)
JULY 5 2019
This is a long-overdue follow-up to my post called “What My Vegan Baby Eats.” That one was written when Todd was 11 months old. I should have done a formal post called “What My Vegan Toddler Eats,” but I didn’t. I did provide food updates in my monthly posts about Todd, though.
Here is the current list of things Todd will eat now…
SUPPLEMENTS
1. Dr. Fuhrman Pixie Vites (Powder) (mixed into his Goppa daily)
2. Mary Ruth’s Vegan Vitamin D3 & B12 Gummies (1 daily)
BEVERAGES
1. Non-dairy milk blend (“Goppa”) (contains soy milk, hemp milk and homemade oat/cashew milk)
2. Apple/orange/pineapple/grape juice (mostly in restaurants)
3. “Fizzy water” (Natural Calm Raspberry Lemon with a splash of unsweetened cranberry juice)
Drinking apple juice at Mission Ridge – April 21, 2019
DRY SNACKS
1. Puffed kamut
2. Puffed corn (“pops”)
3. Corn thins (“corn crisp”)
4. Wheaties
5. Popcorn with nutritional yeast / Skinny pop popcorn cakes
6. Animal crackers
7. Cake/sugar cone (plain)
8. Saltine crackers
9. Tortilla chips
10. Lay’s potato chips (regular “yellow chips” or BBQ “black chips”)
11. Pretzels
Eating chips at Mission Ridge – November 30, 2018
FRUIT
1. Apple slices (organic honeycrisp)
2. Kiwi
3. Blueberries
4. Raspberries
5. Orange slices (cut up into bite size pieces)
6. Grapes (cut in half)
7. Watermelon
8. Peach / Pear
9. Dried plums (“candies”) (cut in little pieces & sprinkled with sugar)
10. Dried mango (torn in little pieces)
11. [His Goppa contains date & dried plum]
12. Banana
13. Homemade “Ice cream” (frozen bananas, soy milk, and vanilla extract)
Eating blueberries – August 1, 2018
VEGETABLES
1. Steamed broccoli (“trees”)
2. Corn on the cob (hit & miss)
3. French fries (hit & miss)
3. Black olive (rarely)
Eating a fry at Carl’s Jr -March 9, 2019
BEANS & GRAINS
1. Roasted garbanzo beans with salt and nutritional yeast (“salt beans”) (hit & miss)
2. Refried beans & rice (at Mexican restaurants)
3. Flour tortilla (“soft chip”) or toasted flour tortilla, cut in strips/wedges (“crispy strips”)
4. Mac ‘n Cheez (made with cashews, nutritional yeast & soy milk)
5. Angel hair pasta with Earth Balance & nutritional yeast
6. Pancakes (made with Bob’s Red Mill GF Pancake Mix)
7. Pizza (only the crust)
8. English muffin (toasted plain)
9. Toast with Earth Balance
10. Soft pretzel (when we go out)
11. [He drinks lots of organic oats in his Goppa]
Angel hair pasta with Earth Balance & nutritional yeast – February 7, 2019
Eating soft pretzel at the bowling alley – February 10, 2019
VEGAN MEATS & CHEESE
1. Lightlife Smart dogs (hot dog)
2. Chao cheese slices
3. Gardein Crispy Tenders (he now dips them into ketchup & mustard)
Dipping Gardein Crispy Tender in mustard – May 9, 2019
NUTS & SEEDS
1. [His Goppa contains raw cashews]
2. [His Goppa contains a small % of raw walnuts, Brazil nuts]
3. Pumpkin seeds (occasionally)
4. Sunflower butter (occasional licks off a spoon or dips in pretzels)
OTHER
1. Nutritional yeast (he licks it off the plate)
2. Cinnamon (he licks it off the plate)
Eating a homemade cookie – March 13, 2019
SWEETS (occasional)
1. Dark chocolate chunks
2. Lollipops
3. Skittles
4. Jelly beans
5. Popsicle
6. Maple syrup (he likes to lick it right off a plate)
7. Cookies (sugar, chocolate chip)
8. Non-diary frozen yogurt / sorbetto @ Ice or Blue Spoon (Wenatchee, WA) & Bonta (Bend, OR)
Non-dairy sorbetto at Ice – March 3, 2019
Freeheel Vegan 