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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.


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


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!

April 18, 2019

{*requires a high powered blender}

My son will be 5 years old in a couple months, and he still drinks this non-dairy milk blend like it’s THE best thing ever. (Which is true because it’s completely packed with nutrition!) This is the only beverage that he consumes out of his Green Sprouts Sip & Straw Cup (he uses the spout, not the straw). To say that he is attached to drinking “Goppa” out of his cherished cup is an understatement.

We tried to progress him to drinking his Goppa out of a ‘big boy cup’ when he turned 4, but it turned out he was NOT ready. I do believe this is because he was a bottle-fed baby (see this related post). But that’s okay! Ever since that failed weaning attempt, Todd has called his Goppa cup his ‘small boy cup’…as in…”Mama, can I have Goppa in a small boy cup tomorrow?” [He asks me that most nights before he falls asleep]. I’m okay with that for now, because he’ll only be my ‘small boy’ for a little while longer. He’s already talking about becoming 8, 16 and ‘a dada’.


2 cups or 2 parts fortified soy milk (we prefer EdenSoy Extra Original)
1 cup or 1 part unsweetened hemp milk (we prefer the brand Living Harvest tempt)
1 cup or 1 part homemade cashew oat milk (Click here for the recipe)
Dr. Fuhrman Pixie Vites powdered supplement

Our favorite fortified soy milk & unsweetened hemp milk with ingredients soaking to make the homemade cashew oat milk

Homemade cashew oat milk & Pixie Vites


We have no idea where the word, Goppa, came from. Eric and I always used to call it “formula milk.”

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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