You are currently browsing the category archive for the ‘Other Recipes’ category.

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 (4) eating Mac ‘n Cheez

PICKY KID-FRIENDLY MAC ‘N CHEEZ*
{*requires a high-powered blender}

One of my most popular blog posts lately is “What My Vegan Baby Eats.” It’s funny because now Todd eats a tiny fraction of the things on that list. I need to do a new post called “What My Vegan Almost 5 Year Old Eats”! Anyway…this easy mac ‘n cheez dish got Todd saying, “Mmm, this pasta is so good.” Victory!

INGREDIENTS

1/2 C organic raw cashews
1/2 C water
1/8 t salt
2 T nutritional yeast flakes
1 T unsweetened/plain soy milk (I use EdenSoy)

1/4 C (dry) mini penne noodles (this is the amount Todd will eat in one sitting)

CHEEZ SAUCE PREPARATION

  1. Soak nuts in the water for at least 4 hours, up to 24 hours.
  2. Use a Vitamix blender (or other high powered blender) to blend the soaked nuts, the soaking water and the rest of the ingredients (but not the pasta, silly!).
  3. Blend until smooth.
  4. Store in a jar in the fridge (it fills up about half of a pint jar).

Cheez Sauce

MAC & CHEEZ PREPARATION

  1. Cook the pasta & drain.
  2. Spoon the amount of cheez sauce that you want on the pasta.
  3. EAT!

Picky Kid Friendly Mac ‘n Cheez

Tags: Vegan, Dairy-free, Non-dairy

"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.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,970 other followers

"My purpose is not to offend you, it is to provoke you to think." Unknown

Categories

My Last 50 Blog Posts

Archives

July 2019
S M T W T F S
« Jun    
 123456
78910111213
14151617181920
21222324252627
28293031  

%d bloggers like this: