Oh The Variety of Recipes :)

Vegan Healthy Pumpkin Muffins!

Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Salad 

Vegan Red Quinoa Chickpea Protein Bowl

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Vegan Thin Crust Tempeh Veggie Pizza

For lunch today, everyone in my family was eating left-over pizza from last night’s dinner, and I really wanted some of that crunchy yumminess. So I tried to make a homemade tortilla pizza. I had gone to Stop & Shop yesterday and discovered vegan cheese from a company called Tofutti. I cannot even describe in words how excited I was since I literally haven’t had cheese for maybe three years now. Therefore, this homemade pizza idea really got me going because I wanted to try out my new cheese. To be honest, I was wary at first as to whether this would work or not, but it turned out perfectly! It was cripsy, completely baked, and delicious. I’m pretty sure I made my mom jealous that I was eating a healthier pizza that she was 🙂 What I really like about this recipe is that it’s what you want – completely up to you to be creative when you make it yourself. You can choose the toppings, the seasonings, and the amount of each serving (cheese, veggie, protein, etc.). Also, it’s so healthy that you can’t even feel guilty when you’re eating this cheesy, crunchy, mind-blowing dish! Enjoy it as your entree, appetizer, or as a side dish with someone else. Let me know how you make it!

vegan cheese!!

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The Recipe

Yields 1 serving

Serving Size: ~ 6″ pizza

1 100% whole wheat tortilla

1/2 large carrot, diced

13 – 20 cherry tomatoes, halved

2 large mushrooms, diced (~ 1/2 cup)

1/2 large yellow pepper, diced

1/2 – 3/4 cup broccoli, chopped

2 slices (or more) Tofutti Soy American Cheese

2 oz LightLife Organic Soy Tempeh 

1/2 tbsp oregano leaves

1 tbsp garlic powder

1 tbsp black pepper

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Directions

1. Chop all the vegetables and prepare them by washing. Set aside. 

2. Lay a piece of aluminum foil underneath your tortilla.

3. Break each slice of cheese into four, evenly smaller pieces and spread the total eight pieces around the tortilla. 

4. Place all of the diced tomatoes around the pizza. Sprinkle your oregano, black pepper, and garlic powder over the tortilla.

5. Then, place all of the other vegetables in no specific order, but be sure to place the tempeh pieces last so the heat from the oven hits it directly, assuring that the tempeh is fully cooked when you eat it.

6. Place the pizza with the aluminum foil into your toaster oven or actual oven and let it broil at ~350 – 400 F for 5 – 7 minutes.

7. Watch your pizza since the tortilla will become blacker (almost burnt but just crunchy like a thin crust pizza), but you may want to remove the pizza at your own time depending on how crunchy you want it – just look to make sure the cheese has melted and you know that it is done. Enjoy warm!

Sesame Stir-fry Tempeh Vegetables

I recently discovered soy tempeh. It’s a complete protein and has 22g of protein per serving! It’s an unbelievable source of healthy fat, carbs, and protein for vegans and vegetarians. For dinner today, I made a simple but delicious sesame stir-fry dish with tempeh and fresh, colorful vegetables! Tempeh has a more chunky texture than soy, but it is packed with seeds, making it a bit more spongy-texture when cooked. Some people may not like the texture or the taste alone, so that is why I stir-fried with some different vegetables and a delicious blend of sesame oil and spices! Try to do the same (and mix the tempeh with something else), especially if you know you definitely don’t like tofu – I like tofu and I was still cautious about the taste of tempeh because I didn’t want to take my chances. I turned out to love it, but I’d love to hear how you feel! I added some soy sauce as well, which gave the dish a really nice Thai taste. Basically, this dish tastes like the sesame tofu stir-fry you enjoy at Thai restaurants, but the good news is that it is a bit healthier because of the extra protein boost with tempeh instead of tofu! Moreover, this recipe uses a lot less oil and soy sauce then restaurants do with their dishes so you can enjoy this Thai dinner without much worry.

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The Recipe

Yields 3 – 4 Servings

Serving Size: 1 cup

8 oz. soy tempeh

2 cup broccoli florets, chopped

1 medium or large red bell pepper, sliced

1 medium or large yellow bell pepper, sliced

1 cup baby spinach leaves

2 large carrots, diced

3 tbsp low-sodium soy sauce

4 tbsp organic sesame oil

2 tbsp cumin seeds

3 garlic cloves, diced or 1 tbsp garlic powder

1 tsp turmeric powder

3/4 tsp salt

1 tsp fresh black pepper

2 tbsp extra-virgin coconut oil

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Directions

1. Chop and wash all the vegetables. Set aside.

2. Chop the tempeh into smaller pieces.

3. In a large saucepan, simmer the spices with the sesame oil and the soy sauce.

4. Place the tempeh onto the pan when the oil and spices mix begins to make a gurgling noise (clearly simmering). Mix the pieces around and they should start to become coated with the spices (you’ll see the tempeh get darker as if burnt).

simmering

deliciously coated

5. Cook the tempeh for about 5 minutes and then place the vegetables into the pan. Drizzle the entire dish with the 2 tbsp of olive oil and mix around – this oil will help to cook the vegetables you just threw into the pan.

6. Put a lid on top of your saucepan and let the vegetables cook for about 10 minutes.

7. Serve and eat warm! We ate our stir-fry with some brown rice, but you can enjoy it alone too. Yuum, so healthy and delicious!