by Assistant | Sep 8, 2019
Cashew Satay with Baked Tempeh Ingredients 1 block whole grain organic tempeh 3 cups zucchini noodles (spiralized) 1 – 8 oz box of gluten free linguine noodles 2 cups Napa cabbage, chopped well 2 cups raw broccoli, chopped as small as can be ¼ cup chopped red...
by Christina | Apr 8, 2019
Vegan Mac and Cheese with Tempeh Ingredients 8 ounces gluten free elbow noodles 4 cups broccoli, chopped small 1 ½ tablespoons avocado oil 1 small yellow onion, chopped (about 1 ½ cups) 1 cup peeled/grated organic russet potato 3 cloves garlic, pressed or minced ½...
by Christina | Apr 8, 2019
Tempeh Gado Gado Salad Ingredients PEANUT SAUCE: ½ cup peanut butter (organic) 4 tsp coconut aminos, (or tamari 1 tbsp honey 2 tbsp lime juice 1 heaped tsp tamarind paste (sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavoring in...
by Christina | Apr 8, 2019
Cashew Alfredo Sauce with Tempeh, Broccoli and Spaghetti Squash Ingredients 1/2 cup raw cashews 1 lb. organic tempeh 2-3 tbsp avocado oil 6 cloves garlic minced and divided 1 medium white onion chopped 2 cups chicken broth divided 2 tbsp lemon juice 1 tbsp tahini 1/4...
by Christina | Apr 8, 2019
Kale Strawberry Avocado Tempeh Salad With Lemon Poppyseed Dressing Ingredients 2 cups cooked millet For the salad: 2 packages organic tempeh 4 cups chopped kale, stems removed Pinch of sea salt 1 cup sliced strawberries – diced 1 avocado chopped 1/3 cup sliced...
