Category Archives for "Clean in 14"

June 22, 2015

Sweet & Savory Tempeh “Tacos” – Korean Style

These meatless tacos using organic, fermented tempeh, are super simple to make, super delicious to eat and super nutritious too. I serve them up on lettuce leaves, for a lighter bite, but feel free to use traditional (organic) soft corn tortillas. In one word, they are SUPER!

INGREDIENTS

  • 1 tablespoon plus 2 teaspoons extra virgin olive oil
  • 1 package (8 ounces) organic tempeh, crumbled
  • 2 tablespoons vegan Worcestershire sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons sesame seeds
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 6 Bibb or romaine lettuce leaves
  • Avocado slices

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the crumbled tempeh and sauté until lightly brown, stirring frequently. Meanwhile In a small bowl, whisk together the remaining oil, Worcestershire sauce, tomato paste, sesame seeds, vinegar, and syrup. Pour the sauce over the tempeh and let the mixture cook for about 3 to 4 minutes or until the sauce is absorbed into the tempeh. To assemble the tacos, place a spoonful of meat on a lettuce leaf and top with the avocado slices.

#tempeh #tempeh tacos #vegan tacos

February 2, 2014

Chocomole’ Black Bean Chili

Chocolate in chili? You betcha!!! I love mole’ sauce, so I figured, why not make a mole’ chili! This delicious one-pot meal contains tons of fiber, complex carbs and protein. Throw it over some brown rice or quinoa for even more nutrition. And it will satisfy your chocolate cravings too! Double win!

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, deseeded and diced
  • 1-1/2 tablespoons chili powder (I like a blend)
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons raw cacao powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • pinch red pepper flakes (leave out if you don’t want it too spicy)
  • 1 large garnet yam, peeled and diced
  • 2 carrots, diced
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1- 28 oz can fire roasted crushed tomatoes
  • 1/2 cup water or tomato sauce
  • Juice of a lime
  • 1/2 teaspoon lime zest
  • Diced avocado, for garnish

In a large pot over medium heat, saute onion, garlic and red bell pepper until soft. Add all spices and stir to incorporate the flavors. Cook for another 3 minutes. Add garnet yam and carrots. Stir to combine with spices. Cook for another 5-7 minutes. Add water, one tablespoon at a time, if mixture starts to stick. Now add beans, tomatoes and water or tomato sauce. Stir well to combine. Turn heat to low, cover pot and let cook for about 20-30 minutes or until potatoes are soft. Add lime juice and zest. Top with avocado before serving.

#Vegan