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.

Pumpkin Pie Waffles

I love these yummy, comforting waffles for brunch on the weekends! Warming scents of clove, ginger and cinnamon will permeate your home with cozy goodness; a perfect and health winter comfort food!

INGREDIENTS

• 1½ cups almond or rice milk
• 2 teaspoons apple cider vinegar
• 2¼ cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour
• 1 teaspoon xanthan gum
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup canned pumpkin
• 3 tablespoons maple syrup
• 3 tablespoons cinnamon applesauce
• 2 tablespoons coconut oil
• 2 flaxseed eggs (blend 2 tablespoons ground flax in 6 tablespoons of water –let sit 5 minutes to gel)