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.

Olive Spread

This olive spread is delicious and made with a base of raw almonds. Peeling them can kind of stink, so after you’re done soaking them, drain and rinse, put on some tunes and pop em’ out of their skins. It’s a meditation of sorts…eh, not really, but it’s fun when one of the almonds goes flying across the room!

INGREDIENTS

• 1-1/2 cups raw almonds, soaked for 4 hours and peeled
• 1/4 cup pitted Kalamata olives
• 1 garlic clove
• 1 tablespoon Bragg apple cider vinegar
• 1/2 teaspoon dried marjoram or thyme
• dash cayenne pepper
• olive oil
• sea salt and pepper to taste

Place all ingredients in a food processor fitted with the s-blade except olive oil, salt and pepper. Process ingredients while pouring olive oil in through the top, until ingredients become the consistency of a paste. Scrape sides of bowl as needed. Season with salt and pepper to taste. Serve with crackers or crusty bread.

Millet Sandwich Bread – Gluten Free (Not Vegan)

Baking gluten free is definitely not easy, but I think I finally came up with a good bread recipe that you will enjoy. I was inspired by The Gluten Free Goddess’ bread and started to play around a little bit and came up with my own version. Enjoy this bread toasted and topped with Almond butter, or open-faced with my Chick Pea “Tuna” Salad.

INGREDIENTS

• 1 package rapid dry yeast
• 1/2 cup warm water
• 1 tablespoon maple syrup
• 2 cups millet flour
• 1 cup almond meal/flour
• 2 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 3 organic pasture-raised eggs, beaten
• 1/3 to 1/2 cup warm water

Vegan Chocolate Coconut Pudding

Who doesn’t love chocolate pudding??? I’m not sure, but if you know someone, they need to be re-schooled in the ways of chocolate, creamy decadence. This vegan version is loaded with healthy fats, tons of flavor and zero-guilt. Spoon into some cute little cups and top with raspberries or cherries for an extra delicious indulgence.

INGREDIENTS

• meat from 2 young thai coconuts
• 1 cup cashews
• 1 cup coconut water from thai coconut
• 5 tablespoons raw cacao powder
• 3 tablespoons maple syrup
• 1-1/2 teaspoons vanilla extract
• pinch sea salt

Add all ingredients to a high powered blender and blend until creamy smooth. If too thick, add more coconut water. Dish into dessert cups and store in the refrigerator.

Cauliflower Cilantro Smash & Simple Mushroom Gravy

Cancer-fighter and versatile, Cauliflower outshines the white potato in this healthy version of the favorite traditional, blood-sugar spiking, weight gaining mashed potatoes.  Yes, we all love mash potatoes, but give these a try topped with my simple and savory mushroom gravy and you will not feel like you are missing out at all!

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 medium size head of cauliflower, cut into florets
• 1 can white beans, drained & rinsed
• 2 tablespoons unsweetened coconut creamer or almond milk
• Handful cilantro
• ½ teaspoon sea salt

Steam cauliflower in a steamer basket until tender, approximately 5-7 minutes or so. Set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sauté garlic until soft and golden brown. Combine garlic, cauliflower, cilantro and beans in food processor fitted with the S-blade and puree until smooth. Add coconut creamer or almond milk and sea salt, and puree again until smooth. Scrape down the sides of the processor cup as needed. Serve warm with Mushroom gravy.

MUSHROOM GRAVY

• 2 tablespoons olive oil
• 2 tablespoons brown rice flour
• 1 yellow onion, finely diced
• 2 cloves garlic, mince
• 3 cups sliced cremini mushrooms or any other kind you like
• 1 teaspoon minced fresh herbs of choice
• 1-1/4 cups veggie broth
• 2 tablespoons Bragg’s Aminos

In a saucepan heat oil over medium heat and whish in brown rice flour to make a roux (thick paste.) Add onion and garlic and stir to coat. Saute until translucent, stirring constantly. Add mushrooms and sauté for about 5-minutes more, or until they start to release juices. Add remaining ingredients and let gravy simmer for about 5 minutes, letting it thicken, but being careful not to burn.

Strawberry Coconut Fruit Pops

We all love a delicious Summertime treat! These low-glycemic fruit pops are delicious, healthy and great to help you cool off in the summer heat. Use any berries that are in season or peaches would be good too!

INGREDIENTS

• 1 pint strawberries, hulled
• 1 cup coconut milk, full fat
• 2 tablespoons shredded coconut
• 2 tablespoons xylitol or maple syrup
• juice of 1/4 lemon

Place all ingredients in a blender, and blend until combined. Pour into Popsicle molds and place in freezer until frozen.

Raw Kale and Apple Salad w/Avocado Lime Dressing

This salad is great for a BBQ, Potluck or Summer party. The avocado lime dressing adds the perfect creamy finish with a little garlicky touch. Don’t forget to de-stem and massage your kale!

INGREDIENTS

• 1 head curly kale, de-stemmed and torn into small pieces
• 1 green apple, diced
• ½ avocado, diced
• ¼ cup thinly sliced red onion
• ¼ cup dried cranberries
• ¼ cup pine nuts

Place all ingredients into a large bowl and toss with dressing.

AVOCADO LIME DRESSING

• 1/2 ripe avocado
• juice of 2 limes
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 garlic clove

Blend all ingredients together into a blender until smooth and creamy.

Rawmesan Crusted Zucchini Chips

I love me some zucchini and it’s in full force here in Santa Barbara right now. These zucchini chips are to die for. I just decided to throw them together, so the measurements may not be exact, so feel free to play with what you add to them. You will need a dehydrator for best results, otherwise bake in the oven at 450 degrees for about 25-30 minutes until crisp. Be warned, they will shrink!

INGREDIENTS

• 2 large zucchini, sliced into 1/4″ rounds
• Extra virgin olive oil
• 1/2 cup raw hemp seeds
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Place sliced zucchini in a large bowl and toss with olive oil to coat. Place remaining ingredients in a blender or coffee grinder and process into a powder. Sprinkle “cheese” powder over zucchini and toss around to coat slices evenly. Place on dehydrator screens in a single layer. Dehydrate overnight at 113 degrees or until crisp.

Karma Shamrock Shake

Buffalo Cauli “wings”

What? Cauliflower Buffalo Wings? You bet! I got inspired by a few other recipes I saw online, so I came up with my own. Who knew there were so many vegan “wing” recipes out there!

INGREDIENTS

• 1 large head of cauliflower, cut into medium florets

Batter