Tempeh in an Almond Butter Sauce with Spinach

Prep time: 20 minutes
Serves: 8

Ingredients: 

2 packages of tempeh, cubed
1 large onion, chopped
1/4 cup Bragg's liquid aminos
1 bay leaf
1 cup of frozen spinach
1/2 cup almond butter
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 large clove garlic, minced
1 teaspoon minced fresh ginger
2 tablespoons sesame seeds
6 cups of cooked brown rice or veggies

Directions:

  1. Add the tempeh, onions, bay leaf, and Bragg's to a medium pot with about 2 cups of water, or enough to almost cover everything.
  2. Bring it to a boil then reduce heat and simmer for about 10 minutes.
  3. Add the remaining ingredients, except for the rice, and cook for an additional 15 minutes.
  4. Serve over rice or a vegetable of your choice.

Comments

Post a Comment

Popular posts from this blog

Cheezy Broccoli Soup

Image
Note: This is a delicious soup and perfect for a cold day to warm up with!  It also only takes about an hour to make and it's not complicated.  I hope you enjoy it as much as I did! Gluten Free Soy Free Serves 4 to 6 Ingredients: 1/4 cup water 1 medium onion, coarsely chopped 1 medium russet potato, finely chopped or shredded 1 pound broccoli, coarsely chopped 4 cups vegetable broth salt and pepper to taste 1/2 cup nutritional yeast 1/4 cup almond butter 1 tablespoon lemon juice 1 teaspoon Dijon mustard 2 cups plain unsweetened almond milk Directions: In a large pot, head the water over medium heat.  Add the onion, cover and cook until softened, about 5 minutes.  Add the potato and broccoli, and stir in the broth.  Season with salt and pepper, to taste.  Bring to a boil, then reduce the heat to low.  Simmer uncovered, until the vegetables are tender, about 20 minutes.  Use a slotted spoon to remove 1/2 of small brocco...
Read more

Matthew's Chili and Millet Cornbread

Image
Photo taken by Sere Vannoy from https://www.flickr.com/photos/serenejournal/2077797296. Serves 8 Chili Ingredients: 1 small onion, diced 1 28-oz can diced tomatoes with juices 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon granulated garlic powder 1 1/2 cups of kidney beans, cooked 1 1/2 cups pinto beans, cooked 1 large sweet potato, cooked and mashed 1 cup frozen yellow corn 1 tablespoon date ketchup or tomato paste 1 tablespoon prepared yellow mustard 1 teaspoon mild curry powder 1 tablespoon Vegan Worcestershire Sauce (or you can just use apple cider vinegar) 2 cups of No-Beef Broth salt, to taste pepper, to taste cayenne powder, to taste hot sauce, to taste Directions: Line a medium pot with a thin layer of water. Add onion and cook over medium heat until translucent and most of water has evaporated, about 3 minutes. Add tomatoes with their juices, chili powder,cumin, oregano, and garlic and bring to a...
Read more

Classic Chickpea Hummus

Image
Note: This is a quick and easy recipe to throw together.  The touch of cumin gives it a wonderful flavor! It's great for dipping, but you can also water it down to make a tasty, oil-free dressing! Gluten Free Soy Free Serves 4 to 6 Ingredients: 3 cups cooked chickpeas 1/4 cup chickpea water 1/2 cup tahini 2 tablespoon lemon juice 2 cloves garlic 1 teaspoon salt 1/4 teaspoon cumin Directions: Combine all ingredients in a high-speed blender or food processor and blend until desired consistency.  Add more chickpea water if needed.  The hummus will thicken over time, so I like it to be a little on the wet side.  Transfer to a bowl, cover and refrigerate.  *The best hummus is made with freshly cooked chickpeas that are still a little warm!
Read more