Black Bean Tempeh Chili Topper

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This is a quick and easy recipe that arose out of a need to use up leftover black beans and tempeh. Eat it on its own or use it as a topper for rice or other grains and add your favorite raw veggies for a sensational chili bowl!

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Ingredients:
1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste

In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.

**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!

Tofu Scramble Salad & Tahini Dijon Drizzle

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

Breakfast is one of my favorite meals to make but often on my days off my husband and I eat breakfast closer to lunch time and I end up wanting more savory options. I’ve made tofu scramble a million different ways but I took my flavor inspiration from some of the ingredients my husband had leftover in the fridge from his last recipe (see Gluten Free Pasta Salad) and enhancing the flavor with a simple tahini dressing. I love keeping things simple and this recipe is easily adapted with any leftover veggies you’ve got in your fridge and tofu could be switched out for crumbled tempeh too. Leave me a comment if you try it out I’d love to know what you think! This recipe makes 2-4 servings dependent on how frugal you are with your tofu!

Tofu Scramble Ingredients

2 cups fresh organic baby spinach leaves
Ten cloves roasted garlic minced
Three sun dried tomatoes minced
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
3 tbl liquid aminos
1 tbl olive oil
1 package extra firm packed tofu drained
4 tbl minced chives
3 Marinated Artichoke hearts minced
1 tbl liquid from marinated artichoke hearts

Dressing Ingredients

2 tbl tahini
1/2 tbl olive oil
1/2 tsp soy sauce
1 Tbl rice vinegar
2 tsp Dijon mustard
1 tsp maple syrup 
1-2Tbl water (depending on how thick you like your dressing)

In a medium frying pan heat the olive oil over medium heat and then crumble the tofu into the pan with your hands. If your tofu was air packed in water it should not be too water dense and you will not need to press it. If your tofu was packed in water gently squeeze the block over the sink to drain as much water as you can but I don’t waste my time trying to press it. It will cook down in no time. Toss the tofu around to coat with olive oil and sprinkle in the liquid aminos, pakrika, chilli powder, garlic powder, onion powder and salt and pepper to taste. Mix well and allow to cook for 8-12 min stirring occasionally until the tofu begins to brown.

While the tofu is cooking prepare a shallow bowl with a bed of fresh baby spinach leaves (break them up by hand if they are large) Set your bowl of spinach aside and prepare your dressing. Add all dressing ingredients into a small mason jar or bowl and shake or whisk until well combined. This can be made the day before and I store mine on the countertop rather than in the fridge so the consistency doesn’t thicken. If you find it’s too thick just drizzle water and mix until it is the desired consistency.

Check in on the tofu, once it’s showing some golden brown color, add the garlic, tomatoes and artichoke hearts as well as the artichoke heart juice and continue to stir until fragrant and combined. Once the tofu is nicely browned remove it from the heat and toss a hearty helping over your bed of spinach and drizzle with dressing.

Optional *

Swap out spinach for romaine or spring mix or any combination

Swap out tempeh for tofu but it’s best to steam your tempeh first

Substitute sun dried tomatoes and artichoke hearts for roasted red peppers and calamata olives




My Husbands Gluten Free Pasta Salad

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My husband has many amazing qualities but until now I would not have listed cooking among the reasons I married him. I always knew he was capable of making meals but his interest was never strong enough and he was always content being the ‘sous’ chef in the household. Recently we completed a Spring Detox program which we try to make an annual endeavor and this time we both felt particularly energized and unburdened by letting go of caffeine, sugar, and for my husband flesh foods and dairy. (Yes folks, the vegan girl married an omnivore! I never imagined he would ever be a vegan much less be COOKING vegan for ME!) One night last week I came home to this delicious pasta salad that he had concocted and we are happy to share it here with you!

Ingredients

1 box Jovial Brand Farfalle Pasta (bow ties)

5cloves garlic minced

1 cup broccoli florets diced and lightly steamed

¼ cup diced radishes

5 sundried tomatoes diced

1/2 of Vidalia onion diced

¼ cup artichoke hearts diced

½ cup cucumber diced

¼ cup calamata olives diced

1/2 tsp onion powder

1/2 tsp garlic powder

2-4TBL olive oil

2-4TBL marinating juice from jar of artichoke hearts

Salt and pepper to taste

Optional: grated Violife Vegan Parmesan

In a large soup pot boil the brown rice pasta until soft. Drain and rinse with cold water and add the rest of the ingredients. Mix until well combined and add more oil, salt or pepper to taste. Refrigerate or serve immediately.

*Optional: serve with homemade hummus or diced avocado

** I find the Jovial brand brown rice pasta to be the best for cold salad options. Other brands tend to stiffen up when served cold.

Tempeh Chili & Rice

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This is a quick, easy and hearty meal to prepare! Easily adapted with different beans or veggies and goes well on top of rice or other grains.

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Ingredients

2 packages of Tempeh (8oz packages, I use Lightlife)

1 can black beans

1 can hominy

1 jar Salsa 16oz.(I use Culinary Tours Campfire Roasted Salsa Medium heat)

1 small onion diced

1 small yellow pepper diced

4 cloves garlic minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

2 Tbl cocoa powder

1 cup water

2 TBL tomato paste

2 Tbl Hot Sauce (I use Cholula) * this is obviously an optional ingredient depending on your taste!

1 Tbl olive oil

In a large saucepan over medium heat, sautee the onion and pepper in the olive oil until the onion is translucent. Add the garlic and saute another minute or two and then crumble up the tempeh into small bits and stir well. Add cumin, chili powder, salt, pepper and mix until well combined. Add salsa, beans, hominy and water. Stir and cover for 10-15 min until most of the water has evaporated and the mixture has thickened a bit. Uncover and sprinkle with cocoa powder, tomato paste and hot sauce and stir to combine. Taste and add more salt or extra hot sauce to your hearts desire! Serve over rice or other grain and top with your favorite crunchy topping!

Topping Options:

Chopped Sugar Snap Peas (as shown in the pic)

Sliced fresh radishes

Shredded cabbage

Sweet or Salty Pretzel Bites

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Dough

1 ½ cups warm water

1 Tbl organic sugar

2 tsp active dry yeast or 1 package

1 ½ tsp salt

3 Tbl coconut oil

3 ½ -4 cups all purpose flour

 

Bath

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5 cups water

3 Tbl baking soda

 

Sweet Coating: mix

¼ cup sugar or coconut sugar

2 ½ tsp Vietnamese cinnamon

¼ tsp salt

 

Salty Coating

Coarse sea salt

In a large bowl add the warm water and add sugar and mix until dissolved. Add yeast, cover and let sit for 10 min to activate yeast.  Once the yeast is foamy add salt and coconut oil then slowly mix in flour. Knead the dough on a clean floured surface 3-5 min and shape into a ball. Place the dough in a large oiled bowl and cover and set in a warm place to rise for 15 min.

Line a baking sheet with parchment paper and preheat the oven to 450. Heat the water for the baking soda bath in a large soup pot. Once the dough has risen cut it into 8 triangles like a pizza. Roll each triangle into an 18” long rope and cut 1-2” bites. When the water boils add the baking soda and stir. Add about 20 dough bites to the bath at a time and let soak for 30 seconds and then remove with a slotted spoon and place on parchment paper. Don’t overcrowd. Bake at 450 for 10-12 min until tops are nice and brown.

Brush bites with coconut oil once they have cooled and toss into sweet coating. Or sprinkle with salt.