Wednesday, October 24, 2012

TVP Tostadas

TVP is such a great staple, it's so quick and easy. Last night we made tostadas and tonight we had the leftovers. Heat some corn tortillas, add some cheese, TVP, beans, fresh vegetables and vegan sour cream and dinner is ready. "Absolutely delicious" my husband raved. Enjoy!


  • 6 corn tortillas
  • 6 pieces of vegan cheese
  • 1 cup of water - boiled
  • 1 cup of TVP
  • 1 can red kidney beans - or black beans - rinsed and drained
  • 1/2 package taco seasoning
  • Dash of cumin 
  • 1/4 white onion - sliced
  • 2 jalapenos - sliced and/or hot sauce to taste
  • 1 can sliced olives - drained
  • 1 ripe avocado - sliced
  • Vegan sour cream - I use tofutti
  • Few spinach leaves to garnish


  1. Preheat oven to 350 degrees
  2. Pour water over TVP. Add taco seasoning. Mix together and set aside. 
  3. Heat kidney beans on stove over low heat, add dash of cumin to taste.
  4. Place tortillas on pan, heat until crisp. 5+ minutes. 
  5. Add vegan cheese and heat until melted.
  6. Remove from oven, place on plates. 
  7. Load with TVP, beans, veggies and sour cream. Yum! 

Saturday, October 20, 2012

Homemade Vegan Wheat Bread - Yeast Free

Homemade wheat bread, warm from the oven, sliced fresh. The aroma is to die for. Is it worth it? Yes! There is something so satisfying about making things from scratch, seeing how simple ingredients make such a delicious and nutritious staple for the house. This bread is vegan, yeast free, whole wheat, moist and absolutely delicious! Enjoy! 

  • 1 ½ cups Almond Milk
  • 2 tablespoons Rice Vinegar
  • 2 cups whole-wheat flour
  • 1/2 cup unbleached flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup Coconut Nectar (Low Glycemic Index)
  • ½ cup cranberries

  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with olive oil spray or other nonstick spray
  3. Mix almond milk and vinegar and set aside.
  4. Mix the dry ingredients in a large bowl.
  5. Add the milk and vinegar mixture, coconut nectar and cranberries. Stir until combined.
  6. Bake for one hour.
  7. Remove from pan, cool on rack, slice and dig in!

Monday, October 8, 2012

Vegan Grilled "Cheese" Sandwich

Fall is here and nothing beats having a bowl of warm tomato soup served with a grilled "cheese" sandwich. I added a simple spinach salad to top it off. It's one of our favorites and makes for a very quick and easy vegan dinner!

Soup -
  • 4 cups tomato soup (1 carton)
Heat soup on medium in a saucepan stirring frequently.

Sandwich - 
  • 4 pieces bread - buttered with earth balance spread 
  • Pepper-jack soy cheese
Lightly grease a pan
Place sandwich on pan (Bread, "cheese", bread) 
Cook over medium heat until cheese melts. Cover with lid to help cheese melt.

Salad - 
  • 1 small handful of spinach
  • Few slices chopped onion
  • 1 tomato - sliced
  • 1/4 yellow bell pepper - sliced
  • Salt and pepper to taste
Prep and place on side of plate, serve with your favorite dressing.


Sunday, October 7, 2012

Homemade Lentils served with Smoky Tempeh

Lentils are highly nutritious. They are jam packed with protein, iron and fiber to name a few. Try this delicious recipe paired with fresh vegetables, herbs and smokey tempeh on the side. It makes the house smell amazing, your body feel satisfied and provides plenty of healthy leftovers for the week! 

Homemade Lentils
  • 1/2 pound green Lentils 
  • 1/4 cup good olive oil
  • 1 large white onion chopped
  • 1 large leek - chop white and light green parts only 
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh curry plant 
  • 2 teaspoons garlic salt 
  • 1 teaspoon black pepper
  • 5 garlic cloves - chopped
  • 1/4 green cabbage - chopped
  • 3 large carrots - peeled and chopped
  • 1/4 cup soy sauce (low sodium) 
  • 1 1/2 cups low sodium vegetable broth
  • 2 cups fresh spinach - chopped
  • 3 roma tomatoes - chopped
  • 1 slice lemon 
Smokey Maple "Bacon" Tempeh 
  • 2 tbsp + olive oil 
  • 1 package tempeh
  • 1/4 cup maple syrup
  • 1 tsp liquid smoke
  • garlic salt
  • pepper
Homemade Lentils
  1. Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
  2. Heat oil in a saute pan, add the onions, leeks, thyme, curry, salt and pepper and cook over medium heat for 8 minutes. Add the garlic and cook for 2 more minutes.
  3. Add the cabbage, carrots, soy sauce, vegetable broth and drained lentils. Cover and simmer on low for 20 minutes or until lentils are tender. Add salt, pepper and lemon to taste.
Smokey Maple "Bacon" Tempeh 
  1. Heat olive oil in saute pan
  2. Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low. 
  3. Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well. 
  4. Season both sides with salt and pepper to taste. Cook until browned. Enjoy!