For most people, making the transition to a vegan diet can be daunting. How do I begin? What will I eat? Will I get enough protein in my diet?
While some people are able to dive right in and never look back, others would rather take it one step at a time. If you fall into the latter category (which I did), here are some tips for you.
Minify the meat
First start by eliminating red meat from your diet, Continue reading →
The days are finally getting longer, some of the snow is melting and my mind is on warm weather, sunshine and the beach. I’m a little early I know, but after the winter we’ve had, summer can’t get here quick enough! When I saw this recipe for coconut tempeh in refresh I knew it would hit the spot. My favorite part of this is rolling the tempeh in the coconut, it makes your house smell like a tropical paradise!
This dish reminds me a little of fried fish; the crust is nice and crunchy, with just a hint of a coconut taste and it’s very filling. I ate 2 of these during the cooking process and was hardly hungry by the time I served them!
Ingredients:
Tempeh
2 blocks of tempeh, sliced on the short side into 1 inch strips
2 cups of shredded coconut
1/4 cup of canola oil
Marinade:
2 cups of filtered water
2 bay leaves
1 Tbsp of garlic powder
2 Tbsp sea salt
For the batter:
1 cup of spelt flour
1/2 tsp of sea salt
1/2 tsp baking powder
1/2 tsp of curry powder
1/2 cup plain soymilk (I used almond)
3/4 cup of filtered water
3 Tbsp of sunflower oil
Directions:
Mix the marinade ingredients in a large bowl, add in the cut tempeh and let it sit for at least 2 hours.
Transfer the tempeh into a large bowl and discard the marinade.
Pour the batter over the tempeh making sure each piece is sufficiently covered.
Layout a large cookie sheet and poor the coconut onto it, spreading it out evenly.
Press each piece of tempeh into the coconut covering all sides evenly.
Once all the tempeh is coated, place it on a flat plate, cover it, and let it chill in the refrigerator for about 30 minutes.
Heat the canola oil in a large saucepan over medium heat and cook the tempeh, turning over so each side is a light golden brown.
Drain on paper towels and serve.
Tacos are a well-loved dinner around here, if I served them every night I’d get no complaints. Since I know everyone will eat anything taco related, I’ve gotten creative with how I serve them. I call these taco balls. I serve them with salsa and sour cream (recipe follows), or over a bed of lettuce like a salad and sometimes I put them into a pita and serve it like a sandwhich.
These also make a great appetizer. Just make them a bit smaller and serve them with dipping sauces, such as sour cream, guacamole or salsa.
Taco Balls
Ingredients:
2 tablespoons flaxmeal
6 tablespoons water
1 cup corn meal
2 (15 ounce) cans black beans, drained and rinsed
1 cup vegan shredded cheddar cheese (I use Daiya)
2 hard taco shells, crushed
4 tablespoons chopped green onions
2 tablespoons chopped cilantro
1/4 teaspoon chili powder
1/4 teaspoon cumin
4 tablespoons olive oil
Directions:
1. In a small bowl add the flaxmeal and 6 tablespoons of water, mix well and set aside. Poor the corn meal on a flat plate and set aside.
2. In a large bowl add the black beans and mash with a potato masher or fork.
3. Once the beans are mashed, add the flaxmeal mixture, cheese, crushed taco shells, green onions, cilantro, chili powder, cumin; mix thoroughly.
4. Form the bean mixture into balls then roll it around on the plate with the corn meal, covering all parts of the taco ball with the corn meal.
5. Put the taco balls on a flat plate, cover and refrigerate for about an hour. This step helps the taco balls stay firm when you cook them.
6. Heat the olive oil on medium high heat and fry the taco balls, turning to cook on all sides, about 10 minutes total. Serve
Sour cream (from: refresh, by Ruth Tal)
2 cups of hard tofu
3 Tbsp of sunflower oil
3 Tbsp of fresh lemon juice
1 tsp of raw sugar
1/2 tsp of sea salt
2 Tbsp of filtered water
Directions:
Combine all ingredients in a food processor or blender and blend until smooth.
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