Adapted from www.101cookbooks.com - 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons mirin
- 2 teaspoons maple syrup
- 1/2 teaspoon ground coriander
- 2 small garlic cloves, crushed
- roughly 10 ounces of tempeh (or extra-firm tofu)
- 2 tablespoons olive oil
- 1/2 lime
Preparation- Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
- Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
- Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve over warm wheat berries and chard or kale - so good!
From http://veganyumyum.com - 1 large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
- 1/2 cup Raw Cashews
- 1 Tablespoon tomato Paste
- 1/4 cup Water
- 2 Tablespoons Olive Oil
- 2-4 Cloves Garlic, minced
- 6 ounces Whole Wheat Spaghetti
- 1 teaspoon Salt
- 2-3 Tablespoons Wine or Water, optional
- 1-2 teaspoons Freshly Cracked, Coarse Black Pepper
- 1 Large Handful Fresh Basil Leaves, chopped
Preparation- Put a large pot of salted water on to boil.
- Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
- Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
- If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
From http://nourishnetwork.com - 1 tablespoon olive oil
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 teaspoon fresh thyme, minced
- sea salt and freshly ground pepper
- 1 pound carrots, peeled
Preparation- Preheat oven to 475. Mix together olive oil through pepper in a small bowl.
- Spread carrots in a heavy-duty roasting pan and toss to coat with honey mixture. Roast for 20-25 minutes, until carrots are tender and caramelized.
Adapted from www.healthcastle.com Visit this site for the low-down on what makes these healthier and less expensive than the boxed bars :) - 1 cup raw oatmeal
- 2 cups granola or trail mix
- 1/2 cup walnut, chopped
- 3/4 cup honey
- 1 cup dark chocolate chips
- 2 cups organic/natural unsalted peanut butter (the grind it yourself kind is best!!)
Preparation- Line a 9x11 baking sheet with natural wax paper.
- Place all dry ingredients in a large bowl and mix to combine.
- Mix honey and peanut butter in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir to form into a firm paste. You may need to add more peanut butter or honey if the mixture is too dry.
- Press the mixture onto the baking sheet using another small square of natural wax paper.
- Cover the pressed mixture with natural wax paper and place in the refrigerator for 2 hours.
- Cut into 36 bars and serve.
- Store extras in an airtight container or wrap individually in plastic and store in the refrigerator.
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