Veggie Burger Deluxe!

5/9/2014 0 Comments

I was having WAY too much fun making these delicious veggie burgers for my husband and I. Fresh veggies on top make it a sensation! It's a rare occasion that I opt for buns and I'm not sure why because MAN it makes one heck of a tasty difference. This patty is quick, simple and a true craving buster. I have you covered for Meatless Monday or any day you want a burger! Prep the potatoes, place them in the oven, prep the patty, while it's cooking prep the veggies and buns. Mix the fries, place the buns in the oven and toast until lightly brown or the vegan cheese is melted. Place the veggie patty on the bun, top with your favorite fresh vegetables and sauce and say thanks to the food gods for the delicious meal that is about to take place! Dig in!!!!

French Fries:

4-5 dutch potatoes
salt and pepper to taste

Veggie Burger Deluxe:

1 package organic tempeh
½ red onion
3 cloves garlic
Cilantro
Red bell pepper
2 tbsp tamari sauce (or soy)
2 tbsp mustard
1 “egg” made of flax meal and warm water
TJ’s African Spice or Red Pepper Flakes, black pepper
Pinch of Pink Himalayan sea salt
1/2 tsp Ground coriander
1/4 tsp Fennel seed
1/2 tsp Garlic powder
1/4 tsp Chili Powder
1-2 tbsp vegetable broth
Sprinkle of vegan cheese
Light spread of Earth balance
Fresh veggies to top

Directions:

Preheat oven to 425 degrees
Put a sheet of parchment paper on a pan. Place potatoes on the pan and season with salt and pepper. (No oil required!) Cook until crisp about 30 minutes or so.
Meanwhile, place tempeh and balance of ingredients, less the last 3, in a food processor and pulse until well combined.
Preheat vegetable broth in a pan and place burgers into the pan, cook until heated throughout and slightly brown on each side.
While they are cooking, prep the toppings and buns. I used vegan cheese and earth balance butter for a divine experience.
Toss the fries, place the buns in the oven. Toast until golden brown and cheese is melted. Place veggie burger on the bun and top with fresh toppings! Enjoy!!

May your week be tOo BlEsSeD tO sTrEsS!
Christa

P.S....Find more delicious recipes in my book!

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Lemon Glazed Ginger Tempeh with Brown Rice and Fresh Basil

2/26/2014 0 Comments

My mouth is still watering from the smell and taste of the Lemon Glazed Ginger Tempeh I made the other night. It is crispy, flavorful and creates a delicious meal that is sure to wow you and your loved ones. My husband and I ate every last bite. With a special ingredient to enhance the flavor this recipe is a for sure keeper! Plus it is easy to make and very healthy for you!

The special ingredient? Shallots! Shallots are a good source of iron, fiber and potassium. Iron helps promote healthy red blood cells, aids in metabolism, brain function and assists in keeping tissues strong by helping to product collagen. Fiber helps promote healthy digestion, slows the release of sugar in your bloodstream, softens your stool, lowers your blood cholesterol and a fiber rich diet can aid in protecting against heart disease. Potassium supports your metabolism, regulates fluid levels in your body, aids in nerve and muscle cell function and is known to lower blood pressure.

Join me in making your very own dish. What will you need?

Ingredients:

1 cup freshly squeezed lemon juice
2 tbsp freshly grated or chopped ginger
3 garlic cloves - minced
1 shallot - chopped finely
2 tbsp gluten free soy sauce
2 tbsp Goddess dressing (Trader Joe's)
2 tbsp agave maple syrup (or agave, or maple)
1/2 tsp of ground coriander
1 package organic tempeh - gluten-free
1 cup cooked brown rice
Fresh Basil Leaves
Salt & pepper to taste (Opt: add dash of chili powder and red pepper flakes for a kick!)

Directions:

Get the rice started and prep the veggies.
Place the ginger, garlic and shallot in a food processor and pulverized them. In that same container add the freshly squeezed lemon juice, soy sauce, goddess dressing, maple syrup, ground coriander and a dash of salt, pepper, chili powder and red pepper flakes. Mix together and set aside.
Preheat a pan and fry the tempeh on each side. Opt to use olive oil, water or veggie broth whatever your heart desires.
Once the tempeh is golden brown on each side pour the lemon ginger mixture over the tempeh and saute for about 10-15 minutes constantly covering the tempeh in the sauce so it's completely covered.
Take the hot rice, pack it into a measuring cup and turn it over onto a plate. This will give the round circular appearance. Add the tempeh on either side with some fresh basil leaves. Wallah! Dinner for two!

Two Servings at 696 calories each, but well worth every bite!! Add another 1/2 of rice if you're really hungry!

For a variation try lime, orange or grapefruit juice with fresh cilantro! Yum!

I hope you enjoy from our kitchen to yours!

With love,
Christa

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Crunchy Tacos

1/24/2014 0 Comments

Tacos, Tacos, Tacos! I swear tacos are good about any time of day! I just love them! We did it up this past Taco Tuesday and couldn't help but go for a late night snack!! In fact, I couldn't help but make them again tonight because the pictures looked so dang good. They were even better, I swear! I had a ripe avocado tonight so it made it that much better! Gerald quotes "This is becoming a new favorite!" Mmm!!!! The recipe was requested so with without further ado...here you go!! Join me and have a taco!!

Ingredients:

2 tbsp oil
1 package tempeh - crumbled / ground
1 can black beans
1/2 red onion - chopped
1/4 green bell pepper - diced
1 heirloom tomato - diced
1 avocado - sliced
1-2 leaves napa cabbage - or fav lettuce - diced
Spices: Cumin, Sea Salt, Black Pepper, Red Pepper Flakes, Cayenne and Garlic Powder - a dash of this, a pinch of that. (To taste)
Enchilada Sauce

Directions:

Chop the veggies and prep the tempeh
Preheat oil in a pan over medium heat
Saute an onion for a 2 min and add the crumbled tempeh
Saute until it begins to brown, add the seasonings. Saute for another minute and add the black beans and enchilada sauce. Heat throughout
Serve in a taco shell

Serving Size - 2 Tacos ~ 4 total servings
Prep Time - 10 min
Cook Time - 15 min
Total - 25 min

May your day be filled with laughter and love!

Much love,
Christa

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Lentil Zucchini Burgers

7/31/2013 0 Comments

Yesterday for lunch I made homemade Lentil Zucchini Burgers. They were hearty, healthy and packed with flavor. This recipe is a new favorite! I can't wait to try them again, maybe even replace the zucchini with mushrooms or add both! Oh yum.

As a vegan, I'm always looking to find new "meat" replacements that are made from plant-based ingredients and fortunately I've had wild success! Lentils work very well. I made this meal with love for my hubby Jerry. He has been diligently working on a new book of his, a project that has burned in his mind for 10 years, and finally submitted it for publishing. When his draft arrived yesterday he ran down the stairs like a child would on Christmas day! It was so cute! :) I couldn't help but make him a lunch to remember after all his hard work.

Here is a sneak peek. I'm so proud of him, I can't help but share! I know it's not a vegan cookbook but he does include a chapter with insights on food.

Back to food! If you want a delicious burger than give this recipe a try, it's worth it, trust me! To begin take 1/2 chopped onion and sauté for 1-2 minutes. Add 1 cup zucchini and 3 diced garlic cloves. Sauté with salt, pepper and thyme to taste for 3-5 min. Remove from heat. Place 1 cup pre-cooked lentils in a food processor and pulse leaving some lentils intact. Place in a large bowl with the zucchini mixture, add 1 tablespoon of soy sauce, 1 tsp fresh lemon juice and 1 cup of breadcrumbs. Mix well and form into patties.

Tip: I use the top of a mason jar to help form a circular shape and then flatten from there. They will smooth out as you bake them.

Add BBQ Sauce on top for added flavor! Bake for 20 minutes, flip and coat with BBQ sauce. Bake 15-20 minutes. Top with your favorites! I used mustard, sweet onion, fresh tomatoes, 1/2 of a jalapeño and a healthy drizzle of BBQ sauce.

Proceed to top with another patty if you are very hungry! (Note nutritional information reflects 1 patty)

Be happy, you saved a cow! Top with more tomatoes or avocado, whatever you please!

Lunch or dinner fit for a king! Or in this case an author! :)

Here is the recipe. A big thank you to my sister Janelle for the thoughtful gift! Organization rocks!

Tip: Add "Egg" replacement for binding agent. I found this to be helpful. I used potato starch + cool water mixed well. Flax meal, Chia meal or Ener-G Egg Replacer would work fine as well.

*Preheat oven to 350˚

Adapted from PPK

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Sweet & Spicy Tacos Infused with Grapefruit & Jerry's Secret IceCream!

7/12/2013 0 Comments

Last night I made Sweet & Spicy Tacos Infused with Grapefruit, served in a fresh red cabbage roll on a bed of sprouts with homemade salsa on top. This meal is absolutely incredible. The flavor sensation is hard to beat. My taste buds were in heaven last night. As I write, I ask myself "why did I eat the extra one as a late night snack?! I want one!" They're so good, I'll be keeping this recipe handy for sure.

I honestly don't eat very much grapefruit, I bought one on a complete whim. It's been in the fridge and I wasn't sure what to do with it. Something told me to add it to the meal. I must have tried to put the grapefruit back 3 times, not trusting it would be okay, but I listed to my spirit and added it even as in my head I was very fearful it would ruin the meal. I came to terms that at worst, I could modify the seasoning. I added the grapefruit, I added 1 tsp of agave. I mixed it together for about a minute, tasted it and said "Oh my god, it really is good!" as if in disbelief! Faith is funny that way. I think we can learn faith lessons all the time, even in the kitchen. If you are ever cooking, and you feel inspired to add an ingredient you wouldn't normally add, give it a try, it be the best meal you've had in a long time. My best meals are created in that moment.
Want some? Here is how you can make them!

Take 1/4 of the onion plus an extra slice, 2 cloves garlic and a couple of serrano peppers and pulse in food processor until finely chopped.

Pre-heat a tbsp or two of oil in a medium-sized pan over medium high heat, add the chopped garlic and onion mixture and saute for 1 min or two.

Crumble the tempeh with the food processor or your hands and add to the dish.

Begin to add seasoning and mix throughout, reduce heat to medium-low.

Take 1/2 of the peeled grapefruit and squeeze the juice into your "taco meat."

For the salsa, take the balance of the onion, garlic, serranos, add in 2 ripe tomatoes, the juice of 1 lemon, handful of cilantro and add salt, cumin, pepper and red pepper flakes to taste.

Take a head of cabbage, carefully peel back a cabbage leaf, place fresh sprouts or lettuce on the bottom, add the Sweet & Spicy Taco mixture, and scoop the fresh homemade salsa on top!

Serve hot, roll them up to eat! They surprisingly stay together very well and make a low-cal, corn free alternative!

Ingredients:

1-2 tablespoons oil (I used grape seed)
1/2 red onion
5 garlic cloves
2 Serrano peppers
1 package organic tempeh
To taste: Taco seasoning (about 1/4 package)
1 tsp cumin
To taste: red pepper flakes, dash of black pepper and pinch of garlic salt
1/2 grapefruit - juiced
1 tsp agave
2 large tomatoes
1 very small lemon - juiced
Few sprigs fresh cilantro
handful fresh sprouts (I used mung bean sprouts)
4 cabbage leafs

Sweet & Spicy Taco Mixture:

Heat the oil in a medium pan over medium-high heat.
Chop 1/4 of the onion + 1 slice, 2 cloves of garlic, 1 Serrano pepper in a food processor and place in the pan. Saute for 1-2 minutes until fragrant.
Crumble the tempeh and add to the onion and garlic mixture.
Saute and add the taco seasoning, cumin, red pepper flakes, black pepper and a pinch of salt. Mix through out. Reduce heat to medium-low.
Squeeze the grapefruit juice into the mixture, add the agave and mix throughout. Reduce heat to low. Stir occasionally and prepare the salsa.
Take a cabbage leaf, place a small handful of fresh sprouts on the bottom, cover with sweet & spicy taco mixture and top with homemade salsa. When you eat it, wrap it up and dig in! Serve with a napkin. :)

Homemade Salsa:

Take the 2 large tomatoes, dice into chunks and place in food processor.
Add the balance of the onion, garlic and Serrano pepper. Add the cilantro, juice of the lemon.
Sprinkle garlic salt, black pepper, cumin and red pepper flakes to your liking and then process until a salsa consistency is formed.

Makes a filling, healthy and low-cal dinner for 2! Increase quantity as needed.
For dessert my husband made the most amazing ice-cream! He even gave me his recipe and is letting me share! Here you go!

Best wishes for a fabulous weekend!
Christa

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Summer Fresh Tempeh Nachos

5/30/2013 0 Comments

Tempeh is a mainstay in our home and can almost always be found in our fridge. It is very versatile. It has a nutty flavor and easily takes on other flavors. It's a great meat replacement and has many health benefits! Plus, it's extremely affordable which is always welcomed!

Today I thought I'd time myself and try to come up with something fabulous to eat. In less than 30 minutes the house smelled wonderful, my stomach was growling and I was taking a picture of this delicious meal. Organic tempeh creates a delicious "taco" base, season it to perfection, add fresh organic vegetables to top it off and a meal is made. Filling, healthy, nutritious and delicious!

Ground Tempeh via Ninja!

Tempeh and vegetable mixture over chips.

Fresh out of the oven.

Summer Fresh Tempeh Nachos

Prep Time: 10 minutes Cook Time: 10-15 minutes Total Time: 20-25 minutes!
Serves 2
Ingredients:

1 package organic tempeh - ground in food processor or crumbled
Spices: big dash cumin, chili powder, smaller dash paprika, cilantro, salt and pepper OR taco seasoning
1/4 chunk red onion - finely chopped
1 jalapeno - finely chopped
2 garlic cloves - finely chopped
big slice red bell pepper - finely chopped
Tomato (Heirlooms were on sale - yay!)

Directions:

Preheat oven to 350 degrees, prepare baking sheet with a fine mist of olive oil. Place chips on pan.
Finely chop vegetables or place in food processor.
Heat 2 tbsp water in pan over medium high heat. Add crumbled tempeh, lower heat to medium-low; add seasoning and sauté for 5 minutes. Turn off heat.
Mix in finely diced onion, jalapeno, garlic and red bell pepper.
Pour tempeh mixture on top of organic corn chips
Sprinkle with favorite alternative cheese (I used a soy blend)
Cook for 10-15 minutes at 350 degrees.
Sprinkle with fresh organic vegetables. I used a tomato, red bell pepper and red onion. Dig in!!!

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Grab n go BBQ Tempeh Bites

5/17/2013 0 Comments

Happy Friday all! It's a beautiful day in sunny CA and the harvest is sweet! I stepped on the porch to find some beautiful strawberries, a pepper and some tomatoes ripening nicely, what a nice treat!

Lately I've been craving comfort foods so the other night I whipped up some BBQ Tempeh bites and man are they good! This was inspired by a Tempeh Loaf by the Skinny Bitch Ultimate Everyday Cookbook, one of my favorite cookbooks from my sister. They are great even cold as leftovers haha but best hot. This is great recipe that can be modified and enjoyed a number of ways! A great base for many creative eats!

I started with the following ingredients:

Ingredients:

2 tbl grapeseed oil (Use vegetable broth and opt for oil free cooking!)
2 pckg tempeh - crumbled
2 carrots - chopped finely (I used the food processor)
2 celery stalks
1 jalapeno
3-4 garlic cloves
1 tsp dried thyme, basil, oregano
Salt, pepper, and red pepper flakes to taste
2 tbsp hemp hearts
1/4 cup rolled oats
1/4 cup breadcrumbs (I used panko)
3 tbsp sesame seeds or tahini
1/3 cup BBQ sauce + 2 tbsp to brush on top

Directions:

Preheat oven to 350 degrees F and lightly oil mini muffin pan or desired pan.
Heat the oil over medium heat in a large pan. Add the tempeh, vegetables and saute for 5 minutes.
Add the seasoning and stir in for another 2-3 minutes and remove from heat.
Pour vegetable mixture in a large bowl and add remaining ingredients. Mash together well, folding the mixture together, kneeding it like dough.
Press the mixture into a prepared pan, bake for 40-45 minutes, serve hot with favorite sides! NUM!

Tempeh Vegetable mixture

Coat with BBQ sauce and bake for 40-45 minutes!

Now go and grab a BBQ Tempeh bite. :)

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TVP Tostadas

10/24/2012 0 Comments

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!

Ingredients:

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

Directions:

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

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Homemade Lentils served with Smoky Tempeh

10/7/2012 0 Comments

Homemade Lentils

1/2 pound green Lentils
1/4 cup good olive oil (sub vegetable broth for oil-free)
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 or tamari for gf)
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
1-2 tsp liquid smoke
garlic salt
pepper
Opt: paprika or smoked paprika

Homemade Lentils

Place lentils in a pot and cover with boiling water. Set aside while prepping (15+ min) then drain.
Heat oil in a sauté 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.
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

Heat olive oil in sauté pan
Place tempeh in hot oil, fry each side until seared. Lower heat to medium-low.
Add syrup over tempeh, step away as may splatter. Turn each side and add l liquid smoke. Flip each side to mix well.
Season both sides with salt and pepper to taste. Cook until browned. Enjoy!

"Bacon" Tempeh adapated from Kathy Patalsky from Healthy Happy Life

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BBQ Tempeh "Cheese" Burgers

9/12/2012 0 Comments

Last night we feasted on BBQ Tempeh "Cheese" burgers with all the fixin's. Served on top of a bed of lettuce with raw onion, jalapenos, pickles and fresh tomatoes from the garden. We enjoy these so much that I typically double the recipe

Ingredients:

1 8 oz package tempeh - shredded
2-3 tsp fresh herbs (Oregano, Sage, Parsley, Rosemary, Thyme) - chopped
1 tsp garlic powder
1/2 cup quinoa flour
1/3 cup oats
3 garlic cloves - chopped
1/2 onion - finely chopped
1 tbsp soy sauce
2 tbsp kansas style BBQ sauce
dash of hot sauce / siracha sauce
3-4 tbsp water
oil for frying (I used sunflower)

I used the following toppings but always love to mix it up!

Pickled Jalapeno Slices
Red onion - sliced
Dill Pickle - sliced
Tomato - sliced
Handful of Veggie cheese - shredded
Handful of lettuce

Instructions:

Mix the ingredients together in a bowl and knead for a few minutes to mix everything well.
Shape patties by pressing into a metal ring.
Preheat oil over med-high heat, cook for 5 min or so each side. Add bbq sauce and veggie cheese to patty, cover with a lid to melt.

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OLDER

NEWER

Veggie Burger Deluxe!

Lemon Glazed Ginger Tempeh with Brown Rice and Fresh Basil

Crunchy Tacos

Lentil Zucchini Burgers

Sweet & Spicy Tacos Infused with Grapefruit & Jerry's Secret IceCream!

Summer Fresh Tempeh Nachos

Grab n go BBQ Tempeh Bites

TVP Tostadas

Homemade Lentils served with Smoky Tempeh

BBQ Tempeh "Cheese" Burgers

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