My Plantcentric Journey

Archive for the ‘Recipes’ Category

Thyme for Tempeh! The Best (and Easiest) Tempeh Recipe I’ve Made– Try It!

GarlickyThymeTempehIsaDoesIt

 

Hi Loyal Plantcentric Follower,

I’m back! Sorry for not posting for so long, but as you know, I’ve been on a scholarly sabbatical. I’ve gone back to school, full-time, to finish up my undergraduate degree, majoring in Communication Studies with a concentration in Health Communication. Fitting, right? Going back to college has been one of the best things that has happened to me. I’m seriously having the time of my life.

During the school year, I’m fortunate to have a wonderful husband who handles dinner for us. Now that I’m off for the summer, I have the time to get back to cooking.

So what made me so excited, that I just had to share with you? Simply the best tempeh recipe ever! It’s from the cookbook “Isa Does It” by Isa Chandra Moskowitz. She writes the blog, Post Punk Kitchen, www.theppk.com. Tempeh is a fermented soy food, and when made with organic or non-GMO soy, it is very healthy for you.

This tempeh turned out so good, that it’s hard to only have one serving. The marinade infused the flavor completely into the tempeh. It will be wonderful in sandwiches. I also believe that omnivores would love it. It is also super quick and easy.

As you know, I am a big believer in using what you have on-hand. The ingredients are below, with my substitutions in parentheses.

8 oz tempeh

For the marinade:
2 tablespoons soy sauce (or tamari) (I used Bragg’s Liquid Aminos)
4 cloves garlic, smashed (I used chopped garlic from a jar.  I never measure garlic.  I usually triple the amount)
1/2 cup veggie broth
2 tablespoons white balsamic vinegar (or 1 tablespoon regular balsamic)
3 tablespoons fresh lemon juice (I used reconstituted)
1/4 cup fresh thyme, leaves whole, soft stems roughly chopped (I used dried)
2 tablespoons olive oil (I omitted)

This made a lot of marinade.  Since there was never any raw meat soaking in it, the marinade can be used again.  You can dip your tempeh in it, au jus style, or use it for salad dressing.

Get the recipe here:  Isa Does It Garlicky Thyme Tempeh

Hope you enjoy it as much as we did!

The Best Mexican Chowder Recipe Ever!

MexicanChowder570x299

 

Oh my gosh!  I made Mexican Chowder from Lindsay Nixon’s Everyday Happy Herbivore cookbook.  It is amazing-hot or cold!  So cheesy-like, thick and great.

TIPS: As you know, Happy Herbivore cookbooks are my go-to favorites.  I usually have what I need in my pantry, and if I don’t, I can just substitute.  Like I always say, “Use what you have.”  For example, I doubled this recipe and did not have two green peppers, so I threw in two packages of sliced mushrooms that I was getting antsy about going bad in my fridge.  I also only had brown miso, not the yellow type called for.  This dish turned out fantastic.

Also, I only use organic corn due to all other corn being GMO–same with soy (and NEVER soy protein isolate).  I always portion out the servings into separate bowls and refrigerate the extras for the next day’s meal.  That way, I don’t overeat.

Mexican Chowder
Serves 3

Ingredients: 

• 1 small sweet onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 teaspoons chili powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cumin
• 1⁄4 cup nutritional yeast
• 1 cup nondairy milk
• 2 tablespoons ketchup
• 1 tablespoon yellow miso
• 1 cup yellow corn
• 1 cup canned black beans
• Juice of 1 or more lime wedges
• Salt and pepper, to taste
• Corn chips (optional)
• Garnishes: chopped cilantro or sliced green onion

Instructions:

Line a large pot with a thin layer of water and bring to a boil.

Add onion and garlic and sauté until onion becomes translucent, about 2 minutes.

Add bell peppers and spices and reduce heat to medium, continuing to cook.

Meanwhile, whisk 1⁄4 cup of nutritional yeast with nondairy milk and ketchup, then pour over bell peppers, stirring to combine everything.

Add miso, corn, and black beans and stir in.

Squeeze the juice out of a lime wedge and stir.

Taste, adding more lime as desired plus salt and pepper to taste.

For a stronger cheese flavor, whisk in 1 to 2 more tablespoons of nutritional yeast.

Serve with corn chips. You can garnish with sliced green onion or chopped cilantro, if desired.

Chef’s Note: If your liquid is too thin, add tomato sauce, broth, or more nondairy milk.

http://www.forksoverknives.com/mexican-chowder/

www.happyherbivore.com

 

Dreamy Baked Bananas Recipe by Dreena Burton

I always love it when I get my Plant Powered Kitchen email from Dreena Burton.  She has wonderful recipes, but I think that this one tops them all!

Dreamy Baked Bananas: Get the recipe here  http://plantpoweredkitchen.com/recipe-page/?recipe_id=6063991

They are baked in a wonderful combination of nut butter, only 2 T.  (I used creamy peanut butter), non-dairy milk, raisins, and spices.   Mmmmmm!

 

 

FullyRaw Rainbow Salad & Low-Fat Guacamole!

Oh my gosh, this looks so good!  Can’t wait to make this.

 

 

Rachael Ray: “The Best Cream of Mushroom Soup I’ve Ever Had”

Me too!  Let me explain.  Robin Quivers, Howard Stern’s partner on his radio show, has a new cookbook out, “The Vegucation of Robin.”  No matter what you think of Howard, Robin tends to be universally liked.  Well, she has gone vegan and written a cookbook, but found herself sick with a terribly large cancerous tumor.  She credits her becoming healthy due to veganism with her flourishing through chemotherapy, radiation and now being declared cancer free!

https://i0.wp.com/urbannaturale.com/wp-content/uploads/2013/10/9781583334737_large_-framed-660-The_Vegucation_of_Robin.jpg

She was recently on the Rachael Ray show and they made her Cream of Mushroom Soup.  That’s when Rachael declared it the best cream of mushroom soup she’s ever tasted!  She declared that the use of fennel and coriander seeds was brilliant! I have to agree.

Check out the video and get the recipe here:  http://www.rachaelrayshow.com/food/16483_Robin_Quivers_Cream_of_Mushroom_Soup/index.html

ALL NEW! GIVEAWAY! WIN HAPPY HERBIVORE LIGHT & LEAN!

Happy Herbivore Light & Lean

I’ve been contacted by Lindsay S Nixon, author of the wonderful Happy Hervivore cookbooks, and she wants to give a special holiday gift to one loyal reader of itsadecision.com!  One of you will have your very own copy of her brand new book sent right to you (as long as you’re in the USA or Canada)!

Happy Herbivore books have super fast and easy recipes that use whole foods, are plant-based and use no oil.  Some recipes that are in the book are:  Citrus Couscous, Soba Peanut Noodles, Caribbean Chili and more.  And in Happy Herbivore Light & Lean, Lindsay also shares workout plans.  Every plant-based kitchen needs Happy Herbivore books.  I make her recipes all the time, and they’re family faves.

Happy Herbivore Thai crunch saladThai Crunch Salad

Just write a comment under this post and let me know why you are plant-based.  I’ll pick a winner!

Great New Recipe! Thai Crunch Salad with Thai Peanut Dressing from Happy Herbivore’s NEW book, Light & Lean!

As my readers already know, I am a big fan of Happy Herbivore, Lindsay S. Nixon.  I was lucky enough to be included on her blog tour for her last

book, Happy Herbivore Abroad, and now I’ve been chosen again to be on her latest blog tour for her upcoming book, Happy Herbivore Light & Lean,

coming out in November!  Fun!

Happy Herbivore Blog Tour

Happy Herbivore Light & Lean

This new book contains over 150 low-calorie recipes that take only 30 minutes or less.  They contain no added oil, processed foods or artificial sweeteners.  Very Plantcentric!  PLUS, for the first time, she includes basic workouts, tips & tricks, her personal fitness regime, demo photos of each exercise and an all-in-one “body bash.”  All her recipes in this book are 350 calories or less.

What I love about Happy Herbivore recipes is that they use everyday ingredients and are quick, healthy and easy.  I go back to her cookbooks over and over again.  As a matter of fact, my husband is in the kitchen right now making her Vegetable Korma from Happy Herbivore Abroad!

I recently got to ask Lindsay a few questions:

I love behind-the scenes info!  How do you come up with your recipes, and what is it like in your kitchen when you’re experimenting, cooking, tasting, etc?

Lindsay:  It’s a giant mess!  When I’m working on a cookbook, I pretty much spend 8-10 hours in the kitchen cooking and trying things.  By the end of the day my sink is overflowing with dirty dishes.  There isn’t a single clean spoon in the house.  Every spice is on the counter.  The pantry has been stripped down, its contents all over the counter, table, floor…My husband and dogs won’t even come in the kitchen until I’m done. LOL!

Do you ever have any flops?

Lindsay:  Absolutely. Everyone does.

Do you have tasting parties?

Lindsay:  I have a wonderful team of testers who test all the recipes in their home for me – to make sure it works, comes out, tastes good, etc.

I asked Lindsay if I could share with you her Thai Crunch Salad with Thai Peanut Dressing that will be in her new book Happy Herbivore Light and Lean, and she graciously agreed!

Happy Herbivore Thai crunch salad

Thai Crunch

Single serving

Gluten-free, Quick, Budget, Single Serving

 

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

 

4 c napa cabbage, red cabbage, or lettuce (or a combination)

1 carrot, julienned

2 green onions, sliced

¼ – ½ c edamame

½ cucumber, sliced or diced

Thai Peanut Dressing

crushed peanuts (optional garnish)

cilantro (optional)

lime wedges (garnish)

 

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)

 

Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Screen Shot 2013-10-20 at 11.21.37 PM

Thai Peanut Dressing

Makes ¼ cup

Gluten-free, Quick, Budget, Pantry

 

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.

 

1 tbsp smooth peanut butter

1 tbsp warm water

1 tbsp sweet red chili sauce

juice of 1 lime wedge

2 tsp low-sodium soy sauce or gluten-free tamari

1 ¼ tsp rice vinegar

garlic powder

ground ginger

1–2 drops Asian hot sauce (e.g., Sriracha)

1 tbsp nondairy milk

 

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or

tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for

10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef’s Note:For a richer sauce, substitute coconut milk for the nondairy.

Screen Shot 2013-10-21 at 5.34.05 PM

You can pre-order Happy Herbivore Light and Lean right now!

 

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