A Yummy Week 4 (Meatless Monday)

It has become my ritual Sunday mornings to run, then come home and cook for a good part of the day. I love cooking, especially trying new recipes.  Today I didn't run, I was too sore from my 26k trail race yesterday. If was a great race and totally fueled by my plant based diet. I love that. But I did cook, I visited a local farmers market and bought gorgeous veggies, full of colour, just picked. I felt blessed by the abundance all around me.  Some of the things  I made today are edamame hummus for sandwiches this week and guacamole for snacks. I also made some ribs for my husband, who is not vegan. I try to not force my food choices on him.

Dinner was amazing, I roasted cheddar cauliflower in coconut oil and sea salt, I grilled corn on the cob on the barbeque, and boiled some new white potato's. I have enough left over potato's and cauliflower, so today I am going to make cauliflower and potato's soup, with cashew cream. I am going to experiment and try to create a recipe for the soup.

The following dinner recipe is one of my faves, it is really good. Feel free to play around with the recipe a bit, if you don't like tempah try extra firm tofu. Tempah should be a little crispy on the outside once cooked.

Here's a quote I love, have an amazing Meatfree Monday.

"There is nothing noble about being superior to some other man. The nobility is in being superior to your previous self."

 - Hindu Proverb

Breakfast

Ezekial Bread with Almond or Peanut butter. Organic Apple butter. Almond milk or juice.

Note: Organic Peanut and Apple butter can be purchased at the Bulk Barn.

Lunch

Salad add tons of veggies, throw in some Edamame beans or chick peas, and try this home made salad dressing. Now I love salad but it won't keep my full all afternoon, so bring a great snack, maybe some Edamame hummus and veggies/crackers for the afternoon. The Edamame recipe was posted in week one.

Curried Salad Dressing or Dip

Note: This recipe is from a Gluten Free blog, but if you are not intolerant or don't care use regular curry power.

1 cup soaked raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild (gluten-free) curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste

Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Add another tablespoon, as needed.

Season with sea salt and black pepper, to taste.

Add the fresh chopped herbs. Pulse briefly to combine. Don't over do it.

Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.

Makes four servings.

Read more: http://glutenfreegoddess.blogspot.com/2010/07/how-to-make-cashew-cream-and-curry.html#ixzz22zO18gV1

Dinner

Peas, Carrots, and Tempeh with Miso Almond Sauce –

30 minutes serves 4

1 cup quinoa

3 tbs almond butter

2 tbs lemon or lime juice

1 tbs yellow miso

1 tbs grated fresh ginger

1 clove garlic (minced 1 tsp.)

1 tbs peanut of canola oil

1 8-oz package plain tempeh, cubed

4 carrots, halved and sliced into half-moons (1 ¼ cups)

1 lb. sugar snap peas (2 ½ cups)

 Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, and let stand 5 mins.

2.      Whisk together almond butter, lemon juice, miso, ginger, and garlic. Which in 1/3 cup water, set aside.

3.      Heat wok or heavy skillet over high heat, Add oil, and swirl to coat. Add tempeh and stir-fry 2 minutes. Add carrots, and stir-fry 2 minutes, add sugar snap peas ,and stir-fry 1 minute. Remove from heat.

4 Fluff quinoa with for top with vegetables and drizzle with miso-almond mixture.

Per 2-cup seving 448 calories, 24 gram protein; 17 gram total fat (2 gram sat fat); 52 gram carb; 0 gram chol; 256 mg sod; 13g fiber; 9 g sugars.