Slices of tofu are first bathed in a tangy marinade and then coated in a three-seed blend. Instead of being fried, these tofu cutlets are baked to perfection. Recipe by Beverly Bennett, from Chia: Using the Ancient Superfood* by Beverly Lynn Bennett, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
Savory, slightly sweet, and as spicy as you choose to make them, these delightfully flavored strips of tofu or tempeh are delicious in wraps and sandwiches. Or, just enjoy them on their own to bolster the protein content of meals. If you’d like to use both tofu and tempeh, as shown in the photo, double the amount of marinade. Cook each kind of protein separately, then arrange on a plate to serve.
For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen.* more →
One of the easiest hot meals you can make is a great grilled cheese. Just slap two slices of (vegan) cheese in between two slices of your favorite bread and you’re ready to go. Adding a bowl of tomato soup really brings the meal to the next level, but the problem remains that no matter how masterful you are at crafting your sandwich, you’re typically stuck with a generic, watery bowl of soup. Try something new with your own homemade carrot tomato garden veggie tempeh soup. Not only does it have more than just tomatoes, but it’s packed with tempeh protein. more →