Here’s a vegan version of my Pollo Con Naranja, featuring tempeh. It’s delicious! Want something a bit lighter? Try firm tofu.
Tempeh Con Naranja
4-5 servings
Brown rice (1 part brown rice to 2 parts water)
Snow peas as a side dish
1 pound tempeh, cut into 1/2” slices
1 teaspoon sesame oil
SAUCE
4 ripe oranges, juiced
1-2 tablespoons … Read more
There are a lot of meat-free products on the market to make “crumbled meat” easy, but if you’d like a tofu, seitan, and gluten-free crumbled “meat”, look no further. Here’s my version of Ricki Heller’s Vegan Meat Crumbles recipe.
Crumbled Vegetable “Meat”
1 medium head cauliflower, trimmed and washed, broken into florets
1-1/2 cups walnut halves
1/2 cup cashews
1/2
Curried Tofu Salad
2 cups pasture-raised cooked chicken or extra firm tofu, cut into 1″ cubes
2 stalks of celery, diced
1 green onion, diced
1/3 cup raisins (only for those who can take the carbs)
1/3 cup almonds, chopped roughly
2 heaping tablespoons organic mayonnaise (eggless or not)
1 tablespoon whole grain mustard
1 teaspoon curry (or to taste)… Read more