Posts Tagged ‘health food store’

Tasty Tuesday: Tempeh Tacos

Tuesday, October 16th, 2012

Tempeh, originated in Indonesia, is an important staple in many vegetarian and vegan diets. What exactly IS tempeh you are wondering? It is a food derived from cooked and fermented soybeans that bind together to form a patty. Tempeh is not the same thing as tofu (which is also derived from soybeans but undergoes a much different preparation process). For those who are not crazy about tofu, but want to include soy in their diet as a low-fat, high protein energy source, tempeh is a great option! It has a vastly different texture to it then tofu does. It is more crumbly and chunky. It differs nutritionally as well. Some people are more inclined to eat tempeh because it is fermented in the preparation process. Additionally tempeh usually has other grains added to it such as barely or millet. You can generally find tempeh in the refrigerator section of your local health food store.

What can you do with Tempeh? It is typically a good “meat substitute” in dishes where you would use ground beef or turkey such as chili, lasagna, or TACOS! Tempeh is quite versatile and it’s mild flavor can easily be adapted to a variety of dishes. Check out this easy peasy lemon squeezy recipe for Tempeh Tacos!


Olive oil

1 onion, chopped

1 12 oz package of plain tempeh (plain meaning unflavored, okay to use if various grains are added to it), chopped

juice from 2 limes

2 tablespoons taco seasoning (I usually make a bunch at once and then store it in a spice jar)

1/4 – 1/2 bunch of cilantro, chopped

salt to taste

taco shells or tortillas


avocado, sliced

green onion, chopped

I use this vegan “cheese” sauce when making tacos…although I replace the pimentos with roasted red pepper.


Saute onion in olive oil until soft. Add tempeh, stir to thoroughly mix oil, onion and tempeh. Add lime juice and taco seasoning. Stir to coat. Allow to cook until tempeh turns brownish in color, turning occasionally. Add cilantro and cook an additional minute or two. Serve in taco shells with taco fixings. Enjoy!


Tasty Tuesday: Guacamole with a twist

Tuesday, April 3rd, 2012

I am on the final day of my 10 day raw vegan cleanse. It’s been an amazing experience! And although it’s been hard, it’s been 100% worth the effort and commitment to the process. I will tell you more about it very soon! In the meantime I wanted to share one of my favorite recipes from the cleanse. It’s a guacamole recipe but with a bit of a twist. Tortilla chips are not on the menu in a raw, vegan diet and guacamole by the spoonful is kind of boring…so how does one enjoy guacamole when eating raw? With red cabbage leaves!

Okay, I admit I was a bit skeptical at first. I didn’t believe it would taste all that great. Plus I questioned if the cabbage leaves would actually scoop and hold the guacamole. Although because many of the other “odd” things from the cleanse proved to be delicious, I decided to give it a try. Turns out the cabbage is super yummy and crunchy….and perfectly holds in the guacamole. Plus the bright purple of the cabbage looks gorgeous in contrast to the green of the avocado. I think I might be hooked!

(Recipe below is courtesy of Vitality Ventures)


3 avocados, stoned (that’s a fancy word to mean the seed has been removed 🙂 ) and mashed

3 plum tomatoes, diced

2 green onions, chopped

1/4 cup cilantro, chopped

juice from 1 small lime

1 teaspoon cumin

2 tablespoons dulse flakes*

salt to taste

1 red cabbage, leaves taken apart


Mix all ingredients together until you get a consistency you like. Use cabbage leaves to dip and scoop up guacamole. Enjoy! 🙂

*Dulse is a new food to me. It’s flavor is not very strong, although it is a distinct flavor. You can easily omit the dulse flakes if you don’t have them or are not interested in trying them. It is simply for added nutrition. You can usually find dulse at your local health food store.

Happy and healthy eating all!