CASHEW-TEMPEH CHICKENLESS SALAD

This delicious salad doesn't really mimic chicken salad, because it's so much tastier, and much better for you! But I didn't know what else to call it. I've been experimenting with recipes that include cashews because I snagged four huge bags of them at only $2.99 a pound at my local salvage grocery (they run $8.99 per pound at the grocery store)! I've also been enjoying a lot of cashew no-milkshakes. But you can leave the cashews out of this recipe if you can't afford them. It will still be super nummy. If you don't want to go the standard sandwich route, try it on crackers. My daughter loves it! (See photo below for proof.)

Here's the recipe...


1 8 ounce package tempeh (I used organic 3-grain)
1/2 cup raw or dry-roasted cashews, coarsely chopped
2 stalks celery, minced
2 green onions, thinly sliced
1 carrot, grated
1/2 cup vegan mayonnaise
1/2 teaspoon garlic powder
Dash of cayenne
Salt and pepper to taste

• Toss ingredients into a bowl, stir, and enjoy!

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SUPER EASY GREEN SMOOTHIE

"Good morning, gorgeous!" That's what this delicious, healthy smoothie says to me when I make it for breakfast. This is the easiest green smoothie you'll ever make. And it's chock full of excellent vitamins and fiber. It will get your body going and your face glowing in the morning. Try it out for breakfast tomorrow!

2 large kale leaves, stalks removed
1 apple (I used Pink Lady), cored and sliced
1 banana
1 cup soy, rice, oat or nut milk
1/4 cup agave nectar or maple syrup
1 tray of ice cubes

• In a blender combine everything but the ice and mix until smooth.
• Add ice through the hole in the lid, one cube at a time. You can do this in quick succession.
• Keep blending until it reaches the consistency of your liking. Then pour and enjoy!

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EASY THREE BEAN SALAD

This recipe was born straight out of an "I need fiber!" fit (we all know what sparks one of those), and was based solely upon what I had on hand in the kitchen. Lucky for me, it turned out great! It's nice and light for summer, and packed with protein and fiber. Yum. Give it a try...

1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can sweet corn, drained and rinsed
A handful of white mushrooms (about 5 or 6), thinly sliced
1 small white onion, diced
2 stalks celery, diced
1 green onion, sliced
1/2 to 1 cup of your favorite Italian dressing, to taste
1/2 teaspoon garlic powder
Dash of cayenne pepper
Salt and pepper, to taste

• Chuck everything into a big bowl and stir. You're done.
• Enjoy!

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HEARTY MUSHROOM-TOFU BREAKFAST TACOS

With avocados at an all-time low in my town right now (45 cents each!!), I am avo-crazy. I'm having fresh guacamole for lunch every day, and piling avocados on top of everything but my oatmeal. They're so good for you, and just plain yummy delicious! With the addition of avocado slices, these breakfast tacos are easy, filling and perfect for summer! Try them and see for yourself...

8 corn tortillas
Half an avocado, sliced (save the rest for guac!)
One large Roma tomato, diced
1/4 large onion, or half a small onion, diced
3 cloves garlic, minced
3 tablespoons olive oil
1 block firm or extra firm tofu, cubed
6 or 7 white mushrooms, sliced
1/8 cup soy sauce
1/3 cup nutritional yeast
1/2 teaspoon paprika
Dash of cayenne
Salt and pepper, to taste

• Go ahead and slice, dice, cube and mince all of your ingredients and set aside. Have them ready to go.
• Heat oil in a large skillet. Add onions and garlic, and saute until tender.
• Add tofu. Add water a tablespoon at a time, if needed, to keep tofu from sticking. Saute for a few minutes, then add your mushrooms.  Saute until mushrooms have softened, but take care not to overcook them.
• Add all remaining ingredients except avocado, tomatoes and tortillas. Saute for several minutes, then cover and reduce heat to low. 
• While the tofu mixture is simmering, heat up your corn tortillas in a cast iron skillet over medium-low heat. I do mine one at a time to give them that perfect soft-cooked texture, then I put them on top of the lid that my tofu is simmering under to stay warm.
• Once the tofu and tortillas are done, plate them by spooning about a half a cup of tofu mixture into a tortilla, then top with one avocado slice (or more, to taste) and a sprinkling of tomatoes.
• "Mmmm-mmmm..." Enjoy!

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CREAMY LENTIL HUMMUS

I am always searching for ways to cram more fiber into my diet. Any place I can stick in some lentils or some good cruciferous veggies... well, it's a good place. Today I was craving hummus and I just happened to notice that I had a half a cup of uncooked lentils sitting in my pantry. So a light bulb went on! Why not cook those high-fiber bad boys up and add them to the hummus? I wasn't sure how it would taste, as lentils can sometimes dampen the flavor of a dish. But my hunch was a good one. It tastes yummy! Try it for yourself...

1/2 cup uncooked lentils
1 cup water
1 15.5oz can garbanzo beans (do not drain)
3 cloves garlic
1/4 cup lemon juice (or less, to taste - I like it tangy)
2 tablespoons olive oil
1 tablespoon paprika
1 tsp salt (or less, to taste)
A few shakes of sesame oil, to taste (I did 5 or 6)
Dash cayenne pepper
Garnish with freshly ground black pepper (optional)

• Bring the lentils and water to a boil. Cover and simmer on low heat until lentils are soft and water is gone. Allow to cool.
• In a blender, combine all ingredients (except black pepper) and blend on high until nice and creamy, occasionally stopping to scrape the sides. It can take up to three full minutes to reach the creamiest consistency. Just keep stopping and scraping and tasting until you get it where you want it.
• Sprinkle some freshly ground black pepper on top before serving. This is optional, of course, but it looks nice and gives that top layer a little extra "bite."
• Tastes great with carrot sticks or tortilla chips. Enjoy!

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