Tuno tempeh sandwiches
One 8-ounce package tempeh, any variety
2 cups vegetable stock
¼ cup plus 2 tablespoons vegan mayonnaise
¼ cup plus 1 tablespoon sweet relish
¼ cup chopped red onion
½ teaspoon kelp powder
½ teaspoon stone-ground mustard
¼ cup diced celery
8 slices whole grain or sprouted bread
Simmer the tempeh in stock for 25 minutes. Discard any excess stock and set the tempeh aside to cool.
Grate the cooled tempeh into a medium bowl. Add the mayonnaise, relish, onion, kelp powder, mustard, and celery and stir to combine. Spoon onto the bread and close the sandwiches.
Cook’s Tip: Feel free to add other healthy toppings to this sandwich, like sliced tomatoes or sprouts of your choice
peach cobbler
Cobbler Crust:
2½ cups unbleached all-purpose flour
¾ teaspoon sea salt
2/3 cup plus 1 tablespoon butter-flavored shortening, or a combination of non-hydrogenated margarine and shortening
7 tablespoons Cold water
Peach Filling:
Three 10-ounce packages frozen peaches, thawed
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 ½ teaspoons arrowroot or cornstarch
1 tablespoon non-hydrogenated margarine
Preheat the oven to 350°F.
To make the cobbler crust:
Put the flour and salt into a food processor with a metal blade and give two quick pulses to disburse the salt. Add the shortening and run the food processor until the shortening is completely incorporated and the mixture resembles a grainy flour or cornmeal. Add cold water 1 tablespoon at a time just until a dough has formed, pulsing between each addition. Separate the dough into two balls, one slightly larger than the other. On a lightly floured surface roll out each dough ball from the center to the edge. Use the larger dough ball to make the bottom crust and the smaller ball for the top crust.
If you have a little extra time on your hands or don’t have a food processor, you can cut the shortening into the flour mixture with a pastry blender then add water 1 tablespoon at a time just until dough forms. Then proceed as above.
To make the cobbler:
Lightly grease an 8 x 8 inch baking dish and lay down the bottom crust, making sure to cover the bottom and sides of the dish completely.
In a medium bowl mix the peaches, sugar, brown sugar, cinnamon, and nutmeg until the peaches are well coated. Sprinkle the arrowroot over the peaches and stir until dissolved.
Pour the peach mixture into the prepared baking dish. Place small bits of margarine on top of the peaches and cover with the second pie crust, making sure to close all edges.
Bake for 45 minutes to 1 hour or until the crust is golden brown.
fool your friends tacos
1 cup vegetable stock
1½ teaspoons hickory liquid smoke
1 cup textured vegetable protein (TVP)
1 tablespoon canola oil
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced yellow bell pepper
1 tablespoons water
2 tablespoons Taco Seasoning Mix
12 taco shells or corn tortillas
½ medium tomato, chopped
Taco sauce of your choice
Bring the stock and liquid smoke to a boil in a small pot. Remove it from the heat, add the TVP, and let sit for 5 minutes.
Warm the oil in a medium saucepan over medium-high heat. Add the onion and sauté for 1 minute. Add red and yellow bell peppers and sauté for an additional minute.
Add the rehydrated TVP, Taco Seasoning, and water. Cook until all the water has been absorbed and Taco Seasoning has been evenly distributed.
Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds. Fill with the TVP mixture and then top with tomatoes and taco sauce.