Kung Pao Tempeh -- awesome veggie dinner when you're craving Chinese food!

Kung Pao Tempeh

Kung Pao Tempeh -- awesome veggie dinner when you're craving Chinese food!

Eating a primarily plant-based diet can leave you wanting more when it comes to some cuisines. Chinese food is one of them. Except for Eggplant with Garlic Sauce, Chinese veggie dishes are a bit of a drag. It’s either a ton of greasy noodles with broccoli or a soggy tofu dish. I don’t mind a good Vegetable Chow Mein, but it’s hard to come by. That being the case, I rarely enjoy Chinese food. Instead, I tend to experiment at home re-creating the great flavor of Chinese food using tempeh.

Kung Pao Tempeh #vegan #glutenfree #dinner #chinesefood

This Kung Pao Tempeh was inspired by this recipe using chickpeas. I subbed the chickpeas for tempeh and gave it my own twist. It was delicious. I find that many people think it’s the meat that makes a dish taste good. This is a prime example of how that is not always the case. It’s not the meat that makes this dish delicious, it’s the Kung Pao sauce. Master the sauce and you can have Kung Pao anything.

Kung Pao sauce with tempeh #vegan

Tempeh is a great way to experiment with Asian-inspired flavors because it soaks up the sauce so well. If you’re looking for more recipes, try one of these. Tempeh is much more meat-like in texture than tofu and a lot healthier. It also soaks up the delicious flavor that makes Chinese food so good!

Kung Pao Tempeh #vegan #dinnerFor the recipe, head on over to my Inspired Vegetarian column on Healthy Aperture. You can find it here. And don’t forget, you can eat tons more clean food just like this on my Nourish:21 Days of Clean Eating program that starts April 13th. Learn more about it below.

Nourish: 21 Days of Clean Eating spring program starts April 13th

 

vegetarian flavor bible review

Book Review: The Vegetarian Flavor Bible

The Vegetarian Flavor Bible is an essential reference for flavor pairings, nutrition information, and how-to tips for creating a plant-based diet. 

vegetarian flavor bible review

As National Nutrition Month comes to a close, I have the chance to introduce a book that will hopefully leave you inspired to get into the kitchen and create veggie-based meals. If you’ve ever asked yourself “What can I make with this?” The Vegetarian Flavor Bible, authored by award-winning Karen Page, has the answer. It’s a valuable reference to have on the kitchen counter for anyone, not just those of us who cook mainly with vegetables. More of a reference manual than a cookbook, it combines the basics of plant-based nutrition and how to maximize vegetarian flavors with in-depth lists of creative food pairings and tips.

One of the most valuable aspects of the Vegetarian Flavor Bible is its generous section on flavor matchmaking. As you know, I am big on creating simple meals with what I have on hand. I love to turn leftover black beans, some sprouts, sliced avocado, and crumbled tempeh into a week-day lunch. Since I’m pretty familiar with all of those ingredients, it comes easily to me. But what if I had never used tempeh before? The Flavor Bible’s matchmaking section describes tempeh’s flavor, its nutritional profile, tips on how to steam and marinate it, what flavors tempeh goes with, and it lists menu ideas on food pairings. Want to use tempeh in a sandwich? The flavor matchmaking guide suggests it pairs well with Russian dressing, sauerkraut, and Swiss. Tempeh Reuben, anyone? For a quick dinner idea the Flavor Bible suggests tempeh with coconut milk, collard greens, curry, and sweet potatoes and also lists the spices and complementary vegetables to go along with it.

If you’re in a vegetable rut and want to learn a few surefire ways to make them more of a focus on your plate, the Vegetarian Food Bible is worth scoping out. It will help give you the confidence to try new foods and help you make simple steps towards incorporating more real, whole foods into your lifestyle. Click here to learn more or buy the book!

 


 

Nourish: 21 Days of Clean Eating spring program starts April 13th

Fun ways to incorporate more greens in to your diet from @danielleomar

How To Eat More Greens

This post is part of the #LoveHealthy Veggie Campaign, which is all about tips, recipes, and strategies for getting more veggies into you and your family’s meals.

Fun ways to incorporate more greens in to your diet from @danielleomar

I love vegetables and especially my greens. Even though kale has become a household word these days I know that many of you are still not getting enough greens in your diet. Raise your hand if you go days without eating greens. How about weeks? Months? If it’s months, we need to talk!

One of my favorite strategies for eating more greens is to add them to my everyday dishes. I either replace another ingredient with greens or just toss them into the dish for good measure! Because they’re so versatile you can eat more greens without anyone really noticing. They just blend in like they’re supposed to be there and it becomes normal. So yes, one day you too will add kale to your oatmeal and you won’t even notice. Okay, probably not but you get the point. Hey, if you are putting kale in your oatmeal, you go, girl!  I was thinking more along the lines of these delicious examples:

Greens Replace Bread

Collard wraps

A simple switch that is so delicious and satisfying. Once you try this you will love the crunch and texture, I promise. And you can use other greens, too. Try Swiss chard, Romaine leaves, etc. I like to wrap a collard green with homemade hummus, avocado and red peppers for a quick lunch.


Greens Replace Taco Shell / Tortilla

raw salmon wraps with pistachio cream

Instead of your typical flour tortilla or wrap use Boston Bibb lettuce instead. I did that here with my salmon wraps and it was delicious! Making fajitas? Switch out the flour tortilla for Swiss chard.


 Greens Tossed with Roasted Vegetables

broccoleaf greens with butternut squash

Here I actually roasted the BroccoLeaf greens with the butternut squash and you could do the same thing with any roasted vegetable. You can also just toss the greens right before serving the roasted veggies while they’re still hot. Spinach and other “softer” greens work beautifully this way. You can even use the mixed baby green blends that are out now, as they wilt pretty easily just from the heat of the veggies.


 Greens Added to Burgers

http://food52.com/recipes/27968-spinach-mung-bean-and-millet-burgers

Add chopped greens to any burger recipe for a supercharge of nutrition! I love these spinach mung bean and millet burgers from Dolly and Oatmeal but you don’t have to be a vegetarian to add greens to your burger.


Greens Mixed with Pasta

shredded kale pasta with lemon and egg

This pasta is tossed with frozen kale. I love using the frozen kale because it’s already pre-chopped, cleaned and ready to go. Frozen greens are a great way to add greens to any dish super easily.  Other ways to use frozen kale are in eggs (like these egg muffins), quiche (like this crustless kale quiche), and this cauliflower tempeh.


 Greens in Your Smoothie

arugula green smoothie

Adding greens to your smoothie is now pretty mainstream but there are still some people hesitant to try it. If you’re still one of the scared ones go with baby spinach, pineapple a bit of mint and coconut milk. You can’t go wrong with that combo.


 Greens…Unexpected

Popcorn Spinach Salad

Here’s where I’m taking you to places you’ve never been before. Greens in popcorn. Kale chips. Green leaf powders. Green popsicles. Green brownies. The sky is the limit for using greens in everyday dishes. Get creative!


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Looking for more ways to love veggies? Check out the #LoveHealthy Facebook page for recipes, tips and helpful advice all month from these awesome bloggers: