Ingredients 1 8oz package organic tempeh (Lightlife) 2 cucumbers 1 cup shredded cabbage 1/8 cup rice vinegar 1 cup sliced mushrooms any variety 1 Tbs low-sodium Tamari soy sauce 1 cup cooked black beans* 3 Tbs minced garlic Olive oill For the Miso Maple Glaze 2 Tbs miso paste (any kind) 2 Tbs pure maple … Read More
Month: October 2020
Warm Bean and Summer Squash Salad with Pearl Couscous
Ingredients 6 ounces organic green beans ½ cup pearl couscous 2 organic summer squash 1 cup cooked kidney beans ¼ cup pitted Kalamata olives 6 ounces organic Sun Gold or cherry tomatoes 3 sprigs organic fresh oregano Lemon vinaigrette base (1 Tbs lemon juice – 1/2 tsp onion powder – 1/2 tsp garlic powder – … Read More
Spicy Tunisian Chickpea and Lentil Stew
Ingredients 1/2 pound butternut squash cut into 1/2 to 1 inch pieces 1/2 cup cooked chickpeas 3/4 cup red lentils 1/2 cup mirepoix (onions, carrots, celery chopped) Turmeric Spice Blend (turmeric, garlic powder, coriander, cumin, ground ginger) equal parts until you have 1 tsp 1/4 cup Harissa Sauce (can be found at Whole Foods) Instructions … Read More