Tempeh Chicken Style
In skillet heat:
coconut oil
Bragg's Liquid Aminos
Poultry seasoning
dash of sage
When heated add:
slices of tempeh and brown
Honey Mustard Sauce/Dressing
1/2 c. dijon mustard
1/3c. raw honey
1/3c. raw agave
4 T. extra virgin olive oil
Blend in Vitamix and add water to desired consistency
3-4 garlic cloves
1 med. red onion halved and sliced thin
1 celery stalk diced or 1 T. dried celery
coconut oil.
Saute these ingredients
3 c. broccoli florets, separated, stems chopped into 1/2" rounds
or pulse in food processor until small chunks (peel tough fiberous skins off)
32 oz of low sodium Pacific veggie broth plus 2 vegan veggie boullion cubes or use 2 t. Seitenbacher Veggie Broth Powder)
4-5 c. water
1 handful of shredded carrots
1 handful of dried celery leaves
1/2 c. nutritional yeast
2 t. lemon juice
2-4 t. Annies Worchester sauce
Add all other ingredients except lemon juice and simmer until broccoli is al dente.
Add lemon juice just before serving.
Ladle into bowns and put a dolop of Ranch Dressing on top
Ranch Dressing
1 c. Vegenaise
1 t. garlic powder
1 T. dried onion
2 t. lemon juice
1/2 t. sea salt
3 T. water
Blend until smooth and creamy...can a bit more water if needed.
My raw vegan son worked on our pre-made salads and had some nori rolls today....
green smoothies for b-fast and lemonade for in between
I had a smoothie, blended salad, raw fudge and some of the broccoli soup
