How To Cook Tempeh.

Tempeh is a fermented food and a heart-healthy bad-cholesterol-free food. It is a soy product, high in protein and you can find it at your local grocery store, usually sold in rectangular blocks.

Tempeh can be cubed, sliced, crumbled or roasted whole like a steak. It takes on the flavor of whatever you cook it with (spices, seasonings, sauces).


To cook: I simply cut the tempeh into thin slices and healthy-sauteed it in vegetable stock (no oil) with sliced button mushrooms. I added a little tamari and also a dash of brown rice vinegar, as well as a little black pepper. That’s it. Just taste as you cook until all the vegetable broth has cooked away and you are left with a deep, rich, thick flavor from the mushrooms, vegetable stock reduction and seasonings.

Vegan Organic Food, Vegetables and Rice Dinner

Germinated brown rice, boiled in vegetable stock, Turkish seasoning (has some sumac in it, which I love!), Bragg 24 herb seasoning, chili powder, and finished with olive oil. Fresh oregano.

Sweet potato fried with scallions in coconut oil. Pink salt, cajun seasoning, cayenne pepper, coconut sugar.

Oven roasted broccolini, carrots, apple, and rosemary with olive oil and Himalayan pink salt, and black pepper.


Wholesome Vegan Lunch Plate

Raw organic kale salad with lemon juice (organic) and olive oil (organic). Hummus. Spinach and leeks in almond milk and (red pepper, garlic) miso sauce. Oven roasted sweet potatoes (with yellow curry powder, cayenne, garam masala, turmeric, Himalayan salt).

Gluten-free, soy-free (the miso is made from chickpeas).

Dinner: Smoothie and “Pizza”

Amazing smoothie! The raw food living food vegan green smoothie: Celery, spinach, strawberry, Raw Reserve raw green superfood powder (with 25 billion live probiotics), kombucha, (coconut) kefir.
It is an Amazing God Smoothie.


Open-face vegan tortilla pizza (gluten-free).

Veggies: Make a broth (like for vegetable soup). Condense by boiling down. Add spinach, chickpea miso (which has no soy; this chickpea miso features garlic + red pepper), and lemon juice.

On a gluten-free tortilla (I used brown rice tortilla), spread roasted red pepper hummus, and top with sautéed veggies. (As in picture below)

Spray edge with coconut oil (to crisp up tortilla). Spread veggies evenly over hummus. Oven at 350-365F for 3-6 minutes to homogenize consistency, reduce water content, and crisp the edges.

Cut with pizza cutter, and eat like chips and dip ;)

FYI for this whole meal I used total 5oz baby spinach.
Go green! eat Organic!

Food That Is Local, Seasonal & Organic: Winter in Switzerland.

Roasted squash and carrots with baby onions. Black lava salt.
Healthy sautéed (in water and a little sea salt, no oil) red, yellow and white beets, with garlic and fresh horseradish root.
Fried wild “horn of plenty” mushrooms in olive oil, with shallots, fresh parsley, sea salt and a squeeze of lemon juice.

Served with a simple side salad (in this case, lettuce leaves with salt, pepper, and just a little bit of apple cider vinegar and sesame oil). If for lunch, or a bigger meal, a bowl of quinoa would pair nicely with these seasonal vegetables, too. :) Enjoy!