Autumn/Winter, Dinner, Gluten Free Vegan, Lunch, Spring/Summer

Tempeh Jambalaya

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Ok y’all, this recipe is another one that I’ve had up my sleeve for quite some time and I’m so excited to finally share it with you!

I love cajun food, it’s one of my absolute favorite types of cuisines. Except, with the heat level turned down a notch lol. I just can’t tolerate flaming hot dishes! Anyone who’s familiar with cajun food knows it’s almost always very spicy, and if it’s not it’s at least a little spicy? So I adjust the spicyness to my liking, easy peasy.

Tempeh is one of my favorite proteins. It’s got a good consistency to it which give it a great bite. I also love the flavor, although sometimes it does tend to be a little on the bitter side, but I don’t mind that. If you tend to not like the bitter taste (which I thiiink gets stronger the longer your tempers been sitting around…anyone?), you could always steam the tempeh for a few minutes before marinating to neutralize the bitterness. Still, I think tempeh is delicious, as well as nutritious, which is why it’s my go to protein other than good ole beans 🙂 The fermentation process makes tempeh healthier, and it becomes like a probiotic food which is good for our guts. I could stand to eat more of it honestly!

So since I have a special place in my heart for Tempeh, I naturally thought to substitute the meat from the classic Jambalaya with the fermented soy cakes. I’ve made vegan jambalaya with homemade sausage, which was great but took a lot of energy and time to make. I have yet to find a store bought sausage that’s both vegan AND gluten free, since they all seem to use wheat gluten as a main ingredient 💁🏻 so for those like myself who have a gluten allergy, I created this Tempeh version of Jambalaya, with all the same bells and whistles as the classic, such as the holy trinity and sweet bell peppers, but sans the animal flesh. The result…deliciousness! This is definitively a dish I’ll be keeping in rotation during the summer/early fall when peppers are in season!

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Tempeh Jambalya

Vegan | Gluten-free | Nut-free |Sugar-free

serves- 6-8

Ingredients:

•8 oz gluten-free tempeh
•Splash of vegetable broth or 1 tbsp EVOO
•3 tsp cajun seasoning
•1 tbsp paprika (smoked or sweet)
•1/2-1 tsp old bay/seafood seasoning
•1/4-1 tsp cayenne powder*
•1 large onion, diced
•1-2 garlic cloves, minced
•3 celery ribs, chopped
•1 green bell pepper, diced
•1 red bell pepper, diced
•1 cup brown rice (uncooked)
•2 cups vegetable broth
•28 oz diced tomatoes
•Salt, to taste

*Notes- adjust cayenne acorrding to your spicy tooth (1/4 tsp is relatively mild in this dish)

Instructions:
In a large pot on medium heat, add broth/oil and cook tempeh until golden brown, about 3 minutes (cook longer if you like your tempeh a little browned).
Add the onion and garlic to the pot, continue cooking on medium heat about 3 minutes. Add the celery, bell peppers, spices, rice, veggie broth, and diced tomatoes in liquid, stir well to incorporate and allow to come to a boil. After coming to a boil put on lid and low heat, allow to simmer about 30 minutes or until the rice is tender (check your rice package for cook time).
Once the rice is tender, taste for seasoning – add salt to your liking. Enjoy!

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Breakfast, Gluten Free Vegan, Raw, Snacks, Spring/Summer

Ginger Strawberry Banana Smoothie

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Happy Thursday! I can’t believe it’s almost the end of the week…and REALLY can’t believe it’s the 8th for June already!!! I’ve been busy with a number of things, which I know makes the time seem to go by even faster but STILL.

Anyhoo, today I’m sharing a quick recipe for a smoothie that’s I recently realized I started to post a year ago…somehow it didn’t get posted so that’s finally being corrected. I’ve been in super organize mode and feel that before I post any new recipes, I should go back and revisit some old ones I’d been meaning to share with y’all.

This is a simple, yummy smoothie that will be sure to nourish you, as well as satisfy your tastebuds. These days Ive been trying to stick with adding veggies to my smoothies, but every now and then a gal just wants a milkshakey type of smoothie, ya know?! The kind that makes you feel a bit like you’re having dessert for breakfast! This is one of the those smoothtoes. Comforting, sweet, with a little bit of spice, it’s also good for you. Ginger has proven to help relive pain, even severe pain like arthritis and other types of chronic pain by curbing inflammation. Of course, strawberries are loaded with vitamin c, antioxadants, anthocyanins, and fiber – Just to name a few of those life giving nutrients 🍓🍌🌱🌞


Ginger Strawberry Banana Smoothie

Vegan, Gluten-Free, Grain-Free, Nut-Free Recipe

Serves: 2

Ingredients:

•1/2-1 cup strawberries (fresh or frozen)
•2 small/1 large banana(s) (fresh or frozen)
•1/4-1/2 tsp ginger powder
•2 tbsp ground flaxseed, optional
•1-2 tbsp unrefined cold-pressed flaxseed oil, optional
•1 1/2 cups purified water/coconut water/vegan milk

Instructions:

Purée all the ingredients together in a blender until smooth. Best when enjoyed immediately 🙂