A great healthy way to end a weekend and bring the family together to fix tacos. A simple recipe that showcases fresh organic vegetables with citrus flavors and ofcourse Tempeh for the vegan protein that is crisp and hearty.
Tempeh is a traditional fermented soy product that originated in Indonesia but readily available is local organic or international markets. Similar to Tofu Tempeh’s fermentation process and its retention of the whole bean gives it a higher content of protein, dietary fiber, and vitamins.
Looking for a unique side dish for thanksgiving? Why not go with global spice that satisfies the taste buds. #thanksgiving
Fresh slim organic carrots cut into small pieces
Fresh or frozen organic green peas and corn
1 tsp cumin seeds, 1/2 tsp oinion seeds, 1 tsp each of minced ginger and garlic, 1/tsp tumeric, 3 whole red dry chilies, 1/2 tsp cayenne, salt to taste
Put 1 tbsp olive oil in pan and crackle the cumin and onion seeds for a minute, add garlic/ginger. Fry for a minute and add carrots. In about 2 minutes, add all the spices and peas and corn. A couple of tablespoons of water and cover and cook for 5-7 minutes until the carrots are tender. Tope with lime juice and fresh cilantro.
Black beans have an amazing protein and fiber content that contributes to the known benefits for the digestive tract and blood sugar regulatory systems. Aside from the benefits, they are absolutely delicious and easy to cook.
You can check out more health benefits here ( http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2)
I do not use the canned beans. Dried black beans are soaked overnight and cooked in a pressure cooker for about 15 minutes ( I add a piece of ginger root and red whole chilies and NO salt).They turn out perfect. I usually cook extra and freeze a batch to have at hand for quick cooking during weekdays.
This particular recipes can be served as soup or over rice. It has the zing of Indian spices that makes a bowl hard to resist.
4 cups of cooked black beans
1 medium red onion – chopped
1 tablespoon of crushed garlic
1 tbsp of dry coriander
1 tbsp of cumin
2 green chilies
1/2 tsp dry ginger
1 cup of peeled crushed tomatoes
1 tbsp of olive oil
Salt to taste
In a heavy bottomed pan ( or slow cooker) add the olive oil and chopped onion. Saute for about 2 minutes until translucent. Add garlic, green chilies all the spices, tomatoes and the black beans with about a cup of water. There will be some water in the beans from previous pressure cooking so adjust accordingly.
Slow cook for about 1 – 2 hours, adding salt to taste. I cooked them in a slow cooker for 2 hours.
This is my daily power green juice for the morning….variations are many but I will share the cleaning and reinforcing ingredients in this one. Make sure the ingredients are fresh and organic as it all gets quickly absorbed in your blood stream. I also added an Ayurvedic herb called Ashwagandha for its blood cleaning properties ( optional)
Bitter melon ( blood cleaning properties)
Run everything through a high power blender and enjoy