1/2 pack uptons seitan crumbles, pan seared in avacado-coconut oil
Add 1 large chopped onion, 1/3C chopped green onion, 1 Yellow bell pepper to the pan with a little water. Let the veggies cook for a few minutes.
Add 2-3 Tbs white wine vinegar, 1/3 roasted diced tomato. Simmer for 10 min.
Top with 1/4 C Roasted Pumpkin Seeds, 1/4C Hemp Nuts
Mix in your spices, Garlic powder and Nutritional yeast to taste
HempFu with Squash and Collards
1 Pack Tempt-brand chorizo HempFu, stir fried in olive oil, simmered with a little diced roasted tomato, 4 cloves crushed roasted garlic.
IN separate pan cook 1 chopped yellow-summer squash in a couple tbs water, splashes of red wine vinegar and thyme, Add 1 bunch chopped collards and some diced green onion. Combine with tofu for a delightful Taco filling and BREAKFAST SCRAMBLE!
Salty Tempeh with Oyster mushrooms and power greens
Pan fry 1 quart package oyster mushrooms, chopped in coconut oil.
Add cubed tempeh to the pan (lightlife brand is usually organic and cheap!) Fry for a few minutes with just mushrooms, to get the tempeh browning.
Add plenty of tamari, but not too much!! Let simmer for 20-30 minutes. It really takes a while for the tempeh to cook and marinate. Let the magic soak in.
Add power green on top last, cook with a little rice vinegar and H2O, Toss with roasted pumpkin and raw hemp nuts for body and substance. Try with chili powder and ginger.
Died and gone to cooking school for our ag systems benefit!!! Taco filling with Upton seitan, white onion, orange pepper, green onions, cooked Italian with a little avacado oil, white wine vinegar, and toasted diced tomatos. About to get hemp nuts and some spices! Delis with garlic powder and nut yay!