Sweet and Sour Cabbage with Tempeh strips




 Serves: 4
Ingredients
1 teaspoon avocado oil
4 slices tempeh bacon, cut crosswise into ½-inch pieces
1 onion, thinly sliced cone #4
1 medium green cabbage, cut cone #4
¼ cup cider vinegar
¼ cup agave or maple syrup
3 tablespoons tamari sauce or sea salt
Instructions
Heat oil in 7 qt pan or other large -over medium heat. Add tempeh and cook until brown and crisp, stirring frequently. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes).
Add vinegar, sugar, and salt and cook until cabbage is crisp-tender, about 10 more minutes.
Stir in tempeh bacon.

Lucky Creamy Lime Mango Delight

 
3 cups frozen Mangoes
Juice of 3 Limes
1 cup raw Cashews
4 Medjool Dates
1/2 - 1 Cup vanilla almond milk or mango lemonade
A handful of spinach
Preparation Blend all ingredients in high-speed blender until smooth but just before it becomes a smoothie :-) sweet spot.
recipe by Kai Bravo





"Cream" of Broccoli and Spinach Soup




--Serves 4-6
1 Lg onion, diced - cone #2
3 Stalks Celery, diced
2 Tb Earth Balance or oil
2 med Potatoes diced - cone 3
1 Lg head Broccoli (including tender parts of the stems) chopped - cone #3
1 Lb fresh Spinach
1 cup raw Cashews + 1 cup warm water or 2 cups warm unsweetened Almond milk
2 cups warm veggie broth
2 slices of Lemon with rind
1/2 cup fresh Parsley leaves
Pinch of Nutmeg
Sea or Celtic salt and Cayenne pepper to taste



Preparation
Sauté onions and celery in EB or oil on med/high a few mins. Add potatoes, broccoli, cashews, lemon and 1/2 cup of broth. Cook on medium 'till clicking. Turn to low 'till potatoes are just tender. Turn off, add spinach and let sit 1 min. Blend with all other ingredients. Add more water, almond milk or broth for thinner soup. Serve and enjoy!
recipe by Kai Bravo












Vegan Colcannon


Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage.
4 Cups Chopped Potatoes, I like Yukon Gold
4 Cloves Garlic, minced (optional)
3 Tbs Earth Balance Butter or oil
4 Cups Chopped Kale or cabbage
1 Cup Chopped tempeh or veggie sausages (optional)

dash nutmeg (optional)
4 green onions, thinly sliced (scallions)
1 Tbs Nutritional Yeast (optional)
2-4 Tbs Soy or Almond  Milk
3 Sprigs Thyme, leaves leaves only (optional)
Sea Salt and Pepper to taste


Preparation: Chop your potatoes with cone #3 and cook in 3 qt with inset. Or 7qt roaster. Meanwhile, add Earth Balance and garlic to the bottom of a large wok or 7 qt. Cook until the butter is melted and the garlic is fragrant, then add kale and toss well to coat. Add tempeh cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish. Add potatoes to the warm kale and tempeh mixture. Mash as you usually would. Mix in the nutritional yeast (if using), herbs, and 2 Tbs of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.













 



Fast Curry Rice with Veggies




2 cups basmati rice
1 can coconut milk
3 1/2 cups water or broth
2 tbsp yellow curry powder – spicy if you like
2 tbsp granulated garlic
1 tbsp tamari sauce
3 cups variety of veggies (you can use frozen -broccoli, cauliflower, and carrots)
1 can chickpeas, drained and rinsed
Combine the rice, coconut milk, water, and spices in your  EOS or MP5 rice cooker and turn it on Rice 1.  
When the rice has been cooking for about 8 minutes (there will be steam coming out of the vent a little  and it will be bubbling along happily) stir in the vegetables and chickpeas. Then let the rice cooker finish. Add a dash more tamari, if you’d like, and that is it. Easiest dinner ever, and so SCRUMPTIOUS!