Oak Street Tempeh Mango Chutney Salad

IMG_6053 A yummy,easy dish to bring for the Holidays!

2 8-ounce pkgs. Tempeh; any variety, cubed
3/4 cup dry roasted or reg. slivered almonds
1/2 cup mango chutney
1/2 cup vegenaise
2 cups celery, trimmed and sliced
2 cups red grapes, halved
1-2 tsp. curry powder
1 Tbsp. coconut nectar or agave (optional)

Cube and steam the tempeh for 20 minutes. To roast the slivered almonds bake on a cookie sheet in a 350 degree oven for 8 minutes, or until lightly browned. Blend the chutney, vegenaise, curry and agave in blender or food processor. Add everything to a big bowl, stir and adjust seasonings. Serve warm, chilled or at room temperature.

Cure-All Soup

Now it is starting to get warm out, but a good bowl of soup is always a treat on a cool evening. My daughter enjoys her soup with more broth so cut back on the veggies to either make less or have more liquid. I tend to cook for an army.

1 onion, chopped Cure all Soup
5 green onions, sliced
2 cloves of garlic, chopped or minced
2 cups celery ribs, sliced (about 7)
2 cups carrots, sliced (about 7)
2 cups cabbage, shredded/sliced thinly
2 boxes organic vegetable broth or use vegan bouillon cubes with enough water to cover veggies
2 russet potatos, chopped
2 tomatoes, chopped
1 small bunch parsley, chopped
1/2 cup kale, collards or spinach, chopped
2 TBls. Herb blend of choice (Mckay’s vegan chicken seasoning is great to have on hand)
1/8 tsp. red pepper flakes
1 lemon, juiced (zest first and add zest to the soup as well!)
Salt and pepper to taste

In a large soup pot set to medium/high heat, add 1/2 cup water. Add the ingredients starting with the onions, carrots, celery and cabbage. Cover and stir occasionally while you continue to chop other veggies. Add the broth or water to cover and keep adding veggies, cooking and stirring for about 40 minutes or until all veggies are tender. Add the lemon juice and zest towards the end of cooking. Taste and adjust seasonings to taste. Add beans or lentils if desired.

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