Monday, July 7, 2014

Meatless Monday: Asian Tofu Salad with Sesame Soy Dressing


16 oz extra-firm tofu
1.5 tablespoons soy sauce
1.5 tablespoons maple syrup
1 head of green cabbage
2 carrots
4 green onions
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons maple syrup
2 teaspoons sesame oil
Sesame seeds, for garnish
Black pepper, for garnish


1. Preheat the oven to 350º F
2. Cut 16 oz of extra-firm tofu into cubes (I cheated and bought mine already cubed) and use a few paper towels to press them down and squeeze out the excess water. Then, add the cubes to a large mixing bowl and drizzle in 1 1/2 tablespoons of each soy sauce and maple syrup, and gently toss to coat.
3. Transfer the tofu cubes to a baking sheet and bake for about 30-35 minutes, removing from the oven every 10 minutes to toss with a spatula so that all sides develop a perfectly golden brown exterior. This tofu develops such a flavorful crust and the perfect texture; it really is the best part of the dish.
4. Meanwhile, chop one head of green cabbage into thin slices (or buy pre-shredded cabbage) and add to a big salad bowl. Then, grate two carrots and slice 4 green onions. Throw them into the bowl as well.
5. We can make an amazingly simple and delicious dressing for this salad by combining about 3 tablespoons rice vinegar, 2 tablespoons maple syrup, 2 tablespoons soy sauce, and 2 teaspoons sesame oil. Whisk this together and set aside (we’ll dress the salad in the next step).
6. When the tofu is finished, remove it from the oven and allow to cool for several minutes. Then, add it into the salad as well and toss with the dressing until everything is evenly coated. For best results, stick the salad in the refrigerator for an hour or two until the tofu has chilled and all the ingredients have marinated in this delicious dressing.
7. To serve, divide into serving bowls and sprinkle on some sesame seeds and a few grinds of fresh black pepper.


Monday, June 30, 2014

Meatless Monday: Warm White Bean Salad


1 c dried white beans, soaked and cooked until just tender, or 2 c canned white beans, warmed
½ c oil-packed sun-dried tomatoes, drained and chopped
½ pound smoked mozzarella or 4 oz smoked tofu, diced
½ c red wine vinegar
½ c olive oil
1 c red onion, diced
½ t coarse salt
2 medium carrots, thinly sliced
2 medium celery stalks, thinly sliced
2 cloves garlic, minced
2 T rosemary, minced
dash of paprika or crushed red pepper flakes
¼ c water
2-3 c arugula, roughly torn or chopped


1. Combine beans, tomatoes, cheese or tofu, and vinegar in the bowl and set aide.
2. Heat oil over high heat, add onion and salt, and sauté for 2 minutes. Stir in carrots, celery, garlic, rosemary, and paprika and sauté 1 minute.
3. Add water, cover, and simmer about 2 minutes, until veggies are just tender.
4. Add to bowl, mix well, taste, and adjust seasonings.
5. Toss with arugula and serve warm.


Monday, June 23, 2014

Meatless Monday: Scalloped Cabbage


2 tablespoons butter
1 medium head cabbage, cored and
sliced thin
1 large onion, chopped
1 1/2 cups milk
4 eggs, lightly beaten
1 cup crushed crackers
1 teaspoon salt
1/2 teaspoon ground black pepper
Sprinkle with cheese, if desired


1. Preheat oven to 350 degrees F. Grease a 9x12 inch casserole dish.
2. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
3. Bake in preheated oven for 30 minutes, or until golden brown and heated through.


Saturday, June 21, 2014

Support Local. We Do: KW Collards Video

We recently did an interview with one of our favorite local vendors, Kizito Wademi, of KW Collards. If you have not tried his greens, you are missing out! Even if you think you don't like collard greens, you need to give them a try! We have been doing business with Mr. Wademi and his wife for many years now and look forward to continuing this great partnership for years to come! For more info on the company and product, please check out this past blog. Enjoy the video and please excuse the background noise as we learn to use our new video editing software!

Monday, June 16, 2014

Meatless Monday: Sweet Potato Sliders with Curry Pesto


2 large sweet potatoes
1 baguette
1 10 oz pkg baby lettuces
1/3 cup raisins

Curry Pesto
1/2 cup raw sunflower seeds
2 tsp curry powder
2 Tbsp melted coconut oil + extra for greasing baking sheet and potatoes
1 clove garlic
1/8 tsp salt
1/8 tsp ground ginger


1. Preheat oven to 450F; grease baking sheet with coconut oil and rub additional on potatoes; poke holes evenly over skin of potatoes with fork; rub with salt; bake for 30 minutes; flip and bake additional 20 to 30 minutes; remove from oven, let cool and slice.
2. Meanwhile blend curry pesto ingredients; slice and toast or grill baguette.
3. Layer 1 slice baguette, spread 1 – 2 tsp pesto, a few raisins; two slices sweet potato; a few lettuce leaves, top with second baguette slice.


Saturday, June 14, 2014

Last Minute DIY Gift For Dad

They've always said the way to man's heart is through his stomach! If you live close to your ol' man, why not surprise him with your awesome culinary skills? These are super easy to prepare and delicious! The ingredients can certainly be switched out for vegan versions. Dad doesn't need another tie, fishing lure or puzzle!


12 large jalapeños
2 cups mushrooms, finely chopped
3/4 cup cheese (anything that melts well)
6 cloves garlic, finely minced
1/3 cup plain nonfat Greek yogurt
12 slices of turkey bacon or uncured bacon


1. Preheat the oven to 450˚.
2. Remove the stems from the jalapeños. Slice each one in half lengthwise. Scoop out the seeds and the white membranes inside. You may want to use a spoon or wash your hands very carefully afterwards. Do not touch your eyes! Use gloves if you’re particularly sensitive.
3. Combine the mushrooms, cheese, yogurt and garlic in a bowl, stir well. Scoop about 1 teaspoon of the mushroom mixture into each jalapeño.
4. Slice each bacon strip in half lengthwise, that’s hot-dog style, folks. Wrap the bacon around each jalapeño, secure with a toothpick.
5. Bake in the oven for 15 minutes.

These can also be thrown on the grill! They're done when the bacon is cooked, the cheese is melted and the jalapeños have char marks! we hope you and your pops or whoever you choose to celebrate with enjoy and have a healthy and enjoyable day!

Monday, June 9, 2014

Meatless Monday: Kitchari


1 c quinoa
1 c red lentils, rinsed
5 c vegetable stock or water
1 small yellow onion, chopped
8 cloves garlic, peeled
¼ c fresh parsley, cilantro, and/or dill, minced
1-2 t soy sauce


1. Combine quinoa, lentils, stock, onion, and garlic in the pot over medium-high heat.
2. Bring to a simmer and cook, stirring occasionally, until the liquid has mostly been absorbed and the quinoa and lentils are soft. Add more liquid as needed.
3. Stir in remaining ingredients and serve hot.

For a more substantial meal, add 1-2 c chopped vegetables such as asparagus, bell peppers, broccoli, cabbage, carrots, celery, corn, peas, and/or zucchini.


Tuesday, May 27, 2014

Tofu Tuesday: Mustard-Crusted Tofu with Kale and Sweet Potato


1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons oil, divided
1/2 medium onion, sliced
1 tablespoon minced peeled fresh ginger
1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons fresh lime juice


1. Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
3. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.


Friday, May 23, 2014

Here's Why You Need Our Two New Sunscreens!

Healthy Home Market is excited to welcome two new all natural, organic sunscreens to our South End and Davidson locations! We have now added Raw Elements and Goddess Garden to our offerings! Raw Elements has been named Best Sunscreen by the Environmental Working Group for the third straight year and they're also Non-GMO Project Verified! And Goddess Garden products rate at the top of the EWG's scale, as well. Being picky about what you put on your body is just as important as what you put in your body! These two products fit the bill and are good for the environment to boot! Still not convinced to give up your conventional sunscreen? Check out this great article for five great reasons why you should!

Friday, May 16, 2014

Tomorrow Promises to be One of Our Best Customer Appreciation Days Yet!

As you've undoubtedly heard, we will be celebrating Customer Appreciation Day at all four of our locations tomorrow! If not for you all, we wouldn't be here! Stop in tomorrow, 1pm-4pm, and enjoy 15% off storewide (excluding sale items, cookout items and beer/wine), enter to win one of many awesome gift baskets, pick up a bag of healthy freebies and coupons, enjoy live entertainment and try product samples throughout the store! Join us at South End or Davidson to enjoy Hot Dog, Hamburger or Veggie option plates for just $5 (details below)! You can check out the vendors who will be at each location below. We can't wait to see you all tomorrow!

South End

Boar's Head, The Naked Tart, City Girl, HolmMade Cookies, King of Pops, Bushelle Seasonings, KW Collards, Springer Mountain Farms, Tavern Cheese Spread, Grayson Natural Meats, Tito's Specialty Foods, Elderberry Life, Agathon Produce
Olde Mecklenburg Brewery, Freedom Distributors, NoDa Brewery
Root Naturals, Garden of Life, Natural Factors, Barlean's, Nutracuetical
Practitioners, etc.
Maximized Living, Heirloom Goodness, Aprons for Autism, EFT Tapping, Dr. Stephanie Mottola (mini-health consultations), Brenda Ballew (light therapy and Reiki)


Grayson Natural Meats, City Girl
Alaffia, Source Naturals, Root Naturals, Garden of Life, Barlean's


Host Defense, Source Naturals, Root Naturals, Jarrow
Aleesha Ashley (Aqua Chi Detox Footbaths), Yadi (chair massage), BK Howard Mungo (virtue wheel)
DJ KJ Steen


Amazing Grass, Source Naturals, Root Naturals, Garden of Life, Barlean's

Monday, May 12, 2014

Meatless Monday: Sinigang Filipino Tamarind Soup


1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice
1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
5g tamarind powder
Juice of one lime
6 cups water or veggie stock


1. Chop all vegetables.
2. Cook potatoes in water or stock with a touch of salt for about 10 minutes, or until almost cooked through.
3. Add remaining veggies, tofu and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
4. Taste broth and adjust water and tamarind seasoning and salt to your liking.
5. Squeeze the lime juice over the soup and top with fresh hot peppers if desired.

Adapted from:

Monday, May 5, 2014

Meatless Monday: Black Bean and Mango Tostadas


Corn tortillas
1 can of black beans, rinsed, drained and heated up
1 mango, peeled and chopped
1/2 red onion, chopped
2 tomatoes, chopped
Fresh cilantro, chopped
Romaine lettuce, chopped
1 avocado, chopped
Lime wedges
Salsa, if desired


1. Turn the broiler on high. Spray corn tortillas with cooking spray and sprinkle with salt. Place on a baking sheet. Put corn tortillas in the oven until crispy, about five-seven minutes. Flip them once to make sure each side is crispy.
2. Top corn tortillas with black beans, mango chunks, onion, tomatoes, cilantro, lettuce, and avocado. Dress with fresh lime juice and salsa.


Friday, May 2, 2014

For Sisters Only is Tomorrow! Here's Sneak Peek of What We'll Have at Our Booth!

Healthy Home Market is excited to be back at For Sisters Only tomorrow for our third year in a row! This year we are pleased to have Hair 180° and Design Essentials joining us at our booth! We always have a blast at this event and we know this year will be no different! Here is a sneak peek of what we will be featuring tomorrow:

Hair 180°
Whipped Shea Butter
Revitalizing Shampoo
Leave-in Conditioner
Curly Custard
Styling Creme
Nourishing Hair Serum

Design Essentials
Curl Cleanser
Detangling Leave-in Conditioner
Moisturizing Conditioner
Defining Creme Gel
Curl Stretching creme
Curl Enhancing Mousse
Curl Forming Custard
Edge Tamer
Twist and Set Setting Lotion
Daily Moisturizing Lotion

Liquid Black Soap
Everyday Coconut Lotion

Nubian Heritage
Bar Soap (Assorted Scents)
African Black Soap Body Wash

Organic Coconut Oil
Organic Extra Virgin Coconut Oil

RA Cosmetics
100% Pure Shea Butter
100% Pure Black Soap Bar

Tropic Isle
Jamaican Black Castor Oil (Plain)
Jamaican Black Castor Oil (Lavender)
Jamaican Black Castor Oil Hair Food
Jamaican Black Castor Oil Shampoo
Jamaican Black Castor Oil Conditioner

Nudred Kit

Monday, April 28, 2014

Meatless Monday: Veggie "Meat" Loaf


For the loaf
1 large red bell pepper
1 large green bell pepper
2 pounds cremini mushrooms
1 tablespoon olive oil
1 cup 1/2-inch asparagus pieces
1/2 cup chopped red onion
1 cup panko breadcrumbs
1 cup chopped walnuts, toasted
2 tablespoons chopped fresh basil
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces fresh Parmigiano-Reggiano cheese, grated
2 large eggs, lightly beaten
Cooking spray

For the top
2 tablespoons ketchup
1 tablespoon vodka or vegetable broth
1/4 teaspoon Dijon mustard


1. Preheat broiler to high.
2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
3. Reduce oven temperature to 350°.
4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.


Thursday, April 24, 2014

The Healthy Home Hour has Moved to Sunday!

As many of you may already know, WGIV 103.3FM The Soul Of Charlotte is now Streetz 103.3FM. In the reformatting process, the amount of talk shows on the station was greatly reduced. We are proud to say that the Healthy Home Hour made the cut and is one of four talk shows still included in their programming! We have all of you loyal listeners to thank for that! For you guys and for our new listeners, here is everything you need to know:

Make the switch to Sunday! Listen in to the Healthy Home Hour Sundays at 9:00. Enjoy the same station, same time, and same host, Holli Adams, on the Healthy Home Hour on WGIV 103.3 FM, 1370/1490 AM. Learn what it takes to be well for the rest of your life. Be savvy and know what’s new and classic in the world of health and wellness. It’s more attainable than you think with host Holli Adams and the wide range of health professionals brought to you by the Healthy Home Market with four stores in and around Charlotte. Every Sunday, 9-10:00 am Holli interviews the experts, educators, doctors, healers and entrepreneurs that have one goal in mind - your long term health. Learn about discounts, free classes and events, health foods and supplements offered at The Healthy Home Market, as well as what to avoid in the booming health industry. Start your Sunday by blessing your body, mind and spirit with Holli Adams!

You can listen to past shows here. And listen in live here.

Monday, April 21, 2014

Meatless Monday: Toaster Oven Baked Eggplant with Miso


2 medium eggplant or 1 large, washed & cut into 1/2-inch discs
2 tbsp white miso paste
2 tbsp water
1 tbsp honey
2 tsp olive oil
1 tbsp soy sauce
1 tbsp plus 1 1/2 t. lemon juice
Salt and pepper, to taste


1. Remove the toaster oven tray, line it with foil, and arrange the eggplant slices on it.Turn the heat to broil.
In a bowl, stir together the miso paste, water, honey, oil, soy sauce, and 1 tablespoon of the lemon juice.
2. Season the slices with salt and pepper and brush them with the miso glaze.
3. Broil for 8-10 minutes until the slices are nicely caramelized and tender.
4. Sprinkle the eggplant with the rest of the lemon juice. Serve & enjoy!


Thursday, April 17, 2014

DIY: Healthy Granola

We sell a lot of lovely granolas at the Healthy Home Market, but sometimes it's nice to make something from scratch and it doesn't get much easier than granola! We have given you a great basic recipe below, courtesy of Elizabeth Rider, but get creative and try out lots of combos! Get the kids involved and let them pick out what they would like to include! Post your favorite recipes in the comments! Enjoy!


2 cups raw, whole rolled oats (aka old fashion oats)
½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil or other healthy cooking oil
½ tsp vanilla extract or almond extract
1 large pinch fine sea salt or Himalayan salt


1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
3. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
4. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.


Monday, April 14, 2014

Meatless Monday: Beet Casserole


4 cups sliced fresh beets
1 tbsp sugar (or substitute)
3/4 tsp salt
1/4 tsp paprika
1 tbsp butter
1 tbsp lemon juice
Sliver of fresh ginger
1/3 cup water
1 tbsp grated onion


1. Pre-heat the oven to 400 degrees.
2. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar (or substitute), salt and paprika. Dot the beets with the butter, then add the lemon juice, ginger, water and onion.
3. Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.


Thursday, April 10, 2014

Beautiful Weather + Healthy Grilling = Perfection

Summer is almost upon us! Let's get outside and do some grilling! Rest assured that all of Healthy Home Market's meats are antibiotic and hormone free! We source our beef from local, Grayson Natural Farms, our deli bacon is cut in house, our deli meats are ground in house, we create our deli sausages and much of our seafood is wild caught in or around the United States!

Not a meat eater? That's cool! We have tons of delicious veggie "meats!" We recognize that many people didn't quit eating meat because they don't like the taste and these make great substitutes!

Not into the "faux" meats? We have a great selection of organic veggies that are just begging to be put on the grill! And have you tried grilled pineapple?! Mouth watering!

But, whatever you do...don't forget the spices...

Or the condiments....

And definitely don't forget the beer (if you're into that sort of the thing!)

Happy grilling everyone!
Please share with us your favorite grilling recipes in the comments below!

Monday, April 7, 2014

Meatless Monday: Vegetarian Lettuce Wraps


2 tsps olive oil
1 pkg firm tofu
2 ears corn (or 1 1/2 Cups Frozen Corn Kernels)
1/4 tsp chili powder (more To Taste)
1/4 cup soy sauce
Romaine lettuce (Hearts)
2 whole avocado (Sliced)
1 tsp balsamic vinegar


1. Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
2. Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
3. Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
4. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!


Friday, April 4, 2014

Beers to You, Friends!

Historic South End is now officially the Beer Capitol of the World! Well okay, maybe not...but the beer scene has grown by leaps and bounds in recent times! We are now the proud home of multiple microbreweries and retail locations offering a plethora of delicious beers! We don't want to brag, but we kinda feel like we possibly, maybe, might have, you know...started the whole beer trend in South End! Either way, we've been providing unique beer to the area since 2003! Be sure to follow us on Facebook and Twitter to stay up-to-date on seasonals and hard-to-find brews. Our merchandiser, Brian, is always sourcing new and awesome choices for you guys. We offer local beers, domestics, imports, ciders, meads, high-gravity beers, etc. etc. And if you're having trouble deciding, you can always build your own six pack! It's a great way to try new things! If beers not your thing, we have a massive wine/champagne/prosecco/sake selection, but that's another subject, for another day.
Not in the South End area much? Don't fret...our Davidson location has a rockin' beer selection too! And the Independence and Galleria locations' beer sections have just been revamped and expanded! And just in time for all this beautiful, patio-sippin' weather! Now, you'll have to excuse's getting to be about that know what they say, "It's 5 o'clock somewhere!"

So, are you convinced yet?

Tuesday, April 1, 2014

Tempeh Tuesday: Tempeh Menudo


1 & 1/2 lb. tempeh, cut in bite sized pieces
8 ounces potatoes, cut in bite sized pieces
1 teaspoon sweet paprika powder
1 tablespoon soy sauce
1/4 teaspoon black pepper
Juice from 1/2 lime
2 tablespoons olive oil
1 tablespoon minced garlic
3 tablespoons tomato paste
2 large onions, sliced
2 large red bell peppers, cut into triangles
2 tablespoons raisins or sultanas
Salt to taste


1. Make the marinade by mixing the soy sauce, olive oil, black pepper, sweet paprika powder, garlic and lime juice.
2. This meal is traditionally served with white rice. It is wise to prepare the white rice at this time.
3. Cut the tempeh in bite sized pieces and place in a shallow bowl.
4. Add the marinade and stir gently to mix.
5. Allow the tempeh to marinate while you prepare the vegetables.
6. Clean the potatoes. If they are organic, leave the skins on, if not peel. Cut the potatoes into bite sized pieces.
7. Slice the onions and separate into rings.
8. De-seed the bell peppers and slice into triangles.
9. Heat the oil in a large frying pan.
10. Add the potatoes and saute until the begin to soften and get a light crunchy outer edge.
11. When the potatoes have gotten soft, add the red bell pepper pieces, mix and sauté.
12. When the bell pepper pieces have softened, add the onions.
13. When the onions have become glassy, add the marinated tempeh.
14. Stir in the tomato paste and add a bit of water if needed.
15. Add the raisins and gently mix all the ingredients as they are cooking.
16. Season to taste with salt.
17. Serve the tempeh menudo with rice and a lime wedge as garnish and to squeeze onto the meal.

Source: vegalicious

Monday, March 24, 2014

Meatless Monday: Tex-Mex Zucchini and Rice Casserole with Spicy Tofu


1 large onion, chopped
1 cup rice
2 & 1/2 cups water
1 vegetable bouillon cube
2 cups prepared spicy tofu pieces
2 cups zucchini, grated
1 can cubed tomato chunks
2-3 tablespoons chili peppers, seeded and chopped
1 tablespoon taco seasonings
1 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup cheese, grated or in pieces


1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
2. Bring to a boil, then reduce the heat and cover.
3. Simmer for 20 minutes, then remove from the heat.
4. Chop the onion.
5. Place the can of tomato chunks in a medium bowl, add the onions.
6. Add the chopped chili peppers.
7. Add the grated zucchini, basil and taco seasonings and mix well.
8. Preheat the oven to 425 F / 218 C.
9. Fluff the rice and add the tofu pieces.
10. Mix in the tomato-zucchini mixture and season to taste.
11. Transfer the mixture to an oiled oven-proof casserole dish.
12. Sprinkle the cheese on top and optionally decorate with a few jalapeño pepper slices.
13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
14. Remove and allow the casserole to stand for 5 minutes before serving.