Sales and Recipes for a Healthlicious 4th of July

Summer is here and the 4th of July is just around the corner! It's grilling season! If you just can't imagine the 4th with out burgers and dogs, we have got you covered with healthy versions of the old stand-bys! July sales include Applegate Farms Organic Hot Dogs, Shelton's Uncured Turkey Franks, Gardein Ultimate Beefless Burger, Organic Ezekiel 4:9 Sprouted Grain Hot Dog Buns, Rudi's Organic Wheat Hamburger Buns, Muir Glen Organic Tomato Ketchup, and Bubbies Saurkraut!  
But if you're bored with the usual burgers and dogs, take a break and try some healthier, more unique recipes! Of course, as with most recipes, these can be adapted to suit dietary needs and preferences.

For the Grill
Ginger Brew Chicken
London Broil with Horseradish
Halibut with Grilled Red Pepper Harissa
BBQ Tempeh Burgers
Sriracha-Grilled Tofu
Cilantro Lime Sweet Corn
Campfire Potatoes
 

No Grilling Required
Healthier Seven Layer Dip
Caprese Salad Kabobs
Kale Salad with Oranges, Almonds and Avocado
Pina Colada Fruit Salad
Pineapple Zucchini Cake with Cream Cheese Frosting
Red, White and Blue Sangria


We have the following items for recipes above on sale in July: All Natural London Broil, Local Watermelons and Nasoya Extra Firm Tofu.
Hurry to get these items before the sale end this Saturday, June 30: All Natural Ground Beef Chuck, Local Peaches, Local Blueberries, Galaxy American 'Cheese" Rice Slices, Amy's California Veggie Burgers and Barbara's Bakery Original Cheese Puffs.
Barbeque's can be taxing on the environment, lighten your footprint with these sale items: Preserve Recycled Reusable Plates (sale ends June 30), Handi Foil Eco Friendly BBQ Utility Pan, Fuji EnviroMax AA Batteries and Nature's Grilling 100% Natural Hardwood Briquettes. For more tips on environmentally friendly grilling and party throwing, please check out these past blogs: Throw a Green BBQ this 4th of July and Game Day Done the Green Way!

FYI - HHM will be open from 10am-6pm this Independence Day.

Tofu Tuesday: Asian Tofu Wraps

Ingredients

1 14 ounce package extra firm tofu, pressed
Low sodium tamari or soy sauce, to taste
2 tablespoons olive oil
2 tablespoons sesame oil
1 bell pepper, chopped
1 cup carrots, chopped
1 5 ounce can water chestnuts, sliced in half
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
White cooking wine, to taste
Chili oil, to taste
6 scallions, sliced
2 tablespoons cilantro, chopped
4 large Boston bibb lettuce leaves
4 whole grain tortillas
Sesame seeds, as garnish

Directions

1. Preheat an oven to 350 degrees.
2. After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency.
3. Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro.
4. Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas.
5. To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold like a burrito and enjoy.

Source: meatlessmonday.org

The Health Benefits of Goji Berries (Infographic)

Meatless Monday: Vegan Club Sandwich

Ingredients

3 slices soft seeded grain bread
4-5 ounces tempeh bacon
2 large leaves of curly red lettuce
1 slice vegan cheese
1 tsp vegan buttery spread
1 tsp Dijon Mustard
1 Tbsp Vegenaise mayo spread
2 slices sweet onion
2 slices tomato
Fresh black pepper
4 green olives with pimentos
4 toothpicks

Directions

First, toast the bread to a light-dark brown.
Spread vegan buttery spread on both sides of the middle stacked slice of bread.
Spread mustard on the inside of top slice.
Spread Vegenaise on inside of bottom slice.
Spread any leftover Vegenaise on both sides of middle slice of bread.
Start the layering:
Bottom: Bread.
Next, onion.
Next, a layer of tempeh bacon.
Some pepper.
One lettuce leaf.
More pepper.
The middle bread slice.
A layer of vegan cheese.
Next, the tomato slices.
Another layer of tempeh bacon.
A bit of pepper.
The last leaf of lettuce.
A tad more pepper.
The top layer of bread.
Next, stick 4 toothpicks in the sandwich. One for each triangle slice.
Now carefully slice the sandwich into the triangles.
Stick one olive in each toothpick.
Arrange on plate however you wish!

Source: Picture and Recipe from 100% Vegan Healthy, Happy Life

DIY: Sparkling Strawberry Mint Lemonade

Ingredients

1 1/2 cups of sugar

3 cups of water 
1 cup of loosely packed fresh mint leaves, plus 6 sprigs for garnish
Juice of 6 lemons 1 cup coarsely chopped fresh strawberries; plus 6 whole strawberries for garnish
2 liters sparkling spring or mineral water, chilled

Directions 

1. In a small sauce pan, combine the sugar and water. Bring to a boil and cook for 5 minutes.
2. Add the mint leaves, lemon juice and chopped strawberries.
3. Remove from the heat and let cool. Cover and refrigerate until ready to use.
4. To serve, strain and discard the strawberries and mint leaves.
5. Mix with the mineral water. Serve over ice and garnish with whole strawberries and mint springs.

Guide to Vitamin D (Inforgraphic)

Meatless Monday: Stuffed Zucchini

Ingredients

1 zucchini
2 tsp. olive oil
1 clove garlic, minced or pressed
2 tbsp. minced onions
½ - 1 tsp. dried oregano, to taste
½ - 1 tsp. dried basil, to taste
Salt and pepper, to taste
½ cup tomato or spaghetti sauce
2 tbsp. breadcrumbs
2 tsp. Parmesan cheese or nutritional yeast


Directions

1. Bring a large pot of salted water to the boil.
2. Cut off the knobby ends of the washed zucchini and trim off any remaining blemishes on the skin with a knife.
3.When water on stove is boiling, carefully place zucchini in with tongs.
4. Boil for 10 minutes, or until a fork easily pierces the zucchini.
5. Meanwhile, preheat the oven to 350ºF (180ºC).
6. Using tongs, carefully remove zucchini from water and let sit until cool enough to handle.
7. While zucchini is cooling, heat olive oil in a medium skillet over medium-high heat.
8. Add onion and garlic and stir well to avoid burning. Sauté for 2-3 minutes.
9. Add tomato or spaghetti sauce and heat through.
10. Stir in breadcrumbs, oregano, basil, salt and pepper to taste.
11. Cut cooled zucchini in half, lengthwise. Using a spoon, scoop out the insides (seeds and flesh) and save in a small bowl. Chop any pieces that are larger than bite-sized.
12. Add zucchini pulp to sauce mixture.
13. Fill the empty zucchini shells with the sauce mixture and top each with Parmesan cheese or nutritional yeast, if desired.
14. Bake on a baking sheet or stone for 15 minutes or until cheese is browned.

Source: suite101.com

Come See HHM at Taste of Charlotte This Weekend!

HHM is very excited to have a booth this year at the Taste of Charlotte Festival uptown! Never been to Taste? Here is the lowdown: Admission to Taste of Charlotte is free. Guests can purchase coins for their food samples and beverages. Enjoy delicious food while you stroll along Tryon Street visiting local and national sponsors. The festival offers entertainment that is enjoyable for all ages! This City's Got Taste!
So, what can you expect at the HHM booth? We are proud to offer slammin' good greens from local KW Collards, jerk sauces and spices from local Anntony's Caribbean Cafe, Brad's Raw Kale Chips, and three flavors of handmade Olli Salumeria Salame, Calbrese, Norcino and Chorizo! Don't worry, we will have bags for you to tote away all this good stuff in! We will also have various product samples and lots of great information for everyone! Check us out at Booth #114, right across from the mainstage at Trade and Tryon! We can't wait to see you all out there!

Meatless Monday: Peachy Chili Bean Tacos

WE HAVE LOCAL PEACHES!

Ingredients

For the peachy chili beans:
2 15 ounce cans pinto beans, drained, rinsed
2 peaches, sliced into sixths
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons Mexican oregano
½ teaspoon sweet paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cups water
A drizzle coconut oil
Salt and pepper to taste

To complete the peachy chili bean tacos:
3 ears corn, grilled then cut off the cob
A little canola or olive oil, for grilling
8 ounces mushrooms, preferably maitake or shiitake, grilled and sliced
16 corn tortillas
½ bunch cilantro, chopped

Directions

To grill the corn:
1. Gently pull back the husks of the corn cobs, but don’t remove them entirely. Remove the silk and cut off the other end. Soak the cobs of corn in cold water for about 30 minutes. Bring a grill to medium-high heat.
2. Dry the corn and drizzle with a little canola or olive oil. Fold the husks back down and tie or twist the ends. Place the corn cobs on grill over medium-high heat for about 5 to 7 minutes, rotating frequently, or until the corn is grilled and tender. Set aside to cool.
3. When the corn has cooled, place a cob over a large bowl and remove the grilled kernels with your knife cutting in a downward motion towards the bowl. Repeat process until all grilled kernels have been cut from all 3 corn cobs. Set aside.

To make the peachy chili beans:
1. Place the peaches and mushrooms in a grill pan. Drizzle the mushrooms with a dash of canola or olive oil. Grill the peaches for about 3 minutes, or until they have caramelized grill marks. Flip and repeat on the other side of the peach slices. Grill the mushrooms for 4-5 minutes, stirring occasionally. Set aside the mushrooms and the peaches in separate bowls.
2. In a medium pot over medium-high heat, sauté the onion in a drizzle of coconut oil for 3-5 minutes, or until softened. Add the garlic and tomato paste and cook for 2-3 minutes more, stirring occasionally, until the onion tomato and garlic is well mixed and bubbling.
3. Season the onion garlic tomato mixture with chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote if using.
4. Cut the grilled peaches into a large dice and add them to the bowl of beans along with their grilling juices that have collected in the pan. Bring the beans to a slow simmer and cook for 5-7 minutes, or until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper to taste.

To complete the peachy chili bean tacos:
1. Sprinkle some water over the cold corn tortillas. Warm the corn tortillas on the grill for 2-4 minutes, or until the corn tortillas have softened and warmed.
2. Fill each corn tortilla with a portion of peachy beans topped with grilled corn and mushrooms. Garnish the top of the tacos with chopped cilantro and enjoy!

Source: meatlessmonday.org

Meatless Monday: Red, White & Blue Vegan Potato Salad

In honor of our troops, past and present, today's Meatless Monday recipe would be a nice addition to your Memorial Day feast.

Ingredients

1 lb small red potato
1 lb small white potatoes
1 lb small blue potato (or purple)
1 red bell pepper, julienned
1/2 small red onion, julienned
4 small radishes, cleaned and sliced thinly
Dressing
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar (or plain distilled white vinegar)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon flat leaf parsley, chopped (aka Italian parsley)
Garnish
Flat leaf parsley, chopped

Directions

1. Boil potatoes until softened. Drain, cool and cut into 1/2" rounds.
2. Whisk together the dressing ingredients except for the oil.
3. Whisk in oil slowly (or use a food processor).
4. Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
5. Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.

Source: food.com

Fun Ideas for the Holiday Weekend!

Many of you have Monday off from work for the Memorial Day holiday and the kids are out of school, so what is one to do with three days off in a row? We have some ideas! No matter what you are in to, make the most of this beautiful weekend!

Go Camping!
Take you friends, family and pets and get out in nature! Whether you go to the mountains or just down the road to McDowell Park. Camping can be an inexpensive and highly enjoyable activity! There is something so relaxing about just sitting outside listening to the breeze or the sound of a running creek, staring at a fire or taking a walk through the woods. Grab your tent, sleeping bag, water and some snacks and you're ready to go! Don't forget the watermelon! We have local, organic watermelons on sale right now for only $5.99.

Hit a festival!
There are lot's of activities going on this weekend in the surrounding areas! Check out Freedom Weekend Aloft, an annual hot air balloon festival in Simpsonville, SC, NC Hops and Roots Festival in Pittsboro, NC featuring regional food, beer and wine, White Squirrel Festival in Brevard, NC with live music, a parade, local food and brews and the 5K/10K Squirrel Race, spend the day at the U.S. Whitewater Center on Sunday rafting, climbing or ziplining, then stick around for free music and fireworks or get your Nascar fix at Speed Street in uptown Charlotte, Run or walk the 5K at the Go the Extra Mile Patriot Festival at South Park's Symphony Park, or listen to gospel and ride the rides at JoyFest at Carowinds!

Head to the Ballpark!
There are four Charlotte Knights this holiday weekend, with fireworks after the game on Saturday and free admission for active and veteran military personnel to Monday's game, also followed by fireworks. Knights games are fun for the whole family! Click here for more information.

Check out Bass Pro Shop!
Bass Pro Shop in Concord is hosting a Summer Kickoff event. Take a family "camping" pictures, let the kids can create nature inspired art and compete in several challenges. More information can be found here.

Alternative Ideas!
Have a picnic, read a book, visit a museum, try some diy projects, go swimming, have a cookout, take a hike, rent a boat, get some r&r, stargaze, go to the park, plant some flowers, go to the zoo, take advantage of Medical Screening Services at HHM South End, play in a sprinkler, check out the Carolina Raptor Center, the possibilities are endless! Let us know in the comments what you end up doing this weekend!

Meatless Monday: Lemon Mint Quinoa Salad

Ingredients

1 cup quinoa, rinsed & cooked by directions
3 green onions, sliced with tough ends removed
1 tablespoon extra virgin olive oil
1 clove garlic, crushed in a garlic press
1 tablespoon fresh-squeezed lemon juice
3 tablespoons fresh mint leaves, chopped
Salt and lemon-pepper, to taste
¼ cup almonds, chopped

Directions

1. After quinoa has finished cooking, remove from heat and cool on a cookie sheet.
2. Place the cooked and cooled quinoa, green onions, olive oil, garlic and lemon juice together in a large bowl. Stir until combined. Season with mint, salt and lemon-pepper. Mix well.
3. Top the salad with the chopped almonds. Serve chilled or at room temperature.

Source: meatlessmonday.org

Customer Appreciation Day, this Saturday! All Five Locations!

Please join us this Saturday at Customer Appreciation Day! We have some great things going on at all five of our locations! Fun for the whole family and tons of giveaways! Sign up for our E-Newsletter here to receive a big announcement tomorrow evening, regarding Customer Appreciation Day!



South End
Products samples and demonstrations: Garden of Life, vegan and local KW Collards gluten-free My Dad's Cookies, vegan and local Pink Chocolate Cupcakes, local Sadie's Fish Cakes, Ultima Replinisher, Healthforce Nutritionals, gluten-free Taste of Sunrise Pancakes, local Boquete Coffee, raw, vegan and local Luna's Living Kitchen, local Lenny Boy Kombucha, local Elaine's Slices of Heaven Bakery, local Villa Antonio, vegan and local Chelly's Cake-N-Pastries and local Boone Barr.
Beer and wine tasting: Tryon Distributing, Freedom Beverage Co., Dionysus Wine Distributors and Global Wine Distributors.
Local practitioners: Maximized Living, Jubilation Acupuncture, Reiki Education and Research Institute, Evolution Fitness, Yoga, Martial Arts, Avalon Light Therapy and Kamati Massage and Yoga.
Plus: Food samples through out the store, raw and vegan samples from our very own Chefs Rian and Ami, delicious treats from Chef Mike and Crispin, a smoothie demo by FYI Cynthia Hill, local handmade jewelry from SkyeTurtle Designs, entertainment from Jeff Brown, gift basket drawings and a cookout in front of the store featuring all natural beef burgers, veggie burgers, natural chips, natural sodas and handmade sausages. Meals only $2.99!


Galleria
Product samples and demonstrations: local Beam Family Farms, local KW Collards, Nordic Naturals, Nutraceutical, Curamin and ZuZu Luxe.
Beer and wine tasting: Olde Mecklenburg Brewery and 17th Street Wine Distributors.
Local practitioners: Maximized Living and chair massage with Montse Ferragut
Plus: Lite 102.9 will be broadcasting live from 12pm-2pm with prizes, HHM gift basket drawings, entertainment and balloons for the kids!


Davidson
Product samples and demonstrations: local Rooster Hill Farms, local Cathy's Homemade Biscuits, local Empanada's 2Go, Honest Tea, gluten-free Taste of Sunrise Pancakes, vegan and local KW Collards, local Elaine's Slices of Heaven Bakery, Garden of Life and Buried Treasure.
Local practitioners: Maximized Living
Beer and wine tasting: Tryon Distributing, Global Wines Distribution, Ararat Import and 17th Street Wine Distributors.
Plus: food samples through out the store from Chifles Plantain Chips, EnerGMax Bars and local Hearth Strings Foods, gift basket drawings and an iPad 2 giveaway, courtesy of Garden of Life.


Independence
Product samples and demonstrations: vegan and local KW Collards, New Chapter, Greens Plus and Curamin.
Local practitioners: chair massage with Raymond.
Plus: food samples through out the store, gift basket drawings and a cookout in front of the store featuring all natural beef burgers, all natural hot dogs, natural chips and natural sodas.

Hickory
Product samples and demonstrations: local Tarheel Dog Treats, vegan and local KW Collards, local Beam Family Farms, and Wild Bee Honey.
Wine tasting: local Woodmill Winery.
Local practitioners: massage with Lisa Kemerait, iridology with Myndi Patrie, nutritionist Corrine Lewis, life coach Liz Sakatos and Robb Worthington of Foothills Transition.
Plus: gift basket drawings and samples through out the store!

Tofu Tuesday: Green Bean Ginger Spaghetti Stir Fry

Ingredients

4 cups green beans, ends trimmed
1 (16 ounces)box spaghetti
2 tablespoons vegetable or canola oil, divided
1 (14 ounce) block extra firm tofu, 1 inch cubes
1/4 cup low sodium tamari soy sauce, divided
2 tablespoons toasted sesame oil, divided
2 inches fresh ginger, minced
4 cloves garlic, peeled and minced
1/4 teaspoon red pepper flakes
6 green onions or scallions, sliced, divided
1 bell pepper, cut into strips

Directions

1. Bring 2 large pots of salted water to a boil over high heat. Prepare a large bowl of ice water. When the first pot of water boils, add the green beans and cook for 3-4 minutes, or until the beans turn bright green, but still maintain their crunch. Using a slotted spoon, transfer the green beans to the ice water bath to immediately stop the cooking process. Transfer the green beans to a plate after they cool.
2. Add the pasta to the other pot and cook according to package instructions, or until the pasta is just cooked. Drain, taking care to reserve 1/4 cup of the pasta’s cooking water. Transfer the pasta back to the pot.
3. Place 1 tablespoon of the oil into a large skillet over medium-high heat. Add the tofu and brown on all sides for about 5-7 minutes. Drizzle the tofu with 2 tablespoons of the tamari and 1 tablespoon of the sesame oil. Stir to ensure that the tofu cubes are evenly seasoned. Taste the tofu and adjust its seasoning if desired. Transfer the tofu to a plate.
4. Add the remaining tablespoon of olive oil to the same pan that you cooked the tofu in. Add the ginger, red pepper flakes, garlic and 3/4 of the sliced scallions to the pan. Cook, stirring, for about 2 minutes, or until the ginger and garlic begin to become fragrant. Add the blanched green beans and bell pepper strips to the pan. Stir fry for about 3-4 minutes, or until the veggies are just cooked through.
5. Pour the remaining soy sauce and toasted sesame oil over the green beans. Add the tofu and cooked pasta to the pan, tossing to ensure all ingredients are evenly seasoned.
6. Remove the pan from heat. Sprinkle each serving with the remaining sliced scallions.

Source: meatlessmonday.org

Meatless Monday: Brie and Egg Strata

Ingredients

2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups diced unpeeled Yukon gold potato
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
cooking spray
4 ounces brie cheese, rind removed and chopped
1 cup egg substitute
2 large eggs
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups 1% low-fat milk
2 tablespoons chopped fresh parsley


Directions
 
1. Coat a 13 X 9 inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato and bell pepper and sauté 4 minutes or until tender.
3. Stir in tomatoes and sauté for 2 minutes. Season with 1/2 teaspoon salt.
4. Combine onion mixture and bread.
5. Place half of bread-onion mixture in greased baking dish. Sprinkle with 2 ounces of the brie. Top with remaining bread-onion mixture and the other half of the brie.
6. Place egg substitute and eggs in a medium bowl. Season with remaining 1/2 teaspoon salt, herbes de Provence and pepper. Add milk, stirring with a whisk until well blended.
7. Pour egg mixture over bread-onion mixture. Let casserole stand for 30 minutes.
8. Preheat oven to 350°.
9. Bake for 50 minutes or until casserole is set. Sprinkle with parsley and serve immediately.

Source: meatlessmonday.org

Cinco de Mayo: A Little History + Recipes!

Saturday is Cinco de Mayo, a day celebrated not only in Mexico, but throughout the US as well. Many people wrongly believe that Cinco de Mayo is Mexican Independence Day, when in fact, it is a celebration of Mexico's triumph over French occupation. The United States strongly supported the Mexican government’s resistance to the French occupation and the people of Mexico never forgot this. In gratitude, thousands of Mexicans crossed the border after the attack on Pearl Harbor to join the U.S. Armed Forces. As recently as the Persian Gulf War, Mexicans flooded American consulates with phone calls, trying to join in and help fight with the U.S.
While many are unaware of the true meaning behind the May 5th holiday, people everywhere sure love to celebrate it, usually with Mexican (or a variation of) food and beer, and often with friends! This Saturday, try your hand at some of these delicious, often unique, healthy versions of Mexican (or a variation of) fare. Your family, friends, guests, you...whoever...are sure to be impressed! Please also take some time to reflect on what we are all celebrating. Esperamos que disfrute estas recetas y tener una celebración segura y saludable!

Pineapple- Chipotle Salsa
Coctel de Camarones
Vegetarian Tortilla Soup
Crab Stuffed Jalapenos with Guacamole
Huevos Rancheros Verdes
Charred Chile Relleno w/Green Rice
Chicken Breasts w/Green Chili-Almond Cream Sauce
Adobado Pork Tenderloin
Blueberry-Lime Margarita
Passion Colada

Meatless Monday: Blackened Tempeh with Avocado

Ingredients

For the blackened tempeh:
1/2 cup olive oil
8 oz tempeh, cut into 2×2 inch squares, 1/4-1/2 inch thick
1/3 cup Cajun seasoning
1/3 cup lime juice

For the lime sauce:
1/4 cup of light mayonnaise or egg-free mayonnaise substitute
1 ½ teaspoons of lime juice
1 teaspoon of salt

To complete the dish:
1 avocado, cut into cubes

Directions

To make the blackened tempeh:
1. Make an assembly line with a bowl containing the remaining ¼ cup of olive oil mixed with the lime juice, a bowl containing the Cajun seasoning, an empty plate for holding and a plate with paper towels for after the tempeh is cooked.
2. Preheat ¼ cup of the olive oil in the pan on medium-high heat.
3. Quickly dip each side of the tempeh in the lime-oil mixture then drench each side in the Cajun seasoning. Put each piece of seasoned tempeh on the holding plate.
4. Once all of tempeh pieces are prepared, take them over to the pan, and fry them for 1 minute on all sides, or until golden or blackened to taste. Remove the completed tempeh with a slotted spoon and set to drain on the paper towels. Dab the cooked tempeh on top with more paper towels to remove any excess oil.

To make the lime sauce:
In a medium sized bowl, whisk together the mayonnaise, lime juice and salt.

To complete the dish:
Place finished tempeh on a clean plate. Garnish each piece with a dab of lime sauce and a cube of avocado on top and enjoy.

Source: meatlessmonday.com

Stand Up for Real Food (Infographic)

 

Meatless Monday: Pho Chay

Ingredients

6 cups water
6x4 in. piece of kombu
6 dried shiitake mushrooms
2 whole anise stars
2 whole cloves
1 in. piece ginger cut lengthwise
1 medium onion, sliced
1 lb fresh vegetables: carrots, bok choy, nappa cabbage and scallions
1/2 teaspoon salt
1/4 cup soy sauce
1 package seitan or tofu, cubed
Rice noodles, cooked

Garnish: fresh basil, fresh cilantro, lime wedges, bean sprouts, hot peppers and homemade sriracha sauce (if desired)

Directions

1. Soak the kombu and mushrooms in the water for at least 3 hours. Remove the mushrooms; slice them and add them back to the pot. Heat the water; when its almost boiling remove the kombu and discard.
2. Place the anise and cloves in a tea infuser. Add the: tea infuser, ginger and onions to the broth. Reduce heat and simmer for 30 minutes.
3. Meanwhile, lightly steam the vegetables in a large sauce pan. Use a small amount of the broth for liquid. Salt the vegetables.
4. When the broth has finished, remove the ginger and tea infuser. Add the soy sauce and seitan or tofu. Turn off burner.
5. Place noodles in individual bowls. Top with vegetables and add hot broth. Top with garnishes. Soup is best when eaten hot.

Adapted from seemore-vegan.blogspot.com

Garden of Life Protein Powders: Raw, Vegan, Organic!