Tempeh with Rice and Peanut Sauce

Peanut Sauce
1/2 C. Peanut Butter
1/2 C. Water
1/4 C. Lime Juice or Rice Vinegar
2 Tbsp. Miso
2 Tbsp. Agave or Maple Syrup
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ground Ginger

Tempeh
1 tsp. Coconut Oil
12 oz. Tempeh, sliced
Juice of Lime or Lemon
1 Tbsp. Tamari
1 Tbsp. Water
Melt coconut oil in pan over medium heat.  Cook tempeh 5 min. each side.  Toss tempeh with lime juice, tamari, and water.

To serve: 1 C. cooked brown rice, then tempeh and peanut sauce (1/4 C.-1/3 C. serving size).

Adapted from Eat and Run.

Cup of Hot Chocolate

1 C. Almond Milk
1 tsp. Raw Cacao
1/4 tsp. ground stevia

French Bread Pizza

1 loaf french bread, cut open
1/2 block firm tofu
2 Tbsp. tomatoe paste
2 Tbsp. olive oil
1 Tbsp. Tamari
1 tsp. ground fennel or dried basil
1 tsp. dried oregano
1 tsp. minced garlic
salt and pepper

Preheat oven to 450.  Food process all ingredients and spread on french bread.  Bake 10-15 minutes.

Recipe adapted from Raising Vegetarian Children.

Chocolate Peanut Butter Smoothie

1 C. Almond Milk
2 Tbsp. Peanut Butter
1 Tbsp. Honey
1 Tbsp. Raw Cacao
Frozen Banana
1 C. Ice

Blend and Serve.

Adapted from Say Yes to Hoboken.

Fruit Slush

1 can condensed orange juice, thawed
1 can mandarin oranges with juice
1 can crushed pineapple with juice
Can of R.W. Knudsen Spritzer

Combine thawed orange juice, mandarin oranges, and crushed pineapple in a large pan.  Freeze. Cut out 1/6 of the frozen pan in squares, place in a cup, and top with a can of spritzer (any flavor).

Adapted from Say Yes to Hoboken.

Artichoke Puffs

1 sheet frozen vegan puff pastry, thawed
1 tsp. coconut oil
1/4 chopped scallions
1 6 oz. jar marinated artichoke hearts, drained and finely chopped
2 Tbsp. minced oil-packed sun-dried tomatoes
1 tsp. capers
3 Tbsp. vegan cream cheese
Salt and Pepper

Preheat oven to 400.  Line a baking sheet with parchment paper.  Cut pastry into 15 squares and arrange on baking sheet.  Bake 10 minutes.  Set aside.  Reduce oven to 375.  Heat oil in skillet over medium.  Add scallions and cook 3 minutes.  Add artichokes, tomatoes, capers, and cream cheese.  Season to taste with salt and pepper.  Mix well and remove from heat.  Top cooked pastries with the artichoke mixture and bake for 5 minutes.  Serve hot.

Adapted from Quick-Fix Vegan.