Easy Vegetarian Recipes

Coconut Curry Tempeh Sandwich

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Had to post this blog, cuz alotta folks really think all i eat is salad. LOL

So every now & then, I post quick & easy vegetarian recipes for the so-called normal folks. LOL

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Ingredients:

Peanut Oil, Marinated Coconut Curry Tempeh, Honey Wheat Bread, Mayonaise, Romaine Lettuce, Tomatoes, & Shredded Mexican Taco Cheese

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All ingredients can be purchased at Publix. Where shopping is a pleaure. lol

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You dont have to use Peanut Oil. Any cooking oil is good. I just choose to use it for this recipe.

Throw a lil' bit of oil in a pan 'til it starts to heat up. Then grab the coconut curry tempeh strips & lay them in the pan.

After about 2-3 minutes, flip the tempeh strips & let them cook for bout another 2-3 minutes.

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As soon as you put the tempeh in the oil, grab 2 slices of honey wheat breat, sprinkle 1 half with Mexican-style, shredded cheese. Heat it in the toaster oven to your liking.

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By the time the toaster goes off, your tempeh should be about done.

Lightly glaze the empty slice of bread with Mayo. Slap on some Romaine lettuce & sliced tomatoes.

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Place your Tempeh on top and add the cheesy slice of bread on top of all of it.

And there you go.

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Of course you dont have to use the exact ingredients. There could be different bread and/or you might wanna add onions, etc. This is just my favorite way of making it.

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Stay Healthy & Stay Blessed!

LuvNLight

Healthy Recipes

Flat Bread with Sauteed Greens

Ingredients:

sesame oil, french style green beans, tofu, multi-grain flatbread, garlic, ginger root, dried red pepper flakes, shredded mozerella cheese, & shredded cheddar cheese

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In a skillet over medium heat, heat a lil' sesame oil. Add 1 cup of french style green beans with minced ginger & garlic, to ur tasting......

Add 1-inch cubes of soft tofu......

Saute' about 5 minutes 'til greens are tender. Season with dried red pepper flakes, to ur tasting.

After draining the cooked greens of excess pan juices, pile them on top of the multi-grain flatbread. Place it on a baking pan (i like to use a perforated pizza pan for this).



Bake in a 375-degree oven for bout 10 minutes.

Pull it out of the oven; lightly sprinkle the top with shredded mozerella & chedder cheese. Let it melt, then fold the flatbread like a taco, & enjoy.............

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{This is the Grim revised version of a recipe created by Steve Petusevsky}