Month: July 2014

Orange Tempeh with Sesame Squash and Roasted Peppers

Here is a vegan twist on orange flavored proteins. I was lucky to find the Whole Foods Market brand Tangerine Dressing which is 100% Jain! The trouble with dressings often is they are high in fat, calories, have egg or fish ingredients, or have onion/garlic powder. This one at Whole Foods is low sodium, oil-free, gluten-free and has no animal or root vegetable products. If you can’t find this, you may be able to substitute the flavor with a combination of its’ main ingredients (water, white balsamic vinegar, tangerine juice, white grape juice, sea salt, lemon juice, xanthan gum, and orange peel). Of course, feel free to modify the recipe for whatever veggies you have on hand. I feel this works best with crunchy veggies like peppers, squash, broccoli, or cabbage. Choose at least two type of vegetable with contrasting flavors, it will really help bring out the bowl. If you are looking for a higher caloric intake, fold in some wild rice or soba noodles. No tempeh? No worries, this could work well with …