Smoky Tempeh Panini on Sprouted Wheat Bread

Panini Grills do something so... yummy to your sandwiches. It takes an ordinary sandwich and makes it special!  For this recipe I used Sprouted 100% Whole Grain Bread-Ezekiel 4:9 by Food for Life.  Different from most breads today, this unique bread is made from freshly sprouted live grains and contains no flour.  Sprouting the bread releases all of the vital nutrients stored in whole grains.  It not only significantly increases vitamins, but also causes a natural change that allows the protein and carbohydrates to be assimilated by the body more efficiently.  I also used some organic smoky fermented tempeh strips "fakin bakin" by Lightlife. ($1.00 off coupon below).  The 2 bread slices give you 8 grams of protein, the 1 1/2 pieces of tempeh strips give you 4 grams and the 2 tablespoons of hummus give you 1 for a total of 13 grams of protein. I spread each piece of bread with 1 tablespoon of jalapeno flavored hummus, added 1 1/2 slices of smoked tempeh strips, sliced tomatoes, fresh basil, mushrooms, fresh jalapenos and after grilling added romaine lettuce.  YUMMY!   The paninis will cook in a matter of minutes, so watch them carefully.

$1.00 of Smoky Tempeh Strips

Smoky Tempeh Panini on Sprouted Wheat Bread

Printable Recipe

2 sandwiches

3 pieces of organic smoky tempeh strips (fakin' Bacon)-cooked & cut into 6 pieces

4 slices Ezekiel 4:9 Sprouted bread

4 tablespoons Smoked Jalapeno &  Garlic Hummus or your favorite hummus

8 slices of tomato

6 sliced mushrooms

2" piece of jalapeno sliced

8 medium size pieces of basil

4 romaine leaves sliced

1.) Cook smoky tempeh strips in pan until lightly crispy. 

2.)  Heat panini grill. 

3.)  Cut the 3 long pieces of tempeh in half to equal 6 slices.  You will use 3 of these slices for each of your sandwiches.

4.)  Spread each piece of bread with 1 tablespoon hummus.  Add 3 slices of smoky tempeh to one piece of bread, then 4 slices of tomato, followed by mushrooms, jalapeno & basil.  Put the other slice of bread on top of vegetables.  Repeat with other sandwich.

5.)  Place sandwiches in panini grill and cook for just a few minutes on medium high.  Watch carefully. 

6.)  After removing panini add fresh romaine lettuce and cut in half.  Serve with a big salad or soup.

Dairy-Free Whipped Topping Berry Dessert

Oh my goodness.....this is the best tasting whipped topping dessert!!!  The deliciousness is all about the whipped up pears, cashews and vanilla.  I have been experimenting and looking for a good whipped topping for a long time and was so excited to see this on Julianna Hever (The Plant-Based Dietitian's) blog.  Chef AJ created this with Julianna and I decided to give it a try.  I am so glad I did, because this is amazing. I have made this for many people and they all loved it, including two cooking/nutrition classes I just taught. I added a little lady bug at the top with some dairy-free mini chocolate chips for some extra cuteness. You have to give this dessert a try. Julianna also just published her book "The Complete Idiot's Guide to Plant-Based Nutrition available on Amazon August 2, 2011.

Dairy-Free Whipped Topping Berry Dessert
Printable Recipe
Serves 4

Ingredients:
8 cups sliced berries
mini vegan chocolate chips

Pear-Cashew Cream
1 (28 oz.)  jar of pears in own juice (drained)
1/3 cup raw cashews
1 tablespoon vanilla
1 tsp. xanthum gum

Directions:
1.)  Make cashew cream by blending drained pears, cashews, vanilla and xanthum gum in blender until smooth. 

2.)  Place 2 cups of sliced berries in 4 serving dishes.  Cover with cashew/pear cream and sprinkle with mini chocolate chips.  Add a lady bug by add 1/2 red grape to skewer, followed by a strawberry (cut small wings out by making thin sliced on each side of strawberry).  Finish lady bug by adding some mini chocolate chips for spots.  Display on top of cashew/pear Cream.

Raw Fresh Tomato Salsa

 PRINTABLE RECIPE

Serves 12

12 medium Roma tomatoes

1 1/2 cups chopped fresh cilantro

1 1/2 cup chopped scallions (add some of the green)

6 Tablespoons lime juice

4 cloves garlic, minced

1 medium jalapeno (remove seeds)

1/2  teaspoon cayenne pepper

1 1/2  tsp. sea salt

3 teaspoons ground cumin

1 1/2 teaspoons ground coriander 

1 tsp. of sweetener of choice (optional)

Combine all ingredients, except tomatoes into a food processor and  process for a few seconds.  Add tomatoes and continue to pulse until you have the consistency you like in salsa.

Vega Community Ride & Wellness Seminar

On Saturday, July 9th Vega had its First Annual Bike Ride at the base of the beautiful Wasatch Mountains of Utah. Besides being an absolutely gorgeous and sunny day for biking, the bikers were excited about meeting Brendan Brazier. Brendan Brazier is one of only a few professional athletes in the world whose diet is 100 percent plant-based. He’s a professional Ironman triathlete, bestselling author of The Thrive Diet (Penguin, 2007), and the creator of an award-winning line of whole food nutritional products called Vega. He is also a two-time Canadian 50km Ultra Marathon Champion.

Brendan is recognized as one of the world’s foremost authorities on plant-based nutrition. He is a guest lecturer at Cornell University and teaches an eCornell course called The Plant-Based Diet and Elite Athleticism.

It was really exciting meeting Brendan.  He is a very humble guy for all that he has accomplished!

I was also able to meet the Vega Representative here in Utah-Tyler Hunt. Tyler did an excellent job overseeing the activity and making sure everyone had what they needed.

Brendan kicked off the bike ride with a Welcome Speech at Whole Foods Market Highland Drive, and the Vega team sampled pre-work out Vega Sport drinks to the participants.  The bikers started at the Whole Foods in Cottonwood Heights, Utah.

The group cycled to the Whole Foods Market Sugar House store to power up and meet even more riders in Salt Lake City.

The riders then met for the Wellness Seminar and Book Signing at 12pm, held at the NEW  Whole Foods Market Trolley Square store- Salt Lake City. All the participants were given a Vega swag bag, at the end of the ride with samples, a water bottle & Vega T-Shirt!

The seminar was awesome!  To learn more about Brendan and a plant-based diet follow his Thrive in 30-30 days to optimum health and vitality.  After signing up you will receive a new message in your email every day for 30 days. I have been enjoying reading these messages. 

This event was a lot of fun.  I was able to hand out samples of the Vega bars, shakes and answer the bikers questions. My mountain bike is in St. George, Utah, so I wasn't able to actually ride with the bikers this time, but they looked like they had a lot of fun:)

Easy Quinoa Lasagna with Pumpkin Seed Pesto

This yummy lasagna is made with long flat zucchini slices used in the place of  noodles, quinoa that has been simmered in a sauce, fresh parsley, fresh basil and a yummy pumpkin seed pesto.  You and your family will love this delicious meal packed with flavor! Add a green salad and some crusty Artisan bread for the perfect meal.

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Easy Quinoa Lasagna with Pumpkin Seed Pesto

Printable Recipe

Serves 6

Pumpkin Seed Pesto

1/4 cup raw pumpkin seeds shelled
1 tablespoon nutritional yeast
1 clove garlic
1/4 cup plus 2 tablespoons fresh basil leaves
1/4 cup plus 2 tablespoons fresh parsley leaves
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons no-salt vegetable broth
____________________________________________

1 recipe for pumpkin pesto

4 large zucchini, cut in long flat strips (you will have around 20 slices)

2 cups no-salt vegetable broth

1 cup quinoa

1/2 cup tomato sauce

1/4 yellow onion finely minced

1 tsp. dried oregano

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley leaves, chopped

1 25 oz. jar pasta sauce (your favorite)

1/4 cup shredded non-dairy mozzarella style cheese

1.) To make pesto sauce combine the pumpkin seeds, nutritional yeast and garlic in a small processor or blender. Grind well.  Add basil, parsley, lemon juice, olive oil and  broth.  Blend until you have a nice smooth paste.

2.) Preheat oven to 400 degrees F.  Slice zucchini into long flat strips and place on paper towel.  Lightly salt and cover with another paper towel.  Let zucchini sit to release moisture.

3.) Bring vegetable broth, quinoa, tomato sauce, onion, and oregano to a boil in small saucepan.  Cover and reduce to simmer for 25 minutes.  Remove from heat and stir in basil and parsley. 

4.) Spoon 1/3 cup pasta sauce on bottom of  a 9 x 13 inch baking dish.  Remove zucchini from paper towels and wipe off salt.   Lay 7 zucchini slices across top of pasta sauce in baking dish.  Spoon half of the quinoa over zucchini.  Repeat with another 7 zucchini slices , remaining quinoa, and another 1/3 cup pasta sauce.  Top with remaining 6 zucchini slices.  Mix remaining  1/3 cup pasta sauce with the pumpkin seed pesto and add to top of zucchini slices.  Sprinkle with 1/4 cup non-dairy cheese (if desired)

5.)  Place in oven uncovered on cookie sheet and bake for 30 minutes.  Edges will be bubbly.  Let sit 5 minutes before serving.

We have a winner for "It Must Have Been Something I Ate" Book Giveaway

Thank you to everyone that entered comments for "It Must Have Been Something I Ate" book giveaway. I loved reading them all.  The 50 comments were entered into a computerized random drawing this afternoon and Kaily is the winner:)   Congratulations!  I know you are going to love this book and the Vega samples.  Thank you again to the Vega Team.  If you want to purchase this book or try Vega products go to Sequel Naturals.

I hope everyone has a wonderful, healthy and safe 4th of July weekend. Watch for a new yummy recipe coming up next week.