Crumbled Tempeh Curry Stir-fry

The other night Topher and I both got home late and were more or less starving, we took a quick inventory of what we had around and came up with this concoction — fast, easy, delicious, makes for great leftovers — perfect, right?! I love keeping tempeh and tofu on hand to create fast meals with. I estimated our ingredient amount here (sorry, I didn’t know it’d turn out so good so I didn’t capture it as we made it! ), so please feel free to adjust according to your liking. Really, almost any veggies that you have around would make a great addition to this dish. It’s great as is, or over a grain (we had it with quinoa; basmati or jasmine rice would work well too).

Serves 4

red curry paste, about 2 tablespoons
1 can of coconut milk, about 1 cup
organic unrefined coconut oil, 1 and 1/2 tablespoons
1-2 cloves of garlic, minced
1/2 of a yellow onion, chopped
1 package of organic tempeh (I like to use the Lifelight flax variety ) , crumbled
1 package of green beans, cut into halves
2 carrots, sliced
1 zucchini, chopped
red pepper flakes
sea salt
fresh cilantro (optional )

The tempeh crumbles very easily; break it apart into bite size pieces and set aside.
Heat the coconut oil on medium high heat. Once it’s melted add in the garlic and onions and cook until the onions become translucent.
Add in the tempeh crumbles and mix well. Add in the zucchini, carrots and green beans.
While the vegetables are cooking,  in a separate bowl mix the coconut milk and curry paste until the paste has dissolved. Take the coconut milk and curry mixture and add it to the pan. Stir thoroughly so that it’s all mixed together well. Add a bit of red pepper and sea salt to taste. It’s nice to leave the vegetables a little crunchy so be careful not to over cook them. Heat through and serve! I like to add a bit of fresh cilantro as a garnish.

with love and healthy-quick-meals,



Buckwheat Noodle Pad Thai

Don’t you just love Pad Thai?  Ugh.  I do.  I love the flavor, I love the veggies, I love the noodles, but I don’t always love the way it makes me feel afterwards.  All of that oil makes my belly burn, so to prevent that feeling of  heaviness I created this recipe to make the traditional pad thai dish lighter, easier to make, and (you guessed it) healthier!

Buckwheat noodles are available in your local health food store.

You will need:

4 oz buckwheat noodles (also called ‘soba noodles’)

½ cup of broccoli florets, chopped small

1/2 cup mung bean sprouts (or any bean sprout you prefer)

1 handful of snow peas, fresh or frozen

1 tablespoon coconut oil

1 tablespoon of crushed peanuts

1-2 wedges of lime

…and for the sauce:

1 tablespoon peanut butter

1 tablespoon rice vinegar

1 tablespoon soy sauce (preferably Nama Shoyu)

red pepper flake

Cook the buckwheat noodles according to their package.  When they are done cooking, rinse them under cold water to prevent them from sticking together.

Meanwhile, heat the coconut oil in a pan over a medium/low heat.  Add the broccoli, snow peas and sprouts, along with a small splash of water, and cover.  Cook for a few minutes until vegetables are cooked but still crisp.

While the veggies are cooking, you can make the sauce.  In a bowl, start with 1 tablespoon of peanut butter and 2 tablespoons of water and whisk together until smooth.  Then, continue whisking and adding the other ingredients.

When the veggies are done, add the noodles and sauce to the pan and mix everything together, just long enough to warm the noodles through.  Then pour into a bowl, sprinkle with crushed peanuts and fresh lime juice, and enjoy!

Buckwheat noodles are a complete source of protein, containing all 8 essential amino acids (making this an awesome ‘meatless monday’ dish).  They have been shows to help lower cholesterol, prevent high blood pressure, stabilize blood sugar and promote gall bladder health.  Because they don’t have a strong flavor, you should try experimenting with these noodles in some of your favorite dishes for a healthier option.  Combining these noodles with green veggies is a great way to ensure that you are still getting the nutrients your body needs.

Happy eating!

with love and healthier options,


Vegan Carrot Oatmeal Cookies

I posted this recipe on a different blog I used to keep a while back; I heard from quite a few readers that they tried making these delicious little cookies and loved them so I thought it was worth re-sharing with new readers! I hope you enjoy them too….

I never bake; not cookies, cake or bread. This is strange because I LOVE dessert, but think I’ve stayed away from baking for a couple of reasons: 1) I view it as complicated and fear I’ll mess it up and most importantly, 2) I know myself too well; if there are 2 dozen freshly made cookies on my counter, all self control will fly out the window.  As I become more and more aware of what I eat and how it affects my body, most desserts out there don’t really make the cut. While dark chocolate is great, sometimes you just want a cookie, right?! When I came across this recipe, I had a feeling it was a winner. Easy, delicious and rather healthy for a cookie. I found this recipe on, and modified it slightly by adding shredded coconut. BTW, about that self control thing – I haven’t been able to stop eating these but at least they’re filled with good for you ingredients!

vegan carrot oatmeal cookies


1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
3 teaspoons of shredded unsweeted coconut
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts, shredded coconut and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

with love and cookies,