Makes 8 Servings                                                        Recipe by Eric Sharer, MPH, RD, LDN    Ingredients 1 pound         tempeh (2 8-oz packages) 4 tbsp.         expeller pressed canola oil or vegetable broth As needed       vegetable broth 1 tbsp.         tamari, or as needed 1/3 cup         lime or lemon juice 1 tbsp. … Continued

Makes 4 Servings                                Recipe Adapted from Cancer Survivors Guide, p. 207    Ingredients 1 can (15 ounces) low-fat vegetarian refried beans And/or  Tempeh Taco Filling- See below 4 each          whole wheat or corn tortillas 1 cup           shredded romaine lettuce ½ cup           favorite salsa ½ cup           Blockcamole (See … Continued

From the website:  http://www.mitoku.com/products/brownricemochi/index.html Mochi, a delicious whole grain food, is made from a glutinous, high-protein variety of rice called sweet rice. The sweet rice is soaked, steamed, and pounded; then it is allowed to dry until it is firm enough to slice. Late in December, traditional Japanese villages resound with the rhythmic pounding of sweet … Continued

Serves 2  Sweet/sour and lightly salty, this dish adds mellow zest to a spring or fall supper. (Add fresh cut corn kernels in summer). Ingredients:1 C. green cabbage1 slivered onion1 ear fresh corn (optional) 1 umeboshi* plum Umeboshi* is a salt-pickled plum used often in Oriental cooking. Very alkaline, it aids digestion. Its tangy sour flavor … Continued

 Makes 12 Patties http://www.vegancoach.com/vegan-breakfast.html Ingredients: 8 ounces tempeh, grated½ cup vegetable broth1/4 cup rolled oats (can use Bob’s Red Mills Gluten Free Oatmeal)2 Tablespoons Tamari, or Bragg's Liquid Aminos1 Tablespoon organic canola oil1 teaspoon each of sage, thyme, and marjoramWater as neededSpray oil for baking

 Yield: 6-8 Servings                                                                                                           … Continued

Makes 4 servings Ingredients                                                                                     4 cups Filtered Water or Vegetable Broth3-4 tbsp Miso Paste2 stalks Green Onion, diced1/2 package of firm or extra-firm organic tofu3-4 dried pieces of wakame1/2 cup of Daikon, shredded DirectionsBring water or vegetable broth to a boil. Reduce heat.Add green onion, … Continued

From 30 Minute Vegetarian Mexican Cookbook Ingredients:3 green bell peppers1 bunch scallions, chopped5 tomatillos, if available4 c fresh spinach2 tbsp canola oil4 cloves garlic, minced2 large onions, roughly chopped

From Christinacooks.comIngredients:Toasted sesame oil, to coat pan8 ounce block of tempeh, cut into thin squares Apricot Mustard: 4 tablespoons stoneground mustard4 tablespoons unsweetened apricot preserves1 teaspoon fresh lemon juicesea salt2 teaspoons brown rice syrupFresh greens (I like arugala, spinach, or mustard greens)

By Keith Block MD   Brown rice syrup is made by treating cooked brown rice with enzymes that break down starches.  The resulting syrup is composed of soluble carbohydrates and lesser amounts of the simple sugars maltose and glucose.  Brown rice syrup is a good sweetener for many people because it has a low glycemic … Continued