Maple Mustard Tempeh Sweet Potato Bowl

Maple Mustard Tempeh Bowls

The Maple-Mustard Dressing:

1/4 cup maple syrup

1/4 cup stone ground mustard

2–3 tablespoons soy sauce

2–3 tablespoons olive oil

The Bowl Stuff:

2 sweet potatoes, peeled and diced

2 blocks tempeh, cubed

3–4 cups kale, cut into small pieces

1 avocado

Other toppings / add-ins: crispy onions, pecans, apples, dried cranberries

Make the dressing and marinate tempeh: Preheat the oven to 425 degrees. Make dressing. Marinate the tempeh in about half of the dressing for about 30 minutes.

Roast tempeh and sweet potato: Place marinated tempeh (with marinade) on a baking sheet. Roast for 25-30 minutes. Remove Tempeh. Finish Roasting until the potatoes are done. When both are browned and roasted, toss the tempeh with a little more dressing so it soaks up lots of mapley-mustardy flavor.

Steam the kale, toss with dressing. Smash the avocado just a little bit of dressing.

Toss and serve: Toss up the roasted tempeh, sweet potato, kale, sauerkraut, in a big bowl with any other extras that you like.

Potato Lover’s Salad

This recipe, with a few tweaks of mine, was first published in Fit for Life by Marilyn Diamond in 1989. It has remained one of my favorite recipes ever since. It is made with Almond Mayonnaise, a low oil mayo that is very healthy as it contains lots of almonds.

1 1/2    pounds  red potatoes — quartered
1/2      head  iceberg lettuce — diced, large
1/2      head  broccoli flowerets
1 1/2   ounces  sun-dried tomatoes — julienne cut
1/2      cup  almonds, blanched
2         Tablespoons  balsamic vinegar
1         teaspoon  Dijon mustard
1/4     cup  fresh basil — packed
1/2     teaspoon  dried thyme
            salt and pepper — to taste
1        teaspoon  honey

Cut red potatoes in one inch cubes, steam 15 to 16 minutes until soft but not mushy.

Cut sun-dried tomatoes in 1/2 with scissors, then soak 5min. in hot water

Grind almonds in blender to a fine powder.. I use a Nutiibullet. Stop the mixer every 30 seconds or so and shake or use a butter knife to get them from under the blades. You don’t want to blend until it turns into almond butter!

Cover with water and blend until creamy and smooth.  Add honey, basil, thyme,Dijon, balsamic vinegar to blender and blend well. Add salt and pepper and adjust seasonings.

Toss all ingredients together.

Crab, Mango and Cucumber Salad with Mango Coulis

This is a favorite of mine. You can also serve it in an avocado half.

The full recipe of mango Cooley makes more than you need but I love to add cumin, garlic and smoked paprika add it over salmon when I cook it.

1 tablespoon extra virgin olive oil

1 ripe mango, peeled and cut into a small dice

1/8 cup water

1 teaspoon lime zest

1/8 cup lime juice

salt and pepper

Heat the olive oil in a small pan and add the mango and season it with salt and pepper. Cook, stirring for about 3 to 4 minutes until the fruit is very tender. Add the water and bring it to a boil and pull it off the heat. Let it cool down a little Bit and add the zest and the lime juice and then blend well.

1 pound fresh lump crab meat

1 1/2 tablespoons lime juice

3 tablespoons extra virgin olive oil

1 tablespoon cilantro leaves chopped fine

2 tablespoons mint leaves chopped fine

1 medium mango, peeled and cut into 1/4 inch dice

1 cucumber, partially peeled, seeded and cut into ¼ inch dice

Tabasco softs to taste

2 tablespoons unsalted peanuts roughly chopped

salt and pepper

Season the crab meat with the lime juice, olive oil, and the cilantro and mint and salt and pepper. Add Tabasco to taste. Toss everything together. Top with the peanuts and serve on a lettuce leaf with the coulis on the side.

Asian Tuna Salad on a Bed of Nappa Cabbage

2 tablespoons lime juice

1 1/2 tablespoons fish sauce

11/2 t. Monk Fruit Sweetener or honey

1 teaspoon dark sesame oil

Coarse salt and cracked black pepper

1 medium Napa cabbage

1 bag shredded carrots

1/2 cup basil leaves, torn into quarters

1/2 cup mint leaves, torn

1/2 cup cilantro leaves, roughly chopped

4 tablespoons black and white sesame seeds

1 pound ahi tuna steaks

2 teaspoons extra-virgin olive oil

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.