Tempeh Vegetable Stir Fry

Stir fries are a great way to use up any veggies from the fridge that may be going bad.  They don’t take long to make.  Often, I will cut the veggies the day before so all I have to do is throw everything in the pan for a few minutes. We also make a big batch of the sauce and refrigerate what we don’t use.  The sauce keeps for quite a while in a air tight container.

For those of you that don’t know what tempeh is (I didn’t until 6 months ago),  it is made from soybeans.  Unlike tofu, which is airy and spongy, it is made from fermented whole soybeans which are packed into a cake like form.  It has an earthy, nutty like flavor.  It packs twice the amount of fiber and protein than tofu does.

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It is my favorite vegan protein.

Vegetable Stir Fry

Tempeh Vegetable Stir Fry

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 pkg tempeh (Please try to buy orgainic. Soybeans are usually filled with GMOs)
  • 1 large head of broccoli stalk removed (My 3 yr old calls them little trees)
  • 2 carrots shredded
  • 1 bell pepper cut into thin sliced
  • 1 pkg mushrooms
  • 2 T toasted sesame oil
  • For the sauce
  • 1/2 cup organic soy sauce (I use SanJ Organic Shoyu)
  • 2 T mirin
  • 1 T brown sugar
  • 1 tsp umaboshi vinegar
  • 1-2 tsp garlic

Instructions

  1. Whisk all ingredients in a bowl. Use a small amount for the stir fry. A little goes a long way.
  2. Heat a large pan.
  3. Add the toasted sesame tempeh and mushrooms.
  4. Cook for a couple minutes until the edges are brown and the mushrooms start to soften.
  5. Add the remaining veggies and the stir fry sauce.
  6. Feel free to add a pinch of red pepper flakes if you like.
  7. Cover and cook on med low until all the veggies soften and the sauce has been incorporated. About 7 minutes.
  8. I usually cook some wild rice in the rice cooker to make this meal last longer. Enjoy! 🙂
http://mywholefoodlife.com/2012/10/12/tempeh-vegetable-stir-fry/

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Homemade Kale Chips

I made you some kale chips! When I started to research healthy foods,over and over I read about the benefits of kale.  Kale packs more iron than beef, it’s loaded with antioxidants and vitamins K, C and A.  Kale is available most of the year, although, it’s most in season during the fall months.  I had never tried it so I bought some on day.  I first tried it raw and I admit I was not a fan.  That is, until I discovered kale chips!  Kale chips are so addicting.  This recipe is so versatile too.  You can just add any flavors you like.  I try to keep mine simple with just some olive oil, white balsamic and sea salt.  They come out mildly sweet and crunchy.

Kale Chips

Kale Chips

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • Kale rinsed and dried (I buy organic because kale tends to hold a lot of pesticide residue.)
  • 1 T olive oil
  • 2 T white balsamic vinegar
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350. 
  2. Remove kale from the stems and tear into bite size pieces. 
  3. Save the stems for juicing
  4. Lay them on a lined or greased baking sheet
  5. In a small bowl, mix oil, vinegar and salt. 
  6. With a silicone brush , gently brush mixture onto the kale pieces. 
  7. Bake in the oven for about 10 minutes or until pieces become crispy.

Notes

They are so good, I eat the whole tray as soon as they come out! Enjoy!

http://mywholefoodlife.com/2012/10/11/109/

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Pumpkin Spice Granola

Fall is here and it’s time for pumpkin recipes! Perfect for this Pumpkin Spice Granola.  I love pumpkin and eat myself sick of it every Fall.  I also try to stock my freezer up with pumpkin in case I get a craving in the Spring.  Most people like granola, but sadly, the store bought versions are laden with too much processed sugar.  This Pumpkin Spice Granola recipe is made healthier.

Pumpkin Spice Granola - My Whole Food Life

This granola recipe is vegan and gluten free.  It can easily be made nut free if you omit the pecans.  They are really an optional ingredient, but I do think they add nice flavor.  Cranberries would be delicious in here as well.  This will also make your house smell awesome as it cooks!

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Homemade Almond Milk

Making your own nut milk is very easy and its even kid approved!

milk watermark

I have learned a few tricks along the way that I will pass on to you.  First, I by the raw almonds in bulk from our farmers market.  They can be pricey, so I tend to buy a large amount when they are on sale.  Second, make sure you have a good quality Ultra Fine Cheesecloth. If you treat it well, you can reuse it over and over.  Simply, rinse and hang dry.  Third, get all your supplies out.  I made a huge mess the first time I did it.

You can also watch a video of me doing this below.

Things you will need:

A fine mesh strainer
A bowl or pitcher
Ultra Fine Cheesecloth
A big plate or baking sheet for the leftover meal
A blender ( I actually did mine in smaller batches with a magic bullet)

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Homemade Almond Milk

15 minPrep Time

15 minTotal Time

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Ingredients

  • 2 cups raw almonds
  • 4 cups water (you can play around with the water depending on if you want a thicker or thinner result)
  • 1 tsp vanilla extract (I use crushed vanilla bean .)

Instructions

  1. Soak almonds overnight.
  2. Rinse the almonds until the water comes out clean.
  3. Blend the almonds, water and vanilla in a blender for about 2 minutes. 
  4. Then have your cheesecloth, strainer and bowl ready for the “milking”.
  5. Squeeze the meal inside the cheesecloth until no more liquid comes out.  This takes a bit of muscle. Once complete the left over liquid is the milk.

Notes

Once all the water is out, dump the meal onto a plate or baking sheet. You are left with almond meal afterwards. Don’t throw this meal out. It can be dried out in the oven and used in place of flour. It is also gluten free. I set my oven to 200 and bake it for about an hour. It will make your house smell like yummy almond cookies. Before using as flour, I would suggest that you process it into a finer, flour like consistency.

To store the milk, choose a bottle that you can shake because the milk will separate. It can probably keep well for about a week in the fridge although mine never lasts that long.

http://mywholefoodlife.com/2012/10/09/homemade-almond-milk/

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Super Easy White Bean Salad

This healthy white bean salad is one of the first things I made when I started making my own food. My mother-in-law is Turkish and she was the one who introduced me to it. It’s so easy and a great way to get lots of veggies in your diet. I love making it with my 3 year old daughter because she will munch on the veggies as she helps throw them in the bowl.

super-easy-white-bean-salad-1-my-whole-food-life

I usually make a huge amount of it because it goes fast in our house.  I use dried white beans because they are cheaper than canned white beans and they taste clean without that gross aluminum aftertaste.  All you need to do is soak them overnight and then boil them on the stove until they are soft.

I also usually play around with the seasoning amounts.  Feel free to add more or less to fit your tastes.  I love cumin and that is why I add a good amount.  Non vegans, feel free to add feta cheese in there too.  This dish is served at almost all our family functions.  It is a favorite with almost everyone.  I hope you enjoy it as much as we do!

I filmed a video for this recipe as well.  You can view it below.

White Bean Salad

Yields 5 servings

Super Easy White Bean Salad

This healthy white bean salad is super easy to make and always a crowd-pleaser.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2.5 cups white beans
  • 1-2 bell peppers chopped (any color is fine)
  • 2 cups cherry tomatoes
  • 4 green onions
  • 1 cucumber
  • 1/4 cup fresh flat leaf parsley
  • Juice of 1 small lemon
  • 1/4 cup white vinegar
  • 1 tablespoon cumin
  • 1-2 tablespoons olive oil
  • salt to taste

Instructions

  1. If you use dried white beans, like we do, soak overnight first. Rinse, drain, and boil to soften.
  2. Rough chop the bell peppers.
  3. Slice the cherry tomatoes.
  4. Chop the green onions.
  5. Peel, de-seed, and chop the cucumber.
  6. Chop the parsley.
  7. Add everything to a mixing bowl and stir.

Notes

For non-vegans, some feta cheese goes real well with this dish too.

http://mywholefoodlife.com/2012/10/08/super-easy-bean-salad-2/

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Healthy Vegan Apple Pie

I made you a healthy apple pie!  Last night I had the urge to make crock pot applesauce.  Just thinking about it reminds me of the applesauce my great grandmother used to make when I was little.  After I gathered all the ingredients, made the apple sauce, and tasted the final product, I immediately thought to make a homemade apple pie.  Here in Dallas today, its cold and overcast.  Just perfect for staying in and enjoying some comfort food.

Apple Pie

I have updated this recipe to include a grain free option for the crust.  The grain free crust is not baked.  You only need to bake the pie once you have added the apple mixture and the topping.  I hope you enjoy it!

Healthy Apple Pie

Healthy Apple Pie
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Ingredients

Instructions

    For the filling
  1. Combine all ingredients in a slow cooker.
  2. Cook of high, stirring every once and a while, and it should be done in 3-4 hrs.
  3. For the pie crust
  4. Combine the first three ingredients in a food processor. . It will be pretty dry.
  5. Then start to add the milk until the mixture forms into a dough.
  6. Roll out the dough and place it in a greased pie pan.
  7. Grain Free Crust Option
  8. Throw everything in the food processor until a dough starts to form.
  9. Press dough into a greased pie shell.
  10. Add the apple mixture to the pie.
  11. Bake for 25 minutes.
  12. For the topping
  13. Combine oats and coconut oil in a food processor.
  14. Slowly add milk just so the mixture comes together.
  15. Sprinkle on top of the pie.
  16. Bake in the oven at 350 for about 25-30 minutes. Enjoy!
http://mywholefoodlife.com/2012/10/06/applepie/

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