Asparagus soup with tempeh croutons – Vegan bodybuilding Series

Aaaah the inflexible diet of the bodybuilding competitor. I have to admit at the point of 2 months of dieting I’m ready to cry at some of the ingredients – spices or not – it’s tough.

This quick recipe came about as a way to combat my boredom with food and to help me be able to choke down pounds of asparagus every week without throwing it back up.

What this IS missing is fat content so if you are NOT bodybuilding or uber restricted, please add an avocado to this recipe.

Ingredients

1 clove garlic

2 cups asparagus

1 pinch cayenne

2.5 cups hot water (2.5 cups veggie broth if unrestricted)

3 oz tempeh – for croutons

Sriracha salt

Pepper

Method

Over medium heat in skillet with a teensy amount of coconut oil, fry up tempeh until it begins to harden – about 8-10 minutes.

Meanwhile add all other ingredients to your blender (ADD AVOCADO HERE IF YOU ARE UNRESTRICTED) and blend until smooth and creamy.

Serve in bowl, top with croutons, salt and cracked pepper. Again if you are unrestricted add some Daiya shavings as well.

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Savory Vegan Stuffing

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This was a great recipe with just the right saltiness. We took this on the road and reheated to have a camping Thanksgiving extravaganza!

Ingredients:

1 loaf fresh whole grain bread.
1 lg bunch celery
3 cups sliced white mushrooms
3 medium yellow onions
5 cloves garlic
2 cups veggie broth
1 tsp parsley
1 tsp thyme
1 tsp rosemary
1/2 tsp sage
1 tsp Rock salt
2 tbsp earth balance soy free
Cracked pepper

Method:

Heat oven to 350.

Chop bread into cubes, lay on baking sheet and bake for 20-30 minutes or until browned/crisp.

In large saucepan over medium heat, melt butter substance, add chopped onions, garlic and celery. Cook until translucent. Add mushrooms and cook for 7-10 more minutes.

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Once cooked, in large bowl mix all ingredients with veggie broth. Adding 1/2 a cup at a time until sticky.

Reduce oven temp to 250. Place stuffing in shallow baking dish and cover with foil.

Bake for 15 minutes, uncover and cook for 10-15 more to brown the top.

Serve with vegan gravy!!!

Savory chickpea crunch


The flu has managed to make its way to the house, so today is chilled out movie and snack occasion. 

The recipe below is awesome for munching if you like savory treats but want to avoid things like chips and genetically modified popcorn.

You can also toss a handful of these on a salad instead of croutons.
Ingredients:

1 tbsp garlic powder

1/2 tbsp cumin
1/2 tsp chili powder
Pinch salt
1/2 tsp Himalayan rock salt
Juice of 1/2 lemon
Pinch pepper
Pinch chili flakes
2 tbsp oil
2 cans chickpeas 
Method:
Preheat oven to 350.
Drain & rinse chickpeas. Combine all ingredients except for rock salt and lemon juice and in bowl and coat thoroughly.
Place on baking sheet & bake for 50 dependent on your oven or until the chickpeas have become crunchy.
Remove from oven every 15 minutes or  to stir and test crunch.
Remove from oven, coat with lemon juice and rocksalt toss in bowl ~ enjoy.