Turmeric, Thyme &Tempeh Pasta

Another simple dish to make, just in time for lunch!  Turmeric is great for so many things including an anti-inflammatory aid and a great antioxidant.  Made from soybeans, tempeh is packed with protein & is a tasty meat substitute. I made this dish in about 15 minutes and used brown rice pasta..

Here’s the recipe:

Ingredients:

Serves 1-2

5 tempeh slices chopeed 1 tsp turmeric 1tbsp olive or coconut oil 1 tsp garlic salt 1/2 tsp thyme 15-20 pieces of brown rice pasta 5 chopped cherry tomatoes 1/2 small onion chopped 1/2 tsp cayene pepper

Instructions

-Add turmeric to water and boil pasta on medium heat for 10-15 min then strain-Add tempeh to olive oil in frying pan on medium heat, stir until brown then add seasoning, onions & tomatoes – Add seasoned tempeh to pasta, stir then serve

Zucchini Fritters

Alas the long awaited Zucchini Fritters recipe!  As I type this, I’m thinking I have one more zucchini left, maybe I’ll raid the fridge for the other ingredients and whip up a batch.  Folks, I recommend you make a batch today and save them in your fridge and use them for the entire week! So simple to make and you can use them in sandwiches or eat them on it’s own with your favorite *dip or with any meal really – breakfast, brunch, lunch or supper!

Here’s the recipe Serves 1-2

Ingredients 1 Shredded Zucchini 1 Cup Chick Pea Flour 1 tbsp Sea Salt 3/4 Cup Olive or Coconut Oil 1 tbsp Garlic Salt 1/2 finely chopped onion 1 tsp Oregano 1 tsp Cayene Pepper 1 tsp Parsley

Note: Zucchini has plenty of natural water in it to absorb the chickpea flour if you do find that it is to dry to form into balls you can add a bit of water.

Directions -Put frying pan on medium heat and add coconut or olive oil -Mix all ingredients together and roll into balls, then flatten and place in frying pan then turn when you see the edges brown remove when both sides are brown.

Creamy Spinach Fettucine

Good evening all here’s a delicious recipe you can cook for tomorrow’s dinner, I know you’ll like it and the kids will too!  If you try it, let me know how it goes, I look forward to hearing your input!

1 cup frozen or fresh spinach

1/2 cup almond milk

1 tbsp sea salt

2 tbsp vegan butter

1 tbsp flour ( I used spelt just for thickening)

2 tbsp sundried tomatoes (garnish)

1tbsp basil

1 tsp oregano

1tsp garlic salt

1 tbsp cayenne pepper

Directions

-Add a sprinkle of salt and a teaspoon of olive oil and boil a handful of spinach pasta drain and set aside

-Add spinach and milk to blender and blend

– Heat frying pan on medium head – — Add vegan butter and the rest of ingredients and stir

– Add blended spinach mixture to heated pan and stir then let heat on low for 5-10 min

-Plate pasta and add pour sauce on top, garnish with sundried tomatoes & Basil