Category: vegetarian

dinner, lunch, recipe, vegan, vegetarian

Recipe – Vegetable Tempeh Saute

CleanEatingMama

Gooooood morning clean eaters!

So today I have a very tasty recipe that I want to share with you! My Vegetable Tempeh Saute! ❤

tempeh recipe2

I have partnered up with a massage and wellness clinic called All About Massage and Wellness and I have started to create recipes for their blog! I have featured their clinic in my Partner Tab where you can read all about their practice – they are pretty amazing! They are based out of the Pittsburgh PA area so if you are based in that area or know of anyone in Pittsburgh please be sure to pass them their info.

I have been loving tempeh lately but it took me a while to really figure out how to cook with it. I finally nailed it with this dish! This dish has Plant Power written all over it!

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Tempeh is a fermented soy product (whole soy beans) that has been consumed over in Indonesia and other Asian countries for hundreds if not thousands of years. Since it is fermented it is much easier to digest and has more nutritional value than tofu or other soy products. It has virtually no taste so it is extremely versatile and can be used in many dishes.

The George Mateljan Foundation has labeled tempeh to be one of the world’s healthiest foods. And it’s easy to see why! Tempeh packs a whopping 31 grams of protein for one cup of tempeh making this a plant based protein warrior! It also has high amounts of Riboflavin, Magnesium, Phosphorus and Copper, and a very good source of Manganese.

Please check out my recipe here – I certainly hope you try it soon!

XxOo Tasha

dinner, gluten free, lunch, recipe, soup, vegan, vegetarian

Butter Bean Veggie Soup

CleanEatingMama

Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup… at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from the basil.  And the butter beans are sooooo amazing! You could sub with white beans but if you can find butter beans please try them – you will LOVE them!

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Continue reading “Butter Bean Veggie Soup” →

baking, breakfast, clean eating, cookie, dessert, vegan, vegetarian

Clean and Simple Breakfast Cookies

CleanEatingMama

What if I told you you can have cookies for breakfast? Awesome, right?! Well these cookies are nutritious, full of fiber and completely good for you! Waaaaay better for you than store bought cookies that are full of artificial ingredients, preservatives and GMO’s.  Instead they are full of oats, bananas, nuts and seeds… and chocolate, if you would like.

And yes, I eat these cookies for breakfast. And snacks. And dessert. They are guilt free, animal product free, gluten free and 100% good for you!

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Continue reading “Clean and Simple Breakfast Cookies” →

30 day challenge, vegan, vegetarian

Veg Eats Day 3/4 + Water Facts

CleanEatingMama

Helloooooo! Happy Monday!

I must admit this is the most excited and energetic I have felt in a while! And it has nothing to do with eating limited animal products. It has to do with the AMAZING community that is forming with the intention of kindness, nourishment and health – it really is fantastic! Today is day 1 for most and there is such a positive buzz happening! PS – It is not too late to join, either! Check out the community here!

Before I get into my eats I wanted to share some disturbing facts about how much water is actually used to produce animal products. It really is mind blowing to see these numbers!

Continue reading “Veg Eats Day 3/4 + Water Facts” →

30 day challenge, vegan, vegetarian

Veg Eats Day 2

CleanEatingMama

Hey guys! Happy Saturday!

So if you missed yesterday’s post I am joining a 30 day Plant Based Diet challenge hosted by BexLife and Danielle Diamond! You can check out the details and video here.

During the next 30 days I will sharing tips, recipes and facts about plant based eating and living, too. There are huge benefits that are directly related to cutting back your animal product consumption; and I am not only talking about your health here. The environment suffers from animal farms as well as the animals themselves. This is a huge topic that I am planning on tackling over the next 30 days.

So on to my eats!

Continue reading “Veg Eats Day 2” →

recipe, soup, vegan, vegetarian

Sweet Potato + Kale Soup by YumUniverse

CleanEatingMama

Even though spring is officially upon us, it is COLD still where I live! And while I have been enjoying my green smoothies, I am still craving the warmth of a nice bowl of soup or stew.

I started to flip through my cook books for some inspiration and I quickly fell in love with my YumUniverse cookbook by Heather Crosby. Her recipes are simple yet elegant and all plant based! ❤ I have had her cook book for a few months now and decided on a Sweet Potato and Kale Stew… it did not disappoint!

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This soup is full of amazing flavor and nutrients – green kale, protein packed lentils, aromatic cumin and love! Because love is the best ingredient!

I did make some small adjustments to my soup: I used long grain brown rice, sweet potato instead of butternut squash, green lentils, a little chili powder and more cumin because well…. I like it spicy! 🙂

You can view the full recipe over on Heather’s blog here. And please browse around! She has an amazing collection of plant based, grain free recipes that are all amazing! And if you LOVE her blog then you will LOOOOOOVE her cookbook!

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clean eating, dinner, lunch, recipe, recipe roundup, soup, vegan, vegetarian

Recipe Round Up Friday!

CleanEatingMama

Hey clean eaters!

Today I am doing a recipe round up featuring SOUPS! Soup is a healthy way to get in your veggies while adding warmth to your body on a cold winter day or evening.

Making soup is very therapeutic: the chopping, the stirring, the seasoning… I put a lot of love into every pot of soup I make! And my family can tell 🙂 And for those that may be intimidated by making soup, let me tell you that soup is virtually indestructible! Just keep adding veggies and spices until you find the right balance and taste! I will say that soup is what I use when I have veggies that need to be used ASAP – everything in the pot and in a few hours you have dinner! Simple!

Here are some of my favorite soup recipes! Enjoy!

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Magical Healing Vegetable Soup – (My most popular soup recipe!)

Lentil Soup II

Vegetable Soup with Adzuki Beans 

Winter Vegetable Soup

chicken noodle soup4

Chicken Noodle Soup with Gluten Free Noodles

Butternut Squash Soup

XxOo Tasha

dinner, eggplant, recipe, vegan, vegetarian, zucchini

Ratatouille 2

CleanEatingMama

Brrrrr!

It has been cold this winter! My bones are cold, my feet are cold, my hands are cold… but my stomach is nice and toasty! Why? Because I have heaps and heaps of hot Ratatouille in my belly!!!

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Big chunks of veggies, tomato broth and an amazing array of herbs makes this dish one of those meals that is great for lunch or dinner, alone of with a crowd. Want to come over and have some?

Rat 2

~ Ratatouille ~
Makes roughly 3 quarts
Adapted from this recipe

Ingredients

1 large can (28 ounces) whole peeled tomatoes
4-6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch chunks
1 large yellow onions, diced large
6 fresh garlic cloves, smashed and peeled
2 bell peppers (any color – I used red), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon oregano leaves
1 tablespoon basil leaves
salt and pepper to taste
1 cup water

Directions

  • Preheat oven to 350 degrees. Place the entire can of tomatoes on a baking sheet. Take a knife and chop them into 1/2 inch pieces. Drizzle with olive oil (approx 2-3 tablespoons), salt, pepper and died basil flakes. Bake for 30 minutes, stirring every 10 minutes or so.

  • In a large bowl, toss eggplant with a good pinch of salt. In a large heavy pot, heat about 4 tablespoons of olive oil over medium heat. Add onion, a pinch of salt and pepper and let cook for about 5 minutes. Add garlic and cook until onions and garlic are soft, about 5 minutes. Add peppers and cook, stirring, until crisp-tender, about 5 minutes minutes. Season with salt and pepper and herbs.

  • The add tomatoes, eggplant, zucchini, bay leaf and water to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low and cook partially covered until veggies are soft. Approx 20 minutes. Taste to see if you need to add any more seasonings. Serve with warm crusty bread and a salad.

    • Rat 1

    XxOo Tasha