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Healthy Recipes
Authored By:  Ellen Sue Spicer of Hands on Nutrition
This will warm you from the inside out during a chilly fall or winter day.
Diet Types: Vegan, Vegetarian, Gluten Free, Dairy Free
  • 36 oz tofu or Tempeh
  • 2 1/2 cups green beans or 12 asparagus spears
  • 1 cup carrots or cooked squash
  • 1 cup onions or leeks or 3 cups Kale
  • 2 cups collard greens
  • 4 teaspoons olive oil
  • Serves: 8
    Cooking Time: 30 minutes - one hour
    Chop all veggies and tofu and cook in a small amount of water until soft. OR: Saute slice tofu or tempeh in small amount of olive oil to brown, then in oven to bake 10-15 minutes. Slice veggies and cook til soft. Add tofu and olive oil and serve. If using Kale instead of onions, cook Kale in water for 15 minutes, drain and add to dish (removes bitterness).

    Try these different combos:

    1. tofu, green beans, carrots, leeks, corn, Collards, cabbage

    2. tempeh, asparagus, brussel sprouts, leeks, celery, Collards, cabbage

    3. tofu, asparagus, carrots, Kale, corn, Collards, red cabbage

    4. tempeh, green beans, brussel sprouts, Kale, corn

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