Tempeh with Mole Sauce

I love cooking shows. I watch at least five of them every Saturday and Sunday on the food network. This Sunday I was watched the Sandwich King  and he  made a chicken mole sandwich. This gave me the idea to make tempeh with a mole sauce. I adapted this recipe from
the Candle 79's cook book " Tempeh with mole sauce". This sauce is so molesious you will have to make it for Cenco de Mayo.


Tempeh with Mole Sauce 
3 tablespoons of Extra Virgin Olive Oil
half of a large onion chopped
1 Small shallot chopped
3 cloves of garlic smashed
3 tablespoons of silvered almonds
1 hand full of dried cranberries
1 Tablespoon of sesame seeds
1 Ancho Chile dried and in hot water to soften it, then chopped
1 Fresno Chile chopped
1 pinch of oregano
1/4 teaspoon of cinnamon
1 pinch of clove
1/2 teaspoon of salt
1 1/2 cup of vegetable stock
2 tablespoons of shaved unsweetened dark chocolate or dark chocolate chips.


In a sauce pan heat the the oil and then add the onions, shallots,garlic,almonds,sesame seeds
and dried cranberries.Cook for 5 minutes on low heat. Then add the ancho Chile,Fresno Chile,
oregano, cinnamon, and salt and cook for another 3 minutes. Then whisk in the vegetable stock and simmer for for another 3 minutes. Then whisk in the dark chocolate, cook for 20-30 minutes.
Let the sauce cool and then blend in the blender until smooth. pour the sauce over the tempeh for half an hour or more. Then bake in the over for 10 minutes and enjoy!

Roasted Poblano Chili with Cheese

This chili is adapted form two chili recipes of Rachael Ray.

I wanted to get some idea's for a chili and mixed the elements from each that I liked.

And what came out was one of the best chili's in the world!

From her "Just in time"  book I took the spices from the Roasted Poblano and Sliced Steak

Chili recipe. Then from "The Big Orange Book" I took the main elements from the "halftime:chili"

I also made mine with all vegan ingredients, but you can use any meat or cheese you like.

The vegan version is so good, you will never miss the meat.

Roasted Poblano Chili with Cheese

3 Pobalno peppers

2 tablespoons of extra virgin olive oil

12oz of package soy meat. or 2 pounds of ground chicken or beef.

1 teaspoon of smokes sweet paprika

1 teaspoon of ground cumin

teaspoon of ground coriander

Salt and pepper to taste

1 dark mexican beer or any you like

1 onion chopped

1 jalapeno seeded and chopped

4 clove of garlic chopped

12 tomatillos

1/4 cup of fresh cilantro

1 cup of vegetable stock, chicken stock if you are using meat

1 teaspoon of agave or honey

1 lime

1 cup of daiya dairy free cheese, mozzarella or Monterey Jack or any cheese you like.

Put the Poblano pepper on top of the burner and let it char until it is black on all sides.

Put them in a plastic bag, and seal it until they cool. Heat a large pot and add the olive oil.

When the pot is heated add the soy meat or chicken. Then add smoked sweet paprika,

cumin, coriander and salt and pepper to taste.Then add garlic, onion and seeded jalapeno, cook for 5 or 8 minutes or until meat is brown. Put the tomatilloas and cilantro in a blender or food processor and mix until

combined. Add then to the pot, cook for 2 minutes and add the beer to the pot. Cook for about 5 to 8 minutes.

Add the vegetable stock and agave, cook for another 10 minutes on low heat. When done Add the juice of one

lime and cheese, then stir.Serve with cilantro and top with more cheese if desired.

Chorizo and Warm Potato Salad

This recipe is the mother of invention. I had some left over chorizo and potatoes I cooked for breakfast and I thought why don't I put that on top of a salad.

How much fun is it to have something unexpected on your salad.

I used soy chorizo and romaine lettuce, but you can use any Chorizo or lettuce you like.

You can even try it with bacon or corn beef hash.

Chorizo and Warm Potato Salad

2 large potatoes diced

1 large soy Chorizo ( I got mine from Trader Joe's)

 I large onion chopped

 1 clove of garlic minced

 3 tablespoons of olive oil

 Salt and pepper to taste.

 1 head of romaine lettuce.

Put the 2 large potatoes in a large pot ofwatter and bring to a boil.

Once the potatoes have come to a boil, drain them and let them cool and dice the potatoes.

Heat a 9 inch pan with 3 tablespoon of olive oil. Add chopped onions and cook for 3 minutes.

Add the garlic and cook for 1 minute. Then add the potatoes and cook for about 5-8 minutes or

until golden brown. Add the soy Chorizo and cook for 2 minutes. Add salt and pepper to taste.

Wash and drain the lettuce. Dress with your favorite salad dressing. I just used oil and vinegar.

Top with the Chorizo and potatoes and enjoy!

Red Quinoa Salad

With all the holiday food gone it is time to get back to eating healthy.

I like to make eating healthy a life style not just a diet for a short time.

The more you stick to it the easier it becomes.

But don't worry I like to have fun food too.

The quinoa salad is one of my go to healthy lunches because it is easy and quick.

I hope you like it and join me again for fun filled recipes and pictures of my life.

Red Quinoa Salad

1 cup of red or white quinoa

1 large tomato chopped

1 small cucumber

1/2 cup of chopped mushrooms

1 small shallot chopped

1/2 of a yellow pepper chopped

1/4 of a cup of pitted and chopped kalamata olives

5 leafs of basil torn into small pieces.

Red Wine Dressing

2 tablespoons of Extra Virgin olive oil

1 tablespoon of red wine vinegar

1 teaspoon of Dijon mustard

1/2 a teaspoon of honey or agave for vegans

1 clove of garlic minced (optional)

salt and pepper to taste

Place the quinoa in a sauce pan of 2 cups of water. Bring to a boil, low the heat and then simmer for 20 minutes.

Once the quinoa is fully cooked set it to the side to cool.

While the quinoa cools, place red wine vinegar, olive oil,Dijon mustard,honey salt and pepper in a glass jar and

shake to mix well.

Add the tomato, cucumber,mushrooms,shallots,yellow pepper,olives and basil.

Mix in the dressing and enjoy!