• Get Natured tempeh recipes
• 101 Cookbooks tempeh recipes

• Vegan enchiladas
• Sprinkle nutritional yeast on popcorn
• Crockpot polenta lasagna
• Gnocchi with vegan pesto cream sauce
• Cashew ricotta

1. Heat a dry pan on high heat.
2. Add about a tablespoon of amaranth and quickly move the pan in a circular motion (ala "Jiffy Pop") over the burner. The key here is to keep the pan moving in a circular motion until the amaranth has finished popping so that you don't end up with "snow" all over your kitchen!

*Note: This works well over my gas stove- I'm not sure how it would work over an electric burner.

(Updated from the original post, published May 2009.)

For the most part, vegetarian food is simple. We eat vegetables, fruits, nuts, seeds, grains, beans and other legumes, etc. Nothing freaky there. Venture down the center aisles of your natural foods store, though, and you may find some things that you readily assume to be obscure and secret vegetarian items.

Enter the hemp seed. Sounds almost illegal, right? No! Hemp seeds are a great source of protein, iron, and omega 3 fatty acids. They taste a bit like tiny sunflower seeds and go great in oatmeal, muffins, pancakes, granola, bars, salads, grain dishes, smoothies, and more.

Hemp seeds are becoming easier to find. Whole Foods and other health-oriented grocers carry them as do smaller health food stores. They are also available online from stores like Vegan Essentials or even Amazon. Give them a try!

(Updated from the original post, published April 2008.)

Chocolate Chip Zucchini Bread (vegan)

• 2 cups whole wheat flour (whole wheat pastry flour works well)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon sea salt
• 2/3 cup non-dairy milk
• 2/3 cup real maple syrup (this is a pretty sweet bread and this could be reduced to 1/3 cup)
• 1/4 cup oil (canola, coconut, olive - your choice)
• 2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla
• 1 1/4 cups grated zucchini
• 1/4 cup raisins
• 1/4 cup chocolate chips
• 1/3 cup finely chopped walnuts
• 1/4 cup hemp seeds (optional, adds protein, iron, and omega 3s)

1. Preheat the oven to 375º F (190º C). In a large bowl, combine the flour, baking powder, spices, and salt. Set aside.
2. In a small bowl, combine the milk, syrup, oil, lemon juice, vanilla, and zucchini. Add to the dry mixture and stir gently to combine. Fold in the raisins, chocolate chips, walnuts, and hemp seeds.
3. Pour batter into a loaf pan* lined with parchment paper (or lightly oiled). Bake for 45-50 minutes, until lightly browned and a knife inserted in the center comes out clean.

*Note: You can also bake this as muffins. Reduce baking time to approximately 20-25 minutes.

• 1/2 cup slivered or chopped almonds (or other nuts)
• 1/2 cup sunflower or other seeds
• 1/2 cup raisins, dried cranberries, or other dried fruit (or a combo)
• 2 tbsp hemp or other seeds
• 1/4 cup raw cacao nibs (or chocolate pieces)
• 2 cups rolled (old-fashioned) oats
• 2 cups toasted rice cereal (like Rice Krispies, I use the Barbara's brand brown rice version)
• 1/2 cup nut or seed butter (I like almond)
• 1/2 cup brown rice syrup
• 1 tbsp pure maple syrup
• 1 tsp vanilla

1. Combine the first seven ingredients (almonds through rice cereal) in a large bowl and set aside.
2. Combine the nut butter, rice syrup, maple syrup, and vanilla in a microwave safe bowl. Warm in the microwave until pourable. Pour over the dry ingredients and mix until well combined.
3. Firmly press the mixture into a 9x13 inch pan lined with parchment paper and put in the freezer. When cooled and hardened, remove from the pan by lifting it out by the parchment paper and place on a cutting board. Cut into bars and individually wrap.