Tempeh with Mushrooms, Onions + Tomato Sauce


Tempeh with Mushrooms, Onions + Tomato Sauce // vegan, gluten free

Makes 2-3 servings


- 1 package tempeh, diced

- 1 large yellow onion, diced

- 2 cups mushrooms of choice, sliced

- 1-2 tbsp coconut oil

- 1 cup tomato sauce of choice

- 1 tsp dried oregano

- salt and pepper to taste

- 3 cups greens of choice, optional


  1. Heat 1 tbsp oil in a large skillet. Add onions and season with salt, pepper, and oregano. Cook until translucent, about 5 minutes
  2. Add in mushrooms and cook another 5-7 minutes, until mushrooms begin to brown.
  3. Push mushrooms and onions off to one side of the pan. Add the other tbsp of coconut oil and the tempeh and cook until tempeh begins to brown (5-7 minutes).
  4. When tempeh is browned, add in greens and tomato sauce and cook until greens are wilted and sauce is warmed. Taste and season with additional salt, pepper, and oregano. Enjoy!

Summer recipe roundup

To me, there is nothing more beautiful than the bounty of summer produce exploding in the farmer's markets during this time of year.

What's in season right now? Basil, blackberries, blueberries, cherries, corn (!!), cucumbers, eggplant, all the greens + herbs, melons, nectarines, okra, peaches, peas, peppers, summer squash, tomatoes, zucchini and MORE. Now I'm getting hungry...

So what to make with all these vibrant fruits and veggies? I've rounded up a few delicious recipes featuring this season's bounty:

- Raw Sweet Corn Salad with Basil
- Summer Garden Veggie Flatbreads
- Blueberry Quinoa Salad
- Herbed Red Potato Salad
- Hippie Harvest Hemp Gazpacho
- Easy Peach Crisp


Super Simple Summer Quinoa Salad

Quinoa has been my go-to protein this summer.  It's light, yet filling, and adaptable to whatever flavor mood you are in.  I love it plain, mixed into giant salads, but last night I was looking for something a little different that would please the whole family, and so this super simple recipe was created.  Full of fresh flavors, this is perfect for a quick summer dinner or side dish.  Even my mom was a fan.

Super Simple Summer Quinoa Salad - Vegan, Gluten-Free, Soy-Free


2 cups dry quinoa

5-6 small tomatoes (like Roma)

Handful of fresh basil, chopped

Juice of 1 lemon

Salt and pepper


Prepare quinoa according to instructions on package. Tip:  Don't forget to RINSE your quinoa.  This is really important as quinoa has a natural coating which is not so pleasant tasting if not rinsed off.

While quinoa is cooking, chop tomatoes into bite-sized pieces and add to your serving bowl.  Add in chopped basil and lemon juice.  Note:  Adding the hot quinoa to the tomatoes allows them to soften a bit, which my family loved.  No big deal if you already have cooked quinoa that is cooled, but you may not achieve the same result.

Once quinoa is done, add to serving bowl (over the tomatoes) and mix.  Season with salt and pepper to taste.  Garnish with more fresh basil (if desired).  Enjoy!

I can see this recipe also being delicious served over fresh greens, such as arugula or baby kale.  It would also be lovely to add in other grilled veggies (such as portabello mushrooms and squash).