Wholesome Vegan's Blog

What you need:

4 small cucumbers (chopped)

2 cups unsweetened almond milk

2 chopped garlic cloves (or garlic salt to taste)

10-15 mint leaves

1/4 cup cashews

2 cups water

1/4 tsp red pepper flakes

1/8 tsp cumin

1/8 tsp curry powder

juice of 1/2 lemon

salt (to taste)

What to do:

Peel and chop the cucumbers into small pieces.  Blend well the rest of the ingredients along with a tablespoon of the chopped cucumbers. Mix in the cucumber pieces, stir, chill and enjoy.  The consistency should be creamy yet slightly watery.
Very easy and great for hot summer days!

What you need:

1/2 package of LiteLife tempeh

Sauce:

1 cup H20

1 cup natural ketchup (or tomato paste and fruit juice)

2 tbsp molasses

2 tbsp apple cider vinegar

salt and pepper to taste

1/4 cup onion or onion powder

2 tbsp lemon juice

1 tsp dry  mustard powder

What to do:

Break up the tempeh with a fork into small pieces and brown lightly in a pan while preparing the sauce.  You can get creative and throw vegetables in with the tempeh (ex. green peppers).  If using fresh onions, saute the onions in a sauce pan until translucent.  Add the ingredients for the sauce and heat over medium heat.  You can add additional ingredients depending on the kind of sauce you like – I sometimes add pineapples and a little bit of hot sauce.  Mix in the tempeh.  Serve over a bun or english muffin.

What you need:

leaves of one large kale stalk

1 cup pineapple chunks

1 banana

6 mint leaves

1 teaspoon chopped ginger

2 cups unsweetened almond milk

What to do:

Combine all ingredients and blend.

Cool and enjoy!