Tag Archives: avocado

Tempeh avocado sandwhich

So I have been pining for a sandwich since I turned somewhat vegan but wasn’t sure how to make one without using my go-to turkey. The solution came to me when I was simultaneously wondering how I could use the remainder of the tempeh I bought a few weeks ago. Eureka! A tempeh sandwich! I used veganaise (a vegan version of mayo – duh), tomatoes, lettuce, avocado, red onion, whole wheat thin buns and tempeh (obvi). I kid you not, it was phenom! The tempeh was bacon flavored so it was like a supped-up vegan version of the BLT! I washed it down with some lentil chips and was full until dinner – that never happens! For those of you who don’t know, tempeh is a meat substitute that is made from fermented soy beans. It is high in protein, cholesterol-free and tastes way better than tofu in my opinion. If you are a texture person though you may not like it; it is rather grainy but I thought it was fab! I will definitely be making this bad boy again 🙂

Have you ever tried tempeh? If so, how did you use it?


Mini Key Lime Pies

I love trying cute desserts and fun foods for entertaining, so when I saw this recipe on the VegWeb site I couldn’t wait to try it. I love it because it is healthy, raw, tasty and pre-portioned so it’s harder to over indulge. It is also a light, refreshing dessert which is great for the non-dessert kind of people who don’t want something heavy and rich after a big dinner (not saying that I am like that, cuz I’m not – bring on the heavy and rich!), but you know, I aim to please 🙂 I would like to also point out that this recipe is raw, vegan, super nutrish and very delish!



  • 2 avocados
  • 2 tablespoons lime juice
  • 1 tablespoon of Kelapo coconut oil
  • 2 tablespoons agave (I ran out so I used maple syrup – same diff)
  • Optional: for more lime/tangy flavor add some lime zest (I wish I would have done this)


  • 1/2 cup of whole wheat flour (you can also use part ground almonds)
  • 1/2 cup of dates (I used prunes and I had to add a few to make the mixture stick)
  • Dash of salt
  • Dash of nutmeg


1. Blend filling ingredients until smooth – set aside

2. Process crust ingredients until well mixed and sticks together well

3. Lightly spray muffin tins with non-stick oil. Create small golf-ball sized balls of the crust mixture then press into the bottom of each muffin tin, like so

4. Spoon in the filling mixture and top with fruit. Freeze 1-2 hours or until right consistency to dig out but still stay together.