Feb
21
2013

In Asheville, North Carolina Today! Love this town, lots of great vegan and vegetarian restaurants. Started out the day at Asheville Brewing Company! This is the vegan buffalo tofu salad, really clean and good. 

Looking forward to eating at The laughing Seed later today…

In Asheville, North Carolina Today! Love this town, lots of great vegan and vegetarian restaurants. Started out the day at Asheville Brewing Company! This is the vegan buffalo tofu salad, really clean and good.

Looking forward to eating at The laughing Seed later today…

Feb
20
2013

Reblogged from 2petitesinapod-deactivated20140 :

greenkale:

Kale kale kale kale kale kale kale. Kale.


Kale! Dark greens everyday!

greenkale:

Kale kale kale kale kale kale kale. Kale.

Kale! Dark greens everyday!

Feb
19
2013

I make this for Matisyahu every morning, it is a great way to ease into breakfast and it gets your digestion going. Here is my recipe for a simple Miso Soup.

Morning Miso Soup

3 organic carrots, diced
1 large organic shallot, diced
1/2 a medium sized organic sweet potato
1 sheet of organic nori seaweed
2 large teaspoons of organic white miso.
2 cups of water

In a small pot add carrots, shallots, and sweet potato. 
Add just enough water to cover vegetables and bring to a boil, boil for 2 minutes. add the rest of the water and then simmer for 20 minutes, or until the vegetables are soft.

Take the nori seaweed sheet and break off quarter size pieces and add to the miso. Let sit for at least 5 minutes. Then add the Miso paste. (You can add more or less to adjust to your flavor)

There you have a quick and tasty morning miso soup.You can add salt and pepper to taste, if you would like. 

Feel free to ask any questions!

I make this for Matisyahu every morning, it is a great way to ease into breakfast and it gets your digestion going. Here is my recipe for a simple Miso Soup.

Morning Miso Soup

3 organic carrots, diced
1 large organic shallot, diced
1/2 a medium sized organic sweet potato
1 sheet of organic nori seaweed
2 large teaspoons of organic white miso.
2 cups of water

In a small pot add carrots, shallots, and sweet potato.
Add just enough water to cover vegetables and bring to a boil, boil for 2 minutes. add the rest of the water and then simmer for 20 minutes, or until the vegetables are soft.

Take the nori seaweed sheet and break off quarter size pieces and add to the miso. Let sit for at least 5 minutes. Then add the Miso paste. (You can add more or less to adjust to your flavor)

There you have a quick and tasty morning miso soup.You can add salt and pepper to taste, if you would like.

Feel free to ask any questions!

Feb
16
2013

This last week has been kind of crazy on the road so i haven’t been able to post many recipes. here is Matisyahu’s favorite over the last few days. hope you enjoy, i will be back on a regular posting schedule for the rest of the tour! 

Polenta Napoleon with Portobello Mushroom, Tofu, with a Sautéd Collard Green, with Brown Rice and a Coconut, Mango, Carrot Sauce.

Ingredients 
1 Package of organic polenta sliced into inch think pieces.
1 bunch of organic collard greens
2 portobello mushroom caps
2 cups of cooked organic brown rice
I package of organic firm tofu
2 teaspoons of olive oil
Sauce
1 teaspoon of olive oil
5 medium sized organic carrots
1/4 cup of diced organic mango
2 cloves of garlic, minced
1 cup of organic coconut milk
1 cup of water
Salt and pepper to taste
Directions
In a small sauce pan, sauté the carrots, garlic, and mango in the olive oil for about 5 minutes over medium heat.
Then add water and coconut milk. Bring to a boil and simmer until carrots are soft. About 15 minutes.
Remove from heat and let cool for about 10 minutes. Then pour mixture into blender and pure until smooth, add more water if the mixture seems to thick.
Brown Rice Follow the directions on the package to achieve 2 cups of cooked rice.
Directions
In a large sauté pan over medium heat add 1 teaspoon of olive oil. Take 2 collard green leaves and cook in pan until cooked bright green. just a few minutes. Remove greens and add one leaf to each plate. Then in same pan add another teaspoon of oil and Add the tofu, polenta and mushroom caps and cook over medium heat, flipping over accordingly to cook threw both sides.
On your plate you should already have you collard green leaf centered on the plate, now layer the polenta, mushroom cap, and tofu however you like. i prefer to lay them over each other so you can see each ingredient. take the sauce and cover accordingly. 
If you have any questions feel free to ask!

This last week has been kind of crazy on the road so i haven’t been able to post many recipes. here is Matisyahu’s favorite over the last few days. hope you enjoy, i will be back on a regular posting schedule for the rest of the tour! 

Polenta Napoleon with Portobello Mushroom, Tofu, with a Sautéd Collard Green, with Brown Rice and a Coconut, Mango, Carrot Sauce.

Ingredients 

1 Package of organic polenta sliced into inch think pieces.

1 bunch of organic collard greens

2 portobello mushroom caps

2 cups of cooked organic brown rice

I package of organic firm tofu

2 teaspoons of olive oil

Sauce

1 teaspoon of olive oil

5 medium sized organic carrots

1/4 cup of diced organic mango

2 cloves of garlic, minced

1 cup of organic coconut milk

1 cup of water

Salt and pepper to taste

Directions

In a small sauce pan, sauté the carrots, garlic, and mango in the olive oil for about 5 minutes over medium heat.

Then add water and coconut milk. Bring to a boil and simmer until carrots are soft. About 15 minutes.

Remove from heat and let cool for about 10 minutes. Then pour mixture into blender and pure until smooth, add more water if the mixture seems to thick.

Brown Rice
Follow the directions on the package to achieve 2 cups of cooked rice.

Directions

In a large sauté pan over medium heat add 1 teaspoon of olive oil. Take 2 collard green leaves and cook in pan until cooked bright green. just a few minutes. Remove greens and add one leaf to each plate. Then in same pan add another teaspoon of oil and Add the tofu, polenta and mushroom caps and cook over medium heat, flipping over accordingly to cook threw both sides.

On your plate you should already have you collard green leaf centered on the plate, now layer the polenta, mushroom cap, and tofu however you like. i prefer to lay them over each other so you can see each ingredient. take the sauce and cover accordingly. 

If you have any questions feel free to ask!

Feb
10
2013

@Matisyahu brought the kids on tour for a little while, good kids to have around… #matisyahu #sparkseeker #tourlife #videogametime #miniyahu (at Carnegie Library of Homestead)

@Matisyahu brought the kids on tour for a little while, good kids to have around… #matisyahu #sparkseeker #tourlife #videogametime #miniyahu (at Carnegie Library of Homestead)

Feb
9
2013

Day off today in Pittsburgh, PA!
I didn’t have to cook today so decided to eat at the local vegan restaurant. It’s called Quite Storm, really great place!
It was brunch so I started out with some buffalo tofu (I’m a sucker for buffalo tofu) and then had the vegan breakfast plate, which had mashed red potatoes, seitan sausage, pickled onions, tofu scramble, smothered in vegan queso with a side of toast and a large glass of black tea (made strong, how I like it!) this left me in a food coma, and I mean that in good way! If you are ever in Pittsburgh I highly recommend this place! Tomorrow Matisyahu will be performing at Carnegie Library Music Hall in Pittsburgh. I will be back at it cooking him some meals, and will be posting recipes tomorrow!

Day off today in Pittsburgh, PA!

I didn’t have to cook today so decided to eat at the local vegan restaurant. It’s called Quite Storm, really great place!

It was brunch so I started out with some buffalo tofu (I’m a sucker for buffalo tofu) and then had the vegan breakfast plate, which had mashed red potatoes, seitan sausage, pickled onions, tofu scramble, smothered in vegan queso with a side of toast and a large glass of black tea (made strong, how I like it!) this left me in a food coma, and I mean that in good way! If you are ever in Pittsburgh I highly recommend this place! Tomorrow Matisyahu will be performing at Carnegie Library Music Hall in Pittsburgh. I will be back at it cooking him some meals, and will be posting recipes tomorrow!

Feb
7
2013

One of my favorite vegan sandwiches ever! The tempeh reuben! I woke up today crazing this sandwich. so I decided to make it for lunch. This sandwich is vegan but packs about 40 grams of Protein!Tempeh is a complete protein food that contains all the essential amino acids.It taste good too! It will please your taste buds, and fill you up whether your a meat eater, or a vegan!
-Tempeh Reuben-

Tempeh Marinade 
1 package of organic Tempeh
1/2 teaspoon of caraway seeds
4 large cloves of garlic, minced
1 teaspoon of organic agave nectar
2 teaspoons of organic tamari soy sauce
1/2 tea spoon of sea salt
2 teaspoons of lapsang Souchong smoked black tea in a tea filter (if already in tea bags, use 4 tea bags)
1 cup of vegetable broth
1/2 teaspoon of pepper
2 cups of water
combine all ingredients except for tea in a small pan. bring to a boil and turn off heat. add the tea bags and let step for 10 minutes, discard the tea bags. 
Take tempeh and cut into 4 square pieces, cut once length wise, and once down the middle. then stab tempeh with a fork 5-10 times to create small holes. (this helps the marinade soak into the tempeh faster. 
Put marinade and tempeh into a container with a tight lid, let sit for at least 4 hours, and no more than 24 hours in a refrigerator 
Special Sauce
1/8 a cup of organic veganaise (or other vegan mayonnaise) 
1 clove of organic garlic, minced
1/2 a small organic shallot, minced
1 small organic pickle minced (about 1/4 cup minced)
1/4 teaspoon of pepper.
1/2 teaspoon of organic pickle juice
1/2 a teaspoon of organic ketchup
mix all ingredients together, set aside.

Other Ingredients  
1 cup organic raw sauerkraut 
4 pieces of good quality organic rye bread, try getting it from a local bakery instead and buying it packaged at a store. 
1/2 cup of Daiya vegan cheese (i like the pepper jack) 
Vegan butter, enough to butter the top and bottom of the sandwich before grilling. 

Directions 
For this sandwich your going to need a Panini press!
1.Set Up and turn on your panini press
2. Remove tempeh from the marinade and place directly on the panini press, let cook until both sides are golden brown (about 5 minutes)
3. in a small pan sauté the sauerkraut just until its hot, do not over cook or you will lose allot of the living enzymes
4. Take your pieces of rye bread and butter one side of each piece, then lay down on the unbuttered side the vegan cheese, followed by the tempeh, and then followed by the sauerkraut. Put the second piece of bread on top.
5. Place sandwich in the middle of the Panini press and cook until both sides of the bread and golden brown and the cheese is melted.
6. remove the sandwich from the panini press and add the special sauce. cut down the middle and serve while hot!

There you have my famous tempeh reuben sandwich. Matisyahu loves this sandwich, so i usually make it about once a week. Let me know how yours turned out! If you have any questions, feel free to ask! 

One of my favorite vegan sandwiches ever! The tempeh reuben! I woke up today crazing this sandwich. so I decided to make it for lunch. This sandwich is vegan but packs about 40 grams of Protein!Tempeh is a complete protein food that contains all the essential amino acids.It taste good too! It will please your taste buds, and fill you up whether your a meat eater, or a vegan!

-Tempeh Reuben-

Tempeh Marinade 

1 package of organic Tempeh

1/2 teaspoon of caraway seeds

4 large cloves of garlic, minced

1 teaspoon of organic agave nectar

2 teaspoons of organic tamari soy sauce

1/2 tea spoon of sea salt

2 teaspoons of lapsang Souchong smoked black tea in a tea filter (if already in tea bags, use 4 tea bags)

1 cup of vegetable broth

1/2 teaspoon of pepper

2 cups of water

combine all ingredients except for tea in a small pan. bring to a boil and turn off heat. add the tea bags and let step for 10 minutes, discard the tea bags. 

Take tempeh and cut into 4 square pieces, cut once length wise, and once down the middle. then stab tempeh with a fork 5-10 times to create small holes. (this helps the marinade soak into the tempeh faster. 

Put marinade and tempeh into a container with a tight lid, let sit for at least 4 hours, and no more than 24 hours in a refrigerator 

Special Sauce

1/8 a cup of organic veganaise (or other vegan mayonnaise) 

1 clove of organic garlic, minced

1/2 a small organic shallot, minced

1 small organic pickle minced (about 1/4 cup minced)

1/4 teaspoon of pepper.

1/2 teaspoon of organic pickle juice

1/2 a teaspoon of organic ketchup

mix all ingredients together, set aside.

Other Ingredients  

1 cup organic raw sauerkraut 

4 pieces of good quality organic rye bread, try getting it from a local bakery instead and buying it packaged at a store. 

1/2 cup of Daiya vegan cheese (i like the pepper jack) 

Vegan butter, enough to butter the top and bottom of the sandwich before grilling. 

Directions 

For this sandwich your going to need a Panini press!

1.Set Up and turn on your panini press

2. Remove tempeh from the marinade and place directly on the panini press, let cook until both sides are golden brown (about 5 minutes)

3. in a small pan sauté the sauerkraut just until its hot, do not over cook or you will lose allot of the living enzymes

4. Take your pieces of rye bread and butter one side of each piece, then lay down on the unbuttered side the vegan cheese, followed by the tempeh, and then followed by the sauerkraut. Put the second piece of bread on top.

5. Place sandwich in the middle of the Panini press and cook until both sides of the bread and golden brown and the cheese is melted.

6. remove the sandwich from the panini press and add the special sauce. cut down the middle and serve while hot!

There you have my famous tempeh reuben sandwich. Matisyahu loves this sandwich, so i usually make it about once a week. Let me know how yours turned out! If you have any questions, feel free to ask! 

Feb
7
2013

Marinating some tempeh for lunch! Going to be making some reuben’s! Vegan style! Check back later today for the recipe…

Marinating some tempeh for lunch! Going to be making some reuben’s! Vegan style! Check back later today for the recipe…

Feb
6
2013

Juicing is a great way to keep healthy on the road. This is a recipe for a juice I do for Matisyahu all the time. It’s vegetable based, with lots of root vegetables. You will need a juicing machine for this, I use the champion juicer.
5 medium sized carrots
1/2 a small sweet potato
3 large leafs of kale
1/2 inch of ginger
3 stalks of celery
1 medium beet
Make sure you wash the vegetables really well before juicing. I also recommend having all the vegetables at room temperature when you juice them. This ensures a higher enzyme level and allows you to digest the juice easier. Cut the vegetables into small enough pieces to be juiced, then juice and enjoy!
If you have any questions feel free to ask!

Juicing is a great way to keep healthy on the road. This is a recipe for a juice I do for Matisyahu all the time. It’s vegetable based, with lots of root vegetables. You will need a juicing machine for this, I use the champion juicer.

5 medium sized carrots

1/2 a small sweet potato

3 large leafs of kale

1/2 inch of ginger

3 stalks of celery

1 medium beet

Make sure you wash the vegetables really well before juicing. I also recommend having all the vegetables at room temperature when you juice them. This ensures a higher enzyme level and allows you to digest the juice easier. Cut the vegetables into small enough pieces to be juiced, then juice and enjoy!

If you have any questions feel free to ask!

Feb
5
2013

Yesterday we had a show at  The Brown Theatre in Louisville, Kentucky. This is a raw salad I made for Matisyahu before he performed, its loaded with energy and nutrition. It’s also easy to make in a hurry! 


Simple (mostly) Raw Salad

1/2 cup of cold adzuki beans (I know they are not raw but they are a great source of protein)

1 cup of organic spinach 

1 medium sized organic carrots cut into about 3 inch long pieces. 

1/4 of a organic red pepper cut into about 3 inch long pieces. 

1/2 cup of mixed organic. sprouts. You can use your favorites. I went with pea sprouts, clover sprouts, lentil sprouts, and garbanzo bean sprouts. 

1/4 of a medium sized organic cucumber, deseeded and cut into half moon pieces. 

1/2 cup of organic fermented vegetables. I went with a beet and cabbage. 

-Dressing-
1 Teaspoon of organic raw tahini

2-3 teaspoons of water 

1 teaspoons of minced organic chives 

1 teaspoons of minced organic garlic

1/2 teaspoon of nutritional yeast.

1/2 teaspoon of organic white miso paste.

Dash of pepper


Mix all ingredients together except for water, then use water to bring to desired texture. 


You can see in my photo how I built the salad. You can have fun with it and build it however you like. you can also adjust the portions to your desire!

If you have any questions, feel free to ask!

Yesterday we had a show at The Brown Theatre in Louisville, Kentucky. This is a raw salad I made for Matisyahu before he performed, its loaded with energy and nutrition. It’s also easy to make in a hurry!


Simple (mostly) Raw Salad

1/2 cup of cold adzuki beans (I know they are not raw but they are a great source of protein)

1 cup of organic spinach

1 medium sized organic carrots cut into about 3 inch long pieces.

1/4 of a organic red pepper cut into about 3 inch long pieces.

1/2 cup of mixed organic. sprouts. You can use your favorites. I went with pea sprouts, clover sprouts, lentil sprouts, and garbanzo bean sprouts.

1/4 of a medium sized organic cucumber, deseeded and cut into half moon pieces.

1/2 cup of organic fermented vegetables. I went with a beet and cabbage.

-Dressing-
1 Teaspoon of organic raw tahini

2-3 teaspoons of water

1 teaspoons of minced organic chives

1 teaspoons of minced organic garlic

1/2 teaspoon of nutritional yeast.

1/2 teaspoon of organic white miso paste.

Dash of pepper


Mix all ingredients together except for water, then use water to bring to desired texture.


You can see in my photo how I built the salad. You can have fun with it and build it however you like. you can also adjust the portions to your desire!

If you have any questions, feel free to ask!

Theme by Lauren Ashpole