12 Steps to Whole Foods

Reaping a Gardener’s Rewards
Tempeh Pitas
2 Tbsp. extra virgin olive oil, divided in half
2 pkg. (8 oz. each) Tempeh (page 339) (any kind), sliced
¼ C Bragg Liquid Aminos (page 338)
1 onion, thinly sliced
2 bell peppers, any color, thinly sliced
1 Anaheim pepper, diced
1 cucumber, thinly sliced
garlic mayo* or grapeseed oil Veganaise (health food store or online)
½ C feta cheese, crumbled
4 whole-wheat pita breads, cut in half
* See Flaxseed Cookies (page 114).
Sauté the tempeh slices in 1 Tbsp. oil until lightly browned. Turn and brown other side. Add the Liquid
Aminos, stir gently, and set aside to marinate in bowl. Now use the same skillet to sauté the onion and all the
peppers in the remaining oil. Spread the inside of the pitas with the garlic mayo or Veganaise and stuff them
with the tempeh, onion/pepper mixture, sliced cucumbers, and 1 Tbsp. feta. Toast briefly or serve immediately.
Other Recipes
Salsa Verde Salad (page 69)
CARROT RECIPES
Never peel your carrots, because the skin of carrots (as well as other fruits and vegetables) contains high
concentrations of nutrition. Just scrub them clean.
Buttery Dill Sautéed Carrots
2 lbs. carrots (about 6 C), sliced diagonally ¼" thick
½ tsp. sea salt
½ tsp. freshly ground pepper
¼ C unsalted butter
2 Tbsp. agave (raw, organic) or honey (raw)
2 Tbsp. dried (or ¼ C fresh chopped) dill weed
2 Tbsp. flax seeds, freshly ground
Put carrots with C water in a frying pan and bring to a boil. Cover pan and lower heat to medium-low for 8
min. or until carrots are tender-crunchy. Drain any remaining water. Add the butter and sauté for another 1-2
min. Remove from heat and add remaining ingredients, then toss until just mixed.
144 12 Steps to Whole Foods
© Copyright Robyn Openshaw