Main entrees Archives - Modern Manna

Black Bean Tempeh Tacos

Daniel Vierra — Thu, 02 Sep 2021 04:03:29 +0000

Black Bean Tempeh Tacos

I was visiting one of my closest friends in town, and she told me her husband had been making black bean tempeh tacos, and they just loved them. I was intrigued as I've never used crumbled tempeh as taco meat substitute, but it definitely works! I was able to come up with our own version of this recipe which includes your very own taco seasoning blend! I hope you enjoy it as it is very tasty!

Note: Coconut aminos is a soy sauce substitute that comes directly from the sap of the coconut tree. It has a yummy umami taste like soy sauce, but it is less salty and sweeter. You can use either low sodium soy sauce or Bragg Liquid Aminos instead of coconut aminos. We have made it with Bragg's and coconut aminos. However, coconut aminos will offer a sweeter taste and will be overall less salty.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Servings 6

Author ModernManna

Ingredients

Black Bean Tempeh Taco filling

2 tbsp olive oil extra virgin
2 8 oz. packages of plain tempeh
1/4 Cup coconut aminos
2 tbsp vegan Worcestershire sauce
2 tbsp taco seasoning blend*
2 Cans black beans, drained and rinsed or 3 cups home-cooked beans

Taco Seasoning Blend*

2 tbsp chili powder
2 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 1/2 tsp garlic powder
1 tsp oregano powder

Instructions

Black Bean Tempeh Taco filling instructions

Chop or crumble tempeh into small 1-inch pieces. Place in a bowl or plastic bag and marinate with olive oil, aminos, Worcestershire sauce, and seasoning.
If you really want to soak in the flavor- marinate overnight. If not, you will still get good flavor if you mix and use it right away.
sauté marinated tempeh in a large skillet over medium heat until tempeh starts to turn golden brown. Just before finishing, add in the black beans and stir occasionally and sauté for a few more minutes, just enough to coat with seasoning and warm the beans. If you leave beans in a hot skillet too long with very little liquid, they will start to crack and harden.
Remove from heat and serve over warmed tortillas and your favorite taco toppings! Store leftover tempeh black bean mixture in an airtight container in the fridge and within two to three days. If storing in the freezer, make sure it is an airtight container and use it within six months.

Taco Seasoning Blend instructions

Blend all the spices and herbs together. Store in an airtight container. Yields about five tablespoons.

Notes

Call to Action

We find in Numbers chapter 11 that the children of Israel, tired of the pure bread from heaven called manna, cried out for the fleshpots of Egypt. God heard their complaining and sent quail for a whole month. However, the Lord also sent a plague, and the Israelites that had complained and craved the meat the most ended up dying. While this may not be anyone's predicament today- we still challenge you to begin your meals with a thankful and grateful heart, for this is the will of God in you (1 Thessalonians 5:18). Over the years, nutritional science has shown far greater diseases occurring in farm animals, such as cancer, leukemia, and infectious diseases too. With so much disease taking place, it is much healthier to find whole foods, plant-based ingredients that can substitute meat.

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Coconut Chickpea Curry

Daniel Vierra — Fri, 11 Jun 2021 03:48:11 +0000

Coconut Chickpea Curry

This easy curry recipe is a wonderful weeknight dinner that is full of vibrant exotic flavors from both pantry and fresh ingredients. Using fresh turmeric and fresh garlic enhances the nutrient density and anti-inflammatory properties to assist your body’s natural healing potential. Slow-cooking in a crockpot will make the flavors really stand out!

Course Main Course

Cuisine Estern Indian

Keyword Curry

Prep Time 20

Cook Time 30

Servings 6

Author ModernManna

Equipment

Soup pot
Knife
Stirring spoon

Ingredients

Coconut Chickpea Curry Ingredients

1 each yellow onion chopped
5 cloves garlic crushed
1 each bell pepper chopped
1 15oz can tomatoes crushed
1 15oz can coconut milk
1 tsp ground cumin
1 tsp paprika
1/2 tbs mild curry powder
1 tsp Celtic salt
2 16oz can chickpeas drained
1 tbs fresh turmeric grated
1 tbs fresg ginger grated

Vegan Indian Raita ( makes about 1 1/2 cups)

1 cup Kite Hill almond yogurt unsweetened
1 clove garlic crushed
1 tbs lemon juice
1 tbs cilantro chopped
1/4 tsp ground coriander
1/4 tsp ground cumin
1/2 cup cucumber peeled and chopped
1 pinch Celtic salt

Instructions

Coconut Chickpea Curry

Sauté onion and garlic in a soup pot with some olive oil or omit the oil and just water. To water sauté add a cup of water and keep adding water in 1/2 cup increments as needed to prevent from sticking until garlic and onion are tender.
Add bell pepper and sauté until tender. Add the rest of the ingredients and let simmer on medium-low heat for about 30 minutes. Serve over brown rice and place a dollop of raita and chopped cilantro on top.

Vegan Indian Raita

Mix ingredients thoroughly in a small bowl and chill in the refrigerator until ready to serve. Store in an airtight container and use within 24 hours.

Notes

try a new plant-based ingredient from the produce section. Whether it is a new fresh herb you can chop up in your salad or try fresh turmeric and fresh ginger in this recipe all those subtle changes enhance the flavor and the antioxidants in your meals! When we eat nutrient-dense plant foods our bodies can heal and detox more efficiently! Our kind Heavenly Father wants us to prosper and be in good health (3 John 1:2).

The post Coconut Chickpea Curry appeared first on Modern Manna.

Vegetable Chow Main

Daniel Vierra — Thu, 10 Jun 2021 05:00:26 +0000

Vegetable Chow Mein

Cuisine Chinese

Prep Time 20

Cook Time 15

Author ModernManna

Ingredients

1 onion chopped
1 1/2 cups mushrooms sliced
3 cups cabbage chopped
1 cup sugar peas
3 tbs Bragg's Aminos
3 garlic cloves chopped
2 tbs toasted sesame oil
1/2 pound spaghetti noodles

Sauce

1/4 cup toasted sesame oil
3 tbs Bragg's Aminos
3 tsp lemon juice
2-3 tbs honey or rice syrup

Instructions

Cook noodles according to directions on package.
When they are done rinse and set aside.
While noodles are cooking start vegetables.
Sauté onion, mushrooms and garlic a few minutes in water.
Add sugar peas, cabbage, Bragg's and sesame oil until tender.
Put noodles in separate fry pan with the following sauce.
Cook on medium heat for 3 minutes, then mix with vegetables.

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Black Bean Chili Burritos

Daniel Vierra — Wed, 09 Jun 2021 19:11:50 +0000

Black Bean Chili Burritos

Course Main Course

Cuisine Mexican

Keyword Black bean, Chili, Mexican, Vegan Burritos, Vegan Mexican

Author ModernManna

Equipment

Skillet or Frying Pan
Potato masher
Pressure Cooker

Ingredients

2 cups black beans dried
1 large yellow onion chopped
1 bell pepper chopped
3 garlic cloves minced
1 tbsp honey
1 tsp chili powder
2 tsp cumin ground
1 tsp sea salt
3 1/2 cup fresh tomatoes chopped
1/3 cup cilantro chopped
1/2 cup vegan cheese Follow Your Heart or Daiya
1 cup brown rice cooked
2.25 oz olives sliced
6-8 corn tortillas organic

Instructions

Soak dry beans overnight. Drain and rinse water in the morning and re-soak for a few more hours.
Use a pressure cooker (20-30 minutes using a manual pressure cooker) or Instapot (in pressure cooker setting) to cook the beans until fork mashable.
Drain water from cooked beans.
Sauté onion, bell pepper until soft (about 3-5 minutes) with a tbsp of avocado oil or olive oil and 1/2 cup water.
Stir in honey, seasonings, tomatoes and cilantro.
Add black beans and mash them with a potato masher.
Once mixture is finished, fill tortillas with chili, vegan cheese, and rice. Roll and place in a large casserole dish.

Notes

This dish is tasty as is or you can top with shredded lettuce, tofu sour cream, guacamole, vegan cheese, salsa, and more olives. This dish also works great as a dip with tortilla chips or in a taco salad.

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