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Welcome to a Healthy Lifestyle!

Tempeh & Corn 

1 pkg. Lightlife 3 grain Tempeh or other brand.

3/4 c. olive oil for frying

2 T. ume vinegar

2-3 ears of corn cut off the cob 

1 med. onion diced

1 sm. roasted red pepper diced 

1 sm. bunch of cilantro coarsely chopped 


  • Cube tempeh.

  • Heat oil in tiny saucepan until 1 cube of tempeh sizzles when added.

  • Brown tempeh cubes in 2 or 3 batches until golden. Remove from oil with slotted spoon into bowl.

  • Sprinkle ume vinegar on fried tempeh so it can soak in.

  • Add more olive oil to a skillet and sauté onion until golden.

  • Add red pepper and corn kernels stirring until cooked.

  • Add tempeh and cilantro.

  • Taste and flavor with a bit more ume or salt to taste.



1 pkg. extra firm tofu

2 T. olive or light sesame oil

1 large carrot cut into matchsticks

1 cup snow peas stringed and cut on a diagonal 

2 scallions slivered

organic tamari, (San J is good)


  • Wrap tofu in a tea towel or paper towels to dry

  • Cube tofu and place in mildly hot skillet with oil.

  • Brown tofu and add carrots stirring briefly until wilted

  • Turn tofu and carrots out into bowl

  • Add snow peas to hot skillet and char on one side

  • Turn snow peas into bowl and add scallions and splash in a little tamari in to taste.

  • Garnish with toasted sesame seeds if you like.


*Serve with white rice or rice noodles.

Tempeh Scallopine

1 pkg. 3 grain Light Life tempeh 

1/4 cup plus olive oil for browning tempeh

1 large rounded cup arrowroot (Bob's is great)

1 t. of salt mixed with arrowroot

2 eggs as a wash for tempeh (you can use nut milk too)

1 T. fish sauce (optional)

2 T. tamari (organic San J)

1 3/4 c. water

1/2 c. parsley coursely chopped

Juice from 1/2 a lemon


  • Cut tempeh vertically in quarters. Cut each piece         horizontally to make thin slices. 

  • Heat oil and dip each piece of tempeh in egg wash or nut milk. Liberally cover with arrowroot adding each piece to the medium high heat skillet.The tempeh should sizzle.

  • Brown tempeh on both sides slowly.

  • Pour water with fish sauce, (opt.) and tamari added to the skillet with the tempeh.

  • Add lemon juice and parsley.

  • Simmer turning the tempeh once so all arrowroot is thickening the sauce lightly.

  • Turn out into serving dish.

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