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Bhavani, of iEat Green, will spend an hour with you cooking a vegetarian dinner and exploring ways in which you and your family can live a more sustainable life!
Episodes
Thursday Oct 14, 2021
Thursday Oct 14, 2021
Dr. Vanita Rahman is the Clinic Director at the Barnard Medical Center and the Physicians Committee for Responsible Medicine, where she leads clinical research, nutrition education programs, and provides patient care with an emphasis on plant-based nutrition. She is also a clinical instructor in medicine at the George Washington University School of Medicine and frequently speaks at international conferences about the role of nutrition in chronic disease.
Dr. Rahman is a certified nutritionist and personal trainer and has authored several books on plant-based nutrition and published articles in peer-reviewed medical journals. In her latest book, Simply Plant Based, Dr. Rahman lays out a roadmap for making it easy to eat a plant based diet by providing shopping lists, recipes, and meal plans for creating healthy meals.
Tempeh and Black Bean Vegetable Fajitas with Cashew Lime
Crema
Preheat oven to 350°
For this recipe, we will be making a bean component, a vegetable component
and a cashew cream sauce, that can be turned into many different dishes. You
can make burritos, tacos, enchiladas or tostadas from this one recipe.
Ingredients
Olive oil
1 block of tempeh, 8 oz.
2 organic onion, 1 chopped and 1 cut into slivers
2 organic pepper, (red and yellow if possible) 1/2 of each chopped and 1/2 of each cut
into slivers
1- 8 oz pack of Baby Bella mushrooms or other
1 Tbs., plus 1 t. minced garlic
1 Tbs. Tamari
1⁄2 t. salt
1 t. chili powder
1 t. Cumin
1⁄2 t. chipotle chili powder- optional
1 can organic, diced, fire roasted tomatoes (with chili peppers optional)
1 can organic black beans, drained, or refried beans
1⁄2 cup frozen organic corn
2 Tbs. chopped cilantro (or substitute parsley if you don’t like cilantro)
1 jar favorite salsa
1 cup cashews- soaked 2 hours or more, then drained
Juice of 1 lime
cilanto for garnish (or substitute parsley if you don’t like cilantro)
chopped red onion, for garnish
Pickled Jalapeno peppers- optional
Flour tortillas, corn tortillas, GF tortillas or taco shells
Tortilla chips on side
In her free time, she enjoys spending time with family and friends, traveling, exercising, and experimenting with new recipes.