Blow Torch Charred Peppers & Tempeh Salad Sandwich & Chocolate Ice Cream

Watch a trio of amazing animal activists make Charming Charred Peppers, a Terrific Tempeh Salad Sandwich & Beauteous Banana Ice Cream to die for… all plant-based! #LunchBreakLIVE features the author of The Mason Braithwaite Paranormal Mystery Series and publisher of Quick Vegan Travel Guides, Christopher Church; activist/chef Skip Wagner; & Progress For Science leader Cory Mac! PS They use a blowtorch! #JaneUnChained

Tempeh Salad (Sandwich)

INGREDIENTS

• 1 (8 oz) block of Organic 3 Grain Tempeh
• 1/2 cup Just Mayo Hampton Creek
• 1 cup combination of:
•     diced celery
•     diced onions
•     diced red pepper
•     diced carrot
• 1 T organic sweet pickle relish
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• salt and pepper to taste
• few slices of ripe avocado
• optional: bread (for sandwich) lettuce and tomato

DIRECTIONS

1. Break the tempeh into pieces.
2. Steam for 20 minutes. Let cool.
3. Mix in remaining ingredients. If too dry – add more mayo.
4. Serve as a salad or as a sandwich with lettuce and tomato

Charred Medley of Peppers

INGREDIENTS

• Chop red, yellow and green bell peppers into fork sized cubes

DIRECTIONS

1. Place in wok with oil
2. Torch with cooking torch until slightly charred, about 4 minutes
3. Add 1/4 c lemon juice
4. Add salt, to taste
5. Serve

Vegan Banana Ice Cream

INGREDIENTS

• 4 frozen bananas, cubed
• 1 T vanilla
• 1/4 cup of cacao powder

DIRECTIONS

1. Place in Vita Mix or high speed blender for 4 minutes or until smooth, serve

Trader Joe’s Organic Tempeh

Ingredients for Tempeh Salad (Sandwich)

Hampton Creek’s Just Mayo with Steamed Tempeh

Tempeh Salad Sandwich with Avocado 

Charred Medley of Peppers

Chocolate Banana Ice Cream (vegan of course)