Chef Mark Reinfeld
Author, Vegan
World Fusion Cusine & The 7-Minute Chef [Q&A]I take the dietary
supplement Sytrinol® to help lower my cholesterol. What can
I do with my diet to help enhance
the effect of the supplement.
Many report a drastic
reduction in cholesterol level by introducing more plant based
foods into the diet. The introduction can take place slowly,
according to ones comfort level. Countless new and tasty flavors
will be introduced.
Ingredients like tempeh, can be marinated and baked or grilled
and then used in dishes that would typically include animal
products. Tempeh is a cultured soy product with a rich history
of use among many of the World's population. You will be AMAZED
at how delicious it is in Cacciatore, Sweet and Sour, and Peanut
sauces. In makes an incredible addition to main dishes like
Enchiladas, Lasagnas and Shepherds Pie-to name a few.
There are many options for creating delicious and life giving
meals. The following dishes are guaranteed to be cholesterol
free and when prepared with the highest quality, organic ingredients
will assist in introducing these vibrant foods into your life.
Bodhisattva's BBQ Tempeh Kebobs
30 min prep / 15
min cooking / 6-8 kebobs 1 medium Bell pepper, 1" chop
1/2 medium Red onion, quartered
6-8 medium Cherry tomatoes
1 large Portabello mushroom, 1" cubes
BBQ Sauce
1/4 C Barley malt syrup
1/4 C Natural Catsup
2 Tbl Safflower oil
2 tsp Apple cider vinegar, raw
2 tsp Vegetarian Worcestershire sauce
1 tsp Stone ground mustard
1/2 tsp Chili powder
1/2 tsp Paprika
1/2 tsp Liquid smoke (optional)
Pinch Cayenne pepper, or to taste
Preparation
1. Combine BBQ sauce ingredients in a medium size bowl and
whisk well. Place tempeh and vegetables in the bowl, mix well
and allow to marinate for 20 minutes, stirring occasionally.
2. Decoratively arrange tempeh and vegetables on skewers,
finishing each with a cherry tomato. Grill until char marks
appear and tempeh and vegetables are cooked through, approximately
15 minutes. Baste with BBQ sauce as grilling and top with
remaining BBQ sauce before serving.
Egg Free 'Egg' Salad
25 minutes / 3-4
servings 1 lb Extra firm tofu, crumbled
3/4 C Celery, diced
1/2 C Red onion, diced
1/2 C Vegan mayonnaise, (page 196 of cookbook)
1 Tbl Dill, minced, or ? tsp dry
2 1/2 tsp Stone ground mustard
1 1/2 tsp Apple cider vinegar, raw
1 tsp Turmeric powder
1/2 tsp Garlic, minced
Black pepper, ground to taste
Sea salt, to taste
2 1/2 Tbl shoyu
Preparation
1. Combine all ingredients in a large mixing bowl and gently
mix well. For additional flavor, allow to sit for a few hours
before serving.
Note
This wonderful dish acquires a yellow color thanks to the
turmeric.
Serving Suggestions
Great as a sandwich and wrap filling or in stuffed tomatoes
with a salad. ABOUT THE AUTHOR:
Mark Reinfeld is the founding chef of the Blossoming Lotus Restaurants
and a recipient of a 2006 Platinum carrot award given by the
Aspen Center of Integral Health to ‘Americas Top Healthy Gourmet
Chefs’. He is a recognized authority in the field of healthy
cuisine. Mark is the coauthor of Vegan World Fusion Cuisine,
winner of 8 national awards. His latest e-book, 7 MINUTE CHEF
Volume 1 available at www.7minutechef.com shows us how simple
it is to create delicious , life giving cuisine. None of the above is intended as medical advice. Since
every individual’s health condition and circumstance
are unique, we recommend seeking the services of a qualified
health care professional before using any of this information
for medical purposes.
Pure Q10®
Digestive Defense
Dr. Chad Larson
Bodhisattva's BBQ Tempeh Kebobs
