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.

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.
 

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.