Melissa Poindexter

Food for the Heart - Recipes from the Soul: Vegan Bacon 3 Ways

Who Doesn’t Love “Bacon”?

Per a fellow yogi request of the need for the rice paper bacon recipe. This recipe is a nice way to add that salty, crunchy flavor everyone loves from bacon to any dish. But how do you decipher when to use which bacon recipe? Well other than what is already available in your fridge, I have times when I prefer to make one over the other.

Tempeh Bacon: For anyone who isn’t familiar with tempeh, tempeh is a soybean product that is made by fermenting soy bean with microogranism and then making a compact block post fermentation. The final product differs from regular tofu because it has a more meaty, chewy, and nutty flavor. Tempeh bacon is high in protein, a good source of iron, and other nutrients. I love to make tempeh bacon to add a salty, crunchy addition to meals but with also adding protein, hence in the situation of making a BLT, the tempeh still allows for me to have protein on my sandwich.

Rice Paper Bacon: This is the crunchiest option for bacon and honestly my favorite of the three recipes. Rice paper and the marinate lack in nutrients, but if you’re just looking to add some serious crunch to a sandwich, salad, etc. I highly recommend making this one.

Carrot Bacon: I love making carrot bacon because the flavor is the best out of all three options. There is just something magical that happens with the sugar from the carrot and the smokiness/saltiness from the marinate that work wonders together. But carrot bacon does not get as crispy as I prefer my bacon to be.

Bacon Marinade

Vegan, Gluten-free, Nut-free

Makes 20 pieces of desired bacon choice: tempeh, rice paper, or carrot

What you need:

1/4 cup olive oil

1/3 cup nutritional yeast

1 Tbsp garlic powder 

3 Tbsp maple syrup

1 tsp black pepper

3 Tbsp soy sauce (or to make gluten free use liquid aminos or Tamari)

3 Tbsp liquid smoke

This marinate can also be placed in the fridge for up to a week. This way if you dont need 20 pieces of bacon in one sitting you can make some throughout the week.

Tempeh Bacon

What you need:

      1 block of tempeh cut into 20 thin slices

Rice Paper Bacon

What you need:

4 sheets of rice paper cut into 5 equal strips *easier if using scissors rather than a knife

Carrot Bacon

What you need:

2 medium carrots each cut into 10 thin slices *easier if using a Mandoline

What to do:

Combine all marinate ingredients into one bowl

Marinate each strip of desired bacon choice by taking ~1 Tbsp of marinate, brush on with a pastry brush on both sides (or you can dip directly into the marinate, just ensure both sides gets a nice even layer).

Optional for the tempeh bacon, option to marinate overnight so that the marinate can sink into the middle of the tempeh and be more consistent throughout.

Bake at 425° until crispy. The marinate will burn around the edges of the bacon, but just make sure the bacon itself is not burnt but crispy.

Rice paper Bacon: ~3 minutes (watch closely, if you step away from the oven it will burn)

Carrot bacon: ~20 minutes

Tempeh bacon: ~20 minutes

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

the sushi place.jpg

Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion for working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.

Food for the Heart - Recipes from the Soul: Chick'n Salad

As the weather warms up, the outside activities begin, including picnics. This is a perfect simple recipe to share at your next outdoor activity.

Chick’n Salad

Vegan, Gluten-free

Makes 10 sandwiches

What you need:

1-29oz can of chickpeas

1/2 cup vegan mayonnaise

2 Tbsp dijon mustard

2 tbsp soy sauce (to make gluten free use tamari or liquid aminos)

1 tsp black pepper

1 Tbsp dill

1 Tbsp garlic powder

6 pickle spears, chopped (medium dice)

1 small apple, chopped (medium dice)

1/2 medium onion, chopped (medium dice)

1 cup walnuts, roughly chopped (omit to make nut-free)

1 Roma tomato, chopped (medium dice)

1 lemon, juiced

Toasted Bread

Leafy green such as lettuce

What to do:

Combine chickpeas, mayo, dijon mustard, lemon juice, and seasonings in a food processor; pulse until chickpeas are in small pieces, you want to have some chunks of chickpeas.

Add walnuts, apples, pickles, onion, and tomato to processed mixture, mix until all ingredient are evenly incorporated.

Assemble sandwich by toasting bread, adding 1/2 cup of chickpea mixture, and a leafy green such as lettuce or spinach.

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

the sushi place.jpg

Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.

Food for the Heart - Recipes from the Soul: Cinco De Mayo Celebration

Happy Cinco De Mayo!

What a better way to celebrate, than with some Mexican Food.

Experimenting with new foods can be a great way to expand the nutrients provided in your diet, try substituting meat/processed meat alternatives/same old taco filling for this quick and easy whole food counterpart.

Mushroom Walnut Ground “Beef”

Vegan, Gluten-free

Makes 10 tacos OR enchiladas

What you need:

1 Tbsp vegetable oil

2 cups mushrooms (crimini or baby portabella), roughly chopped

1 cup raw walnut pieces

1/2 cup white onion, roughly chopped

1 tsp chili powder

1 tsp smoked paprika

1 tsp salt

1 tsp black pepper

1 ½ tsp cumin

What to do:

Combine all ingredients (except vegetable oil) in a food processor, pulse until walnuts and mushrooms are in small pieces. DO NOT OVER MIX OR YOU WILL MAKE A PASTE.

In a large skillet, over medium heat, add vegetable oil. Cook mushroom walnut mixture until heated thoroughly and browned (as in a shade darker without being black but slightly crispy).

Use as filling in enchiladas, burritos, tacos, etc.

Enchilada Sauce

Vegan, Gluten-free

Makes 3 cups: 12 servings for enchiladas OR 72 servings for tacos

What you need:

1 Tbsp vegetable oil

1 cup white onion, roughly chopped

6 garlic cloves, roughly chopped (I love garlic! I typical double the amount in any normal recipe, so adjust to your tasting.)

2 Tbsp adobe sauce

1 Tbsp salt

1 Tbsp black pepper

1 Tbsp smoked paprika

1 ½ tsp cinnamon

1/3 cup tomato paste

2 cups vegetable broth

Corn starch slurry ( ½ corn starch, ½ water)-optional if you want the sauce thicker

What to do:

In a medium sauce pan over medium heat, add vegetable oil, onion, and garlic.

Sauté until the onion becomes transparent, not browned.

Add adobe sauce, all seasonings, and tomato paste. Mix and cook for an additional minute to enhance all the flavors.

Add vegetable broth and mix thoroughly to ensure no paste chunks. Bring mixture to a boil.

Let the mixture cool for a moment before blending (if you don’t; you will build up too much pressure in the blender and it may explode!).

If the sauce is too thin, add sauce back into the sauce pan and add corn starch slurry (1 Tbsp corn starch, 1 Tbsp water; mixed together), bring to a boil. Continue this process until at desired thickness.

Enchiladas or Taco Assembly

Enchiladas: pairs great with sour cream and guacamole.

Assemble enchiladas by adding 1/3 cup walnut mushroom mixture into a warmed corn tortilla and roll up enchilada, top with ¼ cup enchilada sauce.

Tacos: pairs great with sour cream. Additional fixings such as lettuce, tomatoes, and cheese needed.

Assemble tacos by adding 1/3 cup walnut mushroom mixture into a warmed corn or flour tortilla, add 1 Tbsp of enchilada sauce, add additional taco toppings such as lettuce, tomatoes, and cheese. 

I hope you all enjoy!

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

the sushi place.jpg

Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.

Food for the Heart - Recipes from the Soul: Spring Rolls

Happy Spring Yogis!

As many of you may know we recently had spring equinox on March 20th. In order to celebrate spring and all the beautiful produce coming into season, let’s make spring rolls! This is a simple treat that can be simply thrown into your yoga bag for that post yoga hunger (especially if Jess is trying to give eagles six packs).

Vegetable Spring Rolls

Vegan, Gluten-free

Makes 10 spring rolls

What you need:

1 block firm tofu

10 rice paper sheets (commonly found on the “ethnic” or “Asian” food isle)

1 large carrot, matchstick cut (julienne)

1 cucumber, matchstick cut (julienne)

1 red bell pepper, matchstick cut (julienne)

Bunch of basil

3 white button or baby portabello mushrooms, sliced thinly

5 romaine lettuce leaves (or any leafy green), cut into halves

What to do:

Start by pressing the tofu. If you do not have a tofu press no worries, just put the tofu between two small plates and layer books on top one at a time giving about 1 minute between. Let tofu sit under pressure for 15 minutes. By pressing the tofu we can rid of excess water and will get a much meatier consistency and shorter cook time.

Once tofu is pressed, cut into long pieces. By cutting all our ingredients into long matchstick pieces it will be easier to build as well as eat our spring rolls without making a mess!

Bake the tofu at 425° for ~20 minutes OR until your tofu is golden brown. Make sure to put the tofu on parchment paper or a silpat (reusable version of parchment paper) in order to prevent the tofu sticking to the pan.

While the tofu is cooking prepare your vegetables and sauce.

When all of the components are ready, assemble! Roll the spring rolls on a ceramic or wood surface it will help to keep the spring roll from sticking.

Start by dipping the rice paper sheet into warm water, rid of an excess drip. Place desired vegetables and tofu in a long strip in the middle of the rice paper. fold in the two sides at the end of the long strip of vegetables. then fold over the side closes to your body. Make sure to “tighten” all the produce together and then continue to roll the spring roll away from your body. As demonstrated in the video.

Peanut Dipping Sauce

Vegan, Gluten-free option

Makes 2 cups sauce

What you need:

1 cup creamy peanut butter

2 garlic cloves

2- 2” pieces of ginger, peeled

4 Tbsp soy sauce (to make gluten-free use tamari or liquid aminos)

1/4 cup lime juice

1/4 cup water

What to do:

Place all ingredient in the blender, blend until smooth and well combined. If you want a thicker sauce add more peanut butter, to smooth out add more water or lime juice.

Consume with the spring rolls!

I hope you all enjoy! I would love to hear some feedback of recipe/ideas/concepts you would like to see within the food blog. So if there is something pondering let me know!

-Namaste, Melissa P.

ABOUT THE AUTHOR: MELISSA POINDEXTER

the sushi place.png

Melissa Poindexter, RDN, LD

A vegan registered dietitian nutritionist who doubles as a local Denton yogi. Melissa started her yoga journey with Karma Yoga three years ago. Melissa has a passion with working with individuals with special diets by giving education through evidence-based research. When off her mat and out of the kitchen, Melissa also enjoys outdoor activities, scuba diving, and gardening.