Lettuce wraps with tempeh and kelp noodles


  1. Romaine lettuce leaves
  2. Tempeh – 1 box
  3. Red pepper flakes for heat
  4. 1 tbsp cumin
  5. 3 cloves garlic, minced
  6. 1/2 shallot
  7. 1 green onion/scallion
  8. 1/2 white onion
  9. 1 handful cilantro
  10. Soy sauce
  11. Sesame oil
  12. olive oil or coconut oil (the white chunky stuff i used)
  13. Kelp noodles
  14. Peanuts

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Place a large frying pan or wok over medium heat.  Add olive oil, garlic. Add 1 pkg tempeh and cumin. Crumble the tempeh up and stir it around to make sure it is broken up.  Add soy sauce and white onion and shallots.  When onions turn slightly translucent, add seasame oil, peanuts, and red pepper flakes.  Add cilantro and scallions and kelp noodles.  Simmer for 5-10 minutes.  Remove from heat and place on romaine lettuce leaves and serve up!  🙂

You’ll also see some pics in the slideshow of my kale chips:


  1. Several kale leaves
  2. olive oil
  3. sea salt

Heat up oven to 375 degrees F.  Separate the kale fronds/leaves from the stem in roughly 2 inch pieces.  Place on baking sheet.  Lightly dribble with olive oil (or a spray oil works beautifully!).  Add salt to taste.  Bake for 10 minutes.  Remove from heat when lightly browned and crunchy! Watch out…it’s a very addictive snack!  🙂














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