The Raw Cooked Vegan

Sunday, March 3, 2013

Power-Full Juice

I have encountered so many people on Instagram who have inspired me even more so than I can imagine. This particular recipe comes from Chauds Juice Therapy (@chaudsjuicetherapy). Hundreds of juice recipes and information~

This particular juice is called Staywell 2.0. A good juice to drink in the cold months and around flu season.

You will need a juicer for this recipe
10 Carrots
2 peeled oranges
2 inches of peeled ginger
2 cloves of garlic
Tastes delicious!

Balsamic Spiced Tempeh Wrap

I have been a little (a lot) obsessed with Instagram, which leaves me lacking in the Blogger posts. If you're an Instagramer, you can find me @therawcookedvegan. I have most my Blogger pictures there with the link here for the recipes.

This wrap has a wonderful taste combo of pan grilled tempeh, sun dried tomatoes, Romaine lettuce, pepperoncini and Jalapeño-garlic Daiya vegan cheese all rolled up in a tomato garlic wrap.


1 block of tempeh, cut super thin
Hydrated sun dried tomatoes, chopped
Natural-cured pepperoncini, chopped
Romaine lettuce, chopped
Jalapeño-garlic wedge sliced into strips
Tomato garlic wrap or wrap of choice

Start by placing your sliced tempeh in a medium-sized shallow dish. In a small bowl, whisk together 4 TBS aged Balsamic vinegar, 1/2 tsp smoked paprika, 2 TBS olive oil, 1 TBS packed brown sugar or maple sugar, dash or two of cayenne pepper. Cover and marinate in refrigerator overnight or at least 6 hours.
Heat a skillet over medium heat and brown tempeh to your liking.

Load, tuck, wrap and roll!