Day 11 of PCRM’s 21-day Kickstart on #LunchBreakLIVE featuring Tanya Joyce as our Guest Chef. Tanya is an attorney and PlantDiego Co-Leader. She also has an incredible story she shares during this episode so please watch the video. She’s going to make some yummy and simple recipes: Blue Corn Chip Salad and Tempeh Sloppy Joes!
Also joining today’s show is Co-Chef Tracy Childs of Veg-Appeal and PlantDiego. Learn how to improve your health the scientifically proven whole-foods, plant-based way! Follow along by downloading the FREE “21 Day Vegan Kickstart” app to your iPhone or Android for recipes, grocery lists, tips and nutrition videos.
Tanya has been vegan since 2012 when she was diagnosed with Diabetes. She was prescribed the standard medications and insulin based on her high blood sugar levels and, instead of accepting the medication, she asked her doctor if there were any other alternatives. He wrote down the name of the book “Dr. Neal Barnard’s Program for Reversing Diabetes” and told her that was the only effective solution he knew of. She read the book cover to cover overnight, went vegan within 48 hours, and within 3 weeks had permanently reversed her condition!
Tanya is a busy child-advocacy lawyer working for the County of San Diego. She regularly hikes, kayaks, and does weight-lifting classes. A Native Central American, she is fluent in Spanish and spends an extensive amount of time traveling in Latin America and throughout the world. She is passionate about living a whole-foods, plant-based life and spreading the word to others.
Tracy is the Founder and Director of Veg-Appeal a San Diego company that offers educational cooking classes, corporate wellness, individual cooking lessons, store tours, and personal health coaching. She is also the Founder and Director of PlantDiego, a local nonprofit organization inspired by the movie PlantPure Nation to educate and support people in living a healthy, whole-food, plant-based lifestyle.
Tracy is a Certified Nutritional Consultant and holds a Certificate in Plant-Based Nutrition from eCornell. She has taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with the Physician’s Committee for Responsible Medicine. In addition, she contributed over 100 recipes for the recently published book — Handbook to Higher Health Consciousness.
Now let’s get back to the delicious food that these two awesome guest chefs made on this episode of #LunchBreakLIVE.
Here are the links to the other two featured recipes in this episode of #LunchBreakLIVE.
And below is the detailed recipe for the Tempeh Sloppy Joe.
Tempeh Sloppy Joes
- 1 cup water divided
- 1 onion chopped (small onion)
- 1 green bell pepper seeded and chopped
- 8 oz tempeh crumbled into small pieces (8-ounce package)
- 8 oz tomato sauce 8-ounce can
- 2 tbsp ketchup
- 1 tbsp agave nectar
- 1 tbsp apple cider vinegar
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp prepared mustard
- 1/2 tsp garlic powder
- 4 multigrain hamburger buns
- Heat 1/2 cup water in skillet. Add onion and bell pepper and sauté until cooked through.
- Add remaining 1/2 cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.
- Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes.
- Serve on buns.