Tangy BBQ Sauce

I serve this on Boca Burgers topped with a slice of melted Munster, or use it in place of Asian-spices when making Baked Tofu.  However, if you happen to be a meat eater this is a great tenderizing sauce that requires no marinating time and bakes wonderfully-thick.


* 4 tablespoons organic butter

* 1 tablespoon vegetarian Worcester sauce

* 1 tablespoon rice wine vinegar

* ½ tablespoon ginger pulp or finely grated

* 2 teaspoons Braggs

* 1 teaspoon salt

* 1 teaspoon ground mustard

* ¼ teaspoon fresh ground black pepper

* the juice of ½ of a medium-sized lemon

* 1/3 cup or equivalent of your favorite sweetener, such as a natural brown sugar

* 3 cloves garlic, minced

* 1 cup organic ketchup


1.      Melt butter in a saucepan.

2.      Mix in remaining ingredients up to (but not including) the ketchup, whisking to incorporate.  Simmer on medium-low five minutes.

3.      Whisk in ketchup.  If the sauce will be baked in the oven as part of a dish it is ready to use.  If the sauce will be used as a condiment, then continue simmering for approximately 30 minutes.

4.      Serve and Enjoy!

5.      VARIATION:  This is also great with the addition of ½ of a sweet onion, minced; Or try omitting the mustard for more of an Asian inspiration!

Moroccan-Inspired Marinade

I have been making this marinade for years.  Originally I used it to marinade cubes of extra-firm tofu before broiling them to make appetizer “bites”, but lately I’ve been using it to marinade veggies and sometimes tempeh, often to serve over couscous…


* 8 tablespoons olive oil (best if cold-pressed)

* 4 tablespoons Braggs

* 3 tablespoons raw honey

* 1 tablespoon lemon juice

* ½ tablespoon fresh ginger pulp

* 4 cloves garlic, minced

* ½ teaspoon real salt

* 1/8  fresh ground pepper


1.      Whisk all ingredients together.

2.      Seal with whatever is being marinated and refrigerate for at least an hour or overnight.

3.      Suggestion:  This recipe is easily doubled.  Use half as a marinade and the other half as a sauce or dip!

Baked Sweet Potato Burritos

When making these for my family of seven I double the recipe and serve alongside rice and avocado wedges served on a bed of lettuce and sprinkled with lime juice and salt… addictive!


* 2 medium sweet potatoes, peeled

* 2 tablespoons of your favorite vegetable oil or alternative (I used 100% Safflower Oil)

* 1 tablespoon olive oil

* 1 sweet onion, chopped

* 3-5 cloves of garlic, minced

* 1 can of black beans, drained

* 2 tablespoons taco spice blend (I used a bulk mix that includes chili powder, cumin, dried onion, and cayenne)

* ½ tablespoon Braggs

* ½ teaspoon real salt

* ½ bunch of cilantro leaves, pulled from the stems

* 4-6 whole wheat tortillas or wraps

* 4 oz. cheddar cheese, shredded (optional)

* 1 tablespoon more of your favorite vegetable oil or alternative

* sour cream (optional)

* salsa (optional)


1.      Put your sweet potatoes in a pot of water and boil until tender, about 30 minutes.  While your potatoes boil, proceed.

2.      Select a cookie sheet large enough to hold 4 to 6 burritos and coat it with the two tablespoons of vegetable oil.  Set aside.

3.      Sautee the onion and garlic in the olive oil until the onion is translucent.  Turn off the heat but leave on the burner.  Add the black beans, spices, Braggs, salt, and cilantro.  Stir to incorporate all ingredients.

4.      Start the oven preheating to 400°.

5.      Drain the sweet potatoes and coarsely mash.  I use a masher with large, square holes so they come out pretty much cubed.

6.      Fold the sweet potatoes into your black bean mixture.  Divide into portions based on the number of tortillas you’ll be using.

7.      Place a bit of cheese, if using, into the center of a tortilla, top with one portion of the filling, and wrap burrito-style so both ends are closed.

8.      When all the burritos are made and laid out on the cookie sheet, lightly brush them with the last tablespoon of oil.

9.      Bake 30 to 45 minutes, until desired level of golden.

10.   Rest five minutes (the filling gets extremely hot and is rather slow to cool).

11.   Serve topped with sour cream and salsa.  Enjoy!

Coconut Baked Tempeh

This is a family favorite. If I go too long without making it my daughter will start dropping reminders.

Serve over Baked Rice and topped with Black Bean Salsa for a complete meal.


* 16 oz tempeh, defrosted and sliced into strips

* 14 oz coconut milk

* 1 cup favorite stock

* 1/4 cup unsweetened, natural shredded coconut

* 3 tablespoons white miso

* 2 tablespoons or equivalent of favorite natural sweetener, such as natural brown sugar or brown rice syrup

* 1 tablespoon organic coconut butter

* ½ tablespoon Bragg’s

* 1 teaspoon ginger pulp

* 2-3 cloves minced garlic


1. Place slices of tempeh in a 9×13 glass pan. Set aside.

2. Combine all remaining ingredients until blended well. Pour over tempeh and bake at 425° for 45 minutes, until bubbling and golden. Much of the liquid will be absorbed.

3. This is good for many applications, but at our home is especially favored as described above!