RECIPES

Veggie Tempeh Stew

I make large pots because I feed big dogs. You can freeze all of this in portions and take it out a day before - do NOT EVER microwave the food. You might as well not go to the trouble of making it.

You will need:

• 1/2 c of olive oil or coconut oil or sunflower oil
• medium finely chopped leak
• 3 cloves of finely chopped garlic
• 4 -5 medium carrots - either sliced or grated
• 1 small butternut squash - peeled and chopped
• 1 large golden or red beet - grated
• 2 medium yam - grated finely or chopped

Heat oil slightly on medium add all the ingredients above. Saute for about 5 minutes. Then add the following:

• 6 - 7 cups of water or vegetable broth (I use water and add 2 organic veggies cubes)

Cook on medium till the broth is bubbling. Then add:

• 2 cups of millet
• 1/2 head of white cabbage finely chopped
• 1 - 2 zucchini sliced

Stir well. You might need to add more water. Now add the rest:

• 1 whole bunch of finely chopped kale - red or green
• 2 packs of tempeh - cut up into small pieces

Stir it all - cover and let it bubble on low for about 20 to 30 minutes. Now add another good shot (about 1/3 cup) of oil - whichever one you are using. As well, I now add 1 bunch of finely chopped parsley.

Variations:

• ground pumpkin seeds
• ground sunflower seeds
• celery
• mashed green peas

And what all dogs love is nutritional yeast flakes. You can add those when you serve the food. It makes it all taste very "cheesy".

For my 75 lb dogs - Sally gets 2 - 3 c of the finished stew per meal - because she is very active. Noodle who is older and not so crazy active gets just under 2 cups per meal.

If your dog is really picky - add a couple of tablespoons of canned salmon.

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