 Chipotle Tempeh Tacos Ingredients: 4 oz of Tempeh 1/2 cup chopped Jicama or Potatoes 1 clove of Garlic 1/4 Onion 1 Tomato 1/4 teaspoon of Cumin 1/2 teaspoon of Mexican Oregano 1 Chipotle In Adobo (more if you like it spicy) 1/2 cup of Tomato sauce a few sprigs of Cilantro salt to taste Serve On: Tortillas, Rice, Quinoa or Salad Accompany With: avocado, salsa, cilantro, lime wedges, greens... etc  Directions: Chop up your vegetables into bite sized pieces. Take a large frying pan and saute the onions, garlic, jicama and dry spices together til the onions and jicama/potato soften up. Crumple the tempeh into small bite-sized pieces. Add the tempeh, tomato sauce, tomatoes and chipotles. Exclude the cilantro. Cook til the tempeh and veggies are done to your liking. Top with cilantro. Serve warm. You can use this tempeh mixture in tacos, burritos, sopes, tostadas, salads, gorditas... etc... As pictured, I used it in tacos with spinach greens.   Macadamia White Chocolate Nut Butter Ingredients: 1 pound of Roasted Macadamia Nuts 1/4 cup of Vegan White Chocolate Chips 1/2 teaspoon of Ground Cinnamon 1/2 teaspoon of Vanilla Extract a pinch of Nutmeg a pinch of Salt Optional Ingredients: A neutral tasting Oil Directions: Put the macadamia nuts into your food processor. Let it run for 5-10 min til it becomes butter. Add the rest of the ingredients and pulse a couple of times to blend. You want to leave the chips roughly chopped so don't pulse til smooth unless you prefer it creamy. Macadamia Nuts are a very soft nut that won't take long to turn into butter. If the butter is really dry, you can add a tablespoon of oil to make it creamy. I found that mine didn't need any.   Coconut Lime Muffins A Baked Oatmeal Healthy Treat. Vegan & Gluten-Free Basic Recipe Ingredients: 2 cups of Gluten-Free Rolled Oats 1/2 cup of Apple Sauce 1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water) 1/2 teaspoon of Lime Zest 2 tablespoons of Lime Juice 1/2 teaspoon Baking Powder 1/4 cup of Unsweetened Coconut Flakes 1 cup of Water Optional Add-Ins: 1 teaspoon of Vanilla Extract 1/4 cup Maple Syrup or Agave Nectar 1/4 teaspoon of Baking Soda Frosting: 1/2 cup of Soaked Cashews Juice of 1 Key Lime 1/4 cup of Shredded Coconut 1/4 cup of Agave Nectar Topping: Coconut Flake Directions: Preheat the oven to 350 degrees and line a muffin tin with liners. Take one tablespoon of ground flax and mix it with 3 tablespoons of water to create your flax egg. Let it sit for 5 min. In a medium bowl combine the oats, coconut flakes, baking powder, baking soda and coconut. In a small bowl, whisk together the apple sauce, flax egg, lime juice, lime zest, vanilla, water and syrup. Combine the wet ingredients with the dry. Evenly distribute oatmeal mix into your lined muffin tin. Bake at 350 degrees for 30-40 minutes or until cupcakes are just golden brown. Bake time may vary depending on the size of your cupcake tin. Make your frosting by combining all the ingredients into a blender or food processor. Pulse til creamy smooth. Allow to cool for a few minutes before frosting the muffins. Once cooled, frost the muffins and top with extra coconut flakes. Makes 9-11 muffins.   The FDGN welcomes our newest DJ ... DJ KnoKKeLs!!! Remember that listening to his show can result in moist panties, knees a knockin's, toes a tappins' AND aRSE cracks a poppin'!
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