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ahi avocado tempeh lettuce wraps.

HEY THERE!! After a brief summer hiatus, From the Ground Up is back! We’ve been cooking up some crazy things (and traveling an insane-o amount) in the last couple of months, so I’m looking forward to finally getting some of

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tahini glazed tempeh.

I’ve been dying to mix up my tempeh routine. Unbelievably Vegan Tempeh has been our go-to for the last couple of years (and it’s seriously good), but I’ve found that the sauce doesn’t always go with everything.    These tahini-glazed

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tempeh bacon grilled cheese.

Okay. So. You decided to take on a vegan, gluten-free diet. Here are three things you don’t get to have anymore: Bread (mostly, unless you can find a really good brand that isn’t cardboard and gross) Cheese (mostly, unless you

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split pea sliders.

I love potlucks. I really do. I think they’re such a fun way to explore new foods and get a sense of what other people cook on a regular basis… or at least, what they cook for parties. There’s this

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buttery spinach salad with crumbled tempeh + crispy shallots.

Who says salads have to be cold, limp veggies in boring dressing out of a plastic container? Not this lady! I figure: if we’re going to work more veggies into everyday (which, let’s be serious, we could all be trying

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braised miso tempeh with leeks.

Tempeh – if you haven’t tried it before – is a beautiful meat-substitute for the plant-based eater. It offers a ton of valuable health benefits: a crazy amount of protein: one serving is 41% of the recommended daily intake. Because

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grapefruit glazed tempeh.

Cooking with citrus. Who knew. I was inspired by the citrus recipe contest over at The Chalkboard Magazine and crafted up this little ditty on Sunday night — turns out, cooking with grapefruit is kind of cool! It’s also a

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tempeh sweet potato skillet with miso clove sauce.

I think I may have found my new favorite sauce for stir-frying. But first… I am going to admit something right now: I like wine. It’s yummy. I don’t drink it all the time, but when I do, I enjoy

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greentastic asian-inspired stir-fry.

I’ve been feeling a little grained-out lately and have been on the hunt for fun ways to combine loads of veggies in meals (namely where grains might otherwise appear).  This quick stir-fry (actually, more of a stir-steam, as I didn’t use

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‘unbelievably vegan’ baked tempeh.

So you have a friend/ partner/ family member who is resistant to your plant-eating ways. Perhaps they wonder aloud when you will “go back to normal” and resume eating meat. Perhaps they just just can’t get on board with the

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quick-and-sassy massaged coconut kale

A quick post today, written between afternoon rehearsal and the evening performance – it’s one of those [highly-motivating] hectic weeks! I’ve been trying to fit two careers-worth of work (plus social time and home time and all of those other

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