Oprah's 21 Day Cleanse recipes referenced in post below

Fruit and Soy Yogurt Parfait
Make your own breakfast parfait while following The 21-Day Cleanse.

INGREDIENTS
1/2 cup granola
1 container vegan yogurt (vanilla- or fruit-flavored)
1 banana, sliced
1/4 cup sliced strawberries or raspberries In a tall glass, layer some of the granola, yogurt and fruit. Repeat until the glass is filled or all the ingredients are used.

Scampi-Style Tofu Wrap
Recipe courtesy of Tal Ronnen
The 21-Day Cleanse
Serves 4
Printer-Friendly VersionTalk on the Recipes & Food message boards! This vegan-friendly wrap is a great choice for lunch if you're following The 21-Day Cleanse.
INGREDIENTS
4 Tbsp. olive oil (I am sure you could use less!)
1 tsp. red pepper flakes
4 garlic cloves, crushed
1 pound extra-firm tofu, cut into 1/2-inch cubes
1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning by McCormick)
2 hearts romaine lettuce, chopped
3 Tbsp. capers
Juice and zest of 1 lemon
Salt and pepper to taste
4 spinach tortilla wraps
Heat a large sauté pan over medium-high heat. Add 2 Tbsp. of the olive oil, the red pepper flakes and the garlic. Add the tofu and the steak seasoning. Cook for 10 minutes, stirring frequently, until the tofu is browned. Transfer to a plate and let cool. Place the lettuce in a large bowl. Add the cooled tofu, the capers and the lemon juice and zest. Toss with the remaining oil and season with the salt and pepper. Heat the tortillas briefly to soften. Fill with the tofu mixture and wrap.

Tofu Scramble
Recipe courtesy of Tal Ronnen
The 21-Day Cleanse
Serves 4
Printer-Friendly VersionTalk on the Recipes & Food message boards! This hearty breakfast makes a great dish if you're following The 21-Day Cleanse.
INGREDIENTS
2–3 Tbsp. extra-virgin olive oil (you could use less I'm sure!)
1 sweet onion, cut into chunks
5 garlic cloves, minced
2 Tbsp. nutritional yeast - found at most health food stores (adds a cheesy flavor)
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 pound firm tofu, drained well and cut into bite-size pieces
Tamari to taste
Freshly ground pepper to taste
Fresh snipped chives to taste

Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened. Add the garlic, nutritional yeast and spices, stir and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender and crisp. Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives.

Tempeh Scallopini with Madeira Peppercorn Sauce
Recipe courtesy of Tal Ronnen
The 21-Day Cleanse
Makes 6 servings
Printer-Friendly VersionTalk on the Recipes & Food message boards! For a great meal while on The 21-Day Cleanse, serve this dish alongside a Caesar salad with Tal's recipe for Homemade Caesar Dressing.
INGREDIENTS
8 Tbsp. San-J wheat-free tamari
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable found in most health-food stores)
1/4 tsp. sea salt
2 garlic cloves, sliced
6 cups water
2 8-ounce packages of tempeh
1 cup spelt flour
Salt and pepper to taste
4 Tbsp. canola oil
1 Tbsp. finely chopped shallots
2 Tbsp. olive oil
1 cup Madeira wine
1 sprig thyme
2 bay leaves
3 cups beef-flavored broth
1 tsp. crushed black peppercorns
1 Tbsp. arrowroot or cornstarch
1/4 cup cold water
2 Tbsp. Earth Balance

In a large pot, combine the tamari, ginger, kombu, sea salt, sliced garlic and 6 cups water. Bring to a simmer.
Cut each piece of tempeh diagonally into 12 thin slices, add to the pot and simmer for at least 1 hour. Remove and cool on a dry surface.
Combine the flour, salt and pepper, and dredge the tempeh, coating completely.
Heat the canola oil in a large pan. Brown the tempeh on both sides, remove from the pan and set aside. In the same pan, lower the heat and sauté the shallots in the olive oil for 3 minutes.
Add the wine, thyme and bay leaves. Cook until reduced by half. Add the broth and the peppercorns and cook for 20 minutes.
Mix the arrowroot or cornstarch with the water and add to the pan. Let thicken, and then add the Earth Balance. Season with salt and pepper and serve.

Tempeh Creole
Recipe courtesy of Tal Ronnen
The 21-Day Cleanse
Serves 6–8
Printer-Friendly VersionTalk on the Recipes & Food message boards! This healthy meal rich in vegetables and protein is great when following The 21-Day Cleanse.
INGREDIENTSMarinade:
8 Tbsp. San-J wheat-free tamari
2 Tbsp. creole seasoning
8 slices fresh ginger
2 1-inch pieces kombu (sea vegetable)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water Tempeh:
2 8-ounce packages tempeh
3 Tbsp. Creole seasoning
1/2 cup spelt flour
4 Tbsp. canola oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups peeled, seeded and chopped tomatoes
1 Tbsp. chopped garlic
5 bay leaves
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup dry red wine
Salt to taste
Cayenne pepper to taste
Freshly ground black pepper to taste
3 Tbsp. chopped green onions
2 Tbsp. finely chopped parsley

Combine all of the marinade ingredients and set aside.

Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for at least 45 minutes. Remove the tempeh and reserve the marinade liquid.
In a mixing bowl, add the creole seasoning and flour and mix well. Dredge the tempeh, coating completely.
Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.)
Add the onions, bell peppers and celery. Cook for 5 minutes or until the vegetables are wilted. Add the tomatoes and garlic. Cook for about 3 more minutes.
Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 30 minutes.
Remove the bay leaves before you serve. Garnish with green onions and parsley.