Sunshine Plate:

1 skewer of tempeh (recipe below)
3 slices of peeled orange
1 1/4 cups spiced citrus quinoa (recipe below)
1/4 cup beets, finely grated
1 Tbsp chopped raw walnuts
1/2 champagne mango, diced
a few dashes chili salt over top (I used Penzey's Spices Spicy 4/S - love it)
Generous drizzle of Avocado Cream over top + more if you'd like :) (recipe below)

Super Avocado Cream/Dressing
makes about 1 1/2 cups
1 large avocado
1 Tbsp tahini
2 tsp tamari
1/2 cup fresh squeezed orange juice
2 tsp maple syrup (or agave)
2 tsp oil (walnut, EVOO, pumpkinseed .. something with some flavor & omega-3's)
1 small jalapeno, stem removed (if you don't like spicy - scrape away the seeds)
a nice amount of fine black pepper - to taste
optional: 1/2 cup cilantro or parsley

Spiced Citrus Tempeh Triangles
makes 8 mini triangles
8 ounces tempeh, cut into about 8 small triangles
1/3 cup orange juice
2 tsp tamari
2 tsp maple syrup
a few dashes chipotle spice (or another fave spice)
pepper to taste
1 tsp safflower oil
optional: a few drops of liquid smoke
optional: 1 tbsp nutritional yeast

Fluffy Citrus Quinoa
makes about 4 cups
1 cup + 2 Tbsp dry, unrinsed quinoa
2/3 cup water
1 cup orange juice
1/4 cup white onion, diced
Fold in to the cooked quinoa:
3 Tbsp nutritional yeast
salt and pepper to taste
3 tsp spices (use any variety! I used a spicy Cajun blend)