Stuffed Sweet Dumpling Squash

I reached for an acorn squash the other day at the market as I usually do when I'm going to make this favorite fall recipe.  Sitting right next to the acorn, however, was a different kind of squash that caught my eye.  It was the shape of an acorn squash but the color of a delicata (my favorite!).  What could this be? I wondered. When I saw the name I knew I had to get it.  Sweet dumpling.  How cute is that?!? A sweet dumpling squash! And I hoped since it looked comparable to the delicata it would have a similar sweet taste, which it did.  yay!

You can make this recipe using any winter squash.  We've made it many times with acorn and it's turned out great.  If you do find a sweet dumpling or delicata, I recommend choosing that for it's sweet flavor.

Stuffed Sweet Dumpling Squash

(printable recipe)

Ingredients:

1 sweet dumpling squash

1/4 cup couscous

1/4 cup boiling water

1/2 tbsp. olive oil

1/2 Vidalia onion, finely chopped

1/2 green pepper, finely chopped

1/2 cup BOCA Meatless Ground Crumbles with Natural Ingredients

2 tbsp. dried cranberries

Directions:

1. Preheat the oven to 350 degrees F.  Cut the squash in half and remove seeds.  Place cut sides down in a baking dish.  Add enough water to cover the bottom of the pan. Bake uncovered for 30 minutes.  Turn cut sides up.  Bake, covered, for 20 to 25 minutes more or until tender.

2. While the squash is cooking, prepare the couscous by pouring the boiling water over the couscous.  Set aside while the water absorbs.  Chop the onion and pepper.  

3. When there is about 10 minutes left on the squash, preheat a large skillet over medium heat.  Add the olive oil; heat.  Add the onion and green pepper; sauté until softened and fragrant.

4. Add the BOCA crumbles and cook until heated, about 2-3 minutes.  If things start to stick add a little bit of water.  Add the couscous and stir to combine.  Heat through.  Add the cranberries at the end and stir.

5. Remove the squash from the pan and evenly divide the couscous mixture between halves.  Serve immediately.

Serves 2.

My New Favorite Sandwich

I never used to like avocados.  Wouldn't touch the things.  Now I can't seem to get enough of them!  Yes, they're high in fat compared to other fruits but it's GOOD fat and the health benefits are just too good to be ignored.  Plus, we need SOME fat in our diets, preferably from whole foods/plant-based sources.  (Seeds, nuts/nut butters, and olives are some other good sources.)  I do stick to a very low-fat diet but one of the fat sources that I always make room for is avocados.  Not necessarily daily but a couple times a week I'll spread half an avocado on a veggie burger or chop a whole avocado on a salad.  Whenever I go to Mudgie's Deli, I get the Hippie Dippie Sh*t Man wrap, which comes with avocado.  I don't douse these meals with other sauces or fatty dressings.  You don't need to do that when you have avocado.  It adds such a creamy deliciousness that you don't miss those other things.  And cheese?  Fugetaboutit!

Enter the Grilled Avocado and Tomato Sandwich.  No cheese.  The avocado stands in for the cheese.  And you won't even miss a thing.  Trust me.  You can use any bread but we happened to have some amazing rustic Italian bread from Westborn Market that Brian had picked up the day before.  I thought about getting some Daiya but as delicious as a grilled Daiya and tomato sandwich is, I just can't get past the fact that Daiya is so processed.  So I did a side-by-side comparison of the nutrition facts of Daiya vs. avocado.

Daiya (1/4 cup mozzarella shreds)        Avocado (1/4 cup mashed)

Calories: 90                                          Calories: 80
Fat: 6 grams                                         Fat: 7 grams
Sodium: 280 mg                                    Sodium: 4 mg
Carbs: 7 grams                                      Carbs: 4.3 grams
Fiber: 1 gram                                        Fiber: 3.4 grams
Sugars: 0 grams                                     Sugars: 0.33 grams
Protein: 1 gram                                     Protein: 1 gram
Potassium: 0 mg                                    Potassium: 244 grams
Vitamin A: 0%                                        Vitamin A: 1%
Vitamin C: 0%                                        Vitamin C: 8%
Calcium: 2%                                           Calcium: 1%
Iron: 2%                                                 Iron: 2%

As you can see, fat and calorie-wise, they're pretty comparable.  The avocado stacks up better in terms of fiber, potassium, and vitamins.  Plus it has less sodium and fewer carbs.  Another downside for me with Daiya is that it has all those ingredients, whereas avocados are just avocados!  Granted, I wasn't going to just have 1/4 cup of avocado but that was fine with me.  I could use the extra iron, fiber, and potassium - plus my overall fat intake for the day was low.  So I used the WHOLE avocado even though you could easily get away with just using half if you do want to save on fat and calories.  It would still be pretty delicious - and a little easier to bite into!


Grilled Avocado and Tomato Sandwich

Ingredients:

2 slices hearty bread
1 tomato slice
1 avocado, sliced
Whole Grain Dijon mustard (I'm obsessed with Trader Joe's brand)
Vegan margarine, such as Earth Balance
Garlic powder (optional)

Directions:

1. Preheat a skillet over low heat.  

2. Prepare your sandwich by spreading both slices of bread with mustard.  Lay avocado slices on one piece of bread, top with tomato slice, and cover with remaining avocado slices.  Cover with the other piece of bread, smooshing down a little, if possible.

3. Lightly spread margarine on top piece of bread and sprinkle with garlic powder, to taste.  Carefully place in pan, margarine-side down.  While that side begins to brown, spread margarine on the side that is facing up and sprinkle with garlic powder.

4. Flip after about 5 minutes, once the underside is lightly browned, being careful not to lose any avocado pieces.  Cook for another 5 minutes or until browned. 

Serves 1.

What's your favorite way to eat avocado? 
 

Spinach Salad with Strawberries and Grilled Chicken (vegan)

I'm not really big on "faux" meat products for something to eat on a regular basis.  I like to stick with tempeh and beans - sometimes veggie burgers - but I do like to try new products when I see them.  Beyond Meat Chicken-Free Strips caught my attention when Brian and I were at the Detroit Whole Foods a few weeks ago.  They come in grilled, lightly seasoned, and southwest style.  We got grilled because it sounded like a more versatile flavor than the other two.  The strips are easy to prepare - simply microwave or saute and add to your favorite recipe!

We had them last night for dinner in a salad.  We took spinach, fresh red pepper strips, avocado, strawberries, sunflower seeds, and topped it all with the prepared chicken strips.  Over that we drizzled some homemade balsamic vinaigrette (I cut the canola oil down to 1 tbsp and added a pinch of Xanthan gum to thicken it slightly).  OMG it was the most delicious salad I've had in a long time!  Brian loved it, too.  It was the perfect application for the chicken.  And the dressing was really good, too. I'd never made it before but it turned out well. 

We had a few strips left and I popped them in the microwave, which is the other way to prepare them.  I do not recommend this technique!  They were rubbery and cooled off much too quickly.  Take my advice and spend the extra few minutes to saute them in a pan!

I'm pretty sure I found my new favorite summer salad!

What's your favorite summer salad?

Beefless Tips & Broccoli

We've been using Gardein Beefless Tips at home for a little while but never really had a favorite recipe for them.  I once cooked them with chick peas but we usually just saute them and toss them with a little BBQ sauce.  

One evening during cycle, I was trying to figure out what to go home and cook for dinner.  I was feeling lazy so it wasn't going to be anything complex.  That's when I remembered the Beefless Tips sitting in the freezer next to a bag of frozen broccoli cuts.  I'd just saute the two together with some Trader Joe's Island Soyaki sauce.  Voila!  Dinner.  I also ended up having some leftover chickpeas so I tossed those in, as well.  We served this over cooked quinoa because that was quick but it would also be delicious with brown rice. 

Brian loves this meal!  It's his new favorite way to have Beefless Tips.  And since it takes about 15 minutes to make with no prep work, it's my new favorite, too!

Beefless Tips & Broccoli
(printable recipe)

Ingredients:

1 cup quinoa
2 cups water

Olive oil
1 package Gardein Beefless Tips
1 package frozen broccoli cuts
1/4 cup Trader Joe's Island Soyaki (or favorite teriyaki sauce)
1/2 can chickpeas, rinsed

Directions:

1. Rinse quinoa and prepare according to package directions.

2. While quinoa is cooking, heat oil in large skillet.  Add Beefless Tips and saute evenly over high heat, 3-4 minutes per side.

3. Reduce heat to medium.  Add frozen broccoli.  Stir to combine, cover, and steam for 2-3 minutes (adding 2 tbsp of water if the Beefless Tips are sticking).  

4. Reduce heat to simmer.  Uncover and add sauce and chickpeas.  Stir and cook until heated through, about 3-4 minutes.  Serve over cooked quinoa. 

Serves 2.

Sloppy Joes

I always loved Sloppy Joes as a kid.  Sloppy Joes with Hunt's Manwich = deelish!  Even after going vegan and swapping out the meat for TVP, beans, or lentils I still used Manwich.  After all, it's vegan!  Then I started to pay attention to what's in it.  High fructose corn syrup is the second ingredient in Manwich, followed closely by corn syrup, and sugar!  Not exactly the most healthy way to go.  So I started seeking out homemade recipes for Sloppy Joes that would be healthier but still relatively quick and simple.  I've tried a lot over the years.  Some have been better than others.

This recipe was in USA Weekend a few weeks ago.  It called for ground beef but I used TVP instead.  I made mine in the slow cooker but also included directions for the stove top.  It doesn't taste just like Manwich but it's fresh and flavorful and best of all it's full of healthy and good-for-you ingredients. 

Sloppy Joes
(printable recipe)

Ingredients:

2 cups TVP (texturized vegetable protein)
2 cups water or low-sodium vegetable broth
1-2 tbsp. olive oil or water
1 medium sweet onion, diced
3 gloves garlic, minced
1 jalapeno pepper, seeded and minced
1 medium red bell pepper, seeded and diced
1 can (15 oz) pinto beans, drained and rinsed
1.5 cups no-salt-added tomato sauce
2 tbsp. tomato paste
1 tbsp. red wine vinegar
1 tbsp. molasses
1 tbsp. vegan Worcestershire sauce
1 tsp. dry mustard
3/4 tsp. salt
Freshly ground black pepper, to taste
Whole-grain hamburger buns

Directions:

STOVE TOP

1. Bring the water or broth to a boil in a medium saucepan.  Remove from the heat and stir in the TVP.  Set aside.

2. Heat a large skillet over medium heat.  Add olive oil or water.  When the pan is good and hot, add the onion and saute for about 5 minutes.  Then add the garlic, jalapeno, and bell pepper and cook 5 minutes more, stirring occasionally.  Stir in the rest of the ingredients, including the reconstituted TVP, reduce heat to low, and simmer for another 5 minutes.

3. Scoop a portion of the mixture onto each bun and serve.

SLOW COOKER

1. Heat a large skillet over medium heat.  Add olive oil or water.  When the pan is good and hot, add the onion and garlic and saute for about 5 minutes. Transfer to a 4-quart slow cooker.  

2. Add all remaining ingredients and stir to combine.  Cook on low heat for 4-6 hours - or 10 if you're gone all day like we usually are!

3. Scoop a portion of the mixture onto each bun and serve.

Makes 6 servings. 

Do you have a favorite Sloppy Joe recipe?

Easy Roasted Cherry Tomatoes

Have an overabundance of cherry or grape tomatoes?  Want an easy, healthy, and delicious way to cook a lot of them at once?  Then get roasting!  Now is the perfect time, especially if you're in Michigan with this oddly cooler August we're having.

I got some beautiful heirloom cherry tomatoes at the farmer's market last week - 1 quart of yellow and 1 quart of some red variety.  You can use any kind you want.  I liked having two different varieties because of the color and flavor contrast.

I follow Susan's method over at Fat Free Vegan Kitchen; however, I usually find my tomatoes to be juicy enough that I don't need to add any broth or water.  Yesterday I stirred in some fresh basil from the garden after the tomatoes were done roasting.  We love these tomatoes so much that we always double the recipe and make it in a 9x11-inch pan - and there are NEVER leftovers!

Brian made bruschetta and spooned it over grilled Italian bread.

I made an entree of mine and served it atop a mix of quinoa and spinach.

There are many different things you can do with the tomatoes once they are roasted.  (Such as add them to my Israeli Couscous & Roasted Vegetable Salad.)  But honestly, they are so delicious you'll have a hard time wanting to do anything but just eat them straight out of the pan!

What do you like to do with roasted tomatoes?

Dinner for One: Steamed Squash Italiano

What's a hungry girl to do when she's on her own for dinner, doesn't want to pick up carry-out, and doesn't want to cook?  Why, make her usual stand-by, Chickpea Teryaki Stir-Fry, of course!  

Except that when I went to get my frozen stir-fry veggies out of the freezer, I realized that I didn't have any.  Oops.  And the last thing I wanted to do was go to Kroger to get some.  I'd already been to that nuthouse once that day.

Okay, Plan B.  In the produce drawer I found a slightly shriveled (but still good) red bell pepper and 2 squash from the Farmer's Market last week.  On the counter we had some gorgeous red ripe tomatoes.  In the drawer we had a can of - you guessed it - chickpeas.  Would it require more work than the frozen veggie stir-fry?  A bit.  Could I still whip up a delicious dinner in less than 30 minutes?  Easily.

It ended up being a really nice change anyway.  It was definitely more light and fresh than the stir-fry.  This made a really large bowl of veggies so it could easily serve 2 people, especially if you want to add some pasta or a grain.  I'm calling it "Dinner for One," however, because I ate it all myself.  The whole entire bowl.  I was pretty full when I was done but since it was just veggies I wasn't weighed down and thus didn't stay full for too long.

Steamed Squash Italiano
(printable recipe)

Ingredients:

1 zucchini, sliced into 1/2-inch half moons
1 yellow squash, sliced into 1/2-inch half moons
1 red bell pepper, cut into bite-sized chunks
1/4 cup vegetable broth or white wine
2 large ripe tomatoes, diced
1 can chickpeas, drained and rinsed
Balsamic vinegar (splash or two)
Italian seasoning, to taste
Nutritional yeast, to taste

Directions:

1. Heat a large nonstick skillet over medium heat.  Add the squash, pepper, and broth or wine.  Stir and cover with a lid.  Steam for 8-10 minutes, stirring a few times, until vegetables are tender.

2. Add tomatoes, chickpeas, balsamic vinegar, and Italian seasoning.  Cook for another 5 minutes or so, stirring occasionally, until the tomatoes break down and some of the liquid cooks off.  

3. Scoop into a large bowl and sprinkle with nutritional yeast.

Makes 1 large serving.

Chow Chow Time

A couple of weeks ago I told you how I visited the Perkins Pickles booth at the Dearborn Farmer's Market.  (If you haven't read that post, be sure to check it out!)  While I was there I bought chow chow, which is pickled red cabbage, green tomatoes, pearl onions, carrots, and jalapeños.  It's been sitting on the counter ever since and I've been looking at it daily, trying to decide just the right thing to put it on.  Finally yesterday I decided to just go for it and try it out on some tempeh burgers.  

I followed this recipe from Whole Foods for the tempeh.  Instead of cutting it into 4 pieces, however, I just cut it in half so it was in 2 thick squares.  (It's a lot easier to grill that way.)  Be sure to marinate it well for the best flavor.  I let mine sit for about 4 hours, flipping halfway through.

When the tempeh was ready we served it on whole-wheat buns with Trader Joe's Whole-Grain Dijon Mustard, lettuce, tomatoes, and the chow chow.  Oh wow!  These were the most amazing tempeh burgers I've ever eaten!  The tempeh itself was totally flavorful so even without the chow chow they'd be great.  But with the chow chow?  To die for!

Check out Perkins Pickles on Facebook to find out where you can purchase their chow chow for yourself.  And if you're looking for a simple and delicious tempeh burger, definitely give this recipe a try!

Tofu and Veggie Skewers

If you're looking for a simple summer dish that doesn't requite a lot of prep work, cooks quickly on the grill, and tastes fresh and delicious, this recipe is for you.  Brian and I made it a few weeks ago.  It was a really hot day and our grand plans for grilled pizzas with homemade dough didn't exactly happen.  I was feeling lazy and wanted to make something super easy, like a frozen veggie stir-fry, but Brian was pushing for something a little more unique than that.  I think he came up with the idea of veggie skewers.  That seemed simple enough, plus he would be the one to do the actual grilling.  Bonus!

We had this new Black Soybean Tofuplus in the fridge that I'd picked up from Whole Foods.  I only bought it because it was new, not because I knew about any health benefits of black soybean over yellow soybeans.  After doing some research online, however, it does appear that black soybeans may be more effective at cutting cholesterol than yellow soybeans.  But I don't really know.  Honestly, I sort of just thought that this tofu looked cool with the little specks of black in it!  Plus it's made with organic non-GMO soybeans.

Anyway, I threw the tofu in the TofuXpress (one of my must-have gadgets!) while Brian and I ran out to the store to grab a few veggies for our skewers.  You can get whatever you like to skewer and the amount you get totally depends on how much you want to eat. If you use tomatoes, keep them separate - they need a shorter grilling time. We have fancy-schmancy metal skewers.  I think if you have wooden ones you'll need to soak them first.

We ate this with a side of Trader Joe's Harvest Grains Blend, which is a mix of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.  Yum!

Tofu and Veggie Skewers
(printable recipe)

Ingredients:

1/2 package extra-firm tofu, drained and pressed
1 sweet onion (such as Vidalia), cut into 1-inch chunks
1/2 green pepper, cut into 1-inch chunks
1/2 yellow or red pepper, cut into 1-inch chunks
Small zucchini squash, cut into 1-inch rounds
8 oz. whole button mushrooms, stems trimmed
8 oz. package cherry or grape tomatoes
Balsamic vinegar 
Salt and pepper
1 tbsp. Italian seasoning
Olive oil spray

2 servings cooked rice or other grain

Directions:

1. Press the tofu for about an hour to make sure all excess moisture has been removed.  Cut into 1-inch chunks and place in a bowl.  Sprinkle with Italian seasoning and toss to coat.  Set aside.

2. Skewer your veggies however you'd like.  If using tomatoes, however, place them all on the same skewer.  They will require a shorter grilling time than the rest of the vegetables.

3. Place the skewers on a cookie sheet or in a pan and drizzle with balsamic vinegar, turning to coat.  Sprinkle with salt and pepper.  Set aside to marinate for a bit.

4. Skewer your tofu chunks separately from your veggies, spritz with olive oil spray, and set aside.  Do not drizzle with balsamic vinegar.

5. Preheat gas grill to medium-high heat.  When it's ready, grill both the veggie and tofu skewers for 10-15 minutes, turning occasionally, until evenly grilled on all sides.  The tomatoes should only take about 6 minutes so add those to the grill after the veggies and tofu have been on for about 5 minutes.

6. When everything is done, combine it all on two plates over cooked grain of choice and serve immediately.

Serves 2.

Have you ever eaten black soybeans?

Grilled Vegetable Stackers

This dish is amazing.  It's fresh - made with vegetables and basil you can get at the farmers' market or from your own garden*.  It's simple - just balsamic vinegar and a little seasoning.  It's healthy - no oil needed. 

And, not to brag (much), doesn't it even look a little bit gourmet?

You can certainly get creative with different veggies but whatever you do, do not leave out the fresh basil leaves.  That is what absolutely makes this dish pop!

*I did add some jarred roasted red peppers because I had some in the fridge that I needed to use up.  They weren't from the garden but I highly recommend using them!  Next time, however, I'll just grill my own peppers using this technique.

Serve these with a side of cooked grains - such as Israeli couscous or quinoa - and steamed green beans or sauteed kale.

Grilled Vegetable Stackers
(printable recipe)

Ingredients: 

1 eggplant, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices or strips
2 large tomatoes, cut into thick slices
1/4 cup balsamic vinegar, plus extra for drizzling (if needed)
1 tbsp. pizza seasoning (mine is a blend of onion, bell peppers, fennel, oregano, garlic, basil, chili peppers, parsley, thyme, marjoram, celery flakes) or sub Italian Seasoning with some garlic powder and onion powder
1 roasted red pepper (packed in water, not in oil), sliced
Fresh basil leaves

Directions:

1. Place the eggplant and zucchini slices in a large flat container with a lid.  Pour balsamic vinegar over vegetables and sprinkle with pizza seasoning.  Stir and flip slices until everything is evenly covered.  Place lid on container and refrigerate for at least 1 hour.

2. Preheat your grill.  (We use a gas grill so it heats up pretty quickly.  If you use charcoal it will obviously take longer to get it fired up and ready to cook.)  Stack and wrap tomato slices in foil.

3. When the grill is ready, place eggplant and zucchini slices on grill grates along with the tomato packet.  Grill for 10 minutes over direct medium heat, turning veggies and tomatoes once.

4. Now it's time to stack everything up!  How you do it is up to you.  I made three 3 stacks and they were all layered differently.  Just be sure to get all your veggies, along with the basil.  If you want to drizzle a little extra balsamic on top go ahead - but I didn't think it needed it.  Serve immediately.

Makes 2 servings.

Garden Fresh Pasta Primavera

Brian decided he wanted pasta for dinner this week.  Usually when Brian wants pasta it's a jar of red sauce with minimal vegetables and lots of noodles.  I'm a veggie-lover and not a big noodle fan so I usually compromise by steaming a plate of broccoli and carrots and subbing those in for most of the noodles.  We still basically have the same dinner - with a little extra prep - and we're both happy.

Imagine my surprise, then, when Brian's pasta suggestion was NOT for the usual red sauce but for a veggie-packed pasta primavera!  So this recipe is actually his idea.  I tweaked it a tiny bit but for the most part it was all him.  This is also one of those recipes that we sort of made up as we went along so it's quite forgiving with measurements and ingredients.  You can use your cook's intuition and just have fun with it!  Definitely take advantage of whatever fresh veggies you have available.  'Tis the season!

Garden Fresh Pasta Primavera
(printable recipe)

Ingredients:

1 medium zucchini squash, sliced into 1/4-inch half moon shapes
1 meduim yellow squash, sliced into 1/4-inch half moon shapes
1 large carrot, peeled and cut into 2-inch long slices
1 bunch broccoli, cut into florets
1/2 pepper (yellow, red, or orange), cut into 2-inch long slices
1 pint cherry tomatoes, halved
1 tbsp. extra virgin olive oil
1/4 cup white wine, plus more if needed
1 lemon, juiced
Handful fresh basil leaves, torn
Fresh ground salt and pepper, to taste

2 servings cooked pasta

Directions:

1. Preheat a large skillet over medium heat.  Add olive oil and heat.  Once the oil is good and hot, add the squash, carrot, broccoli, and pepper.  Saute for about 5 minutes.

2. Add the white wine, lemon juice, and cherry tomatoes.  Stir and cover with a lid.  Cook for 5-10 minutes, stirring occasionally, adding more wine if the veggies start to stick.  Be careful not to overcook the veggies - you want them crisp-tender, not soggy. 

3. When most of the wine has cooked away and the veggies are cooked but still crisp, season to taste with salt and pepper and stir in fresh basil leaves.  Serve over cooked pasta.

Serves 2.

The best part of cooking with wine is (of course) drinking some along the way!

West African Vegetable Stew

This is not a recipe that I can claim as my own.  I repeat - I did not make up this recipe.  It's from Campbell's Kitchen and it's also floating all over the internet on pretty much any recipe site you search.  That's because it's so darn delicious!  I just had to share it with you in case you happen to NOT be familiar with it.  (And because it's everywhere I felt I could share it with you here.)

I've made hardly any changes to it.  Basically I increase the amount of raisins, cinnamon, and spinach and use a sweet onion instead of white onions.  Oh, and I use veg broth instead of chicken (duh).

West African Vegetable Stew

(printable recipe)

Ingredients:

1 tbsp. olive oil (or water for an oil-free version)
1 large sweet onion, sliced (about 2 cups)
1-2 cloves garlic, minced
1 lb. sweet potato, peeled and cut into 1/4" half-slices 
1 large tomato, coarsely chopped
3/4 cup raisins
3/4 tsp. cinnamon
1/2 tsp. crushed red pepper
1 can vegetable broth
1/2 cup water
1 can chickpeas, rinsed and drained
1 bag baby spinach

Directions:

1. Preheat a large skillet.  Add oil and heat.  Add onion and garlic and saute until onion is tender, about 5 minutes.

2. Add potatoes and tomato.  Cook 5 minutes.  Add raisins, cinnamon, red pepper, broth, and water.  Bring to a boil.  Reduce heat to low and simmer for 15 minutes.

3. Add chickpeas and spinach.  Heat through.  Serve over cooked rice, couscous, or quinoa, if desired. 

Makes 6 servings.

Sweet 'n Smoky Broiled Tempeh

It's been a long time since I've posted a recipe, I know.  I've been on the run.  It's not that I haven't been cooking but I haven't been cooking anything really new and noteworthy.  New and blogworthy, I should say (ha ha).  But a couple of weeks ago I made some tempeh that was pretty fabulous.  And more important, it was quick and easy.

Now I know that some of you have already looked at this, seen the word tempeh, and closed this window, but if you haven't done so already - WAIT!  Tempeh may seem weird and scary and ultra hippie but it's really delicious when prepared the right way.  And honestly, it's much meatier and more flavorful than tofu. 

Tempeh is basically cooked and fermented soybeans (mmmm, right?), so it's high in protein and low in fat.  The texture is firm, somewhat like a veggie burger.  It often has grains added to it.  It can be sliced, cubed, or crumbled and can serve as a replacement for meat in most any recipe.  On it's own it can have a somewhat bitter taste so steaming or boiling it prior to preparation can help to lighten the flavor and also help it absorb any marinades or sauces.

If you're new to tempeh, this recipe is a great way to try it for the first time.  Pair it with some simple steamed green beans and a garden salad. 

Sweet 'n Smoky Broiled Tempeh
(printable recipe) 

Ingredients:

1 8-oz. block tempeh (I use Lightlife brand)

1/2 c. low-sodium soy sauce

1/2 c. apple cider vinegar (I use Bragg brand, which is raw and unfiltered)

1/2 c. maple syrup

2 tsp. chipotle chili powder

1 tsp. paprika

1 tsp. cumin

Directions:

1. Cut tempeh into 8 equal pieces like so: cut in half width-wise into two squares, then slice each square down the middle so you have two thinner squares; cut each square in half to make 8 rectangles.  

2. Boil the tempeh for 10 minutes.

3. While the tempeh is boiling, mix up the marinade ingredients in a shallow container with a lid.  When the tempeh is cool, add to the marinade and let sit for at least an hour.

4. Turn your oven to BROIL.  Using a cast iron skillet (preferably) or metal pan, lay tempeh slices in a single layer and spoon some of the marinade over the top.  Broil for 5 minutes.  Flip slices, spoon more marinade over the top, and broil for another 5 minutes. 

What's your take on tempeh?

Curried Lentils and Rice

The other night I made one of my favorite veg recipes of all time, one that I've been making for over 10 years - Curried Lentils and Rice.

Since going vegan and becoming all-around more health-conscious, however, I began to make this dish less and less often.  It's not that it's an unhealthy dish by any means but it uses white rice and white rice isn't exactly the nutritional powerhouse that brown rice is.  (I joked to Brian that if we were going to eat it with white rice we might as well be eating "Curried Lentils and Candy".  Slight exaggeration?  Perhaps.)  I had never made the switch because I wasn't sure about the amount of liquid to use to allow for a longer cooking time.  Finally I decided to just experiment with it and see what happened.  

Amazingly, the texture turned out perfectly and the brown rice dish made the even better than the original!  I think the longer cooking time really allowed the flavors to meld together better.  I used brown basmati but any type of brown rice would work well.   

Served with a side of Smokey Sauteed Collards (sauteed in water, not oil, for slightly healthier version)

Curried Lentils and Rice
(printable recipe)

Ingredients:

1 tbsp. olive oil

1 cup finely chopped green pepper

1 cup finely chopped sweet onion

1 clove minced garlic

1 tsp salt

1 tsp curry powder

1 cup green lentils

1 cup brown rice (any variety)

4 cups vegetable stock

2 cups water

Fresh lemon juice

Directions:

1. Heat oil in 12-inch skillet over medium heat.  Add green pepper, onion, and garlic; cook until softened but not brown.  

2. Add salt, curry powder, lentils, and rice.  Stir and cook 1 minute.

3. Add vegetable stock and water and bring to a boil.  Reduce heat, cover, and simmer for 50 minutes, or until rice and lentils are tender and liquid has been absorbed.  (No need to stir; do not lift the lid until you are nearing the end - just let it cook!)

4. Season to taste with lemon juice.

Makes 4-5 servings.

What healthy recipe have you made even healthier?

Dinner for One: Chickpeas and Broccoli

WARNING: This dish WILL stink up your house, possibly causing your husband and his friends to wonder if the cat sh*t in the very room in which they are sitting. 

True story. 

Last night Brian had some friends over and they were recording an album in his music studio in the basement.  Left to my own devices for dinner, I decided make something with whatever I could find in the cupboard and refrigerator.  I came up with something simple - a can of chickpeas and a bag of fresh broccoli florets.  Toss it all together in a pan with some teriyaki sauce (obviously my go-to choice) and you're done.  I also added a few other flavors and the result was delicious. 

What was so funny, though, was that as I was happily cooking up my broccoli, I suddenly heard the guys start to complain about a disgusting smell in the basement.  

"Ugh, what's that smell?"

"It smells like cat sh*t."

"That's the worst thing I've smelled in my life!"

After a brief discussion they decided that Jasper (who can definitely clear a room) must have dropped a bomb but the smell wasn't coming from the litter box.  Brian came upstairs to alert me and I told him I was making broccoli.

"Ohhhhhh, broccoli!  Guys, Amanda's making broccoli!"

"Ohhhhhh, broccoli!  Hey, actually that smells kind of good."

True story.

Chickpeas and Broccoli

(printable recipe)

Ingredients:

1 bag broccoli florets

1 can chickpeas, drained and rinsed

1/4 cup teriyaki sauce (low-sodium preferred)

2 tbsp orange juice

2 tbsp water

2 tsp corn starch

1/4 tsp garlic powder

red pepper flakes, to taste

Directions:

1. Heat a large skillet over medium heat.  Add water to coat.  Add broccoli. Stir, cover, and steam for 5 minutes or until broccoli is bright green and crisp tender.

2. While broccoli is cooking, combine teriyaki sauce, orange juice, water, corn starch, and garlic powder in a small bowl.  Whisk until there are no lumps.

3. When the broccoli is ready, add the chickpeas and sauce.  Stir to combine.  Cover and simmer for 5 minutes to heat through.  Uncover and cook until sauce is thickened and reduced, stirring constantly, about 2 minutes.  Season to taste with red pepper flakes.

Serves 1.

NOTE: To make this into a meal for two, serve over whole-grain pasta or brown rice.

What do you like to eat that tastes better than it smells?

Dinner for One: Chickpea Teriyaki Stir-Fry

Here's a really easy and delicious meal that I made one night recently when I was cooking for myself.  It was New Year's Eve and we were having a quick dinner before heading out for the night.  Brian had leftover pizza so he was all taken care of.  I found a bag of stir-fry veggies in the freezer, cooked them up with some chickpeas and teriyaki sauce, and dinner was done!  If you have the time and motivation to make it (I did not), the addition of brown rice will definitely make for a more hearty and satisfying meal.  Another option would be to wrap it up in a whole-wheat tortilla.  

NOTE: I got the frozen veggies 10/$10 and the chickpeas were well under $1 for the whole can (I used half).  Even if you cook up some rice or use tortillas, this is a much cheaper option than some of those single-serving microwave bowls - and it seriously doesn't take much longer to make!

Chickpea Teriyaki Stir-Fry
(printable recipe)

Ingredients:

1 package frozen stir-fry veggies

1 can chickpeas, drained and rinsed

1/4 cup teriyaki sauce (I prefer low-sodium)
Garlic powder, to taste
Ginger powder, to taste

Crushed red pepper flakes, to taste
1-2 tsp. cornstarch, optional

Directions:

1. Heat a skillet over medium heat.  Add frozen veggies and a couple tablespoons of water.  Cover and steam until veggies are cooked, stirring occasionally, about 5 minutes.

2. While the veggies are cooking, stir garlic, ginger, and red pepper flakes into teriyaki sauce until garlic powder dissolves.  (NOTE: If you like a thicker sauce, add 1-2 tsp. cornstarch and stir until dissolved.)

3. Add chickpeas and sauce and stir to combine.  Cover and cook until heated through, about 5 more minutes.  

Serves 1.  

Harvest Burgers and Homemade Fries

The Detroit Free Press had a recipe in the paper a few weeks ago for these burgers and Brian and I made them last week.  Although a little time-consuming, they were not hard to put together.  We modified the recipe just slightly, using a sweet onion instead of a yellow onion and baking them instead of frying them in a pan.  

They are certainly some of the more flavorful burgers we've made, thanks in large part to the pepper and onion.  We topped them with lettuce and tomato and they were pretty good that way, though we felt they could have used some kind of sauce.  We just weren't sure what and they were really good on their own.  We didn't want to ruin them by adding the wrong flavor.  Maybe some mashed avocado?

Brian made some awesome fries to go with the burgers.  We adjusted the baking time and temperature so that the burgers and fries could bake together.  It worked out perfectly!

Harvest Burgers with Homemade Fries

(printable recipe)

Ingredients:

1 tbsp. olive oil
1 tsp. cumin
1/2 sweet onion (such as Vidalia), diced
1 red pepper, cored and diced
1/2 cup corn kernals, fresh or frozen
1 cup cooked brown rice (I used brown basmati)
1 cup quick oats, lightly toasted
15-oz. can pumpkin or squash puree
2 tbsp. chopped fresh cilantro
1 tbsp. balsamic vinegar
Pinch cayenne pepper
1 tsp. salt
1/2 tsp. ground black pepper

6 burger buns or large rolls
Condiments of choice

Directions:

1.  Heat oil in a medium skillet over medium-high heat.  Add the cumin and onion and saute until the onion softens and begins to brown, about 5 minutes.  Add the pepper and corn and saute until just tender, about 3-4 minutes.

2. Preheat oven to 450 degrees F.

3. Transfer the mixture to a medium bowl and cool for 5 minutes.  Add the rice, oats, pumpkin, cilantro, balsamic, cayenne, salt, and pepper.  Stir to combine.  Form the mixture into 6 patties.

4. When the oven is preheated, place patties on a baking sheet sprayed with non-stick cooking spray.  Bake for 15 minutes.  Flip burgers and bake for another 15 minutes. 

Makes 6 burgers.

Homemade Fries

(printable recipe)

Ingredients:

2 medium baking potatoes

Olive oil spray

Salt and pepper

Directions: 

1. Preheat oven to 450 degrees F.  Spray a baking sheet with olive oil spray.

2. Scrub potatoes and dry.  Cut into fries as evenly as possible.  Lay in single layer on prepared baking sheet.  Season with salt and pepper.

3. Bake for 20 minutes.  Flip and bake for another 10 or until browned and crisp.

Makes 2-3 servings.

We also had a side of sauteed collard greens.

What's your favorite veg burger recipe?