Tag Archives: tempeh

I’m a winner!!!

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I’m beyond excited right now! Mi mama and I just returned from our evening walk to the park and discovered the mailman had delivered a package addressed specifically to me. At first, I was very confused as I didn’t recall ordering anything from the Home Shopping Network in the past couple weeks and my birthday is still more than a month away. What in the world could it possibly be? And then I saw who it was from and instantly knew what was inside that lovely yellow envelope– Abby Has Issues by Abby Heugel! Signed by the awesome diva-licious Abby herself, along with a lovely little note for your’s truly. Apparently I had entered giveaway on Abby’s blog for leaving a comment on one of her posts, and mine was randomly chosen to receive a copy of her book. I’d been wanting to read her book ever since I came across her blog, but mi mama recently put the kibosh on my online shopping after I “accidentally” ordered a 10-year’s supply of baby carrots and a life-size Shakira doll, without her permission. So I am muy ecstatico to have won a copy of her book! Yay, thanks Abby!

Totally unrelated, but here’s a recipe for your viewing and chewing pleasure. I made it on a whim last night for mi mama and papa when I had very little time and a fresh package of tempeh to use. Feel free to substitute chicken or tofu in place of the tempeh. The marinade rocks no matter what you use to soak it up with.

Orange-Soy Glazed Tempeh Triangles

2 tbsp orange juice

1 tbsp low-sodium soy sauce

2 tsp honey

2 tsp rice wine vinegar

1 tsp sesame oil

2 tsp fresh ginger, minced

1/2 tsp Sriracha sauce

8 oz package tempeh*

Directions:

1) Combine all ingredients, except tempeh, in a zip-loc bag.

2) Cut tempeh into 8 equal triangles. Place in bag and shake to coat evenly. Allow to marinate in the refrigerator for at least 30 minutes.

3) Heat canola oil in a large skillet over medium-high. Add tempeh and cook on each side 5-7 minutes, or until crisp and browned.

4) Serve on a bed of rice or salad greens or whatever you want to eat it with. I served mine with some leftover Butternut Macaroni and Cheese and lightly steamed green beans. Mmmmmmm!

*Use 1 or 2 chicken breasts chopped into bite-size cubes, or pressed tofu cut into triangles or cubes, if you wish.

Alright amigos, I have to be going now. I’ve got an awesome book I want to go dive into!

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Support your local farmers

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So I don’t know about where you live, but around these parts, there’s a whole lot of farming going on. Everywhere you look there are sheep and goats and pumpkin patches and apple trees and blackberry bushes… there’s enough food being harvested in a 30 mile radius of us to practically feed the entire state of Oregon! Well, maybe not the whole state, but believe me when I say there’s a huge abundance of food. And yet for some reason, everyone around here seems to shop at big chain grocery stores, Wal-marts and Costcos for all their meat, produce and dairy products. I just don’t get it. Is it out of convenience? Because of price? It definitely can’t be due to the quality of the food. One bite out of locally-grown and organic strawberry and you’ll never again purchase a pint of furry, squishy berries they offer at the grocery store. I find it a shame that with the great plentitude of quality food being harvested so close by their homes, people aren’t taking more advantage of the situation. Luckily, mi mama and papa finally came to their senses and realized the bounty of wondrous crops being grown around here, some practically down the road from our house, and signed up for a local CSA.

Now you may be asking, what is a CSA, TeenyLittleSuperChef? Well I’ll tell you. CSA stands for “Community Supported Agriculture” and it is a program where individuals or families can pay a farm up front for the produce that will be grown that year, which helps that particular farm from having to take out a loan to grow for the season. In return, the person or family receives a box every week during that particular season filled with all the fresh produce grown right there on the farm. Some places even have the option of receiving fresh eggs, milk, cheese, meat and honey in their boxes along with the weekly produce. Now how cool is that! There’s so many reasons why joining a CSA is a good idea, including but limited to:

  • It keeps fresh produce in the house on a regular basis
  • You know exactly where the food is coming from
  • Some of the produce are things you wouldn’t normally find in a grocery store, like purple kale
  • It’s environmentally-friendly because the produce doesn’t have to be shipped from all over the country in order to get to you, thereby reducing the amount of gasoline used and pollution being released into the air.
  • Many other reasons that I don’t have the time to list off right now because I want to move on to my awesome recipe utitlizing some of the wonderful veggies I received in our box yesterday

If you want to find out more information on CSA’s and how to get involved with one in your area, check out this website: http://www.localharvest.org/csa/

Now on to the recipe. Like my picture from the previous post might have alluded to, I did in fact come up with a stir-fry dinner for mi mama and papa that particular evening. And it was pretty darn magical, if I do say so myself. Could have had something to do with the fresh and delicious produce and ingredients involed, or perhaps it was because I am a genius in the arts of culinary expertise. You be the judge.

Veggie-ful Sesame Ginger Stir-Fry

4 tsp safflower oil, divided

3 fresh garlic cloves, minced

2 tbsp fresh ginger root, minced

1 red onion, sliced

1 red bell pepper, sliced

2 carrots, cut in thin strips

1 cup sugar snap peas, ends removed

2 small zucchini, chopped

2 cups vegan sausage, tofu, tempeh, chicken breasts etc, cut into 1/2 inch cubes

1 cup shredded green cabbage

2 tsp sesame oil

2 tsp low-sodium soy sauce

1 tsp sesame seeds, for garnish

Directions:

1) Heat 2 tsp safflower oil in a large wok over medium-high heat. Add garlic, ginger, onion, bell pepper, carrots, snap peas, and zucchini and saute 5-7 minutes or until veggies are crisp-tender. Transfer to a bowl and set aside.

2) Heat remaining 2 tsp oil over medium-high and add meat or meat alternative. Saute until cooked through and chicken (if using) is no longer pink.

3) Add vegetable mixture to wok along with shredded cabbage, sesame oil and soy sauce. Cook 2-3 minutes or until heated through.

4) Garnish with sesame seeds and serve atop a bed of fluffy rice.

5) Enjoy!

So simple, so easy and oh so very tasty. And a great way to use up some of the veggies from the CSA box. Now only about 12 more pounds of produce to go.

Hmmm, now which of these am I going to use tonight?

Tempeh– Not just a city in Arizona

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Hola compadres! I have an important meeting this evening so I don’t have much time to write a long post. I do, however, want to share with you a tasty new fajita recipe I came up with the other night for mi mama and papa that I thought all you vegetarians and even non-vegetarians will enjoy. It contains an ingredient called tempeh, which is a soy-based product many vegetarians use in place of the meat in dishes. It has a firm texture and a somewhat nutty flavor. You can find it in most of your local grocery stores and health food stores. Here’s a link to a better description of what tempeh actually is: http://www.tempeh.info/

Spicy Marinated Tempeh Fajitas

1 8 oz package of tempeh, any variety (you could substitute chicken breasts or some other meat if you like)

1 cup pineapple juice

1/4 cup low-sodium soy sauce

2 tbsp fresh lime juice

4 tsp canola oil

2 tsp ground cumin

1/4 tsp ground red pepper

1-2 garlic cloves, minced

1 medium red bell pepper, cut into slices

1 medium red onion, cut into slices

6  soft taco-size flour tortillas

sour cream, guacamole, shredded cheese, chopped tomatoes, lettuce, refried beans

Directions:

1) Cut tempeh (or chicken, beef etc.) into 2 inch long strips.

2) Combine pineapple juice, soy sauce, 2 tsp canola oil, cumin, red pepper and garlic in a medium size bowl. Add tempeh and toss to coat. Allow to marinate in refrigerator at 30 minutes to 1 hour.

3) Heat remaining 2 tsp oil in a large skillet over medium. Add tempeh, bell peppers and onions and cook until onions are softened.

4) Warm tortillas in microwave for 15 seconds. Top with tempeh mixture and whatever toppings you would like. Enjoy!

Well like I said, I have an important meeting I must attend this evening. Something about the war on terrorism or whatever. All I know is, this guy better get off the phone soon or else I might have a little accident on his pretty “Oval” carpet.