This recipe is from Vegetarian Time's March 2009 issue. We made it last week, but it would be a great meal for a cozy winter night as well. It's soooo yummy!! I've never cooked with beer or millet before, but I'm an official fan of both. And grab an extra beer or two to serve with the meal!
4 Tbsp. olive oil, divided
1 7-oz package of tempeh, cut into bite size cubes
1 Tbsp. low sodium soy sauce or tamari (which is what I used)
2 large portobello mushrooms, sliced and chopped in thirds
6-8 oz. shiitake mushrooms, stemmed and sliced
2 Tbsp. flour
1 1⁄2 cup lager (we used Lobotomy Bock and it was awesome)
2 Tbsp. Dijon mustard
1 Tbsp agave nectar
2 green onions, white and green parts finely sliced
1. Heat 2 Tbsp. oil in a large frying pan or skillet. Cook tempeh cubes 8-10 minutes or until browned on all sides, stirring frequently. Add soy sauce and cook 1 minute or until pan is almost dry. Transfer tempeh to a paper towel-lined plate.
2. Add remaining 2 Tbsp. of oil and all mushrooms to pan, and sprinkle with some salt. Sauté mushrooms 10 minutes or until browned and slightly caramelized, stirring occasionally.
3. Reduce heat to medium-low, and stir in flour. Cook 1-2 minutes, or until flour begins to brown, stirring constantly. Increase heat to medium-high, add beer, mustard, and agave and bring mixture to a boil. *If sauce is too bitter for your taste, add a little more agave. Reduce heat to medium-low, and simmer 15 minutes or until sauce is thickened. Stir in tempeh cubes and simmer 5 minutes more. Serve sprinkled with green onions.
This recipe is a collaboration of a recipe I found online and my mom's apple crisp. I pretty much ate the entire thing in one night. This is a great dessert when you need to quickly throw something together and really want to impress your guests, or yourself :)
7 cups frozen berries, thawed and drained (to save time, I put them in a strainer and ran warm water over them. It will be around 5-6 cups when thawed. I used blackberries, cherries, and blueberries.)
1⁄4 cup flour
juice of 1⁄2 a lemon
zest of 1 whole lemon
Mix all ingredients together in a bowl and spread in a greased pie dish.
1 1⁄2 cups brown sugar (packed)
1 cup flour
1 cup rolled oats
1 1⁄2 tsp cinnamon
2⁄3 cup butter, softened
Mix all ingredients well in a medium bowl (a pastry cutter works great - or a fork) and spread over berry mixture.
Bake 25-30 minutes or until berry mixture is bubbling and topping is golden brown.
Finally....the moment my family has been waiting for. My perfect smoothie. Michael and I drink these after almost every workout. A great source of protein, fiber, omega-3, potassium, good fats, complex carbs (those are the healthy ones), antioxidents, and a little special happy powder called Maca, this is a super duper healthy, hearty, creamy and absolutely delicious smoothie. There are a couple special ingredients like cacao nibs, Maca powder, and hemp protein that are great investments. They are a little pricey, but a little bit goes a long way and they'll last a very long time - I think we've had our Maca for over 6 months and we're just about half way through it. Go to my "intriguing ingredients" page for more info on these not-so-common ingredients.
My favorite memory of doughnuts has to be when we were "down the shore" (Ocean City, NJ) and my dad would get up early in the morning to get fresh doughnuts and Mallon's sticky buns. It was blissful waking up on a warm and muggy East coast morning to the sweet smell of pastry heaven. This recipe is courtesy of Vegetarian Times September 2009 issue. These are not the type of dougnuts you'll find at a pastry shop like the jelly doughnuts I made in November. They're heartier like the boxed ones you find at the grocery store. But better. Much much better. Not to mention they're so easy!
One of my favorite lunches. It's a long post, and it might look complicated, but if you have some of the ingredients made in advance, it's easy peasy. This was a left-over creation when I already had extra cooked orzo from the night before, blackened tofu from 2 nights before and Ranch dressing on hand. But the Ranch is really easy and A-MA-ZING! It's courtesy of our friends Jenny and Heather at Spork Foods and it's a staple for us. So if you plan your meals a little in advance - have a yummy pasta dish the night before and make a little extra pasta for the next day. Have blackened tofu, mashed sweet potatoes, and sautéed garlic spinach two nights before and make some extra tofu. The leftover tofu will be nice and firm too! If you don't have leftovers, I suggest making the tofu and orzo the night before so it's not hot when you serve it. If you don't want to make it the night before, chill the tofu and orzo for an hour before assembling. This is better served cold because of the veggies and dressing.
I actually can't believe I haven't posted this tofu yet - I eat it at least once a week. This is also courtesy of Jenny and Heather, but with a little twist of my own. I eat it on it's own, or in salads. Unfortunately, by the time I'm done cooking it, usually only half has made it out of the pan alive...even my non-veg friends love it!