Posts tagged ‘tempeh’

Cookie Frenzy

I got everything done last night!!  Well… except for posting. 😳 I got my Sugar Cookies in the oven and I must say – they’re quite tasty!  That King Arthur Flour knows what he’s doing!!  I made 3/4 of the recipe out of regular all-purpose flour and the other 1/4 out of gluten-free flour.  I unfortunately didn’t have my pastry cookie decorating bag or any fun food coloring, but oh well…  I guess taste is the biggest component of cookies anyway.  I’m going to have to post the recipe when I get home since I’m at my desk right now, but here’s some pics to hold you over….img_2234img_2238

Dinner was a mix of things from the fridge since I’m trying to be extra frugal with my groceries this month, but it turned out being extremely yummy.  Yay, I win all around!  I made Vegetarian Spinach Tacos.

Vegetarian Spinach Tacos:img_2228

  • 1/2 large green pepper, chopped
  • 1/3 c. Tempeh, crumbled
  • 1/3 c. frozen spinach, thawed
  • 1 tbsp Texas Pete hot sauce
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes
  • s+p to taste
  • 2 blue corn tortillas
  • 1/2 cup salsa (topping)
  • plain yogurt (topping)
  • Smashed avocados (topping) – recipe below

I sauteed the Tempeh until crispy in a frying pan and then added the peppers, spinach, hot sauce pepper flaskes and garlic and cooked until all the flavors had melded together.  Then I heated up the corn tortillas in the frying pan until warmed through.  I topped my tacos with the salsa, plain yogurt and smashed avocados.img_2232

By the way… if you like spicy foods, try this salsa.  It was wonderfully hot & spicy and extremely fresh tasting.  I love my Green Mountain Gringo salsa, but the Firehouse Salsa definitely gave it a run for it’s money!  I will definitely be buying this again..img_2230

img_2229Never had Tempeh??  You are missing out for sure!  This stuff is like tofu in the sense that it takes on the flavors of whatever it’s cooked with.  You can bake it, fry it or eat it raw.  Personally I like to marinate it and then bake it in slices or cumble it like I did here and sautee it.  But enough about the tempeh…

S.West Smashed Avocados:img_2223

  • 1 ripe hass avocado
  • 1 small clove garlic, minced
  • 1 tsp dried cilantro
  • 1 tbsp lemon juice
  • 1 tsp salt (plus more to taste)

I refuse to call this guacamole, because to me guacamole means tomatoes, olive oil and peppers added in, but for the smashed avocados I mixed together all of the ingredients, but left alot of smallish chunks of guacamole for added texture.  If you’re planning on storing some of the excess avocado mixture as I did, make sure to add a little extra lemon juice or place the pit into the container as well to keep from turning brown.img_2220

After dinner I embarked upon another baking adventure!  I decided to try my hand at Ashley from Sweet and Natural’s Crumbly PB-Oat Bars.  The oat-flour mixture ended up being wayyy too sticky when I went by her directions, so I made some modifications.  In hindsight I should’ve added a little more milk and oil in addition to the extra dry good because it turns out it was more a matter of not enough dough than it was it being too sticky, but of well…  Here’s Ashley’s recipes with my modifications:

 Crumbly PB-Oat Bars (gluten-free):

  • 1/2 c. TJ’s crunchy peanut butter
  • 1/3 c. raw honey
  • 1 c. rolled oats
  • 1 c. gluten-free baking blend flour
  • 1/3 tsp cornstarch
  • 1/2 c. light brown sugar, loosely packed
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 3 tbsp canola oil
  • 2 tbsp organic skim milk

Preheat the oven to 325*F. Spray an 8 x 8-inch pan with cooking spray and set aside. In a bowl, stir together peanut butter and honey.  In a separate bowl, mix together oats, gluten-free flour, cornstarch (helps bind the dough), brown sugar, salt and baking powder.  Drizzle canola oil and milk over oat mixture.  Mix with a fork until evenly moistened and crumbly (my dough was probably over mixed because it was extremely wet and sticky).  Set aside 1/2 cup for topping and press the remaining oat mixture into the prepared pan.  Spread peanut butter mixture over the top – I microwaved it first to make this easier.  Sprinkle reserved oat mixture over peanut butter mixture.  Bake for 27 min until the top oats are golden.  img_2227img_2233

Hehe this is after my “tester” piece was removed.  These got rave reviews from the bro’s gf who is a peanut fanatic.  She didn’t notice any weird taste from the gluten-free flour or anything.  Yayy!!  Let’s hope the bf’s mom likes these.  I made them for her because she has a slight wheat allergy as well.  Thanks Ashley for a great recipe!!  Very unique…

Since I was in a bit of a baking / laundry / chores blur last night I didn’t get a chance to sit down and enjoy a nice bowl of popcorn like I usually do, but I thankfully got a few tastes of cookies and a small glass of Sauvingon Blanc. 🙂 img_2235

Mas Galletas?

That means “more cookies” for all you non-Spanish speakers. 😉 I am officially crazy.  I got up this morning to a cold, steady rain and purply blackness outside and still I laced on my running shoes and did my 3 mile loop through Central Park.  My doorman looked at me as I was heading out and said, “you know it’s raining right?” before I headed out.  He probably thinks I’m crazy… I know that I am. 😀  

Hmm… in hindsight maybe next time it’s 37 degrees and raining I should wear gloves because my hands were icicles  afterwards.  When I got back I hit the gym for a quick 20 minute lifting & stretching session and then headed upstairs for a hearty breakfast of… cookies!!  Not the cookies from last night though, this was a super fantastic Chocolate Breakfast Cookie!!  img_2239

Ms. Fitnessista you have totally gotten me hooked on these. 😀 How can you go wrong with all that awesome protein and carbs in the morning though?  I swear, I don’t understand how people don’t eat breakfast!  Pure insanity I think.  When I got to work I had a plain Chobani yogurt, but unfortunately I don’t have a picture.  Guess you’ll have to use your imaginations kiddos!

I’m supposed to go to a holiday party at the Plaza Hotel that one of the insurance carriers I work with is throwing, but people in my office are second guessing going due to the weather.  We’re all the way downtown and the party is uptown so it’d be quite a hassle to get to.  Oh well, one day I will get my “Eloise moment” in the Plaza…

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December 11, 2008 at 11:09 am 11 comments

Plenty o’ polenta!

Sorry for the delayed post guys… I’ve had a pretty packed day today so I figured it’d be easier if I just threw everything into one big post. Breakfast today was nothing fancy, just a Strawberry Chobani and a Apple Cinnamon Luna Sunrise bar. I’m not huge on bars, but these are pretty awesome in terms of taste and nutrients. Not chemically tasting or overly dense…IMG_2191

Lunch was leftover Swiss Chard Pie that I thawed out from the freezer. Just as good the second time around! 🙂 I really think I could eat this stuff every day of the week – it’s so good & good for you!! Spinach/ Swiss Chard, scallions, cottage cheese, feta cheese, dill, eggs, flour, olive oil – definitely a super food to fight back against the germ-filled flu season.IMG_2194 IMG_2195

I also had a huge Macintosh apple – a very Christmasy lunch with all that red & green!! I was pretty busy today, but I managed to sneak in a granola bar before I headed to the day spa for my appointment only to find out that they screwed up and had no record of my appointment! Grrrr… I went so far out of my way for nothing! In order to make lemons out of lemonade I decided to at least get my exercise in for the day and walk home – I estimate it to be about a 2.5 mile walk. Yes, it was cold out, but trust me, I was moving pretty fast so I stayed warm!

When I got home finally I had a few work-related things to take care of, but in the meantime I prepped an acorn squash for dinner and popped it into the oven to roast while I worked. I had my squash seasoned only with a little rosemary and salt alongside some BBQ Baked tempeh & creamy polenta!IMG_2201

I Baked the tempeh at 400 on a piece of foil after coating the top of each slice with some Bullseye BBQ sauce and Liquid Smoke. They baked about 15 minutes while I got to work on my polenta.

Creamy Polenta:IMG_2196

  • 1/4 cup stone ground cornmeal
  • 1.5 cups water
  • 1 tbsp whipped 1% cottage cheese
  • 1/2 tsp Vegan natural buttery spread
  • 1 tsp salt

All you have to do is bring the water to a boil and then slowly pour in the cornmeal while whisking to prevent clumps from forming. Let the mixture cook down over medium low heat and stir vigorously, adding the butter, salt and then finally cottage cheese. Sooo good!! IMG_2197

I enjoyed dinner while watching Jeopardy – food for your body and food for your brain… 😛 Interesting Fact: My mom was once a contestant on Jeopardy and was even a returning champ!! Very cool in my opinion. Well, I’m off to work on some Christmas ornaments that I’m giving as gifts to friends. Do any of you guys like to make gifts for Christmas, or do you find it easier to just buy them? I know it’s more labor-intensive, but I can never think of what to buy, but can always think of things to make!! Can’t believe it’s less than 20 days away now!! 😀

December 8, 2008 at 9:20 pm 13 comments



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