Friday, June 12, 2015

Banana Bread Overnight Oats

Overnight oats are one of my favorite breakfasts to eat at work in between clients. It’s quick and easy to prepare, and even quicker and easier to eat! I usually throw it together the night before while waiting for something else to cook. I’m all about that time management. I especially love oats on days when I am super busy or planning on working out in the morning. I’ve made many kinds of overnight oats, and this particular recipe has been on repeat for the last few weeks. It totally smells like banana bread! You can even add some Greek yogurt too, if you’d like.

-1/2 banana, mashed (Slice other half into coins)
-1/2 C rolled or steel cut oats (I tend to add more because I like my oats thick)
-1/2 C almond milk (I use unsweetened)
-2 T chopped pecans or walnuts
-1 tsp vanilla extract
-1/2 tsp cinnamon
-1 T chia seeds
-1 tsp maple syrup

1. Combine all ingredients (Except banana slices) in a bowl or jar that can be sealed and stir well. Top with banana slices. 2. Refrigerate overnight. 3. Eat in the morning!

Friday, April 10, 2015

Baked Buffalo Tempeh

This is my husband’s new favorite dish, and I have to say, it’s one of mine too. Steaming the tempeh really makes a difference, to me at least, so I highly recommend you do so! The original recipe called for a gluten-free Chex cereal, but I didn’t see any rice cereal similar to it at Trader Joe’s, and I didn’t want to make a trip to another grocery store, so I got Barbara’s Multigrain Spoonfuls, and they work just fine for me! I am not gluten-free, but if you are, I’d suggest you get actual rice Chex cereal.

These are vegan and FANTASTIC over a Caesar salad (Which isn’t vegan unless you make a vegan version)! The first time I made them, I had some carrots I had to use up, so I chopped them and served them with the “tenders.” Celery and bleu cheese would be good, too!

-8 oz. tempeh, sliced and lightly steamed
-2 C Rice Chex (or crunchy gluten free cereal), divided
1 C buffalo sauce
-¼ tsp paprika
-1/4 tsp cayenne pepper

1. Place the steamed tempeh slices into a Ziploc bag with ½ cup buffalo sauce. Allow to marinate for 20 minutes.
2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
3. In a food processor, blend 1 cup of the cereal so it becomes flour-like. With your hands, crush the remaining 1 cup so the cereal is in chunkier bits. Mix together. Add the paprika, cayenne, and a pinch of salt together in a shallow dish.
4. Dip the tempeh slices into cereal mix and coat on all sides. Place onto prepared baking sheet. Bake tempeh for 10 minutes.
5. Remove from the oven, and brush with the remaining ½ cup buffalo sauce on all sides. Bake for 1 more minute.
6. Eat!

Wednesday, April 8, 2015

5-Ingredient Quinoa Fudge

This is unreal.

Can you believe this not only requires only five ingredients, but it also has toasted quinoa in it? I actually can, because I recently tried the Milk Chocolate Jumbles from Trader Joe’s that also have quinoa in them. I guess you could liken it to puffed rice in your chocolate?

Either way, this recipe is delicious. I used raw cacao, and, while optional, a sprinkling of sea salt over the top is just divine.

-1/2 C uncooked quinoa
-8 Medjool dates, pitted
-2 Tbsp cocoa powder
-1 Tbsp coconut oil, melted
-3-4 Tbsp water
-Sea salt (Optional)

1. In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1-2 minutes. Toss it a few times to ensure even toasting.
2. Add quinoa to a food processor and process until it resembles the texture of flour.
3. Add dates, cocoa powder, and coconut oil. Process until combined.
4. With processor running, add water, one tablespoon at a time until a dough has formed.
5. Line a small container (Sandwich-sized works great) with plastic wrap. Press dough into container and smooth with hands. Sprinkle with sea salt (if using).
6. Place in freezer for 3-4 hours until set.
7. Remove from freezer, a cut into small, 1/2" squares. Store in freezer or refrigerator.

Tuesday, April 7, 2015

Brussels Sprouts and Tempeh Stir-Fry

This recipe definitely piqued my interest the second I saw it on Pinterest. It’s colorful, filled with veggies, it has tempeh in it, and it has an Asian flair. The original recipe boasted that it takes 15 to make, which is true to say of the cook time, but the dicing and slicing stretches the time. But! The cutting and prepping is very important when making a stiry fry, so I recommend doing your prep to save some time!

Upon making this, I learned how Asian sauces get thickened! It’s kind of a “duh” thing, but it’s cornstarch. Duhh. PS: Steam your tempeh! Yes, it adds an extra step, but it removes the bitterness. I recently learned this tip and now, I’ll never not steam my tempeh. I couldn’t believe how much of a difference it made!

I made this for myself for lunch and it yielded enough for two to three servings. Two in my case, ‘cause I’m hungry.

-20 brussels sprouts, washed, trimmed and halved
-1 8-oz. package plain tempeh, cubed
-4 green onions, chopped
-3 garlic cloves, minced
-2 Tbsp fresh ginger, grated
-2 medium carrots, peeled and sliced on the diagonal
-1 medium red bell pepper, diced
-1 Tbsp cornstarch
-3 Tbsp soy sauce
-2 Tbsp rice vinegar
-1/4 C water
-4 tbsp sesame oil, for the stir-frying

1. Start by combining the cornstarch, soy sauce, rice vinegar & water in a small bowl with a whisk. Mix and set aside.
2. Prepare & cut the brussels sprouts and set aside in a separate bowl. Prepare the tempeh and set aside in a separate bowl. Prepare the green onions, ginger, and garlic. Prepare the carrots and bell pepper and set them aside together.
3. When ready to cook, heat a large cast iron frying pan or a wok on high and add 2 tablespoons of sesame oil. Once hot, add the brussels sprout halves and cook, tossing occasionally to prevent burning, for 4 minutes. Set the brussels sprouts aside in a medium bowl. Give the pan a little wipe with a paper towel and return the pan to the stove.
4. Heat another tablespoon of sesame oil and add the cubed tempeh. Cook, stirring, for 4-5 minutes until the cubes are golden, starting to brown, and are a little  crispy.
5. Set the tempeh aside with the brussels sprouts (you can use the same bowl). Wipe the pan again and return it to the stove.
4. Next, heat the remaining tablespoon of sesame oil, and cook the ginger, green onions, and garlic for one minute, until fragrant, being careful not to burn the garlic.
5. Next, add the carrots and red pepper. Stir frequently and cook for 2 minutes until the colors are bright and they are just softened.
6. Keeping the heat on, add the cooked sprouts & the tempeh to the pan and mix all of the vegetables well together.
7. To finish, give the bowl of prepared sauce a good stir with the whisk and pour over the hot vegetables and tempeh. Stir well as it thickens from the cornstarch. Cook, stirring constantly, for a final 2-3 minutes until hot and glossy.

Thursday, February 12, 2015

Sesame-Ginger Broccoli and Rice

I love myself a good meatless meal, and some would laugh at me for eating a giant plate of broccoli. But then again, if you knew me, you would know it’s normal behavior for me! If eating only broccoli and rice for dinner isn’t your style, this would also be great as a healthy side dish. Try pairing it with teriyaki salmon or tofu!

What really makes this dish fantastic is the sauce. Fresh ginger is key here! I also learned that you peel ginger using a spoon – who knew? And! One of my clients told me that you can keep ginger fresh by keeping it in sand.

This sauce would also be good on other foods. I bet it would be amazing over tofu! This recipe made about three or four servings – but I devoured it all within two days.

-8 C fresh broccoli florets (About two heads of broccoli)
-4 C cooked rice (I used black)
-1/4 C sesame seeds
-1/4 C water
-2½ Tbsp toasted sesame oil
-2 Tbsp soy sauce
-2 Tbsp fresh lime juice
-1 Tbsp maple syrup
-1/2 tsp apple cider vinegar
-1 garlic clove
-1 tsp fresh ginger, minced

1. Steam the broccoli in a steamer or steamer basket for 10-15 minutes or until tender or to desired doneness.
2. While the broccoli is steaming, make the sesame-ginger sauce by adding the sesame seeds, water, sesame oil, tamari, lime juice, maple syrup, apple cider vinegar, garlic, and minced ginger to a blender. Blend for 2-3 minutes or until smooth.
3. Top rice with the broccoli. Drizzle the ginger-sesame sauce over the top.