Going green

photo by pwisenberg

Last night's dinner. So good. I used this drool-inducing sauce and remixed the recipe by serving the tempeh with a medley of healthy green veggies- broccoli, bell peppers, green onions and kale. All I can say is yum!

Asian tempeh with green veggies
Serves 2-4

this sauce recipe
1 package tempeh, cut into bite-sized cubes
1 cup brown rice (I'd make 2 if I were serving 4 people) and necessary cooking liquid
1 green bell pepper
1 head broccoli, including the stems
1/2 bunch of kale, chopped
4-6 green onions, sliced
1/2 cup bean sprouts
salt and pepper to taste
1/2 cup fresh cilantro, chopped
lime wedges for garnish

Begin by brining your rice and cooking liquid to a boil. Reduce heat, cover and simmer for about 40 minutes until all of the liquid has been absorbed. Meanwhile, prepare the sauce. Split it into 2 bowls- in one bowl, coat the tempeh and in the other, the pepper, broccoli, kale and onions. Heat a large wok or skillet over medium-high and add the tempeh cubes (no oil required). Cook until golden brown and crispy on the outside, turning often, about 7 minutes. Remove from heat and set aside until later. Add the veggies t0 the wok and cook over medium until the sauce has reduced and the broccoli is fork tender (about 15 minutes). Re-add the tempeh, as well as the bean sprouts and heat everything thoroughly. Rectify the seasoning if necessary (it willl likely only need a bit of fresh pepper as the sauce is quite salty). Serve over rice and garnish with cilantro and lime wedges. This dish is seriously satisfying!

I don't know about you guys, but we are finally getting some nice weather here is Toronto, could this really be spring? I hope you all get to enjoy the sunshine over the weekend, I know I will! I am going to brave the St. Patty's Day crowds later to catch up with my sister over a glass of wine. Tomorrow it's lunch at my favourite vegan cafe Fresh with my parents, who are visiting. And Saturday, I get to cook dinner for one of my dearest friends who I haven't seen in far too long. I wish you all a wonderful weekend, and highly recommend picking up a bunch of fresh tulips, as they're sure to brighten anyone's day.

xo Robin

Rice n' beans

photo by me

I made a huge pot of rice and beans yesterday for Paul and I to take for lunch all week. Not only is this traditional dish healthy and hearty, but it's surprisingly versatile too. I enjoyed it with crispy pan-fried tofu and fresh tomatoes, but it also tastes great in a wrap with sliced avocado and jalapenos or simply served over a bed of baby spinach with a squeeze of lime. Totally unglamorous, yet totally scrumptious!

Mexican rice and beans
Serves 4-6

1 onion, chopped
3 cloves garlic, minced
1 celery stalk, chopped
1 carrot, chopped
2 tbsp olive oil
salt and pepper to taste
1 cup long grain brown rice, rinsed
1 cup black beans, rinsed
1/2 teaspoon each of Mexican chili powder, cumin, oregano and cayenne pepper
1 1/2-1 3/4 cups vegetable stock
juice of 1 lime
1 plum tomato, chopped
1/2 cup fresh cilantro, chopped

In a large pot, heat oil over medium heat and soften onion, garlic, celery and carrot. Season generously with salt and pepper. Add rice, beans and spices and sauté for about 5 minutes before adding the veggie stock. Bring to boil, reduce heat and cover. Simmer until all of the liquid has absorbed, about 20-25 minutes. Stir in the juice of one lime and rectify the seasoning if necessary. Garnish with fresh tomato and cilantro. Enjoy hot or cold.

Happy cooking!

P.S. Paul and I are taking a road trip to Ottawa this weekend to check out the law school that I've been accepted to (yay!). We've already made reservations here (the desserts have me droooling), but I'd love suggestions about what to do while we're there if anyone is familiar with the city!