Tempeh-tastic

Homemade tempeh bacon based somewhat on the VWaV recipe: steamed tempeh marinated in maple syrup, tamari, liquid smoke, orange juice, garlic and chile flakes fried in peanut oil. Roasted yukon gold potatoes (just with a little canola and salt,) and some mixed baby greens with maple-mustard dressing (maple syrup, dijon mustard, lemon juice, salt).




If you've never cooked with tempeh before, you should definitely give it a try. Tempeh is a Indonesian-style fermented soy product. It's made with whole soybeans and has more protein an fiber than tofu. You can pick it up at a well-stocked health food store or grocery usually in long cakes. I usually steam it first, to remove some bitterness and to tenderize it. Just a few minutes will do fine. Then throw it in a stir-fry, like this one...




Tempeh stir-fry: Steamed tempeh, steamed kale, broccoli, red bell peppers, sesame oil, peanut oil, scallions, minced fresh garlic, minced fresh ginger, agave, tamari, peanuts, sesame seeds, served over brown rice.

Spicy pineapple cashew stir-fry

This is one thing I'm always ordering out, but always need or want it tweaked exactly to my specifications; no egg please / no fish sauce, right? / can you make this with brown rice? / extra pineapple/ extra cashews (I wish I could get raw cashews...) / with extra veggies too! / oh, and make it spicier, and add some garlic... and some ginger! Obviously I don't subject the waitstaff at local Thai restaurants to all those demands, so ...

Finally when some leftover takeout rice (uh, yeah, the irony) presented itself, I finally made it myself, just the way I wanted it.

Disclaimer: I have no idea if this is the proper way to make a stir-fry, or Thai food, or really anything. Further tips are appreciated!

Spicy pineapple cashew stir-fry:

*About 2-3 tablespoons of safflower oil
*About 1/2 teaspoon of dark sesame oil
*1 clove garlic, minced fine
*1 inch ginger, minced fine
*1 large carrot, grated
*4-5 mushrooms, sliced
*Large andful of green beans, trimmed and cut in half
*Large handful of broccoli florets
*About 3 cups leftover cold rice (I used a combination of brown and white)
Tamari to taste
*Sriracha to taste
*Black pepper to taste
*1/2 pinapple (or one can, drained) cut into chunks
*3-4 scallions, green and white parts chopped thinly
*Large handful of cashews (roasted or raw,) crushed lightly

*Heat your oils in a large wok. Remember, the key to a good stir fry is moving quickly!
*Add garlic and ginger, as soon as they sizzle, add your carrots, mushrooms, broccoli and green beans and cook briefly until slightly, slightly softened.
*Add the rice, tamari, srirach and pepper, letting the rice get toasty by spreading it out on the wok and not stirring for a bit.
*Add pineapple onto an open well in the bottom of wok and allow it carmelize slightly, then stir it together.
*Toast cashews slightly in a well in the bottom of wok.
*Stir, make sure everything is warmed, slightly browned and veggies and just tender.
*Serve immediately, enjoy!

More yummy optional ingredients:
*Smoked or bbq baked tofu, cubed
*Chopped cilantro
* a Spoonful of curry powder

Stereotypical Vegan Food Alert!

First a smoothie. It's the beloved pre-yoga beverage of us coastal, urban, bleedin' heart, health-nut types, but it should be recommend drinking for everyone! I've been having this one for breakfast almost every day now and been feeling pretty awesome. I blended up some frozen raspberries, a banana, a handful of spinach, (you can't taste the greens, don't worry) a teaspoon of flax meal, a teaspoon of cocoa powder and some plain soy milk. Sounds weird but is delicious. What are your favorite combinations guys? I have some mango in the freezer for instance...



Authenticity is sooo overrated, and so are nationalism, and arguably, my cooking skillz. Thus I present you with the India meets Japan stir-fry. I couldn't decide what I wanted, and now you don't have to either! In here we've got broccoli, "baby bella" mushrooms, brown rice, onions, cashew bits, unsweetened coconut flakes, fresh garlic and ginger, safflower oil, sesame oil, tamari, lime juice, Japanese curry powder, red pepper flakes, and black pepper.