Stir Fry with Tempeh

My sister and I randomly created this dish.   It turned out quite lovely.  

Contents:
Bell Pepper
Bok Choy
Leek
Daikon Radish
Mini potatoes
Granny smith apple
Garlic
Pre-marinated Tempeh
Braggs Liquid Aminos
Apple Cider Vinegar
Agave

Half/quarter mini potatoes.

Slice bell pepper.

Wash, peel, and cut daikon radish.

 Cut apple.

Bok Choy.

Separate the leaves from the stalks.   I forgot to photograph the stripped bok choy (gather and slice horizontally to strip).

Cut stalk.  Don't waste this!  Many people throw out the stems of their greens, but they have a lot of nutrients that shouldn't go to waste.  The stalks are similar to celery, but are not stringy.  They take longer to cook, fyi.

Leek.

Sliced.

In wok, heat minced garlic. Then add potatoes.

After a few minutes, add bok choy stalk.

And daikon radish...

And the bell pepper.

Next, add the apple.

Meanwhile, prepare the tempeh.  My sister, whom is exploring the vegan diet this summer, has never had tempeh before.  So, we bought some today just for her!

In a pan with a little oil, cook.  It doesn't take very long.. maybe a few minutes!

In wok, add leek.

Mmmm.

Finally, add bok choy leaves, apple cider vinegar, Braggs Liquid Aminos, and some agave.

Cover.  I didn't stir it yet.

Voila.

So delicious!  And my sister enjoyed the tempeh!

Seitan Cheesesteaks!

I had the pleasure of hanging out with some friends, whom happen to be one amazing and lovely family, a few weeks back. For the first time, and hopefully not the last on this blog, here is a meal prepared with friends. Enjoy, we sure did!

And are they not just the cutest family, EVER?

So, mushrooms and a green bell pepper, sliced. [I don't really have photos from every step, wasn't trying to be a photogeek.]

Onion.

Lindsay made this AMAZING Seitan the night before. And let me just tell you, it was oh so good. She wrote the recipe down for me and I shall share it with you:

Lindsay's Seitan "O" Greatness

Preheat oven to 325.

1 1/2 c. vital wheat gluten flour

1/4 c. Nutritional Yeast

1 tsp. Salt

2 tsp. Paprika

1/4 tsp. Cinnamon

1/4 tsp. Cumin

1-2 tsp. Pepper

1/8 tsp. Cayenne Pepper

1/8 tsp. Allspice

1-3 Garlic Cloves

3/4 c. Cold Water

4 tbsp. Tomato Paste

2 tbsp. Olive Oil

2 tbsp soy or vegan Worcestershire

Mix dry, mix wet, then mix together (her recipe really says that, she is a girl after my heart. Simple and too the point).

Knead for several minutes.

Form log, wrap in foil, and twist ends.

Bake for 90 minutes.

Let cool all the way.

Enjoy.

The lovely Lindsay preparing her pre-cooked seitan for the cheesesteaks!

Add bell pepper.

Add mushrooms.

Add liquid aminos and cover.

Cut hoagies and toast. The Annie's in the background was used as a spread and it was delicious.

Add all the goodness to the hoagie, add spread, add daiya cheese.

(this daiya photo is not mine. found via google)

And enjoy this amazing Seitan Cheesesteak. I can't wait to make this one again.

Fajitas!

I made some fajitas, with an Aaryn spin, tonight for the family.

First and foremost, get the rice cookin'!

Prep. Slice some portobello.

slice an onion, a beautiful one at that.

Slice a pepper, this one was deliciously sweet.

Prep the avocado and try to avoid contact with a curious toddler.

Quarter tomatoes.

A splash of olive oil, some minced garlic, portobello, onions, and pepper.
Season it.

I used fresh lime juice.
and some mesquite seasoning (consists of: sea salt, black pepper, chili pepper, red pepper, oregano, dehydrated onion, dehydrated garlic, dehydrated red bell pepper, demerara sugar, natural mesquite smoke flavor).

I used canned black beans and corn. Wash.
And add to rice. Yum.

Now, load up your tortilla and enjoy. I never liked Tofutti's sour cream because it contained partially hydrogenated oil, but I discovered recently that they have a new sour cream that has NO hydrogenated oils!