This dish was one I whipped up one night and really liked, but had no idea what amount of ingredients I used for the bowl or sauce; typical. I tried it a few more times and actually kept track of the measurements so I could share it with you.
Have you ever tried tempeh? It’s awesome. It originates in Indonesia and is made of fermented soybeans, or less commonly, chickpeas, beans, and/or grains. It has a subtle nutty taste, and is heartier than tofu. It’s really good at taking on the taste of what you marinade/cook it in since it’s porous. Also, it’s great for you being that it’s fermented (shout out to probiotics), and contains whole, barely processed soybeans. Just go for organic tempeh to be sure it contains non-GMO soybeans. That would be ideal, since soybeans are one of the top genetically modified crops in the world.
Give this spicy, citrusy tempeh bowl a shot, and use whatever grains and veggies you have on hand. Recipe serves two with some leftover. Double it if you’re cooking for 4-5.
- 1 cup short grain brown rice
- 1 3/4 cup vegetable broth OR water
- 1 tbsp evoo
- 4 oz. block of tempeh, cut into 1/4 inch slices (I used Lightlife Organic 3 grain tempeh)
- 5 stems of broccolini, cut into segments
- 3-4 carrots, sliced
- 4-5 mushrooms, sliced
- 1/4 an onion, sliced
Orange Chili sauce
- 1/2 cup fresh squeezed juice from an orange
- 2 tbsp soy sauce
- 2 tbsp chili garlic sauce
- 1/4 cup sesame oil + 1 tbsp for skillet
- 2 garlic cloves, minced
- 1 tbsp of maple syrup or honey
- sprinkling of chili pepper flakes
- Marinate the tempeh in ~1/4 cup of orange juice and a bit of garlic chili sauce.
- Cook the rice: combine rice, broth or water, and evoo in a pot and bring to boil. Cover pot with lid and let simmer on low for 45 minutes. Remove pot from heat and let steam for 10 minutes. If rice is crunchy at this point, add 1-2 tbsp more of liquid and cook longer.
- After veggies are prepped, make the orange chili sauce by whisking together remaining ingredients in a bowl. Taste test and add more orange or chili sauce to your preference.
- Heat a large skillet and drizzle with 1 tbsp of sesame oil. Cook onions, carrots, and broccolini for a few minutes on medium. Add mushrooms and tempeh. Drizzle in remaining orange juice used for marinating, along with all of sauce. Cook tempeh for a few minutes on each side.
- Assemble bowl with rice and veggie/tempeh mixture. Squeeze in any juice left in the orange juice and top with chili pepper flakes for even more spice.
Continuing with my January grapefruit and kale dishes, this is a really nice breakfast side, lunch side, or evening snack. Sprinkle grapefruit halves with a bit of brown sugar and broil for about 5 minutes, or until browning starts. Cut the ends before broiling to help the halves sit flat. I also pre-sliced the segments. Serve up with kale crisps sprinkled on top, or you could experiment with other flavors: Rosemary? Pepper? Vanilla ice cream? Scoop away, and enjoy!
Also, I ran into an awesome article from Main & Vine about how to turn hollowed out citrus halves into oil lamps. I love that idea. Check it out for yourself!
Hope your new year is going well! January always seems like the time of year I just want to “make it through” because of frigid temps, short days, dead garden, etc. However, citrus season definitely makes me excited about life. Grapefruit is one of my favorite citrus fruits. When I was a kid, I remember squeezing the remaining juice of finished grapefruit halves into a cup, adding some orange juice and a bit of sugar, and enjoying my heavenly little drink. I based this vinaigrette on that memory (sans the sugar) and it drizzled it on a bed of red kale, shallots, almonds, and of course grapefruit. It’s a delicious, fresh pick me up for this time of year.
- 6-8 red kale leaves (or any kale variety)
- 1 grapefruit, peeled and segmented
- 1/4 cup of chopped almonds
- 1/2 shallot, sliced
- ~ 1/3 cup olive oil
- ~ 1/4 cup grapefruit juice
- 1/2 tbsp grapefruit zest
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 8-10 mint leaves, minced (save a few for garnish)
- dash of salt and pepper
- Prep kale leaves by removing spines and finely chopping leaves. Combine with grapefruit segments, almonds, and shallot slices.
- Prep dressing by whisking together all dressing ingredients. Taste & adjust (I sometimes add more grapefruit juice or salt & pepper), then drizzle onto salad. Add a few mint leaves for garnish.
Pomegranates are one of my top favorite winter fruits. The arils are packed with flavor as well as flavonoids, a type of antioxidant that counteracts some types of cancer radials. I’ve been sprinkling them on different types of dishes, and found that they go well with avocado. Here’s a quick little recipe for a simple pomegranate salsa, an easy salsa or side with chips/crackers for the holidays!
- 1 cup pomegranate arils
- 1 avocado, cubed
- 1/2 onion, chopped
- 1 jalapeño, chopped & seeds removed
- 1/4 cup cilantro leaves
- juice of 1 lime
- dash of salt & pepper
Directions: To remove arils from pomegranate, I score the fruit into 4 sections, submerge each section under water, and gently pick out the arils. Once the avocado, onion, jalapeño, and cilantro are prepped, toss them along with the pomegranate arils into a bowl. Squeeze in lime juice, add salt & pepper, and give another toss. Add more jalapeño, lime, salt and/or pepper to taste.
Peach and almond butter is a flavor match made in heaven. Here, end of season peaches and almond butter blend excellently in this smoothie bowl. Very quick and delicious!
- 1 banana, sliced
- 1 peach, sliced
- 3/4 cup of almond milk
- 1 tbsp greek yogurt
- 1 tbsp almond butter
- 1 tbsp ground flax meal
- 1 peach, sliced
- 1 cup granola
- drizzle of almond butter
- Blend the bowl ingredients until smooth. Add granola and peaches, drizzle almond butter on top. Enjoy!
One of my favorite Thai dishes is papaya salad. For this dish, I decided to substitute zucchini for papaya, since we currently have more garden zucchini than we can handle. I also used garden tomatoes (sun golds and golden nuggets), garlic, onion, green beans, and a carrot. It’s a pleasing vegetarian dish. Throw in chili-lime shrimp or chicken for some added protein. Perfect for a hot summer day and a great way to use those zucchinis!
- 1 large or 2 small zucchini
- 1 carrot
- 5 green beans, cut into 1 inch pieces
- 8 small tomatoes (cherry, sun gold, etc) halved
- 1 cup chopped peanuts
- 1/2 cup chopped cilantro
- 4 tbsp fish sauce
- juice of 2 limes, zest of 2 limes
- 1 shallot or 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp chili pepper flakes (less if mild spicy level is desired)
- 1 tsp brown sugar
- Using a julienne peeler, cut the zucchini and carrot into long strands. Add it into a large bowl, along with the green beans and cherry tomatoes.
- Prepare the dressing by combining all dressing ingredients into a mortar and pestle and grind for about a minute to mix flavors and thicken dressing.
- Thoroughly stir dressing into salad, and top with cilantro, crushed peanuts, and another squeeze of lime juice. Enjoy!
Makes 2 servings