Teriyaki Tempeh Stir-Fry (Vegan)

    This dish came about due to an assignment given to me for a Food Science class.  The assignment was to learn something about a food or ingredient that you have never worked with before, so I chose Tempeh.  I discovered there are many kinds of tempeh, though I chose "Whole Grain" for this recipe.  To make this dish, you will need:

• 1 Cup (dry) Long Grain Brown Rice
• 8 Tbsp. Teriyaki Sauce
• 2 Tbsp. Honey
• 2 Cloves Garlic
• 3 Tbsp Olive Oil
• 3 Tbsp. Soy Sauce
• 1/2 Sweet Onion
• 1 Cup Broccoli
• 1 Orange Pepper
• 1 Yellow Pepper 
• 1 Cup Mushrooms

    Start out by cutting the tempeh and putting in a bag to marinate with 5 Tbsp Teriyaki and honey.  Then bring the rice to a boil, adding a teaspoon of salt, then turn the heat down to a simmer and cover it.  While the rice is cooking, wash and cut the produce.  Brown the garlic slightly with the olive oil and onions in a sauté pan on medium heat. Add in the broccoli, then after about 3 minutes, add in the rest of the produce and 3 Tbsp. Teriyaki sauce and the soy sauce.  Let the produce cook for about 5-8 minutes, or until they have the desired tenderness.  Then take the veggies out of the sauté pan, placing them in a bowl.  Using the same sauté pan, place the tempeh in with the marinade.  Let it sit on each side for about 2-3 minutes or until crispy brown.  Once done, place the rice at the bottom, then the veggies, then top the dish with the tempeh and serve. 

I hope you liked this recipe!!! Feel free to leave any comments or questions in the comment section! And be sure to follow the blog using the button in the upper right hand corner to get more great recipes like this!!! :)

Spinach Ravioli

    This is a simple dish that tastes as amazing as it looks.  Both the ravioli and sauce are store bought, but that is the life of a college kid: not a lot of extra time.  You can make both of these though they tend to be time-consuming; it works for a weekend project that you make in bulk then freeze for easy meals during the week.  I did purchase the spinach at the Farmer's Market here, any spinach will work; I liked the larger leaves for this dish, though they are a little bitter compared to baby spinach.  So, to make this dish you will need:

• 1 Bag Ravioli (Flavor of your choice-I just used regular)
• 3 Cups Spinach
• 1/3 Cup Cooking Wine (marsala or sherry)
• 2 Tbsp. Olive Oil
• 2 Cloves Garlic 
• 1/2 Cup Grated Parmesan Cheese
• 1 Jar Sauce

    Start out by putting the sauce in a pan on low-medium heat and bring a pot of water to boil for the ravioli.  Then wash the spinach and mince the garlic.  Brown the garlic slightly in a sauté pan with the olive oil (medium heat) then add the cooking wine and spinach to the sauté pan, salt and pepper to taste.  Let cook for about 5 minutes, stirring occasionally, then take off heat.  Spoon the ravioli into a bowl with about two tbsp of the pasta water (the ravioli is done once it starts to float), then add in the sauce and spinach.  Top with the graded parmesan and serve.  

    I hope you liked this recipe!!! Please feel free to leave any comments or questions in the comment section.  And be sure to follow my blog using the button in the top right corner to get more recipes like this!!! :)

Fruit Smoothy!

    It is hot out today so I thought I would share this healthy recipe to help cool down and reenergize.  I really love making Fruit Smoothies because there are so many combinations that you can use so it never gets boring and it is SUPER easy!  The ingredients for this smoothie are:

• 1/2 Cup Frozen Mango
• 1/4 Cup Frozen Pineapple
• 1/4 Cup Orange Juice
• 1/2 Cup Greek Yogurt 
• 1/4 Cup Almond Milk
• 1 Package Stevia (if desired)  
• 1 Dollop Whip Cream

    Place all these ingredients in a blender or food processor.  Blend well, adding more liquid if too thick and more yogurt or frozen fruit if too thin.  Pour into a cup, top with a little whip cream and enjoy your creation! 

 

TIP: I really like using frozen fruit to make smoothies because it gives you that smoothy texture without  adding ice which can water down flavor, and stevia is a nice, no calorie, sweetener that I enjoy because it is not as intense of a sweet (as long as you don't use too much) as granulated sugar and I feel it distributes a more even taste.

I hope you enjoyed this recipe! Feel free to leave any comments or questions in the comment section and be sure to follow me using the button in the top right corner! :) 

The Dude takes on Child Hunger!

    I had the Food Network on in the background this Sunday as I was studying Organic Chemistry.  I looked up when I heard a familiar voice, Jeff Bridges the actor who played The Dude in the Big Lebowski.  Because I never expected to see The Dude on the Food Network I began watching the documentary playing, which turned out to be on child hunger.  I found it incredibly interesting and important to share! Please take the time to watch this amazing documentary.

http://www.foodnetwork.com/videos/hunger-hits-home/96181.html

Vegan Enchiladas

    Hello!!!! I have been away from my blog for a while, life got busy, BUT am dying to return to making regular posts of new, creative, seasonal dishes.  I hope you all enjoy the recipes and please feel free to feedback and be sure to follow me using the button in the upper right corner!
    This is a recipe that takes a little more cook time but leaves you with amazing leftovers!  The salsa I used to top my enchiladas was a verde salsa my mother made from tomatillos she grew, though the enchiladas can be made with other pre-made sauces found in the grocery store.  Other ingredients are:

• 1 Onion
• 2-4 Tbsp. Olive Oil
• 2 Cup Mushrooms
• 3 Bell Peppers (1 red, 1 yellow, 1 orange)
• 2 Cups Spinach
• Vegan Cheese
• Corn Tortillas
• Enchilada Sauce
• Salsa
• Tofu Sour Creme
• 1 Cup Brown Rice

    Start by preheating the oven to 400 degrees and oiling a glass 9X13 pan, laying corn tortillas flat at the bottom covering it completely.  Then wash and chop up the produce. Make the brown rice according to the instruction on the back of the bag. Heat up a sauté pan on medium-high heat with the olive oil and put in the onions.  Once the onion starts to smell and brown, add in the peppers.  After about 3-5 minutes, add in the softer produce: mushrooms and spinach.  Add salt and pepper and let it cook for another 5-10 minutes.  

    Once the produce is done cooking, put it into the glass pan, covering the corn tortillas.  Add in the vegan cheese to taste.  Then cover the top with another layer of corn tortillas.  Top it all off with the enchilada sauce and a sprinkling of vegan cheese.  Put it in the oven for about 20 minutes, the edges will brown slightly and it will start to smell very good! 

     Take out and let cool. Cut up and serve by topping it with some salsa and tofu sour cream.  

     

I hope you all enjoyed this recipe!!! Feel free to leave comments and questions in the comment section and be sure to follow me using the button in the top right corner! :)