Tempeh Kabobs

Since this summer I'm staying in a house that does has a BBQ, and I do have access to it (yay!) I thought I would do a variation on the idea of grilled tempeh. Tempeh is one of those secrets of being a vegetarian that for some reason is kept from non-vegeterians. This is frustrating for those who have embraced alternative protein sources, and I have found myself on more then one occasion defending it, and trying to convince meat-eaters that they would really like it. It's less of an acquired taste then tofu, and while I'm personally only in the mood for it ever so often, it's so very good grilled, as Lindsey previously demonstrated.

These kabobs are simple, straightforward, and full of summer. I used zucchini, red and yellow peppers, and one block of tempeh to make about three kabobs. Don't forget to soak the skewers first! (Mine still burned on the grill...not soaked for long enough? Any thoughts?) I brushed on a made-up sauce:

-lemon juice of half a lemon

-1/2 tpbs of Seseme Tahini

-1/2 tpbs Dijon mustard

-splash of tamari

Wisk together. Mostly I made this because when using a BBQ, it feels unnatural not to brush something on whatever you are grilling first. I'm thinking that pretty much anything you wanted to brush on would work...

Chief (my dad) gave me a lesson in being a grill-master, and also let me use his Weber. Thanks C!

O-M-G

Like the rest of the world, it seems, I've been on some sort of health kick lately. During a recent trip to Whole Foods where healthy food isn't only sold, it's showcased and marked up to enhance your health kick experience, I caved and bought a Vosges chocolate bar, which are now available nation-wide. Once upon a time, LPS told me about the Vosges experience, and to be honest with you I kind of blew it off. I like my chocolate straight-up, no fanciness needed thank you. I have to say though, even the packaging had me at hello. Complete with the words Ouija breath and an emphasis on the smell and tactility of chocolate, I have to admit that I was very excited to embark. I purchased the Barcelona Bar, and I don't know much about this Katrina, but I can tell you that the salt and the chocolate and the smokiness of the nuts has me hooked, leading me to think that she is some kind of genius. I can only hope that my health kick is soon transferred to exercising more...Here is the link to the madness: Vosges Chocolate, it's more then a girl could ever ask for.

Bunny Salad

Inspired by a recipe in this month's Veg News, and a salad I ate at Whole Foods a few weeks ago... Silly name, I know...

Bunny Salad

*1 cup water
*1/4 cup + 1 tbs. orange juice
*1 cup whole wheat couscous
*1/3 cup raisins
*1/2 cup diced carrots
*1 tbs. olive oil
*2 tbs. chopped parsley
*salt
*pepper
*1/4 cup toasted almonds (optional)

Boil water and 1/4 orange juice together. Once at a boil, add couscous and remove from heat, cover and let steam for 5 mins. Then lift lid and add carefully mix in raisins, fluffing couscous with a fork. The heat will make the raisins plump up, so let the pot sit uncovered for about 10 mins. Then carefully add carrots.

Whisk remaining tbs. orange juice, olive oil, parsley and a pinch salt and pepper together and then drizzle over couscous and carefully mix in with a fork. Top with toasted almonds, if desired. Can be served cold or at room temperature.

Farmer's Market Skillet

When in doubt, throw it all in one pan and hope for the best...

So, I have caught on to this whole CSA thing a little late, and was not able to join the one down the street from me for this year. I've been kinda bummed about it, so I have been trying to be diligent about going to our neighborhood Farmer's market every week and stocking up.

This week I scored some apples, maple syrup, rainbow chard, a parsley plant, fingerling potatoes, and garlic scapes. The scapes were free because I told the nice man at the potato stand I was curious about them and he gave me a few to try.

I had planned to cook all these veggies this weekend, but things got kind of crazy and we ended up going out for every meal. The chard was looking a little sad today, so after trying to think of different ways to use each veggie, I decided to cook them all together.

I chopped the scapes and sauted them with some olive oil, then tossed the fingerlings in and cooked them for about 20 mins until they were crispy and tender. I then turned off the heat, threw in the chard and put the lid on the pan so it would wilt. With some salt and pepper, it wasn't half bad!

I've been thinking a lot about how much food we waste, even when we are trying not to. I am going to try to start throwing any veggies that are about to go bad and odds and ends from cooking into the freezer to use at some point for broth, hopefully it will yield yummy results...

Simplicity

I have been unusually nostalgic these days, and as a result have been finding great comfort in simple pleasures, like long walks and these great pastels I picked up at Anthropologie for 10$. 

In an effort to stay in the present, I added a homemade label to this hummus based on the Whole Foods Market recipe to jazz it up and add a little color to these strangely sepia tinted days.  By the time I'm done eating it along-side some spelt crackers (yum. seriously.) and veggies, I'm hoping this bit of creativity and color will translate into my daily routine. 

Thanks for visiting, Mom and Dad!!!!

Now that both your children are in Brooklyn, here's to many more impromptu dinner parties to come! :-)


Here's Robin's handiwork arranging some appetizers, love those Fairway olives!!!

















Humidity + Pie Crust = Frustration
Not my vegan best blueberry pie ever, but it was edible...
















A blurry shot of the fam. Love you!!!

Update

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No blogging.

I'm working on it.