Monthly Archives:

March 2013

Marinated Tempeh Strips

Tempeh Strips

The first few months of 2013 ran out the door faster than my latest jar of peanut butter. I see a pattern similar to last year. I guess my mom was right  — the older you get, the faster life moves. And right now I’m sprinting.

For me, when time starts to go missing, I often resort to breakfast-for-dinners. Though in my mind, this is rarely a sacrifice. I love breakfast. You feel me? Good. We can probably be friends then.

In my dream world, I’d wake up every morning and whip up homemade blueberry pancakes. I’d heat up the syrup and toast up some walnuts. Sliced bananas and mangoes would sit on the side, and homemade OJ would be flowing from the juicer. In my dream world, every morning would have time for a two-hour breakfast.

Too bad my workweek mornings consist primarily of cereal, oatmeal and overnight oats. Don’t get me wrong, I love these dietary staples. But, they just don’t quite bring the romanticism of a homemade stack of pancakes or even a simple omelet.

Cereal will never make up my breakfast-for-dinner. A late night snack, maybe, but dinner, no way. Weeknights are short on time, but if I’m going to eat in, I should at least have a little time to get the stove going. This means eggs and lately, a ton of tempeh bacon. Tempeh bacon is actually what led me to this recipe. Searching for a new way to make it, I came across this, my new favorite tempeh sensation.

The marinade is wildly addicting, and can make me want to munch on the strips before they’re even cooked. Plus, it’s fairly simple. It has an Italian flair from the oregano and a saltiness from the tamari that lends itself well for everything from breakfast, to sandwich material, to a salad topper. I recommend making extra so you can enjoy this tempeh for other meals of the day too.

Click here for recipe…

Quick Vegetarian Black Bean Soup

Black Bean Soup

Very occasionally I make it out of the office before the sun’s completely down. That is a true sign that spring is on its way. Pretty soon, dandelions will be awakening and spinach will be sprouting. Those will be the days. Praise spring.

I’m still cooking up soups though to hold me through this winter. Soups are my cool-weather savior. I grew up slurping a lot of black beans in particular, so in this variety I find an extra sense of comfort. Hopefully it will bring comfort for you too.

The recipe below is deemed “quick” because the soup draws upon already cooked beans. Dried beans yield great results, but this is a fantastic time-saver for a warming week-night meal. Building its flavor from cumin, oregano and fresh cilantro, this soup serves as the perfect compliment to a slightly sweet side of cornbread. Spring is officially only a few weeks away (March 20), so make sure this one slips in their before then. Though really, that’s just an incentive to get your kitchen working. Black bean soup is of course worthy of a spoon far beyond March.

Click here for recipe…

Miso Marinated Salmon

Miso Marinated Salmon

The last time I went to my sister’s house, she sent me home with a five-pound bag of miso. Three little kids in the house she can handle, but ten pounds of miso, that’s what she calls a struggle. Guess that’s what you get when you order miso from the Internet.

Good thing she’s down to five pounds now, and I’m fortunately up five of my own. What would I do without a handheld weight of miso?

Here’s what I am doing with it: Miso Marinated Salmon. After you get the ingredients assembled, this becomes such a simple recipe to execute. Slightly (but only a pinch) sweet and a little salty, this becomes a transformative marinade for salmon. I’m itching to try it out on tofu or on some other protein-based forum.

Salmon

Though not pictured, I may suggest serving this atop brown rice. You could even snag a Tbsp. or two of the marinade to set aside (before adding the salmon) to drizzle over your rice. That’s an Asian pairing I will be cooking up soon. Considering I’m only ¼ cup down, I think I’ll have plenty of room left for more miso creations.

Miso Marinated Salmon

Any suggestions for how else to use the ingredient?

Click here for recipe…

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