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Grilled Rosemary Tempeh

Vegan.

I got the inspiration for this recipe when on my Mother's Birthday I made her Rosemary Grilled chicken. The only thing I had laying around that I could make for myself would be tempeh. So I tried it out and it came out delicious, and way better than I had expected. You can either grill or saute the tempeh. 

This recipe is based on making an entire block of tempeh. I prefer the soy boy five grain

3 - 4 tablespoons fresh rosemary, diced

1 lemon

6tablespoons olive oil

4 garlic cloves, minced

1 block tempeh

salt and pepper for taste

Squeeze 1/4th of a lemon and mix with the olive oil in a shallow pan or bowl. Add garlic and 1/2 of the rosemary. Place tempeh in pan. Cover in remaining rosemary, and squeeze another quarter of lemon on top. Marinate 10 minutes. Grill or sautee. 

*If you grill the tempeh, place into an aluminum foil pocket for 10 minutes. 

Favourite Things: Basil

I have always enjoyed Basil and recently took it upon myself to purchase a nice plant from the local Farmers Market. My skills in the garden pale in comparison to those in the kitchen, subsequently I  often find maintaining a plant to be a challenge...

I whole-heartedly recommend purchasing a plant, if you can do so. But first do some research on if your living arrangements are suitable for a plant, before you make the investment. 

This advice was taken from CookingVegetarian.com

• Basil is an annual for colder climates and likes at least 5 hours of sun a day and plenty of water.
• Be sure to pinch back the top and cut off any flower spikes. This will encourage more growth and keep the plant producing until the first frost.
• You can grow basil inside as long as it gets enough light. If you have central heating make sure to water the plant frequently and spray with water.

Have fun with your basil! 

"Stuffed" Portabella Mushrooms

I had five minutes to think of what I was going to make for dinner. Ready, GO! 

I'm also testing out the capabilities of my new digital camera, so bare with me on getting used to taking pictures of food. 

Anyway.

1/2 large onion

2 cloves garlic

Fresh herbs

One large tomato

One giant heap of fresh spinach leaves

3 Portabella mushrooms 

Balsamic Vinager

Olive Oil

Mozarella and or Provelonge 

Take a large frying pan, add some olive oil, salt and pepper to taste, garlic, whatever fresh chopped herbs you have laying around. I used some oregano. 

Add a half an onion diced then some minced garlic. 

Saute and stir occasionally until the onion is translucent. 

Begin to wilt the spinach and stir in the diced tomato. 

Set aside in a medium sized bowl.

Time for the portabellas, yumz.

Add some more olive oil, pepper, salt and balsamic vinager into the pan. You can also saute with butter, whichever you prefer...I usually end up adding a bit of soy butter for a richer taste.

Grill flipping occasionally until done. 

Add the cheese and cover, lowering the heat so the cheese melts but you wont over cook the mushrooms.

I also served this with some focacia bread and blanched asparagus, and a bit of rice. 

Indian Food!

Food Recommendation : The tomato and pea Uthappam at Yudupi Village in Montclair, New Jersey! Yumz.

Uttapam is a dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal and rice (1:1 ratio of boiled to non-boiled rice) that has been fermented. [1] Instead of making it like a crispy crepe, uttapam is thick and not filled, with ingredients cooked right into the batter. Uttapam is usually made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. Uttapam is sometimes called an Indian pizza or pancake.
[via wikipedia]

Fusilli Pasta Salad

A perfect salad for a summer BBQ.

Fusilli Pasta Salad
Vegan
Serves 4

8oz Fuilli Pasta
4 tablespoons Veganaise
Fresh minced dill
1/2 medium onion diced
1 large tomato diced
1 teaspoon brown mustard

Cook the pasta according to directions.
Drain and rinse, set in refrigerator until cool.
Mix with veganaise.
Add dill, onion, tomato and mix well.
Add mustard, mix well.

Salt and pepper to taste. Then you are done!


* to make a large amount just make the entire box (160z) and add veganaise until desired consistency. also, don't forget to cut up more onion, tomato, and dill..otherwise you'll have a pretty bland looking salad.

Straberry Mesculn Salad

Strawberry Mesculn salad with Chopped Cashews


(This can serve as many people as you would want. It is served in small portions as a side salad, so keep that in mind since the pasta is a heavy dish. I would recommend buying 5oz to the family sized portions in a box to use)

Mesculn Salad mix
Strawberry Balsamic Vinagrette
2 strawberries, sliced
Handful of cashews, chopped


In a medium sized bowl toss the mesculn salad mix with some strawberry vinagrette. Season with salt and pepper.
Next toss in the fresh sliced strawberries, add cashews on top.