Tempeh Spaghetti (Gluten Free!)

Get ready for another good one. If you haven't experimented with tempeh yet, I strongly recommend it. The flavor and texture really resemble ground meat and I love adding it to any "hearty" dishes to give that extra man-friendly meatiness.

Tempeh is a fermented meat alternative that includes organic soybeans, millet, rice and a variety of whole grains. As a staple food in Indonesia used for over 2000 years, tempeh is very high in protein, manganese, copper, phosphorus, vitamin B2 and magnesium. There is also quite a bit of fiber in this product, allowing it to control blood sugar levels and maintain satiety ("feeling of being full"). Just to note, however, that since it is a soy product you may want to limit your consumption of tempeh to 2-3x per week at most if you have elevated estrogen levels or are told by your health provider to limit your soy intake.


Now for the recipe...

Tempeh ("temp- heyy!") Spaghetti

1/2 package of organic brown rice spaghetti
4oz (1/2 package) of 3-grain Tempeh
1/2 C organic pasta sauce (I used tomato and herb)
1T organic tomato paste
2 cloves fresh garlic
1/4 large onion
handful of fresh basil (5-6 leaves)
1t dried oregano
1/2t rosemary
1/2t salt and some ground pepper
1T olive oil

Optional: crumbled goat cheese and a couple dashes of sirracha to garnish. yum.

Directions: Sautee onions and garlic in medium-heat pan with olive oil. Boil water in large pot for pasta. Next, add crumbled tempeh to sautee pan, as well as herbs. Once tempeh is golden, add pasta sauce and tomato paste. Stir until well combined, then add salt/pepper. Strain pasta once cooked and add sauce over pasta w/ cheese and sirracha if desired. Enjoy.

^our basil plant:)

Bon apetit!

Because I Love Indian Food..

So my new roomie Tori (pictured right) and I decided to go out this past weekend to a local Indian restaurant on our "date night". I'm pretty sure the young Indian waiter thought we were on a legit date too.. maybe we just look like a nice couple? Anyway, it was this evening that I rediscovered my love for REAL Indian food, the kind that comes with those free crunchy paper-thin wafers as an appetizer. Since the weather here is starting to get a little chilly (and wet!), there's nothing better than a warm bowl of Indian Aloo Gobhi or Palak Daal. --Don't get too excited, I had to spell check both of those names and let's just say I was a little off.

Whether or not you know how to spell or pronounce these dishes, I strongly suggest you try them sometime or even recreate your own if you're ballsy enough..

Here is my rendition of some type of Indian lentil stew. In fact, I will call it just that.

Molly's Indian Lentil Stew

• 1/2 C mung beans
• 1 C green lentils
• 4 C water w/ bouillon cube or vegetable broth
  
• 1 medium red potato- chopped into cubes
• 1 small red onion-chopped
• 3-4 cloves garlic-minced
• 1/2 inch fresh ginger-minced
• 4-5 large kale leaves-torn into small pieces
• juice of 1/2 lemon
  
• 1/4 cup cilantro
• 3/4 T cumin
• 1 t turmeric
• 1/2-1 t cayenne pepper (to taste)
• 1 t sea salt

Directions: In a large pot (different from picture below), sautee onion, garlic, ginger and cubed potatoes with a drizzle of olive oil. After a few minutes, add the chopped tomatoes, kale and juice of 1/2 lemon. Stir for a minute or two on medium heat until kale is a bit wilted. Next, add water with bouillon cube or vegetable stock, mung beans, lentils and bring liquid to a boil. Once boiling, add cumin, tumeric, cayenne pepper, salt and reduce heat to simmer (on low) until beans and lentils are cooked through. It took me about 30 mins. Add chopped cilantro as final step.

It may sound complicated, but I promise you'll get the hang of it quick. And if you screw up the order of steps, just keep moving forward and I'm sure it will still turn out delicious. Trust me, I've had plenty of trail errors in my time.

Note: If stew is too thick for your liking, feel free to add some milk (unsweetened coconut would work best) or extra veggie stock to thin it out. If bouillon cubes are not available, you can use just plain H2O but you might have to increase salt and other seasonings to your preference.

This probably is not the most appetizing picture, but I promise it won't matter after you try it. Fo real.

Tips for serving: Drizzle your daily dose of the family sized bottle of Sriracha chili sauce and dollop some plain greek yogurt on top! Yum.

^For those of you who have not crossed that bridge yet.. shame on you

That's all for now! I'll post some more real soon, hang tight!

Cheers

Welcome to Portlandia

Above: Portland, Oregon. View of Mt. Tabor

Hey Bloggers,

I know it's been a while since I've posted a recipe, but I wanted to share with you what I've been up to lately while away from my computer. First, I embarked on my week long road trip with my copilot Rich Sedei, and drove through Denver, Colorado, the Rocky Mountains, Torrington, Wyoming, and finally Boise, Idaho before we finally made it safely to Portland. The drive was long....but so beautiful along the way. We decided to go camping in the Rocky Mountain National Park one night, only to realize how freezing cold it was and that it took more than a lighter to start a real campfire. The adventure then took us to a small town in Wyoming where my Aunt Sue lives, and we were able to catch up on some sleep in a city that had a higher elevation that population (4,500). I think Boise is where Rich hit a peak and decided this whole trip sounded a lot better before we left. The 2 full days of driving back to back really took a toll on the both of us.

Here are some pictures of the trip along the way:

So excited for the trip! Filled the car to the brim:)

20 hours later..

Rocky Mountain National Park

Above: Boise, Idaho

Multnomah Falls, Oregon

Needless to say, it was an amazing experience and I can't wait to continue exploring the beautiful Northwest.

Currently, I'm trying to find a part-time job to occupy most of my time this fall, as I'll only be taking 5 credits at the community college. Plus, I need some way to fund my expensive dining habits in this city. Here's a glimpse of what my meals have looked like:

Above: Vegan Reuben Sandwich w/

Citrus Kale Salad

Dessert: Homemade Chocolate Hazelnut Tiramisu

The food and music culture here is unbelievable. I have never seen so many unique ideas in restaurants, music venues, community events, etc. The Farmer's Markets are especially incredible. They might even be better than, dare I say, French Farmers' Markets! Local, organic EVERYTHING, delicious homemade meals and treats from any ethnic background imaginable, largest local breweries and barrel wine; it's hard to believe that live existed before all of this!


I will start posting some new recipes as soon as I settle into my new home and experiment with the unique 20 years-outdated appliances I get to use:)

Cheers!

Basic Broccoli Salad That Even Your Dad Will Like

You got it, this recipe even passed the Dad test. And let me tell you, it is quite an accomplishment to get my father to even try any of my superfood recipes. Now before I reveal the recipe I put together, I want to let you know that I didn't come up with it on my own. It was inspired by a salad I had once at Whole Foods, and I'm sure there have been multiple replications online and in other recipe books. However, this may be one of my favorite recipes so I felt the need to make it myself and share it with you guys.

Here are the basic ingredients and directions:

2-3 heads fresh raw broccoli
1/2 large red onion
3/4 C roasted cashews
3/4 C raisins or dried cranberries

Dressing:

2T Veganaise
1t maple syrup
splash of ACV
Salt and pepper to taste

Directions: Chop broccoli with stems into small 1/2inch pieces, along with chopped onion and cashews. Add raisins/cranberries and pour dressing to let salad absorb. Chill for 15mins before serving or the next day for an even better taste. Enjoy:)

Friggin' Awesome Falafels w/ Tzaziki

So, I experimented with this recipe this past winter in Bloomington after making hummos and other Mediterranean creations at home. I basically put all of my favorite veggies and a can of organic beans together in a blender and spiced it up until I felt the mixture was perfect to taste. Then, I figured I would try to bake the mixture into small falafel-esque shapes and see what happened. The flour and oat coating worked really well and they have a nice crispy crust after being baked. Definitely a healthier choice over frying them like traditional Greek falafels. Here are the ingredients I used and basic instructions to make these killer falafels:

(Yields about 7-8 falafels)

1 C Organic garbanzo beans
1 pkg non-GMO firm tofu, drained
1 tbsp Raw Tahini (sesame paste)
2 medium carrots
1/4 large zucchini
1/4 red onion
2 cloves fresh garlic
1tbsp nutritional yeast
Juice of 1 lemon
1/3 C fresh parsley
1/2 tsp cumin
Salt and Pepper to taste

Coating:

1/2 C 50% raw oats, 50% whole grain flour


Tzaziki Sauce:

1 tbsp vegan mayonnaise
2 tbsp greek yogurt (not pictured)
1/4 medium cucumber
1 clove garlic
Splash of ACV (apple cider vinegar)
1/2 lemon, juiced

Directions: Blend together falafel ingredients in blender or food processor, stirring occasionally to make sure there are no large chunks. Next, take tablespoon sized balls of mixture and roll in 50/50 oat/flour mix. Place each falafel on baking sheet until entire mixture is used and bake in oven at 375 degrees for 20 minutes, flipping over after 10 minutes. While baking, combine tzaziki sauce ingredients in food processor and set in fridge until falafels are done to let flavors sink in. After baking is complete, remove from oven and let them cool for 10-15 mins before serving. These guys are also super delish after reheating them for a snack the next day!






Enjoy!




Note: Due to the summer season and my lack of enthusiasm to explain each ingredient's health benefits, I will probably only mention the most important ones from now on. It will give me more time to focus on the recipes and not slow down on the extra info!

I GRADUATED!

I know it has been a few months since I last posted a recipe, but I decided to take a break after graduating to take a breather, find a part time job, and focus on other things not involving school or my computer:) With that being said, I feel like I've finally adapted to the Texas heat and again and I'm ready to get back on the band wagon with this bloggin business. I wanted to recap on a few photos from graduation to remind myself that I am now officially alumni status at IU... such a weird feeling.

Enjoy!



IMP Ceremony


The Family


IU College of Arts and Sciences Ceremony


My roommate Clare and I

Holy GuacaMOlly

I promise this isn't your average guacamole, and I bet you never knew how healthy of a snack it could be! I was inspired to make this recipe after my high school graduation party about 4 years ago (that's right, I am not about to graduate from college), when our good family friend Jenny made a variety of recipes she used in Costa Rica where she owned her own restaurant. Jenny prepared some pico de gallo along with the best guacamole I've ever tried. I feel like I've come close to her rendition, and I hope you guys get the chance to try it out.

Holy GuacaMolly

4 ripe avocados
3-4 organic tomatoes (roma or vine)
1/2 large red onion
1 jalapeno, seeded and de-veined
1/3 cup chopped cilantro
1 medium lemon, juiced
1-2 small limes, juiced
1/2 tsp sea salt
dash of black pepper

Directions: First, scoop the avocado meat and mash into a large bowl (see photo below for avocado tricks!). Next, chop tomatoes, onion and cilantro and add to avocado mix. Using a fork, blend ingredients together. Then prepare the jalapeno by removing the seeds and veins and chopping it into tiny pieces. Add the jalapeno, lemon juice, lime juice and salt/pepper, then mix together for final product. Storage tip: Add 1 or 2 of the avocado pits into the bowl to prevent the guacamole from browning in the fridge and also maintain freshness.

Avocado
Avocados have been used traditionally for their aphrodisiac qualities and in healing a variety of skin disorders. Compared to all other fruits (and yes, because they contain a large pit, they are considered fruits) avocados contain the most protein, potassium, magnesium, folate,B-vitamins, vitamin E and vitamin K. Especially for vegetarians, avocados are an excellent source of healthy fat/protein ratios and a variety of energy boosting nutrients. In more modern studies, avocados have shown to reduce cholesterol due to their healthy monounsaturated fat, a chemical called beta-sitosterol and several carotenoids, similar to those found in spinach (see The Infamous SuperFood Green Smoothie).


Tomato

Tomatoes are most known for their antioxidant properties and anti-inflammatory compounds. The protective carotenoid present in tomatoes, lycopene, has been shown to be cardioprotective, antimutagenic, anti-inflammatory and anticarcinogenic. Most recently, lycopene has been give a lot of attention in its benefit to both prevent and treat prostate cancer.



Red Onion

Anti-inflammatory! The deep pigments in red onions also make them one of the highest sources of polyphenols or phytochemicals that help support the immune system and prevent oxidation of fatty acids in the body. Other proven benefits of onions include the balance of blood sugar levels, preventing the development and growth of cancerous cells, and the support of bone and connective tissue.


Lemon/Lime

Citrus is the cheapest and most delicious way to get antioxidant and antibiotic properties into your diet. Loaded with tons of vitamin C and other compounds including limonoids, lemons and limes can help support a healthy immune system, reduce inflammatory problems such as rheumatoid arthritis, and prevent cancerous cell development and growth.




To read about the benefits of cilantro, check out my southwest citrus salad.


And..voila:

Props to Mitch for taking the pics and making me look like an overly excited guacamole master!

Cheers!




References:

Grotto, David, RD, LND.(2007) 101 Foods That Could Save Your Life. New York: Bantam Books.

WHFoods.com The George Mateljan Foundation, 2011