Sunday, March 13, 2011

Dinner Party

Last night we hosted the Hoffman's for a last minute dinner party.  This was our first time having them to dinner since we have been vegan and I was a bit nervous.  People say you should serve a tried and true dish when having people over, but I always use it as an excuse to try something new.  So last night I cooked tempeh a new way, but supplemented the dish with others that I know and love!

Dinner Party Menu:

Asian Glazed Tempeh
Cauliflower Rice
Stir-fried Veggies
Coconut Ginger Carrot Soup
Great Harvest Sourdough Loaf
Chocolate Sorbet with sliced bananas for dessert (compliments of Emily Frye!)

True to form, I did not snap a photo of the Hoffman's last night, but here is their cute little family from almost a year ago!
But to be fair, I almost didn't snap a photo of the food and ended up grabbing one of Mr. Kummerow's half-eaten entree!
So I thought instead of sharing that disgraceful photo I would snap a picture of my leftovers that I ate for lunch.  (Of course then I shared it anyway!)
It was so beautiful today we ate lunch outside once again!  Here is a snapshot with the carrot soup in the background.

Asian Glazed Tempeh and Stir-fried Veggies

For the tempeh:

1 1/2 packages tempeh, cut into small triangles
3 tbsp Shoyu sauce (or soy sauce)
3 tbsp Toasted Sesame Oil
1 tbsp Agave
1 tbsp honey (or 2 tbsp either agave or honey)
dash of red pepper flakes
1 inch piece fresh ginger, grated
1 clove garlic, minced
2 tbsp brown mustard

For the veggies:

1 clove garlic
1 inch piece fresh ginger, grated
1 bunch chard, chopped
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 package frozen, shelled edamame
1 bunch broccoli and stalk, sliced
1 can diced pineapples, drained
Shoyu Sauce (or soy sauce)

Whisk together glaze ingredients and marinate tempeh for 1 to 8 hours.  Spray fry pan with non-stick pan and heat over medium.  Place tempeh triangles into pan (we cut the block into fifths.  Sliced each fifth in half.  Sliced each half diagonal to create and triangle and then sliced each triangle in half to make it thinner--hope that makes sense) and any remaining marinate.

Pan fry tempeh until it turns crispy brown on one side (5-8 minutes).  Flip and cook the other side. 

Meanwhile, place garlic and ginger in another saute pan and a dash of water and heat over medium.  Add the veggies and cook for 15 minutes over medium heat until tender.  Add more water as you go (very little at a time) to keep veggies from sticking to pan.  You can also use non-stick cooking spray if you would like.  After veggies are cooked splash with Shoyu sauce and serve over rice or cauliflower rice like we did.  Top with tempeh.   

We also served our favorite Coconut-Ginger Carrot Soup with dinner.
 I love the sun coming in through the window and shining on my fresh organic veggies!
With a loaf of Great Harvest Sourdough bread.
I was actually a little disappointed with this loaf.  It didn't contain as much of the sourdough flavor I was looking for.  Bummer.  It tasted more like a french loaf. 

We had a nice time with Jill and Tim!  There will be more dinner parties to come this week!  I am looking forward to it!

1 comment:

  1. You throw some pretty amazing dinner parties! And this reminds me, I still want to try cauliflower rice :)