Tuesday, April 19, 2011

Orange and Green

Oooh, I felt so accomplished yesterday.  To be fair, my to-do list wasn't so difficult.  But I got it done.  And that felt good!

I even made it home last night with a little energy leftover to cook dinner.  I guess that morning Vitamin C punch really did the trick.
I'm telling you, all my body craves this week is oranges!  So I topped my dinner with them too!

Green Veggie Stir-fry

Tempeh and marinade ingredients:
1 package tempeh
1 tbsp sesame oil
1 tsp Worcestershire sauce
1 tbsp brown mustard
1 tsp brown rice vinegar
1 tbsp agave
pinch red pepper flakes

Stir fry ingredients:
1/2 head cabbage, shredded
1 package frozen shelled edamame
2 cups green beans, trimmed
1 package flat brown rice noodles
1 tbsp more sesame oil
1/4 cup soy sauce
orange slices (optional)
juice of 1 lime
1/4 cup sunflower seeds or sesame seeds

Warning: this is a three pan meal!

In small bowl whisk together marinade ingredients.  Slice tempeh in half down the length of the block to make it really thin.  Then slice into 1" squares and slice each square into two triangles.  (Check out the above photo for visual of size)  Place tempeh in marinade and cover bowl or container and give it a good shake to coat the tempeh in sauce.  Place in fridge and marinade for several hours or overnight.

In large pot, bring water to a boil.  Cook rice noodles according to package instructions.  (Mine took 6 minutes to cook).  Drain and let stand.

Meanwhile, shred cabbage and clean and trim green beans.  Heat sesame oil in large pan to medium heat.  Place the cabbage, edamame and green beans and saute for 10-15 minutes until well cooked.   Add noodles and soy sauce and cook for another 5-10 minutes to "stir-fry" your noodles. 

While the veggies are cooking, heat medium pan to medium to high heat with a coating of non-stick spray if desired.  Cook tempeh on each side for 5-8 minutes until brown and crispy on outside. 

Serve a large scoop of noodles and veggies, topped with 6-8 pieces of tempeh on top.  Sprinkle sunflower or sesame seeds for a crunch, garnish with a sprinkle of lime juice and orange slices for a citrus flare. 
I am in love with cooking tempeh like this.  It is so good.  I could just munch on it all day long.  This is a satisfying clean-eating meal!  Enjoy!

This morning began similar to yesterday with an overdose of Vitamin C.
And continued with more vitamins packed into a glass.
I purchased that green juice from Healthy Home Market.  I am on an orange and green kick obviously!

While I focus on bringing my health back into shape, Lord Forbes has been focused on whipping our house into shape.  In just a few short weeks we will be hosting a house full of out-of-town guests for a big 30th birthday celebration (his not mine!).  On the short list was installing a new ceiling fan in the living room (the old one was ick!), finally putting up curtains in the dining room, mulching our beds in the yard and (hopefully) re-staining the back deck.  He also pressure washed the driveway, deck and front porch. 

I have been doing my fair share of projects as well.  I finally cleaned and rearranged the office to fit in an extra bed.  I will be shampooing the carpets sometime this week as well.  And of course the week before everyone arrives I will be doing a massive cleaning overhaul! 

I am preparing a photo-heavy post of before and afters I will share with you this afternoon!

It's a lot of work for one weekend of guests, but it is totally worth it!  We are so excited to see our friends and family and celebrate this huge milestone in Lord Forbes' life.  I am also planning a really fun party for the big occasion and I will be sharing all the party-planning details here soon.  In the meantime, if you could share any of your favorite vegan picnic-style dishes with me that would be fantastic.  One of my goals for this party is to go completely vegan with the food and wow all of our friends and family.  Your help is totally needed for inspiration and ideas! 

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