Bring "Meatless Mondays" to America's public schools!

As a teacher in a high-poverty area, the health and vitality of my students is extremely important to me. I feel a sense of duty to teach my students what healthy meals look like, especially because many of them do not come from homes where the health of food is as important as low cost and convenience.  I would love to see schools and corporations start focusing more on giving students healthy choices, emphasis on the word choices.  I would also love to see whole fruits and veggies be the main focus on the lunch plate.  I believe that the best way to get kids to eat healthy foods is to expose them to them, and give them as many opportunities as possible to try them!

Regardless of my choice to be vegan, this is an important movement for me.  My lifestyle is less my motivation than my desire to see children learn at a young age to enjoy healthy foods and develop an appreciation, if not a love, for fruits, vegetables, and other healthy foods!

Next step...Water Only Wednesdays!?!?!?!?

Click HERE to sign the petition!

Tempeh Hot Wings or Spicy Baked Tempeh

I've been trying to experiment with proteins a bit - mix things up a little.  I've enjoyed tempeh many times, but usually at a restaurant where it was prepared by the pros.  Since I'm a novice at cooking with tempeh, I decided to start by looking at the recipes of some other bloggers.  I tried The Ordinary Vegetarian's "Tempeh Hot Wings" first, because I just could not stop drooling at the food porn photo!  Well, it turned out pretty frickin' delicious.  I highly suggest this recipe.  I did make a few substitutions/changes (as I pretty much always do).

Here is my version:

Note:  I made only half of this recipe.  Needing to use up the rest of the tempeh, I decided to make the wings again, but without the mess and extra calories of the breading.  For a lower-cal and gluten-free version, just skip the breading process, then mix the sauce ingredients and coat the tempeh in the wing sauce before baking.   I actually preferred this version because I didn't get that heavy feeling in my stomach after eating so many carbs (Bonus:  less mess to clean up!).

The UNbreaded version of these Tempeh Hot Wings  (please excuse the overcooked asparagus)

Breaded Wings:  
8 oz package of tempeh
1/3 c. coconut milk
1/3 c. oat flour (rolled oats, finely ground)
1/2 tsp. salt
2 tsp. thyme
1 tsp. paprika
1/2 tsp garlic powder
fresh ground pepper, to taste
2/3 c breadcrumbs (I made my own by toasting some slices of Ezekiel bread and then putting them into the food processor until finely ground)

Sauce:
2 Tbsp. olive oil
2-3 Tbsp. coconut milk
2 1/2 Tbsp. hot sauce
4 Tbsp. ketchup
2 Tbsp. agave nectar
1 Tbsp. molasses
1 tsp. mustard powder
1 tsp. garlic powder
pinch cayenne
salt/pepper to taste

Preheat oven to 400º.

In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until softened; drain and rise with cold water and allow to cool.

In a small pot or large skillet, combine all of the sauce ingredients and set aside. Heat just before wings are finished baking.

Make 3 separate bowls to coat your "wings":  1) coconut milk, 2) oat flour and spices, 3) breadcrumbs.  Dip tempeh triangles first in the milk, then in the oat flour, quickly back in the milk, and lastly, coat with breadcrumbs.  Place coated "wings" onto oiled baking sheet.

Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes on each side.  Heat the sauce over a medium heat until just warm. Remove wings from the oven and place into skillet and coat with sauce.  Serve immediately.

Orange Fennel, Shiitake, and Bok Choy Salad

A while back, I posted this recipe for Orange Braised Fennel.  While I loved it, I felt it needed a little something more.  If you've read my blog at all, you might have noticed how much I love Asian dishes, salads, and especially bok choy.  So, I decided to braise my fennel with some shiitake mushrooms and serve it on a baby bok choy salad.  I have to say, it is my new FAVORITE salad to make.  Yummy!
 

Orange Fennel and Shiitake Mushrooms

*1 bulbs fennel, sliced about 1/4 in. thick slices

*couple handfuls shiitake mushrooms, sliced

*1Tbsp. sesame oil (can substitute olive oil or melted Earth Balance)

*1 c. freshly squeezed orange juice (about 2 oranges)

*sea salt and freshly ground pepper

*1/4 cup dry white wine

Heat oil in a large skillet.  Lay fennel slices in skillet, cook, turning once, until browned (about 5 minutes per side).

Pour orange juice over fennel and add mushrooms; season with salt and pepper.  Bring mixture to a boil,  then reduce to a simmer.  Cook until fennel is tender (about 10 min.).  Add wine and continue cooking until fennel is very tender and sauce has thickened (about 10 minutes more).  Season with salt and pepper, as desired, and serve warm. 

Orange Fennel, Shiitake, and Bok Choy Salad
*1 large head baby bok choy, sliced on diagonal
*handful arugula (optional)
*orange fennel and shiitakes (from above) 
*3-4 scallions, sliced thinly on the diagonal
*1-2 tsp. black and/or white sesame seeds

Arrange bok choy on plate.  Spoon warm fennel and mushrooms over the bok choy.  Top with sliced scallions, then sprinkle with sesame seeds.

Note:  This recipe makes 2 large salads.  I usually make one warm salad, then package the next one for lunch the next day (it is delicious cold, as well as warm).

Red Lentil and Arugula Soup

Today is prep day.  I have been very busy, so many times I have gotten lazy in prepping things that I've bought to keep well, and to get things ready for lunch/dinner the next day.  I have found myself feeling rushed for dinner, or eating late...neither of which is ideal for me.  SO, I have designated today "prep day".  I am washing, chopping, storing, cooking, prepping.  It feels good.  I hope it helps alleviate some of the stress I've been feeling throughout the work week.

Well, I went to make some of my veggie lentil soup, and alas...I was out of green lentils.  All I had was a bit of red.  Hmmmm....not ideal!

And I had forgotten to pick up diced tomatoes at the grocery.  Poor planning on my part.

I also had some arugula in my fridge that I'd bought at IWFM last week, which was about to be compost, but was salvageable.

I figured this was my opportunity to change things up a bit.  So, I changed up my regular Simple Veggie Lentil Soup recipe and came up with:  Red Lentil and Arugula Soup.  : )  I think I will be enjoying this for lunch/dinner for a few days.  When it is gone, I fully intend to replace it at meals with some split pea and dill soup (an experimental adaptation from a friend).

Red Lentil and Arugula Soup

*4 c. water + 2 vegan bouillon cubes (or 4 c. veggie stock)
*1 clove garlic, minced
*1/2 yellow onion, chopped
*3 ribs celery, chopped
*3 small carrots, chopped
*1 to 1 1/4 c. red lentils, rinsed
*1 tsp. cumin
*1/2 tsp. dried thyme
*celery greens

*couple handfuls fresh arugula greens

*Optional:  toasted garlic, minced OR toasted chopped pecans

In large pot, combine all chopped veggies and lentils.  Bring to a boil.  Reduce heat and add spices.  Let simmer about 30-45 min. (until veggies are tender and lentils are cooked).  Add celery greens (those great bits of leafy, light green stalks in the very middle) during last 10 min. of cooking.  Remove from heat and stir in the arugula.  Top with toasted minced garlic or chopped pecans (optional).

Enjoy!

Interested in becoming vegan?

Georgetown Market posted this article with some great advice for people thinking about veganism or interested in becoming vegan.  Interesting article, and great advice!  Just thought I'd share.  :-)

Check the article HERE!