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Archive for July 6th, 2009

Tonights vegetarian meal uses Tempeh as the main ingredient. I told Ted this morning I was doing tempeh and if he wasn’t overly enthusiastic, he was on his own.  His response…”I’ve got something.”  He had no clue what he “had” but it will end up being anything BUT tempeh. 

On with the burgers. Tonight’s recipe is Tempeh Burgers.  It’s based on a recipe I found stashed away in a tofu book the other day.  Not sure where it came from?  I made enough changes so the original composer of the recipe wouldn’t want to lay claim anyway.  

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  • 1 package, 8 oz Tempeh with Flax
  • 1/2 onion, chopped
  • 1/2 red pepper, chopped
  • 1 tsp  minced garlic
  • 5 grape tomatoes, chopped
  • 1 TBS olive oil
  • 1 TBS balsamic vinegar
  • 1/2 to 1 TBS each Fresh Basil, Fresh Thyme, Fresh Parsley
  • 1/2 tsp fresh ground pepper
  • 1 TBS soy sauce
  • 1 TBS mustard
  • * 1/4 cup flour to bind – if you want the burgers to hold together better, add the flour.

Directions:  In just a small amount of water on the bottom of a pan, bring to a boil and add tempeh. Let simmer for 15 minutes.  Drain and set aside.

Over medium heat, add 1 TBS olive oil and when hot, add the onion, peppers, tomatoes and cook 3 minutes. Add the minced garlic and cook 2 more minutes. Remove to a bowl.

Add the vinegar, herbs, pepper, soy sauce, mustard and the tempeh, crumbling it into the mix. Stir well to combine.  Divide into 4 burgers.  Heat the skillet to medium and cook about 6 minutes per side.  Allow to cool before serving otherwise they will break apart.

 We both enjoyed a side dish of sauteed bok choy with asparagus and beans.

Sauteed Bok Choy

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  • 1 bunch bok choy, washed and chopped – using about 1/2 of the white stem
  • 8 thick asparagus spears, chopped
  • 2 TBS olive oil
  • 1 tsp garlic
  • 1/2 TBS Italian seasoning
  • pepper and salt to taste
  • 1 15 oz can Cannellini beans

Boil bok choy for about 5 minutes.  Drain well and dab with clean paper towel to dry.  Heat pan on medium high heat, add oil, when hot add bok choy and asparagus. Cook 3 minutes. Add garlic and cook one minute.  Add Italian seasoning, pepper and salt and beans.  Cook for 4 – 5 minutes – stir occasionally as it will stick. Reduce to simmer to keep warm until ready to serve.

I was thrilled to receive my package from Mizkan the makers of Nakano vinegars.  The package contains coupons and a recipe book. Love recipe books!  I’ll give you more on this later when I try some of their great looking recipes.  As for now, have a great night.

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And we begin again….

After a very enjoyable 3 day weekend, it’s back to work.  Susan is taking a vacation this week but it shouldn’t be too busy since the week following the 4th of July seems to be a popular holiday week. 

It was back in the gym this morning working through a good chest and bicep workout.  I warmed up with 15 minutes of Elliptical and my weight workout took about 35 minutes.  4 Sets each exercise.  20 – 18 -15 – and 12 were the repetitions.  Bench press at an incline. Incline flies. Incline dumbbell presses. Cable Chest Press.  For biceps, same routine:  Rope curls, Two arm curls, One arm curls, Concentration Curls.  Shane and I then went on a 3.75 mile jog.  We had a good 6 mile run yesterday so we took our time today.

Instead of a review of healthy morning eats, I’ll show you some of our garden flowers.

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Which is your favorite?  I like the purple one. I don’t know the names of many flowers…would the purple be a petunia?  Guess it’s time to get the flower book out.

Hey There! Have a great day!

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