Is it just me or does it feel like we’ve fast-forwarded into fall and the busy-ness of the upcoming holiday season already? I’ve been doing some serious multi-tasking lately, but it’s all good stuff including filling out my master’s degree eligibility form so I get my degree in February, 2014, getting ready to go to the Healthy Taste of LA this upcoming weekend where Dr. Neal Barnard will be speaking (SO excited), and organizing some upcoming giveaways with fellow bloggers for my recipe app, Vegan Delish.
BTW, I’ve recently created a new category in the app for Holiday Recipes. I’ll be adding more recipes to this category over the next few weeks, so keep checking it (download the app on your iPhone or iPad here):
Yesterday’s morning started with a Choco-Pear Smoothie bowl topped with cocoa powder, dehydrated raw buckwheat groats, and cacao nibs:
I’m loving this new herbal tea I picked up from Trader Joe’s (the fox illustration on the front reminds me of my blogger friend Ashlee):
Lunch was my Jalapeño Black Bean Hummus in a brown rice wrap topped with shredded carrot and chopped celery:
Dessert was one of my favorite fruits of all times that I was thrilled to finally see arrive at the farmers’ market…persimmon!!!
On a side note, I took a picture of my kitchen counter to give you an idea of how much fruit I usually have on rotation (you can see pomegranates, avos, pears, kiwi, persimmons, cucumbers, oranges, and mangoes hiding behind the plant):
For dinner, I decided to get all crazy and try making vegan burgers using tempeh. I was originally inspired by JL who did this a long time ago. I personally adore tempeh and can literally eat it right out of the package, but my husband Alan isn’t a huge fan of eating it that way. This is the brand I like [Editor’s note: the brand is called Lightlife]:
Making the burgers is super easy, I just threw the tempeh, mushrooms, beans, tomato sauce, and spices into the food processor:
Here is the recipe:Print
- 1 8-ounce package tempeh
- 1 cup mushrooms (any type)
- ½ cup black beans, rinsed and drained
- 2 teaspoons low-sodium tamari or soy sauce
- ¼ teaspoon garlic powder
- ¼ cup tomato sauce
- 1 tablespoon dried onion
- 1 teaspoon red pepper flakes
- ¼ teaspoon ground mustard seed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon dried thyme
- 1 tablespoon flax meal (ground flax seed)
- Preheat oven to 375° F.
- Chop mushrooms roughly and place into the bowl of a food processor. Remove the tempeh from the package, using your hands to break it into large chunks and placing into the food processor.
- Add the tamari, garlic powder, tomato sauce, dried onion, red pepper flakes, ground mustard seeds, smoked paprika, ground cumin, dried thyme, and flax meal to the food processor. Turn on high and process until the ingredients are combined.
- Use a spatula to transfer the mixture into a medium bowl. Use your hands to form the mixture into six patties. Place on a parchment-lined baking sheet and bake at 375°F for 40 minutes total, flipping once during cooking. Serve hot.
I loved how the burgers turned out and Alan did, too. I served mine on top of lettuce and with a roasted sweet potato:
Dessert was a dish of my Slow-Cooker Applesauce (unpictured, sorry).
That’s it! It’s been really nice to get back into the kitchen after a week of eating restaurant food in NYC. I find that even when I can track down reasonably healthy food while traveling, nothing compares to preparing my own food at home in terms of the quality of ingredients and making it exactly how I want it.
Even though my regular blog schedule is Mondays, Wednesdays, and Fridays, I have a very special post for you tomorrow with a new giveaway that I think you are going to LOVE! See you soon.
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 140 healthy, whole food recipes in a handy-dandy digital format.