Lemongrass Tempeh with Veggies

Lemongrass tempeh with veggiesI’m always looking for a new way to eat stir fried vegetables.  I was excited to see a lemongrass recipe on the Sprouted Kitchen.  I love the rich, creamy taste of coconut milk.  The original recipe calls for tofu but I am a much bigger fan of tempeh.  Feel free to go to Sprouted Kitchen for the directions if you prefer to use tofu.
Lemongrass Tempeh with Veggies
recipe adapted from Sprouted Kitchen
Ingredients

  • 1 cup brown rice
  • 3 oz rempeh
  • 2 stalks lemongrass, trimmed and outer stalks removed
  • 2 teaspoons sriracha
  • 1 Tablespoon lime juice
  • 2 teaspoons rice wine vinegar
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon coconut oil
  • 2 Tablespoon toasted sesame oil, divided
  • 2 cups broccoli florets
  • 2 large carrots, chopped or sliced thinly
  • 1/2 cup chopped green onions
  • 3/4 cup coconut milk
  • 2 Tablespoon soy sauce
  • toasted sesame seeds, for garnish
  • 2 avocados, chopped

Directions

1. Rinse and cook the brown rice according to instructions.

2. Cut the tempeh into cubes.

3. Smash the lemongrass with the back of a knife and mince it well.

4. In a large mixing bowl, combine the lemongrass, siracha, lime juice, vinegar, ginger, pinch of salt and stir to mix.

5. Add the tempeh and stir everything to coat. Set aside to marinate for 30 minutes.

6. Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tempeh and it’s marinade and saute for 4-5 minutes, until edges are browned.

Lemongrass tempeh with veggies 17. Add the broccoli, carrots, coconut milk, remaining tablespoon of sesame oil and soy sauce and saute until the vegetables are warmed through (about 3 minutes).

8. Add the greens onions, stir and taste for seasonings.

9. Serve each bowl with a scoop of the brown rice, the tempeh vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

Chocolate Chip Pecan Walnut Cookies

Smitten Kitchen Chocolate Chip Cookies 1Smitten Kitchen is one of my favorite blogs.  And chocolate chip cookies is one of my favorite desserts!  I have a bunch of different recipes saved in my bookmarks to try out and this recipe really hit the spot.  The pecans and walnuts were a nice addition for me.  If you are looking for a great cookie recipe, try this one out!

Smitten Kitchen Chocolate Chip Cookies 4Chocolate Chip Pecan Walnut Cookies

recipe from Smitten Kitchen

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup pecans, toasted and chopped

Directions

1. Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheet with parchment paper.

2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

3. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

4. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on the baking sheet.

5. Bake for 18 minutes, or until pale golden brown.

6. Remove from the oven and cool on a wire rack