Fun With Your Food

If you ask me, fried tempeh is just about the best thing ever. I can’t think of an easier or better way to use tempeh so I usually end up frying it just because it sounds so darn good to me. Since you can’t eat fried tempeh by the bowl alone (well you can but you really shouldn’t), I usually end up placing it on top of a soup or salad. Looks like today was a soup day eh?

This soup wasn’t anything special really. A mirepoix (carrots, celery, onion) shitake mushrooms, miso, finally I added some parsley and the celery tops at the end. The highlight of the meal was definitely my beloved tempeh.

On Saturday I’ll be assisting in my first class at school. I’m a little nervous but I’m sure I will survive. I may be exhausted because it’s 4-5 hours long but I need to earn at least 160 assisting hours before I can graduate so I need to get started already.

Anyone have any fun weekend plans?

Teddy

After having the mushroom barley soup on Christmas with my family I decided to do a different variation of the recipe.
This is a barley, shitake, miso, ginger soup. It still has the mushroom barley flavor combination but now with an asian twist . At the end I added some celery tops and green onion to brighten up the flavor and color of the soup. I don’t like a big bowl of soup that’s only one color.

Now I have some big news that I’ve been sitting on a little while:
Turtle Mountain has sent me a bunch of vegan ice cream to taste test!

My next post will include tons of tasty frozen treats.

Teddy

LIFE GET’S BUSY:
And I forget to download pictures…

Completely unacceptable right?
Well I’ll describe last night’s meal and then post the picture I took later on tonight

Do you ever have left over beans and you’re just SICK of plain ole beans? Yea me too. Last night actually. Solution: a hearty BEAN SOUP- yum

I had some black beans with the fixins (onion, spices, some veggies) but just reheating them and adding water would still seem stale and not fresh. I chopped some fresh veg and placed them in a soup pot with just enough water to cover them. No one likes soggy over cooked veggies so I only simmered them for a couple mins before adding in my beans. Just bring the whole mess to a boil again give it a VROOM VROOM in your blender/food processor/whatever.

If you want to add richness (read delish healthy fat), dribble a teaspoon of tahini on top. When you all see the picture I’m sure you’ll be very impressed

Until then, I hope you all have a fabulous day!

Teddy

If you’ve flicked through the channels lately you may have noticed that there is a hurricane heading straight for Texas this weekend. Hurricane Ike, if you’d like to give it a name.
Thankfully, Austin is not in the path of hurricane Ike so no need to fret about any of your Austinite friends. However, we will be getting one stormy weekend and tons of evacuees from the more coastal areas of Texas.

How will I be spending this stormy weekend?
Tonight I’m going to see Burn After Reading. Tomorrow I’m going to the Natural Epicurean’s tea party (my school’s first potluck this fall). Sunday I plan to take full advantage of the weather with plenty of blankets, movies and soup.

Below is one of my favorite quick and easy soups (and it’s not TOO bad for you)

This soup has a secret. I love rice vermicelli noodles but buying the vermicelli alone is usually a little costly and I end up getting much more than I need. The secret, Thai Kitchen Noodles. They are the thai version of ramen and at only 89 cents a package they’re dirt cheap. I only use the noodles, not the sodium filled “broth” packet that comes with them. Throw in some veggie broth or miso, tofu and fresh veggies and presto, meal done. (note: after the picture I added some shredded nori as well)

Class was great last night as well, very informative this time. I’ll post about that soon

Teddy

I know it’s summer but this soup was very light and satisfying.

The ingredients include:
ginger soy broth
carrots
onion
leeks
cubed tofu

We had a large amount of leftovers and I found that the soup is even better the next day. Sitting overnight allowed the tofu to soak up more of the ginger soy broth.

See you soon!

Teddy