Lunch today was something new and fun! Food for Life’s 9 grain english muffins with Muir Glen sauce, spinach, oregano, Morningstar Farms tomato and basil pizza burger and some mozerella cheese cooked in a 400 degree oven for 10 minutes or until cheese is melted to your satisfaction.

Toast the english muffins and cooked the pizza burger in the microwave on high for 1 minute before constructing the sandwich. Leave both halves open when cooking in the oven so the cheese melts evenly.

Since Schmarty Schurprise night I’ve been itching to eat some more tempeh!

Tonights tempeh was prepared differently than Wednesdays. I sliced the tempeh block into 5 thin strips and cooked it in a 350 degree oven for 10 minutes on each side, making sure to coat each side with soy sauce (soy sauce takes some of the bite of the tempeh away). After that, flip the tempeh for the third time and coat with buffalo sauce and cooked for 5 minutes. Repeat with the other side.

Place your tempeh on top of a salad or eat as a sandwich!

If it’s tempeh hot wings youre after, cut the tempeh into small fat pieces (similar to a wing size). Pan fry them in about a 1/2 inch if oil. Cook, turning often, until all sides are golden brown. Place the wings on a plate covered with paper towels to rest before tossing.

Hooray for ice cream makers! Today I picked up my Veganomicon cookbook and made their Anise Pistashio ice cream.

You will need soy milk, coconut milk, sugar, vanilla extract, anise extract, almond extract, silken tofu and pistashio nuts.

Follow your ice cream makers instructions about how long to process the mixture.

Tonight I took an old classic and gave it a little twist. Veggie taco pizza but I used Imagine’s Black Bean Bisque as the sauce.

To it I added diced red onion, sliced white mushrooms, Morningstar Farms sausage crumbles, halved cherry berry tomatoes and covered in Veggie Shreds cheddar and pepperjack cheese.

You can either make your own dough or go to the store and buy some whole wheat pre-cooked dough.

After you plate the pizza, sprinkle some cumin and cayenne over it and cover with sliced avocado.

This morning I woke up hungry so instead of my usual morning apple, I made an egg sandwich. I pan fried an egg, heated up a Morningstar Farms sausage patty, toasted a Nine Grain English Muffin and threw on some veggie cheese.

What a delicious morning!

We have a visitor in town so I thought I’d make something special and Loren named it after him. Tonight was my first time cooking tempeh at home. I owe big thanks to my ma who hooked it up with a new bad ass grill pan…it allowed me to make a great dinner!

Schmarty Schurprise

Sauté onions, red peppers, snow peas, mushrooms, and peas in a pan. Start cooking some brown rice as you start the sauté.

In a separate pan (or grill pan), sauté your fresh green beans and cubed tempeh. Put a healthy amount of extra virgin olive oil on the pan before you place the food. Once your tempeh and beans have cooked for about 5 minutes, pour some soy sauce into the pan. The tempeh will do a good job of soaking it up fast (if it doesnt burn off right away) so don’t be afraid to add soy sauce a couple of times.

Once all 3 stovetops are done, combine! Season as you like, I used s&p on each sauté as they cooked and added some spice to the veggie sauté as well the final mixture.