RECIPE | Honey Roasted Carrots and Sweet & Smoky Tempeh

Every Saturday morning we wake up, have breakfast as a family and then we get ready and head out for the morning. We usually stop first to have coffee and then it’s on to the farmers market. It’s a weekly tradition that we have grown to love and if for some reason we miss one of our market mornings it just seems to throw the entire week off.

This past weekend we skipped the coffee out but we did head to the market after enjoying breakfast at home. We actually ended up arriving far too early because we forgot that they changed the start time to 9am instead of the usual 8:30am. We ended up standing in line at our favorite stand with our arms filled with babies and beautiful produce as we waited for the market bell to ring, indicating the start of the market.

Honey Roasted Carrots
This week I picked up a variety of greens, herbs, onions, garlic and root vegetables. My favorite purchase were the multi colored carrots that not only tasted amazing but were incredibly beautiful. I chose a few each of the deep purple, the purple with an orange center, yellow and one that was almost a pink color. We chopped up a selection of them to serve with dips at our beer tasting party but I still had a few carrots left so I decided to roast them up for lunch yesterday.

Since root vegetables pair well with chiles I decided to go for a honey roasted carrot with a little bit of chile. I also did a quick pan seared sweet and smoky tempeh to go along with my delicious carrots.

Honey Roasted Carrots with Chile
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 4 large carrots, peeled and cut into "fries"
  2. 1/2 tablespoon coconut oil, melted
  3. 1 tablespoon raw honey
  4. 1/2 teaspoon chili powder
  5. 1/4 teaspoon black pepper
  6. 1/2 teaspoon salt
  7. Garnish: crushed toasted pumpkin seeds (optional)
Instructions
  1. Pre-heat oven to 350F.
  2. Whisk together the oil, honey, chili powder, pepper and salt.
  3. Toss the carrots with the oil mixture and pour out onto a sheet pan; make sure carrots are in a single layer.
  4. Roast in the oven for 30-40 minutes until tender.
  5. Remove from oven and garnish with crushed toasted pumpkin seeds (optional).
http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh

Sweet & Smoky Tempeh
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Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/2 tablespoon olive
  2. 1-8oz package of tempeh, cut in half and then into triangles
  3. 3 tablespoons maple syrup
  4. 2 tablespoons tamari
  5. 2 tablespoons balsamic vinegar
  6. 1/4 teaspoon black pepper
  7. 1 teaspoon liquid smoke
Instructions
  1. In a medium sautee pan heat the olive oil over medium-high heat.
  2. Whisk together all other ingredients except tempeh.
  3. Add the tempeh to the hot oil and sautee until lightly browned on one side (approx 2-3 minutes).
  4. Flip the tempeh and then pour the maple-balsamic mixture over the tempeh; turn heat down to medium.
  5. Sautee until liquid has evaporated. Make sure to keep an eye on this so as not to burn the tempeh.
http://runningwithtongs.com/
Honey Roasted Carrots & Tempeh square

What is your Saturday morning routine like? 

#FOODIE | 12 Yummy Apple Recipes

Disclaimer: This post is sponsored by foodie.com. All opinions are my own.

It’s Autumn a time for pumpkin patches, chai lattes and most of all apple picking! Use up your apple stash with these 12 tasty recipes. We haven’t made it out to the apple orchard this year but we have been stocking up on apples and can’t wait to make this Apple Walnut Cake and One Bowl Carrot Apple Muffins. I am thinking I might also try this Apple Tahini Toast because it is a combination I wouldn’t haven’t made on my own but it sounds so interesting; if you try this recipe before I do let me know what you think! 

Check out 12 Yummy Apple Recipes

by Lindsay at Foodie.com

What are you favorite apple recipes?

6 Recipes for Cool Weather

6 recipes for cool weather

I am working on a number of new recipes right now (yay!) but until then I wanted to re-share a few of my favorite Fall recipes.

Chickpea Tomato MinestroneThis actually isn’t one of my recipes but rather a recipe that I had pinned and tried. It is super hearty and warming.

Vegan Pumpkin Pie: First off Happy Canadian Thanksgiving to my friends (and husband). This recipe while perfect for the upcoming American Thanksgiving holiday it is really great anytime. Seriously rich and delicious.

Creamy Curry Butternut Squash Mac & Cheese (vegan): I crave this all year long and make it (or variations) at least once or twice per month. I haven’t made it myself this month but I think it’s long over due and with squash in season it’s the perfect time.

Cinnamon Chocolate Pecan Tart: This is super indulgent and perfect for the Thanksgiving holiday.

French Lentil Dahl: I am a huge lover of lentils and this rich and hearty soup is perfect for the cooling weather. I like to pair it with a nice green salad with French Vinaigrette and a slice or two of baguette.

Chickpea Potato Tagine: This warm and heart tagine is sweet, a little spicy and earthy. So delicious.

What are you favorite cool weather recipes? Have you tried any of the recipes above? Any cool weather recipe requests?

{Recipe} Avocado Curry Noodles

Can I tell you how pumped I am for the all the farmers markets to start back up here in Portland? Seriously my favorite places to go grocery shopping. Right now there are only a few open but that’s okay because one of them is the PSU Farmers Market which has a great selection of produce and other items. This past Saturday we made our weekly trip to the market and despite the torrential down pour that occurred while we were shopping we had a great time and picked up lots of fresh produce.

This week I picked up mustard greens, spinach, baby leeks, carrots, parsnips, onions, shallots, baby kale and baby bok choy. I have been trying to incorporate the greens into our meals this week and last night it was baby bok choys’ turn. I found a jar of green curry in the pantry and since I have coconut milk I figured curry was the only way to go.

Avocado Curry

Avocado Curry Noodles

Serves 4
This recipe was inspired by a recent trip to the food carts where I saw avocado curry on the menu at one of the Thai stands. To be honest I don’t really know what traditional avocado curry is like but this is my version.

1 tablespoon coconut oil
2 garlic cloves, minced
1″ knob of garlic, minced
1 onion, sliced
1 red bell pepper, sliced
4 cups baby bok choy, sliced
1 can lite coconut milk
2 tablespoons green curry paste
1 tablespoon tamari
1/2 tablespoon brown sugar (optional)
1 avocado, diced – you want a semi-firm avocado so it holds up
4 servings of linguine, soba or buckwheat noodles
cilantro and avocado for garnish

Directions:

  1. Heat the coconut oil in a wok over medium-high heat.
  2. Just when the coconut oil has melted add the garlic and ginger and cook for 30 seconds.
  3. Add the onion and bell pepper and toss to coat with the coconut oil; cook for 5 minutes stirring often.
  4. Stir in the bok choy and then add the coconut milk, curry paste, tamari and brown sugar. Bring to a simmer and cook for 2-3 minutes.
  5. Stir in the avocado.
  6. Divide the noodles into four bowls and ladle the curry over the noodles. Top with cilantro and avocado.

Avocado Curry Noodles

 

Meatless Monday: Cashew Tofu Stir Fry

Although I have been only been writing about our grocery budgeting we have also set up a budget for basically everything else in our lives which includes dining out. That being said we have been trying to get creative at home by re-creating some of our favorite restaurant and take-out meals while still staying in our grocery budget. Tonight was one of those successful nights of dining in while eating one of our Chinese take-out favorites- Cashew Tofu Stir Fry.

Meatless Monday- Cashew Tofu Stir FryCashew Tofu Stir Fry
Serves 4- inspired by this recipe

  • 1 cup raw cashews
  • 14oz firm tofu, pressed and dried, cut into 1/2 inch cubes
  • 1 tablespoon cornstarch
  • 1.5 tablespoons + 2 teaspoons (divided) coconut oil
  • 4oz shiitake mushroom caps
  • 1 red bell pepper, diced
  • 8oz button mushrooms, quartered
  • 3 green onions, thinly sliced with whites and greens separated
  • 3 garlic cloves, thinly sliced

Sauce:

  • 1/3 cup water or vegetable broth
  • 3 tablespoons garlic hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or agave
  • 1/2 tablespoon cornstarch
  • 1/4-1 teaspoon chili flakes

Directions:

Preheat oven to 350F. Place the cashews on a sheet pan and toast in the oven for 7-10 minutes, until lightly toasted.

Whisk together all the ingredients for the sauce and set aside.

Toss the tofu cubes with the cornstarch.

Heat the 1.5 tablespoons of coconut oil in a wok over medium-high heat. When the wok is hot add the tofu and cook until lightly browned; make sure to toss frequently. Remove from the wok with a slotted spoon and set aside.

Add the remaining 2 teaspoons of coconut oil to the wok and add the mushrooms and peppers. Cook for 4 minutes, tossing frequently and then add the garlic and the whites of the green onions. Cook until veggies are tender; about 6-8 minutes. If necessary add a small amount of water if the veggies look dry – start with 1 tablespoon.

Add the tofu and cashews to the veggies and gently toss to combine. Whisk the sauce once more and then pour the sauce over the stir fry. Give everything a bit toss and cook just until the sauce thickens; 2-3 minutes. Top with the greens of the green onion.

Meatless Monday Cashew Stir Fry TofuI served this up with some short grain brown rice and my husband and toddler devoured it. I have to thank my husband for being my taste tester during this whole process because unfortunately my cold is getting in the way of my ability to taste my food – please tell me this will pass! Anyways now I’m on to plan our next restaurant/take-out meal at home!

What is your favorite take-out meal?

Meatless Monday: Pesto Chik’n Sandwiches

MorningStar LogoAs most of you know Meatless Monday is everyday at our house but even so I’m always looking to add some new dishes to our weekly menu. I’m always on the look for easy meatless ingredients to create quick and easy recipes like the one I am going to share below.

While most of the time we are beans, greens and grains kind of eaters over here we sometimes have one of those days where we really want great veggie patty. I’m not one to make a lot of my own so I usually have a stash in the freezer for lazy days. Yesterday was one of those days where we just wanted sandwiches so I whipped up some Pesto Chik’n Sandwiches using MorningStar Farms® Grillers® Chik’n Veggie Patties. These Chik’n patties only have 80 calories per serving, are a great source of protein and they are cholesterol free!

MorningStar Farms - Pesto Chik'n Sandwiches - Meatless MondayThe best part? Almost all the ingredients in to make my Pesto Chik’n Sandwich can come right from you pantry making this the perfect Meatless Monday dinner because really who wants to spend their Monday nights in the kitchen?

What you’ll need for 2 servings:

Add on’s you might enjoy:

  • sundried tomatoes
  • artichoke hearts
  • (vegan) cheese
  • baby spinach

MorningStar Farms- Open Pesto - Meatless MondayAssembly:

  • First I love to broil my roma tomatoes to really get the best flavor out of them. Simply turn the broiler on high and then I cut my tomatoes in half place them on a sheet pan drizzle with olive oil and dust with a sprinkle of salt, pepper and dried or fresh thyme. Place the tomatoes under the broiler for 3-5 minutes until lightly browned on top. Warning: be careful when you open your oven as these babies let off a lot of steam so make sure to keep your face away.
  • I also love to toast my bread up so I just stick it under the broiler as well for 3 or so minutes. Keep your eye on this one or you’ll end up with burnt toast!
  • For the Chik’n patties I simple cook them based on the skillet directions on the package.
  • Now the best part the Pesto Mayo. Pour both in a bowl, mix together and then slather on both sides of your bread. The place cut the chik’n patty in half and place on one side and the tomatoes on the other, put your sandwich together and serve!

MorningStar- Pesto Chik'n- Meatless MondayArugula Pesto

Running With Tongs- Arugula PestoIngredients:

  • 1 cup raw walnuts
  • 2 garlic cloves
  • 3/4 cup nutritional yeast
  • Juice of 1/2 a lemon
  • 2.5 cups loosely packed baby arugula
  • 1/2 teaspoon salt + 1/4 teaspoon pepper
  • 3/4 cup extra virgin olive oil

Directions:

  • Place the walnuts, garlic and nutritional yeast in the base of a food processor fitted with the S blade. Process until a small crumble.
  • Add the lemon juice, arugula, salt and pepper to the food processor and process on low.
  • With the food processor on slowly pour in the olive oil through the feed tube. Process until smooth.

Tip: This makes a lot of pesto so place your leftover pesto in a food storage container and top with just a thin layer of olive oil to keep it from browning. Store in the fridge for 3-4 days or in the freezer for up to 1 month.

For those nights when I am not in the mood to create my own new recipe I love being able to have access to tons of other meatless recipes that make my life easier.  Here are a few other Meatless Monday recipes you might enjoy:
Good Morning Breakfast casserole
Barley Vegetable soup
Moroccan Veggie Soup
Buffalo Chik Wrap
Mushroom Spinach and Artichoke lasagna
Spicy Mango Stir Fry

Find your fresh take on eating well. Browse hundreds of meat-free recipes at MorningStarFarms.com.

Disclosure: Compensation was provided by Kellogg’s MorningStar via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kellogg’s MorningStar.

What’s your favorite Meatless Monday recipe? Do any of the recipes above sound good to you?

{Recipe} Black Eyed Peas & Greens


This dish is spicy, savory and tomato-y! This is a perfect meal for the nights you are looking for something quick, satisfying and healthy.

INGREDIENTS
• 1T olive oil
• 1 medium sweet onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 4-5 medium garlic cloves, minced
• 1 jalapeno, minced*
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/4 tsp tumeric
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup white wine or vegetable broth
• 1 bay leaf
• 2 cups low-sodium vegetable broth
• 1 (6oz) can tomato paste
• 1 (15oz) can of black eyed peas,rinsed and drained OR 1 & 2/3 cups cooked black eyed peas
• 3 cups kale, collards or mustard greens, chopped into bite sized pieces

Directions
1. In a medium heavy bottom pot heat the olive oil over medium-high heat; stir in the onions, carrots and celery. Cook for 6-8 minutes until they begin to soften.
2. Stir in the garlic and jalapeno; cook for 1 minute.
3. Stir in the paprika, Italian seasoning, turmeric, chili powder, salt and pepper; cook for 30 seconds.
4. Stir in the white wine and cook for 2-3 minutes until the wine has cooked off.
5. Stir in the bay leave, vegetable broth, tomato paste and black eyed peas; reduce heat to medium-low and cook for 10 minutes.
6. Stir in the kale; cover and cook on medium-low for 10 minutes. Taste and season with salt and pepper. Serve over brown rice.

*If you don’t like a lot of heat or are serving this dish to kids you may want to omit the jalapeno.