HappyTummy              

Ever since I joined Tuesdays with Dorie, the majority of what I post has been desserts. Which is not a bad thing at all! I mean, everyone who knows me knows that I have a terribly weak spot for sweets. But those close to me also know that I follow a pretty strict diet of rather healthy food…which is why when it comes to sweets, I’m always trying to make them “better” with things like whole wheat flour, flaxseeds, butter and egg substitute…you know the drill.

Anyhow, this tempeh with spinach and wild rice is more typical of the type of meal I’ll cook for myself on the weekends…and that I’ll have as leftovers for lunch during the week. I love tempeh because it’s so versatile–you can marinate it, season it, serve it with a glaze, fry it, grill it, bake it, break it into pieces and use they way you would ground meat… And I love the texture. It’s so dense, hearty and chewy, and always fills me up. Of course the best thing about tempeh is its nutritional content–it’s high in fiber and protein.

For this dish, I marinated the tempeh, sauteed it and served it with simple sides of spinach with raisins and pine nuts and wild rice. More ways to up the fiber content. :)

On an unrelated note…I’m DONE with work for the rest of the year! I’m taking two weeks off–whoopie! We’re heading out to San Francisco to visit my parents for a week, and then I’ll be back, puttering around the kitchen to cook and bake, spending time at Borders browsing some books on my list, continuing my six-mile runs in crisp, cold weather (my fave!)…and just relaxing in general. I cannot WAIT!

Recipe: Sauteed Tempeh
Serves 4

• 2 Tbsp. low sodium soy sauce
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. organic sugar
• 1/2 tsp. olive oil
• 2 Tbsp. water
• Salt and pepper, to taste
• 8 oz. tempeh, sliced crosswise into 1/2-inch strips (I use Lightlife Organic Soy Tempeh)

In a shallow bowl or resealable bag, mix soy sauce, balsamic vinegar, sugar, olive oil, water and salt and pepper. Add tempeh slices and coat thoroughly. Marinate tempeh for half an hour.

Sauté tempeh (or you can even grill it) for approximately 5 minutes until heated through.

Serve with spinach and wild rice.

Recipe: Spinach with Pine Nuts and Raisins
Serves 6
From Epicurious

• 2 1/2 pounds spinach
• 2 to 3 tablespoons olive oil
• 2 small yellow onions or 6 green onions, minced
• 4 tablespoons raisins, plumped in hot water and drained
• 4 tablespoons pine nuts, toasted
• Salt and freshly ground pepper to taste

Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.