Tempeh-Asparagus Saute, Wild and Brown Rice with Lentils

For our second dinner at the beach, we had a family who joined us, so I cooked for them, as well. I made a simple tempeh and asparagus saute. I experimented with cooking lentils right in with a mixed brown/wild rice. All seemed to enjoy!

Hearty Burger with sauteed Seitan, Quinoa and Potatoes, Red Corn-off-the-Cob

We arrived at the beach last night to enjoy a long weekend. Tonight, I prepared some corn, quinoa with potatoes, and made a seitan saute into a sandwich. I picked up tasty vegan buns from Weaver Street Market. It was a nice meal away from home!

Kitcheri, Tempeh and Spinach Sauteed with Shallot

At one of the schools that I teach at, this quarter I have classes much of Monday (1-10p with two breaks), and typically take leftovers for dinner; my wife also eats leftovers or makes something for herself. On Tuesdays, I teach 6-10p, and try to prepare an early dinner to eat at around 5p.

Today, I was running late, so took advantage of having some kitcheri (a traditional Indian rice and lentil dish) that my wife had made earlier in the day for our daughter. I made a simple but tasty saute of tempeh with spinach and shallot, and served with the kitcheri and some fresh tomato slices that a neighbor gave us from her garden yesterday.

Red Quinoa with Chickpea, Vegan Sausage Sandwich

Happy Independence Day to India today! My wife was beginning work on shooting a documentary film in the late afternoon, then we did some food shopping and came home a bit late, so I put a quick meal together.

At Whole Foods, I picked up a prepared dish of red quinoa with chickpeas. At home, I grilled the cut side of a baquette, along with rings of onions and, for each of us, a vegan Field Roast Grain Meat Company apple-sage artisanal sausage. The sausage and onion went atop the bread and I also had grilled asparagus, which I served along with avocado. It was a good and quick meal.

Whole Grain Pasta with Garlic and Pepper, Toast with Lemon Roasted Garlic White Bean

A few days ago, I was in nearby downtown Carrboro NC and smelled some garlic cooking; ever since then, I've been thinking of making a garlicky pasta dish. Today, I used up what we had left of DeBoles brand whole-grain spaghetti-style pasta, a gluten-free pasta with whole grain brown rice flour, white rice flour, rice bran, amaranth flour, and quinoa flower.

I chopped two cloves of garlic into small, maybe 1/8" or a little smaller, pieces and started slowly cooking the garlic with a few tablespoons of extra virgin olive oil in a cast iron pan over low-medium heat. Over this low heat, the garlic just slowly simmered and didn't brown, with the flavor nicely developing. After maybe 12-15 minutes of the simmer, I added about a third of a small red bell pepper and a third of a small green bell pepper that I had cut into approximately 1/4" pieces, and continued cooking another 3 or 4 minutes; the pepper was still fairly firm. I then added some hot red pepper flakes and maybe 4 or 5 fresh basil leaves from my garden, coarsely hand torn into thirds or quarters. I cooked just another minute or so, then served atop the pasta, mixing some salt in.

I normally avoid beans as they sometimes upset my stomach, but I recently purchased Cool Beans brand lemon roasted garlic white bean spread. I toasted some Le Miche sourdough bread and put a dollop of the spread on top. Dinner was tasty and good!

Tempeh with Leftover Eggplant, Grilled Seeded Ciabatta with Spring Onion

Saute with Leftover Eggplant

Stew with Red Corn off the Cob and Mashed Potatoes