Tag Archives: dinner

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

9 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

It’s nearly National Hummus Day! Yes, May 13 celebrates the chickpea dip that has taken the western world by storm. While food holidays may seem a tad silly, they’re also a great way to spread awareness of foods and preparations that you may have otherwise never come across!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

On its own, hummus is fantastic – whether with raw veggies, in a falafel pita sandwich, or paired with tortilla chips. But did you know you can also COOK with it?! Yes indeedy!

Hummus is a plant-based protein mix of pureed chickpeas, tahini (that’s sesame paste), oil, lemon juice, and seasoning. It’s pretty easy to make, but even easier is the variety of flavor options that Sabra offers.

Whether you’re vegan, vegetarian or a meat-eater, beans should be included in everyone’s diet, as they provide not only protein, but fiber, complex carbs, and healthy fats. I normally eat hummus as an afternoon snack with raw veggies, or to make a sandwich or wrap even tastier. But I wanted to elevate this yummy spread into a warm, baked snack that is reminiscent of chicken fingers (without the chicken!).

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

These hummus-crusted tempeh sticks are seriously the EASIEST thing ever. Simply slice a couple blocks of tempeh, and generously coat with hummus. I used Sabra’s Roasted Garlic Hummus for this, as I wanted the end product to be wonderfully fragrant. Paired with sliced, roasted veggies, this snack is great for after school or work or served as an appetizer at a gathering or dinner party. Heck, it would be great as part of a spread during any game-day celebration, too!

AND you don’t have to worry about food allergies – this recipe is naturally gluten free, dairy free, meat free, and sugar-free. Obviously, that makes it a super awesome vegan appetizer 🙂

What are you waiting for? Throw these hummus-crusted tempeh sticks in the oven for a tasty snack in no time!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

Serves 4-6 as an appetizer

  • 12 tbsp Sabra Roasted Garlic Hummus, divided
  • 2 blocks tempeh, sliced into sticks
  • 3 bell peppers – red, orange, and yellow – sliced
  • 1 onion, sliced
  • 1 jalapeno, seeded and sliced
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar

Preheat oven to 375. Line a large, rimmed baking sheet with foil and grease.

Toss the sliced vegetables in a bowl with olive oil and salt and pepper, to taste. Spread onto 2/3 of the prepared baking sheet, in a single layer.

Place the tempeh sticks in that same bowl (less dishes, people!). Use a spoon to stir the Roasted Garlic Hummus, making sure to evenly distribute the roasted garlic pieces throughout. Scoop about 8 tablespoons of the hummus on top of the tempeh and use a spoon to thoroughly coat the tempeh.

Lay the tempeh sticks in a single layer on the free space of your baking sheet.

Bake at 375 for 20 minutes.

While this bakes, whisk together the remaining 4 tablespoons of Roasted Garlic Hummus with two tablespoons of apple cider vinegar.

To serve, arrange the tempeh on a plate around the roasted vegetables. Drizzle some of the hummus sauce over the veggies, and transfer the rest to a small serving bowl, for dipping the sticks.

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

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Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree

20 Apr

Picture this: it’s 10 PM and you’re so hungry that your growling stomach is sure to keep you from falling asleep. So you grab some chocolate, or a handful of trail mix, or pretzels. Sound familiar?

But is 10 PM really the right time of day to eat? Most would argue it’s not wise. But do you understand the science behind it?

Today’s guest, Kevin Jones, shares how to determine when you should be eating. The recipe that follows is a great example of what you should be eating – a healthy, high-protein, dairy & gluten free dinner that’s perfect following a workout or simply a busy day at work!


Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Breaking Down the Details on the Best Times of the Day to Eat

About The Guest Author: Kevin Jones writes for a number of sites across the web, sharing his wisdom and expertise in the health and fitness industry. He has written extensively for NordicTrack and ProForm, offering out-of-the-box workout plans and nutritional advice. During his free time, he likes to be very active with his wife and two children, hitting the slopes of Park City, Utah or chasing down Salt Lake City’s Korean food trucks. Connect with him online; LinkedInTwitter.

My grandmother – a very opinionated woman – has always been very vocal about the way you should eat, and when. Her philosophy, passed to me in my formative years, was that you eat heavy in the morning, heavier in the afternoon, and light in the evening. “And none of that silly no-fat nonsense…give me my butter, or lose a hand!”

For a long time I ignored these lessons, eating with the gusto and carefree nature of youth. Now that I am older, and I have to think of weight gain, heart health, and indigestion, I have started wondering if she was right.

We all know that healthy food is good food. But what are the best times to eat it?

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

Erratic Diets and The Harm They Do

Eating irregularly is bad for you. That might seem like a drastic statement, but it has been shown to be true again and again. A study by Harvard University found that just a few days of eating on an opposing schedule could cause serious sugar and insulin spikes where none had been present before.

Another study done by the American Journal of Clinical Nutrition found that nighttime eating could cause an increase in weight gain. Still another found that late eating impacted circadian rhythms and disrupted sleep patterns.

So, to recap, eating late at night, or just in a way that is different than your usual pattern of meals, can screw with your blood sugar levels, your sleep, and even make you fat. That seems like a pretty serious thing to me.

Eating Post Workout

Another factor to keep in mind is when working out. Exercise taxes the body, eats up all the food-provided energy in the system, and puts strain and tears within muscles that need to be repaired. Protein rich snacks or meals following intense activity are crucial for the body to function properly.

But did you know dehydration may keep you from getting the nutrients you need? Long distance runners are familiar with runner’s trots. But anyone can experience diarrhea following a workout, often sparked by improper hydration.

Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

What All This Tells Us

We can make a couple of assumptions about diet based on the above facts. First, eating late at night is a no-no. Second, proper hydration is crucial for proper nutrient retention. Third, our bodies are delicate tools that have to be properly balanced.

Eat well, eat often, and don’t eat too late. Oh, and keep drinking water. While the eight glasses a day rhetoric may be a myth, the need for keeping ourselves nice and hydrated is not.


Is it Time to Eat? Guest Post + Roasted Tofu with Roasted Vegetable Puree | xtinaluvspink.wordpress.com

With that in mind, here’s a protein rich meal that’s great for dinner! Tofu’s texture is not for everyone, but when pressed and roasted, it’s much more palatable! Pair this with a simple puree of roasted vegetables, and you’ve got dinner in the bag. Enjoy!

Roasted Tofu with Roasted Vegetable Puree

Makes 4 servings

  • 1 block firm tofu, drained
  • 1 onion, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 4 large stalks of celery, chopped
  • 4 whole cloves garlic
  • 1 pint cherry tomatoes
  • Olive oil, salt and pepper – to roast
  • 1/2 C vegetable stock, warmed
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 dash cayenne pepper
  • 1 tbsp balsamic vinegar
  • Roasted pepitas, to garnish

Preheat oven to 400 degrees. Line two rimmed baking sheets with foil and spray with oil.

Wrap the drained tofu block in a clean tea towel and place a heavy object on top of it, like a heavy pan or book. Let this sit while you prep the veggies.

Chop all the veggies – neatness doesn’t count in this recipe! Lay them out on one of the baking sheets with the garlic and tomatoes. Drizzle with olive oil and sprinkle salt and pepper. Stir a bit and make sure the veggies are in a single layer. Roast at 400 for 30 minutes, stirring halfway through.

Slice the pressed tofu into long, thin strips. Place in a single layer on the second baking sheet, and bake for 20 minutes, until dry and crispy. It’s best to put the tofu in the oven 10 minutes after the vegetables have been in.

Once the vegetables are roasted, transfer them to a blender, along with the warmed vegetable stock, seasonings, and vinegar. Puree until smooth, taking care to let steam escape from the lid by removing the middle piece and holding a towel loosely over the top. Taste and adjust as desired.

Pour the vegetable puree into four bowls. Top with the roasted tofu strips and garnish with roasted pepitas. Enjoy hot!

Bloody Mary Lentils over Roasted Onions

28 Mar

Good ol’ Bloody Mary’s – the perfect hangover drink for that Sunday morning after a party-hard Saturday night. Or perhaps the base for a humble weeknight dinner? Yep! Lentils are given a kick in the pants when cooked in spicy Bloody Mary mix. Sure, you could use plain tomato juice, but where’s the fun in that?

We keep Bloody Mary mix on hand, always. I have had great luck with the brand that Aldi’s sells, and it comes in several flavor varieties. But what happens when you crack open a bottle of the good stuff on a Sunday, and don’t use it all up? With all the spices, it *can* sit in your fridge for a while. Or it can help make a delicious dinner when you’re tight on time.

Split red lentils cook up quickly and really soak in the flavors of the spicy tomato mix. Add some sauteed celery to mimic the hangover cure, and serve atop roasted onions for a meal that’s quick and delicious. No vodka necessary.

Bloody Mary Lentils over Roasted Onions | xtinaluvspink.wordpress.com

Bloody Mary Lentils over Roasted Onions

Serves 4

  • 4 medium yellow onions
  • Olive oil, for roasting
  • Sea salt and black pepper
  • 1 tbsp olive oil
  • 4 stalks celery
  • 1 C split red lentils
  • 1.5 C vegetable broth
  • 1 C Bloody Mary mix
  • Hemp seeds, to garnish

Preheat oven heat to 425 degrees. Line a baking sheet with foil and spray with PAM.

Cut onions in half and remove skins; rub with oil and place cut-side down on the prepared baking sheet. Sprinkle with sea salt and black pepper. Roast at 425 for 20 minutes.

Heat olive oil in saucepan. Add celery; cook for 5 minutes. Add the Bloody Mary mix, broth, and lentils; cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes.

Serve two onion halves into each bowl. Spoon the stewed lentils over the onions and garnish with hemp seeds. Enjoy with a cold beer!

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