July 4th, 2006

4

oranges?

i looked in the memories, and there really isn't anything on this subject...


what can i do with oranges, other than eating them plain or making juice? i'm really at a loss, i have some and want to use them up before they go bad. thanks!
this is me! a size 12! woohoo!

Strawberry/Apricot smoothie!

2 strawberries
1 small very ripe apricot
½ cup of plain low fat or fat free yogurt ( whichever brand you use, vegan ofcourse)
¼ cup of low fat soy milk
1 packet of Splenda sweetner


Cut stems off strawberries and cut in halves,
De-seed apricot and cut into 8th’s.
Place in blender
Add yogurt and soymilk and splenda and puree!

If you want a summer twist to it, add 2-3 pieces of ice if your blender can handle breaking ice

This is a great high protein drink and great for summer!!!

Sorry, no pics! I drank it up before I could find my camera:) :)

lemon "grilled" tempeh sandwiches

i havent seen this anywhere in the memories, so i thought i would post it. this is just an easy tempeh recipe that we eat at least once a week! ive put in my modifications.

1/4 cup freshly squeezed lemon juice (i always just use 3 big fat lemons and squeeze the hell out of them. it usually makes more than a quarter cup, but if youre alemon fan, youll like it)
1/8 cup olive oil
1/4 tsp thyme and 1/8 tsp black pepper (i also throw in garlic, a little salt, and sesame seed. i load it up too. i use way more than 1/4 tsp. season to taste i suppose.)
16 oz. tempeh
1 large onion, sliced into rings
4 whole weat rolls

preheat the oven to 400. in a small bowl, combine the lemon juice with the olive oil and herbs. mix well and set aside. (the herbs tend to float on top, so youll have to stir it up again when the time comes). cut the tempeh into four square pieces. (normall tempeh comes in that rectangular block. i cut it lengthwise down the middle so i have two rectangular block, same width, just so its not so thick. then cut those in half so you have four "patties"). steam teh tempeh for about 15 minutes. (i never steam it, i go straight to the oven, and it works wonderfully). in a baking dish, spread out tempeh and and onions (i like to put some onions under the tempeh slices, and some on top, so they get a lot of flavor). poor the marinade over the tempeh and onions. (the recipe then says to refridgerate it for 4 hours, but i never do that). bake covered for 30 minutes. (i bake it uncovered for about 15 miutes, then i flip it and make sure everything is covered in the marinade and then bake another 15 minutes.)

then we eat them on the whole wheat rolls with lettuce and tomatoes and mustard. very yummy!

x-posted to vegrecipes and [Bad username: vegan cooking]