Pineapple
"Chicken" - Quinoa Salad
Tempeh
Stirfry
(Adapted
from The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie
Oser 2002)
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Sous
Chef, Howard Weinthal, tends Marie's colorful Tempeh Stir Fry,
made with Light Life Organic Tempeh with Flax.
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6
Servings
2 (8 ounce
pkg.) Light Life Flax Tempeh -cubed and steamed
MARINADE:
1/4 cup Tamari
1 cup vegetarian beef broth, boiling
1 Tablespoon granulated onion
1 Tablespoon ground ginger
several drops hot pepper sauce
STIR
FRY
1 1/2 teaspoons olive oil
5 cloves garlic, minced
1 cup sliced scallions
1 rounded tablespoon grated gingerroot
3 medium bell peppers, (1 ea) red, yellow, green, cut to 2 1/2"
strips
1 cup sliced baby-cut carrots
2 (3.3 ounce pkg) fresh Shitake mushrooms, stemmed and sliced
16 ounces fresh asparagus, cut into 2" pieces
2 medium tomatoes, diced
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons water
Place
tempeh in steamer, over boiling water and steam 15 minutes. Set aside.
Combine tamari, broth, garlic, and ginger in a liquid measuring cup.
Place tempeh in a large bowl and toss with marinade
Heat oil and crushed pepper in a 14" wok over medium heat 1 minute,
add garlic, scallions, gingerroot, bell peppers, and carrots. Saute
3 minutes. Remove tempeh from marinade, (reserving marinade) and add
along with mushrooms. Cook mixture for 4 minutes or until tempeh is
browning. Add asparagus and tomatoes and reduce heat to medium low
and cook mixture, stirring frequently for 5 minutes. Add marinade.
Combine cornstarch and water in a small liquid measuring cup and add
to the pan, reduce to simmer for 2 minutes. Serve.
Tempeh
Stir Fry
Nutrition Analysis: per serving: 1 1/2 cup
Protein 15g, Carbohydrate 21g, Fiber 8g, Sugar 5g, Fat 6g, Cholesterol
0 mg, Calcium 104 mg, Sodium 394mg.
Calories 192
from Protein: 30%, from Carbohydrate: 42%, from Fat: 28%
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Dr.
Rothman is amazed at the authentic taste and texture of the
Pineapple "Chick'n" made with Light Life Chick'n Strips,
a wholesome and fat free soy
alternative.
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Pineapple
"Chicken"
(From
The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser
2002)
8 servings
One recipe
Pacific Blend Marinade (recipe follows)
2 (6 ounce packages) Light Life Smart Menu Chick'n Strips
1 1/2 teaspoons olive oil
4 cloves garlic
1 tablespoon fresh grated ginger root
1 medium yellow onion
1/3 cup chopped green bell pepper
1 cup sliced baby carrots
1 (8 ounce can)pineapple chunks, drained RESERVE SYRUP
1 (6 ounce package) fresh baby spinach
1/3 cup dry sherry
1/2 cup chopped fresh cilantro
2 tablespoon cornstarch
2 tablespoon cold water
Combine
the marinade ingredients in a glass liquid measuring cup. Place Chick'n
Strips in a medium non reactive bowl and add marinade. Cover and refrigerate
for 30 minutes to an hour, In a Dutch oven or electric frying pan, cook
garlic, ginger, onion, bell pepper and carrots over medium high heat,
5 minutes. Add soy chick'n strips and pineapple to the pan, reserving
marinade and syrup. Cook mixture 5
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Live
long, Travel light, Eat smart ... VeggieSmart
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minutes,
stirring frequently. Add spinach and reduce heat to medium low and cook
until spinach has softened, about 3 minutes. Add sherry and cilantro
and cook 5 minutes, stirring occasionally. In a small bowl, blend cornstarch
and water and stir into the reserved pineapple syrup, set aside. Pour
marinade into pan and add cornstarch mixture. Simmer 5 minutes.
Pacific
Blend Marinade
Makes 1 2/3 cups
1 cup Vegetarian chicken broth, boiling
3 scallions, chopped--include 2 inches of green
1/4 cup tamari
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon ground ginger
Combine
broth, scallions, tamari, garlic, onion, and ginger. Mix thoroughly.
Combine with soy chicken strips. Cover and refrigerate at least an
hour or overnight.
Pineapple
"Chicken"
Nutrition Analysis: per 1 1/4 cup serving
Protein 9g, Carbohydrate 13.g, Fiber 3g., Fat 1 g, Sat. Fat: 0 Cholesterol
0mg, Calcium 74mg Sodium 774 mg
Calories 107
Calories from Protein: 34% Calories from Carbohydrate:51% Calories
from Fat:9% From Alcohol 6 %
Traditional Pineapple Chicken
Nutrition Analysis: per 1 1/2 cup serving
Protein 12 g, Carbohydrate 17.g, Fiber 2g, Fat 22g, Sat. Fat: 7g Cholesterol
59 mg, Calcium 53 mg Sodium 836 mg
Calories 316
Calories from Protein: 15%, Calories from Carbohydrate,:22% Calories
from Fat:63%
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Marie
makes Quinoa Salad as Dr. Yariv Rothman of the Vitality Health
Center in Marina Del Rey, CA and Kristen Blicharsk watch.
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QUINOA
SALAD
8 servings
Made with high protein Quinoa, This salad is quick, easy and very
delicious. It is not necessary to rinse raw Ancient Harvest Quinoa
before cooking, unlike other brands.
1 cup traditional Ancient Harvest Quinoa
1/2 cup Inca Red Ancient Harvest Quinoa
3 1/2 cups vegetarian chicken broth
1 (15 oz. can) black beans
1 cup grated carrots (prepackaged)
1 cup red onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
1 cup frozen peas, defrosted
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons tamari
1/2 cup Annie's Gingerly Dressing
Combine
quinoa and broth in a medium saucepan over medium high heat. Bring
to boil, reduce heat simmer 15 minutes or until liquid is absorbed.
In a large bowl, combine cooked quinoa with beans, carrots, onions,
garlic, mushrooms, peas, dill, and tamari. Toss with dressing, adding
more as needed. Chill covered until ready to serve.
Quinoa
Salad
Nutrition Analysis: per serving: 1 cup
Protein 9g, Carbohydrate 38.g, Fiber 7g., Fat 3 g, Sat. Fat: 0 Cholesterol
0mg, Calcium 104mg Sodium 215 mg
Calories 183
from Protein: 17% from Carbohydrate:51% from Fat:9%
