Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

Veggie-Packed Red Lentil Dal {Vegan}

We spent a quick four days in Boston last weekend to watch our good friends get married (and to watch Z preside over their wedding!). It was a whirlwind trip, filled with lots of friends, family, and way too much food and booze. By the time we got home late Monday night, I was ready for a diet (and a good night's sleep). After waking up Tuesday, I laughed off the "diet" idea, but still was craving something nutritious. And with that, this dish was born.

Veggie-Packed Red Lentil Dal

Yields: 4 generous servings

-2 tablespoons extra virgin olive oil

-1 medium yellow onion, diced

-3 large garlic cloves, minced

-1 tablespoon freshly grated ginger

-3 large carrots, peeled and diced 

-Curry powder

-Ground cumin

-Ground turmeric

-Pinch of cayenne

-1 14-ounce can light coconut milk

-1 15-ounce can diced tomatoes

-1/2 cup frozen peas

-1 1/2 cups dried red lentils

-2 cups low-sodium vegetable broth, plus more if needed to thin the sauce

-Salt and black pepper, to taste

-1 5-ounce package baby spinach

-Chopped cilantro, for garnish (optional)

-Basmati rice and warm naan, for serving

Directions:

1.) Add the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt and cook for 4-5 minutes, stirring occasionally, until softened.

2.) Stir in the ginger and carrots, and continue cooking for another few minutes over medium heat.

Add the curry powder, cumin, turmeric, and cayenne. Stir well and cook for just a minute, until fragrant.

3.) Pick over and rinse the lentils in a fine mesh sieve. (Or, place a paper towel over a strainer and rinse them that way). Stir in the can of coconut milk, diced tomatoes, peas, lentils, broth, salt, and black pepper. Bring to a simmer and then reduce heat to medium-low. Cook, covered with the lid slightly ajar, for about 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan. (At this point, feel free to stir in a bit more broth if you'd like a slightly thinner consistency). After cooking, stir in all of the spinach until wilted.

4.) Serve garnished with cilantro and over Basmati rice, with warm naan on the side.

I love Indian food for a lot of reasons, but the aromatic spices, tons of vegetables, and protein-packed lentils really did it for me with this dish. As always, I never actually measure my spices, so just add sparingly at first and taste along the way to make sure the dish is at the spice and flavor level you want. 

What's your favorite veggie-packed meal?