Double the Fun

I have been a bit lax on posting recipes lately, so to make up for it, I’ve included two here. Unfortunately, only one of them as photos as I’m still learning how to be a good food blogger. But both are delicious and completely worth  making. They are all adapted from Heidi Swanson’s Super Natural Cooking. You can also check out Heidi on 101 Cookbooks, one of my most favoritest food blogs ever.

Green-Packed Stir Fry


  • Sesame Oil
  • 8 ounces tempeh, cubed
  • 5 cloves garlic, minced
  • 5 green onions, chopped
  • 1 (1 inch) piece fresh ginger, peeled and minced
  • 1/2 lb green beans, trimmed and cut into 1 inch pieces
  • 1/2 cup cashews, chopped
  • 4 cups spinach, trimmed
  • Juice of 1 lime
  • Crushed red pepper to taste
  • 2 tablespoons hoisin sauce
  • Fresh mint (if you have it, I used dried)
  • Fresh basil (if you have it, I used dried)
  • Sea salt


Chop all ingredients before hand, as the recipe moves quickly once you’re stir frying. Dry fry the tempeh on a large, non stick skillet until golden brown. Remove from heat and set aside.

Add a splash of oil to the skillet. When hot, add the garlic, green onions, ginger, green beans and crushed red pepper. Stir until green beans are tender, 3 – 4 minutes. Add the cashews and spinach and stir until spinach wilts. Add tempeh back to skillet, with the lime juice and hoisin sauce. Cook for another minute or so, stirring constantly.

Remove from heat and add mint and basil. Season with salt to taste.

We ate this with no rice and finished the entire recipe, but it would be delicious over rice and could probably serve 4.

Cabbage Slaw Salad



  • 2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • Sea salt and freshly ground pepper
  • 1/3 cup extra virgin olive oil


  • 1 apple, peeled and cored
  • 1 squeeze lemon juice
  • 1 small savoy cabbage
  • 1 cup toasted walnuts


Whisk apple cider vinegar and lemon juice together with salt and pepper to taste. Whisk in the olive oil and set aside.

Grate the apple and add to a bowl of cold water with the lemon juice to prevent browning. Chop the cabbage. Toss cabbage with apples, walnuts and dressing. Season with salt and pepper to taste.

Alex and I both enjoyed this – especially after it had sat for a bit. I think all slaws need a half hour (at least!) to marinate.


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