Friday Night Bites: Black Beans, Rice & Tortilla Chips

This is the perfect Friday night dinner. Almost no effort but really delicious and healthy   I always keep a box of black beans in the back of the cupboard for exactly this kind of meal. I just have to add an avocado, fresh lime juice and fresh cilantro. My son likes to help me make my homemade tortilla chips but you can just as easily buy them or skip them all together.

Black beans
Fresh cilantro

Make the rice. Heat up the beans. Slice up the avocado. Chop the cilantro.

Make a plate: rice, beans and avocado. Sprinkle with cilantro and hit each plate with juice of half of a lime. Then season the plate with salt.

Serve with chips. Enjoy!

Blue Plate Special #40: Maple Balsamic Glazed Tempeh with Roasted Fingerling Potatoes & Broccoli

This is a VERY easy meal that requires almost no work and little clean up.

Maple Balsamic Glazed Tempeh
1 package soy tempeh (makes enough for 2 adults and 1 child)
1/4 cup maple syrup
1/4 cup balsamic vinegar (use really good balsamic, it makes a difference)
2 tablespoons tamari

Whisk the marinade together. Thinly slice the tempeh and marinate for as long as you have time for.  Pour tempeh and marinade into a non-stick skillet and cook on medium/high heat until marinade has reduced and is like a glaze.

Roasted Fingerling Potatoes
Fingerling potatoes
Olive oil
S and P

Cut in half. Toss with olive oil, salt and pepper. Roast cut side down in a 400 oven for 45 minutes.

Break into florets. Steam.

Plate it up and serve. Enjoy!

Tempeh with Candle 79’s Sofrito Sauce over Rice with Pickled Red Onions and Avocado Mash


Last week we went to Candle Cafe West for Valentine’s Day and the food was outstanding. Incredibly creative. My husband had the tempeh with sofrito sauce and luckily, Joy, the owner of Candle, reminded me that the recipe is in the Candle 79 Cookbook. For my husband’s birthday dinner tonight, I recreated his Valentine’s Day dinner all by myself!. It was so easy to make the sofrito sauce from the Candle 79 Cookbook and my husband loved it!

Pickled Red Onions

1 avocado
Bunch of cilantro

Mash the avocado. Chop the cilantro and mix together.

Tempeh & Rice
1 package of tempeh
Olive oil
1 cup of rice

Cut the tempeh into 8 triangles. Marinate in about a cup of the sofrito sauce for an hour or more.

Make the rice.

Lift the tempeh out of the marinade and pan sear it in a bit of olive oil until browned on both sides. Add the sofrito sauce and heat through.

Place the rice on the bottom of a plate. Top with tempeh, avocado salad, and pickled onions. Enjoy!

p.s. I made pan seared tofu with the leftover sauce. Here is what I did:

1 package firm tofu
6 tablespoons olive oil
The juice of 1 lemon

Press the tofu. Whisk the marinade together for the tofu.

Score the tofu in a cross hatch manner and cover with marinade. Pour it all into a non-stick skillet and cook on high until both sides are crispy.

Heat the sofrito sauce in a separate pot. Place on the bottom of a plate. Top with tofu. Serve with any sides you like. Enjoy!