I am sorry for my absence the past few days, I have been super busy and was not meaning to neglect but had no spare time to post. The main reason I was so occupied is because Sean left this morning :( He is on location on a movie and I was trying to soak him up before he left. I also have been working a lot and needed my rest. But I am back to catch you all up on my weekend. I will be posting today's eats later but for now I have lots to share so get ready foodie brains!!!
I will start with last night, Sean and I went out to dinner and a movie. I was not feeling well early Saturday and we were supposed to go to a Persian Feast with family friends, but I backed out due to my not feeling well. Later we realized we needed a date night before he left and I had a nap so felt better. We decided to try a new restaurant called .akasharestaurant.com/. I would say it is a fusion type restaurant. A mix between American, Indian and Asian I guess?? We started with the Seeded Bread and butter, I had a nibble not much:
These pics are not great because I forgot my camera and used my Blackberry :) I had a glass of Merlot and Sean had a beer:
The menu was a very wide range of prices and tastes! I was torn between the Red Quinoa with Smoked Tofu and Market Vegetables, Mung Beans with Vegetables, or the Organic Turkey Burger. I chose the Red Quinoa and boy was I happy!!!!! It was super tasty!!!
This is the back on one:
- 1 package of 8 oz Tempeh ( mine was flax), sliced thinly into desired widths
- 2 tbsp ginger, finely chopped
- 3 tbsp toasted sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp fresh lemon or lime juice
- 1 clove garlic minced
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- pinch of cayenne
- 1/4 cup water
- black pepper to taste
Preheat oven to 350 degrees. Slice tempeh as desired (for baking, try first slicing across the depth of the tempeh cake once or twice, to yield two or three thin full sized rectangles that can be cut into smaller pieces. Thinner sliced absorb more sauce. Place sliced tempeh on rimmed baking sheet or 9"x11" pyrex pan. Spread chopped ginger over top. Mix remaining ingredients together and pour over the tempeh, or use a spray bottle to apply. Bake uncovered for 30-40 minuets, turning once to allow for browning on both sides. Delicious!
Makes 3-4 servings
I am not done with the Saturday eats and will post the rest with my Sunday eats!
Sorry for the delayed post and hope you enjoy the recipe!!