Just Try Something New

I love to create new dishes in the kitchen, but sometimes need some inspiration. After falling in love with Whole Foods' Sesame Ginger oil-free dressing that came with their Asian Salad, I bought a bottle of the dressing and started thinking about other applications beyond topping salads. What immediately came to mind was a Rachel Ray peanut satay stir-fry recipe I found online and enjoyed (back when I ate meat.) So tonight for dinner, I made a version that met the Engine 2 28-day challenge. It was really good, especially with a bright citrus slaw to contrast with the rich sesame/peanut sauce of the stirfry.

I've talked alot about oil-free salad dressings on the blog, and I know not everyone has access to Whole Foods to buy their version... so I offer Healthy Girl's Kitchen's Big List of No Oil Salad Dressings... now you can make your own!

Sesame Ginger Tempeh with Stir-fried Veggies

1/2 red onion
2-3 cloves of garlic
1 green bell pepper
4 oz bell mushrooms
2-3 carrots
2 celery stalks
1 tsp chili garlic sauce
1 tsp Bragg's liquid aminos (or low salt soy sauce)
3-4 T Whole Foods Oil-Free Sesame Ginger Salad Dressing
1/2 lime
Water

Turn non-stick or stainless steel pan on high and and add chopped onions and garlic and brown. Have a cup of water by the stove if needed to clean the browned goodness off the bottom of the pan as you (also speeds up the cooking time of the veggies.) Chop and add in peppers, mushrooms, carrots, celery one at a time allowing each to cook as you go. Remove all the veggies while they are still slightly undercooked. Cut the tempeh into 1/2 inch by 1 inch strips and add to the pan allowing them to get some color, add in 1-2 T of water to release and remaining browned veggie goodness. Next, mix the garlic sauce and bragg's (or soy sauce) with a 1/4 cup of water and add to tempeh. Let the tempeh cook in the sauce until the sauce reduces to the point of almost disappearing and add back in the veggies and salad dressing. Stir, squeeze with lime and keep on low until ready to serve. Serve over brown rice, spinach or in a wrap. Garnish with cilantro or green onions.

Citrus Slaw
1/2 head green cabbage
1 carrot
1 radish
1 blood orange
1/2 lime
2 green onions
2 tsp Tangerine Vinagrette (oil-free)
1 jalapeno or serrano (optional)

Slice or chop the cabbage, radish and green onion for slaw. Shave the carrot with a veggie peeler. Supreme the orange (cut off the skin and slice out the juicy segments). Add the juice from the lime and vinagrette and mix.