Heirloom apples and a quick vegan dinner

I have been feasting on heirloom apples lately. Check out these beauties.

heirloom applesThe gold ones are Spitzenburg and the red ones are Black Oxford.

heirloom apples

When my son saw them he asked me if they were real. They look a little bit unusual when you compare them to a red delicious or a granny smith. They are small and they are not very uniform in color or texture. But that is nature. The Spitzenburg variety tastes like sweet golden honey with a slight tartness at the finish. They were my favorite of the two. The Black Oxfords are slightly sour but still sweet with a hint of black cherry. I enjoyed eating both varieties together they complimented each other well. Served with a huge glass of green juice they made a great breakfast today.

Today was one of those days that were I felt a little off the whole day. I started my day off with a yoga class which helped me get a little more centered. Still things didn’t quite go as planned. I spent most of my day at home because of our garage remodel, so I couldn’t work from my studio as I had planned. There is always tomorrow for that. I did manage to get a little work done from home, but not as much as I’d hoped. By the end of the day I was ready for an easy quick dinner.

My husband is traveling today so it was just me and my boy for dinner tonight. He wanted pizza and I was so happy I didn’t have to cook any meat tonight for my husband! I made myself a big bowl of brown rice mixed with vegetables and tempeh. It was quick easy and delicious. I stated by cooking some brown rice in my rice cooker and then worked on gathering my ingredients.

I found some eggplant, a few mushrooms, peas that needed to be shelled, onion and garlic.

Chopped eggplant, the green eggplant was not good and ended up in the compost pile. The peas, however were sweet and delicious. I also grated some ginger, no dish is complete until it’s finished with a little grated ginger.

onions, mushrooms and garlic

First I sauteed the mushrooms, onion and garlic in some coconut oil. Then I added in the eggplant. In another pan I cooked the tempeh in some vegetable stock then added it to my vegetables.  I added the rice and more stock and finished it by adding in the ginger and peas. Simple and delicious.

Brown rice, tempeh and vegetables

Here is the finished product served with endive and steamed broccoli. It was nice to eat something warm since I felt cold most of the day. I love my house, but it’s and old stone house so sometimes it feels colder inside then it does outside. This was the perfect meal to eat tonight, easy warm and delicious.

  • Sounds like a great meal!

    You asked about soaking hemp seeds. It probably does make them easier to digest – I assume they have enzyme inhibiters in the same way that other nuts and seeds do – but to be truthful I soak them automatically because that’s how I was taught to make it 🙂

    • Thanks Antony, I’ll try soaking them next time.

  • Sounds like a great meal!

    You asked about soaking hemp seeds. It probably does make them easier to digest – I assume they have enzyme inhibiters in the same way that other nuts and seeds do – but to be truthful I soak them automatically because that’s how I was taught to make it 🙂

    • Thanks Antony, I’ll try soaking them next time.