Episodes
Thursday Jul 03, 2014
Thursday Jul 03, 2014
For some more tips on healthy eating, join as I interview Stefanie Sacks, Certified Nutritionist and author of “What the Fork Are You Eating?” Stefanie also has her own radio show on the Hamptons NPR, is a graduate of Columbia University with a Masters of Science in Nutrition and attended the Natural Gourmet Institute for Health and Culinary Arts. Stefanie works hands-on with individuals and groups, in helping them transition to a healthier way of eating. Join us as she shares some of her knowledge, talks about her new book, and gives you some insight in reading those confusing food labels!
Tempeh Portobello Pepper Steak
Pre-heat oven to 450*
Serves 15
4 packages gluten free 3 grain tempeh, cubed
3 Tbs. olive oil
2 onions, sliced
¾ cup chopped celery
¾ cup chopped carrots
1 Tbs. plus 2t. minced garlic
1 Tbs. plus 2t. minced ginger
6 cups broccoli florets
6 portobello mushrooms, sliced
2 cans fire roasted tomatoes
3 assorted bell peppers, sliced
1 Tbs. cornstarch dissolved in 2 Tbs. water
½ cup red wine vinegar
3 Tbs. tamari
½ cup of parsley, chopped
1 t. red pepper flakes (optional)
2 Tbs. sherry
2 lbs. gluten free pasta
Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) . Line a baking sheet with parchment paper. Place tempeh cubes on baking sheet and toss with olive oil, 1 t. garlic, 1 t. ginger, and salt. Roast tempeh on baking sheet in oven for about 15 minutes, until golden brown.
Meanwhile, bring large pot of salted water to boil. Cook gluten free pasta according to directions.
Cover bottom of wok with olive oil. Sauté onion until translucent. Add carrots, celery, ginger and garlic. Then add mushrooms and cook for 5 minutes until softened. Add broccoli, and cook for 5 minutes more. Add the fire roasted tomatoes, red wine vinegar, sherry, tamari, cornstarch, and bell peppers Add the pepper flakes, if desired. Simmer for 5 minutes, allowing the sauce to thicken.
Serve with the gluten free pasta, rice, or potatoes.