The moving jitters have officially set in. The whole summer I have been nothing but excited to move to New York, but now that I've been packing, organizing, and getting e-mails from professors, it suddenly seems real. This isn't to say I am no longer excited, because I really am thrilled! This is an amazing opportunity for me, and I can't wait to reconnect with my friends that live in the city. But I am somewhat of a homebody by nature, and this move is a huge step out of my comfort zone. I'm going to miss being close to my family, checking out workout studios in Boston with my best friend, and eating at some of my favorite Boston restaurants.
One of my absolute favorite places to eat in Boston is Life Alive. It is an organic, vegetarian cafe that serves smoothies, juices, salads, and quinoa/rice bowls. They have locations in Cambridge, Salem, and Lowell. Life Alive really knows how to make vegetables taste amazing because of the incredible sauces they add to their meals. They are so flavorful and I could literally bathe in them. I've brought many a non-vegetarian here, and every single one has enjoyed their meal.
I could eat a Life Alive bowl every day, so I set out to recreate one of the sauces as best as I could. After some research on the internet and a few trial runs, my version is a close second. It uses fresh garlic and ginger, so the flavor is very strong. Since I am moving and will not be able to frequent Life Alive, I am able to bring a little piece of it with me to New York, and I'll be reminded of my friends and family in Boston every time I make it for myself.
One of my absolute favorite places to eat in Boston is Life Alive. It is an organic, vegetarian cafe that serves smoothies, juices, salads, and quinoa/rice bowls. They have locations in Cambridge, Salem, and Lowell. Life Alive really knows how to make vegetables taste amazing because of the incredible sauces they add to their meals. They are so flavorful and I could literally bathe in them. I've brought many a non-vegetarian here, and every single one has enjoyed their meal.
I could eat a Life Alive bowl every day, so I set out to recreate one of the sauces as best as I could. After some research on the internet and a few trial runs, my version is a close second. It uses fresh garlic and ginger, so the flavor is very strong. Since I am moving and will not be able to frequent Life Alive, I am able to bring a little piece of it with me to New York, and I'll be reminded of my friends and family in Boston every time I make it for myself.
Tempeh, Veggie and Quinoa Bowl with Life Alive Sauce
(serves 2)
1 block tempeh, cut into 1 inch strips
1/2 cup dry quinoa
1 small head broccoli, cut into small florets
10 brussels sprouts, cut in half or quartered
1 large carrot, cut into coins and halved
4 cups kale, destemmed and chopped
2 small roasted beets, diced
1/2 tbsp olive oil
1 tsp Bragg liquid aminos (or soy sauce)
For the sauce:
3 tbsp fresh lemon juice
1 tbsp tahini
1 1/2 tbsp Bragg liquid aminos (or 1 tbsp soy sauce)
1 tbsp sesame oil
3 cloves garlic, roughly chopped
about 1 1/2 inch piece of fresh ginger, peeled and roughly chopped
3 tbsp water
1. Combine quinoa with 1 1/2 cups water and bring to a boil. Reduce to simmer and cook until water is aborbed, and quinoa is light and fluffy, 10-15 minutes.
2. Heat oil and liquid aminos in medium frying pan over medium-high heat. Add tempeh, turning every few minutes so all sides get browned and crispy. Add a little more oil, if necessary, during cooking.
3. Fill large pot with 3-4 inches of water and bring to a boil. Add all veggies, except beets, adding kale last. Cover and let steam 3-5 minutes, until fork tender. Drain and pat dry.
4. Meanwhile, combine sauce ingredients in blender (I used a magic bullet).
5. Combine quinoa with veggies, and pour on the sauce. Stir to combine. Serve onto plates or bowls, and top with 3-4 strips of tempeh. Enjoy warm. Also tastes great cold as leftovers!
Have you ever recreated a restaurant meal at home? How did it turn out?
(serves 2)
1 block tempeh, cut into 1 inch strips
1/2 cup dry quinoa
1 small head broccoli, cut into small florets
10 brussels sprouts, cut in half or quartered
1 large carrot, cut into coins and halved
4 cups kale, destemmed and chopped
2 small roasted beets, diced
1/2 tbsp olive oil
1 tsp Bragg liquid aminos (or soy sauce)
For the sauce:
3 tbsp fresh lemon juice
1 tbsp tahini
1 1/2 tbsp Bragg liquid aminos (or 1 tbsp soy sauce)
1 tbsp sesame oil
3 cloves garlic, roughly chopped
about 1 1/2 inch piece of fresh ginger, peeled and roughly chopped
3 tbsp water
1. Combine quinoa with 1 1/2 cups water and bring to a boil. Reduce to simmer and cook until water is aborbed, and quinoa is light and fluffy, 10-15 minutes.
2. Heat oil and liquid aminos in medium frying pan over medium-high heat. Add tempeh, turning every few minutes so all sides get browned and crispy. Add a little more oil, if necessary, during cooking.
3. Fill large pot with 3-4 inches of water and bring to a boil. Add all veggies, except beets, adding kale last. Cover and let steam 3-5 minutes, until fork tender. Drain and pat dry.
4. Meanwhile, combine sauce ingredients in blender (I used a magic bullet).
5. Combine quinoa with veggies, and pour on the sauce. Stir to combine. Serve onto plates or bowls, and top with 3-4 strips of tempeh. Enjoy warm. Also tastes great cold as leftovers!
Have you ever recreated a restaurant meal at home? How did it turn out?