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Tuesday, January 20, 2009

Moroccan Tempeh (and the start of some detoxing)

What a day, huh? I'm overjoyed that Obama is our new president, and as my dad said to me yesterday, overjoyed that I can once again feel pride in my country.

I'm also overjoyed that these parties that I worked so hard to organize (along with my tireless team - they ROCK) are over (and went amazingly well).

It's a good day.

It is also the start of me and Michael being a bit healthier. For at least one month (maybe three - we are debating), we are going to be really strict about our bodies. No alcohol, no junk food, more exercise. I'd love to do a REAL detox diet (no meat, no dairy, no sugar, no gluten), but I know my limits.

To start our detox off right, we ate our favorite vegetarian dinner; Moroccan Tempeh and couscous. I am shocked that I have never blogged this recipe, but after multiple google searches of my blog, I'm just not seeing it. And you guys need to have this recipe. It is so good. It's from some chef who was a guest star on the Food Network back when I worked there years ago. Over the years I've made some adaptations, and it is so, so good. Even the kids love it.

Moroccan Tempeh

1 pound tempeh (any variety, this is probably two packages)
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons sweet paprika
1 teaspoon salt
4 cloves garlic, minced
1/2 cup water

Preheat oven to 375 degrees. Cut tempeh into bite-sized pieces and steam for seven minutes. While it's steaming, whisk together the rest of the ingredients. When the tempeh is steamed, place it in one layer in a baking dish (lining the dish with tin foil will GREATLY improve your clean-up). Pour the liquid over the tempeh. Bake for 30-40 minutes or until the liquid is at least halfway evaporated and the tempeh has a nice crust on it. Serve over couscous.

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