Easy Dinner Recipe for Organizing Day!

After a busy day of organizing you'll want something hearty to sink your teeth into, But you'll also want something easy to whip up and tasty.  And let's not forget the family members you may be creating dinner for! What's a budding Zen Organizer to do?  Please don't utter the words 'fast food.'  It's full of empty calories, tons of salt and fat.  I want you to be nourished not filled up with crap. There's a big movement right now to promote fermented foods.  Enter tempeh!  It's fermented soy beans and a relative of tofu.  Not all such products are created equal!  Get the plain kind not something pre-packaged with a ton of sauce, calories, salt and additives.  I very often saute some tempe in a pan with butter and toss it into brown rice pasta and sauce for a quick hearty meal.  (I'm on a gluten free diet due to a sensitivity). It's my version of pasta and meat balls! This yummy recipe comes from the good folks at Vegetarian News Magazine.  A million years ago before I ever did my first book they let me write a few articles for them and gained my loyalty. I hope you enjoy tempeh and consider it for meatless Mondays. Vegetarians don't subsist on salads, fruit and peanut butter! Serves 6

What You Need: For the Garlic & Herb Marinade: 1/2 cup olive oil 1/2 cup lemon juice 1/4 cup water 1/4 cup Dijon mustard 2 tablespoons maple syrup 2 tablespoons minced garlic 2 tablespoons freshly chopped basil 2 tablespoons freshly chopped parsley 1 tablespoon nutritional yeast 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper For the sandwiches: 1/2 cup Garlic & Herb Marinade 1/4 cup tamari 2 tablespoons balsamic vinegar 1-1/2 tablespoons ketchup 1 tablespoon freshly chopped rosemary 1 tablespoon freshly chopped thyme 1/4 teaspoon ground fennel 1/4 teaspoon crushed red pepper flakes 3 8-ounce packages tempeh 1 green pepper, cut into quarters lengthwise 1 red pepper, cut into quarters lengthwise 1 orange or yellow pepper, cut into quarters lengthwise 2 red onions, cut into 1/2-inch slices 6 whole grain buns or rolls, split Mustard, vegan mayonnaise, or other condiments, for serving

What You Do: 1. For the Garlic & Herb Marinade, in a small bowl, place all ingredients and whisk well to combine. Add tamari, balsamic vinegar, ketchup, rosemary, thyme, fennel, and pepper flakes. Whisk again to combine and set aside. 2. Cut tempeh into 4-ounce portions, yielding 6 pieces. Place tempeh pieces in a large casserole dish. Place peppers and onion in a separate casserole dish. Drizzle 1/3 of the marinade over tempeh and 1/3 of marinade over vegetables. Place both casserole dishes in refrigerator and leave to marinate for several hours. 3. On a heated grill, place tempeh and vegetables and brush with remaining marinade. Grill tempeh until well-browned, about 5 to 7 minutes per side, and vegetables until tender, about 3 to 4 minutes per side, or until grill marks appear. Using metal tongs or a spatula, transfer cooked tempeh and vegetables to a large platter for service. If desired, grill buns for 1 to 2 minutes. Assemble each sandwich with one portion of tempeh, a few slices of grilled peppers and onions, and desired condiments.  Chef's Tip: Use the Garlic & Herb Marinade to marinate vegetables, tofu, or faux meat; as a basting sauce during grilling; or as a base for other sauces and dressings. It will stay fresh in an airtight container in the refrigerator for 5-7 days.