Nothing like moving to make you realize you have too many underpants.

Between the two of us, there are just underpants everywhere.

Moving so much has really made me a master of minimalism. Everything we own has a purpose and a place. Except, that is, for all of the freaking underpants!

The movers arrive Monday. They are beautiful angels who are going to pack up all of our junk for us. But because I anticipate these angels coming in disguise as giant, burly dudes, I’m taking it upon myself to pack our delicates. Although I trust these gentleman are hygienic, I cannot allow their grubby paws on such personal items! There are, like, 3 bags worth of undergarments thus far. Why? Where did these come from?? I blame the 5 for $20 bins at Target.

I also have, like, a lot of athletic gear for someone who only does yoga and goes on walks.

Time: 30 minutes (prep + cooking) | Serves: 9-10 lettuce wraps

Ingredients:

• 1 package of tempeh, cubed
• 1 carrot, peeled + shredded into thin strips
• 1 jalapeno, chopped
• 4-5 radishes, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1/2 cup of rice vinegar
• 1 tbsp. of coconut sugar
• 1 tbsp. of soy sauce
• 1 tbsp. of olive oil
• 1 avocado, sliced thin, for serving
• Cilantro, for serving
• Butter lettuce leaves, for sering
• 1/2 cup of vegan mayo
• 2 tbsp. of sriracha
• S+P, to taste

How to:

• In a bowl, combine carrot + jalapeno + radishes + cucumber
• Add vinegar + sugar + about 1 tsp. of salt
• Let sit while you prepare tempeh
• Heat olive oil in a skillet over medium heat
• Add tempeh + S+P, cook for 4-5 minutes or until browned on all sides
• Add soy sauce, cook another 1-2 minutes or until absorbed
• Remove from pan
• Combine mayo + sriracha, set aside
• To assemble, add tempeh + pickled veggies + some avocado + cilantro + sriracha mayo in a lettuce cup
• Pack picnic, head to a grassy knoll + have your sweetie feed you these while simultaneously fanning you