& if you think I don’t have two Halloween costumes for her already, you are wrong!

Time: 3 hours (prep + cooking) | Serves: 3-4

Ingredients:

• 1 package of tempeh, cut into thin slices
• 2 tbsp. + 2 tsp. of soy sauce
• 1 tbsp. of apple cider vinegar
• 1 tbsp. of honey
• 1 tsp. of smoked paprika
• 2 shallots, chopped
• 1-2 cups of frozen corn
• 1 cup of cherry tomatoes, halved
• 1 avocado, sliced thin
• 1/4 cup of cilantro
• 1 lime
• S+P, to taste
• 3 tbsp. of olive oil
• Arugula, for serving

How to:

• In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + 2 tbsp. of olive oil + S+P
• Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours, if you have the time, if not, as long as you can
• Once marinated, heat remaining olive oil in a skillet over medium heat
• Cook tempeh until crisp on both sides, remove from pan
• Add shallots to pan, cook 2-3 minutes
• Add corn, cook until starting to crisp, about 5-6 minutes
• Add tomatoes + S+P, cook another 4-5 minutes or until they start to burst a lil
• Remove mix into a bowl + stir in lime juice + cilantro
• To serve, arrange some arugula on a plate + top with tempeh + corn mix + avocado
• Eat quickly because as soon as you are done, fall is officially here