I am getting…rather large.

& I keep forgetting about it until I see a mirror or try to, oh I don’t know, just get up off the couch.

I was so hyper aware I was pregnant with Lou. It ruled all my thoughts. This time, it’s just all going by so quickly!

Granted, last time I was pregnant, Covid had locked us all down & I was forced to sit indoors on my large behind & just stare at my belly. This time, I’m moving & grooving! We’re busy with activities! I try to walk up a flight of stairs & am quickly humbled! I’m grateful it’s going by smoothly & quickly, but I also know I’ll miss it when it’s all over. I love feeling her kicks & wriggles. Even though neither Garr or Lou enjoy it…I really hope this kid gets some of my qualities & is not just a slick clone of her father.

All to say, if you see me, I am large, barely in charge & very hungry, so beware.

Time: 40 minutes (prep + cooking) | Serves: 3-4 sandwiches

Ingredients:

• 1 package of tempeh, sliced thin
• 2 tbsp of soy sauce
• 2 tbsp of maple syrup
• 1 tbsp of rice vinegar
• 1 tbsp of sesame oil
• 1/2 tsp of corn starch
• 1 tsp of garlic powder
• 2 tbsp of olive oil
• Pickled red onions
• Pickled cucumbers
• Shredded carrots
• Sliced radishes
• Big bunch of cilantro
• Crunchy bread
• Hot sauce or sriracha, for serving

How to:

• In a bowl, combine soy sauce + maple syrup + rice vinegar + sesame oil + garlic powder
• Pour over tempeh in a shallow dish, set aside to marinate for 15 minutes
• Heat oil in a pan over medium heat
• Add tempeh slices + cook about 3 minutes on each side, reserve the marinade!
• Add the cornstarch to the remaining marinade
• When the tempeh is cooked, add the marinade to the skillet + cook another minute
• To serve, layer some tempeh on your crunchy bread + top with veggies + cilantro + hot sauce or sriracha
• Grab a bib & dig in

Adapted from here!