Tempeh Bahn Mi

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!

Dilly Bean Stew

Why did I decide to wean Lou from her pacis?

Someone tell me why I thought that was a good idea.

She only uses them at nap & night time, but still. Do I not care about my own sleep?!

It all started last week when I saw her absolutely gnawing on her paci as she was getting ready to go to bed. I thought – if any kid is going to rip off the good part & swallow/choke on it, it will be my kid. So the next day we packed them up & said bye bye. Cold turkey. Ripped the bandaid. She did ok the first day. The next day she decided to spike her first fever ever. It’s not unlike her to get sick on purpose just to mess with us, so I was like dude what gives. Then I realized – the gnawing & the fever = molars coming in. I took away the child’s greatest comfort in the midst of her greatest pain. My timing is impeccable!

For some reason, a plush stuffed animal doesn’t slap as hard as a rubber paci on the gums.

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 white onion, sliced thin
  • 2 cans of cannellini beans
  • 1/4 head of cabbage, chopped
  • Juice of 1 lemon
  • 1/2 cup of dill, chopped
  • 4 cups of veg broth
  • 2 tbsp of olive oil
  • 2 tbsp of butter or vegan butter
  • S+P, to taste
  • 1/2 tsp of crushed red pepper

How to:

  • Heat butter + olive oil in a pot or Dutch oven over medium heat
  • Add onion + S+P, cook about 7-8 minutes until they get nice & friedish
  • Remove onions + add beans to pot with S+P, smashing a few as they cook
  • Add broth + simmer for about 15-20 minutes
  • Add cabbage + lemon + S+P + red pepper flakes + cook another 10 minutes
  • Turn off heat + add in half the dill
  • Serve hot with onions + remaining dill
  • I know it’s probably hotter than Hades where you are, but blast the A/C & eat this

Adapted from here!

Pea Pesto Risotto

Have I mentioned I’m with child?

Not sure if I’ve put that out here in the blogger-verse yet.

It’s true. Lou is such an angel, we thought why not go for 2 under 2, ya know?!

Really this was the greatest surprise of our lives. We went through fertility treatment to get Lou, so to just…get pregnant still feels surreal. Who knew that’s how it happened! We’re adding another girl to this gang, despite me being 100% positive it was a boy. When the nurse told me female, I was like wait excuse me female as in girl?? She said …yeah…. The best part about having the same gender is the amount of money saved on clothes & nursery decor. Poor little girl is getting all of Lou’s half busted shoes & dirty socks. We still love you just as much, we’re just cheap!!!

I’ve accepted I’m not sleeping soundly again for another 5-6 years at least.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 cup of Arborio rice, uncooked
  • 1 container of vegetable stock
  • 1 white onion, diced
  • 1 tbsp of garlic, minced
  • 1/2 cup of peas (if frozen, blanche in boiling water for like 2 seconds, then drain)
  • Couple sprigs of mint
  • Couple sprigs of basil
  • Zest + juice from 1/2 a lemon + the juice from the other 1/2
  • 1/4 cup + 1-2 tbsp of olive oil
  • S+P, to taste
  • 1 tsp of crushed red pepper (optional)
  • 1/4 cup nutritional yeast or Parmesan cheese (pick your poison)

How to:

  • Heat 1-2 tbsp of olive oil in a stock pot or Dutch oven over low-medium heat
  • Add onion + S, cook 4-5 minutes
  • Add garlic, cook another minute
  • Add rice, coating in goodness while toasting for about 2 minutes
  • Meanwhile, heat stock in a lil pot over low heat
  • Add stock one ladle at a time to the rice, stir + let absorb until rice is cooked, about 30, minutes
  • In a food processor, combine peas + herbs + zest + juice from 1/2 the lemon + olive oil + S+P, pulse until a nice chunky texture
  • Once rice is cooked, turn off heat + stir in pesto + cheese + the juice of the other half of that lemon + some S+P
  • Serve warm with more peas + basil
  • Lay your soft, supple cheek on a bowl of this + just relax