Tempeh + Quinoa Stuffed Peppers

Anyone else practicing their vault run in the kitchen during the commercial breaks of the Olympics?

Just me? Kewl, kewl.

Idk what gives, but whenever the summer Olympics come around, I act like I’ve been competing as an elite gymnast my entire life.

I’m especially into it this year because I’m trying to manifest Lou’s Olympic gymnastic debut at the 2036 games. 2040 at the latest, but she’ll basically be an old hag by then so we’ll see. I just think she has the *it* factor. She likes to play this game where Garr holds both of her feet in one of his hands & she balances & throws her arms out like a daggum cheerleader. She’s a prodigy! I’m making her watch gymnastics with me and I keep telling her these women are her future mentors so watch and learn!

My luck she will blame me for putting immense pressure on her at the ripe age of 8 months old & she’ll do an E! True Hollywood Story on her life painting me as the villain.

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

Ingredients:

  • 4 bell peppers, halved
  • 1 package of tempeh, cubed
  • 1 cup of quinoa, cooked
  • 1 yellow onion, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 tbsp. of garlic, minced
  • 1 cup of tomato sauce
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Vegan cheese shreds

How to:

  • Preheat oven to 350
  • Arrange bell peppers in a baking dish, cut side up
  • Drizzle with 1 tbsp. of olive oil + S+P, bake for 10 minutes, just to soften them a bit
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook 5-7 minutes or until crisp to your desire, remove from the skillet
  • Heat remaining oil
  • Add onions + S+P, cook 3-4 minutes
  • Add zucchini + squash + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh back to the skillet along with quinoa + tomato sauce + italian seasoning + red pepper + S+P, cook 6-7 minutes or until everything is nice + combined
  • Heap some of your mixture into each pepper half + top with cheese shreds
  • Bake for 20-25 minutes or until cheese is as melty as vegan cheese gets
  • Smash a pepper in a pal’s face like you would a nice cream pie

Mediterranean Salad Tacos

I know you all were very concerned, but we survived our first family vacations.

Barely.

The biggest lesson I learned: don’t take a sick baby on vacation and expect to have a pleasant time.

Of course Lulu times her first cold to be during our first vacation. The audacity. Very inconvenient for me and her father. She really did OK until night fell. Then all hell broke loose. Like I can’t help that you’re a baby and can’t have pillows in your pack n play and therefore are miserable when you have a stuffed up nose and are horizontal. That’s just not my fault. You don’t have to take it out on me by waking up every hour on the hour for an entire night like a daggum newborn. It’s inconsiderate and frankly I won’t stand for it.

I absolutely stood for it and stayed up with her all night rocking her pitiful, precious, angelic self to sleep every time the sniffles got the best of her.

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

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 an English cucumber, sliced + quartered
  • 1/2 a red onion, diced
  • 4-5 cups of spinach
  • Juice of 1 lemon
  • 1/4 cup of hummus
  • 1-2 tbsp. of olive tapenade
  • Flour tortillas
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, drizzle with olive oil + some S+P, roast 20-25 minutes, tossing once
  • Meanwhile, add spinach + tomatoes + cucumber + onion + lemon juice + S+P to a bowl + mix, add chickpeas once roasted
  • Spread some hummus on one side of tortillas
  • Top with heaping scoops of salad + dollop with tapenade
  • Serve room temp
  • Wrap them up tight + shove as much in your mouth as possible, then use your grubby hands to scoop the goodies that slide out

Kimchi Quesadillas

We’re about to go on our first vacations as a family of 3.

And what should be an exciting time has suddenly left me panic stricken.

I was really doing fine about it. Excited, all that. Then it hit me tonight during Lou’s bath.

What will I bathe her in on the road?!?! Do we trust the cleanliness of hotel tubs? Like can I in good conscience put my baby’s bare bottom in a tub where strangers’ dirty feet have walked??? My skin is CRAWLING. This then led me to – what do I need to pack for her? What do I pack her things IN? Do babies need their own luggage sets? This has just really opened up a lot of unknowns for me.

Not to mention our first family vacation is to a winery. What are we even thinking?!?!?!

Time: 30 minutes (prep + cooking) | Serves: 2 quesadillas

Ingredients:

  • 4 oz. kimchi
  • 1 can of black beans, rinsed + drained
  • 2 whole wheat tortillas
  • 1/4 cup of vegan cheddar cheese
  • 3 tbsp. of olive oil
  • 1/4 cup vegan sour cream
  • 1 jalapeno, de-seeded + minced
  • 1 lime
  • 1 tbsp. of chili powder
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add black beans + chili powder + S+P, cook, mashing a little, for 3-4 minutes, remove from heat
  • Lay a tortilla flat + top one side with beans + kimchi + some of the jalapeno + cheese
  • Heat another tbsp. of olive oil in the skillet
  • Fold over quesadilla + place one side into hot skillet, cook for 3-4 minutes, flip + cook another 2-3 minutes
  • Repeat with other quesadilla
  • Meanwhile, combine sour cream + remaining jalapeno (should be about half of the pepper) + juice of 1/2 the lime + S+P
  • Serve quesadillas warm with jalapeno sour cream + remaining lime wedges

Adapted from here!