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!

Gochujang Ramen

We have to buy a new car.

I know what you’re thinking –

In this economy?!?!

Trust me, we’ve tried to finagle our way out of it, but here we are. Garr got rear ended a few months ago & apparently the car is totaled. We were like, “but are you sure…???” I don’t know if y’all are aware, but used cars in the U.S. are astronomical right now. I don’t even know who makes these decisions, but some bro decided to jack up the prices of every basic used sedan & now we’re all up a creek. I’m about to get some tags for Lou’s pink, Fisher Price car & have Garr push that to work.

If anyone has the hook up on like a 2018 Toyota Corolla with about 600 miles on it, hit a girl up.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 3 blocks of brown rice ramen
  • 1 tbsp of olive oil
  • 1 bunch of rainbow chard, removed from the stems + chopped
  • 1 tbsp of garlic, minced
  • 1/4 cup of gochujang
  • 2 tbsp of brown sugar
  • 2 tbsp of tahini
  • 3 tbsp of soy sauce
  • 2 tsp of sesame oil
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Cook ramen to package instructions, drain
  • Heat olive oil in a large skillet over medium heat
  • Add chard, cook 3-4 minutes
  • Add garlic, cook another minute
  • Meanwhile, combine gochujang + brown sugar + tahini + sesame oil + soy sauce in a small bowl
  • Turn heat down, add sauce to skillet with chard, cook another 2-3 minutes
  • Add ramen, stir to coat + combine
  • Serve hot with cilantro + lime

Inspired by this recipe!

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Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback