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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Spicy Open-Faced Sammies

What’s fun about baby stomach viruses

is that moms get them too.

That’s right, ladies and gents, now I’m down for the count.

And on my baby’s birthday weekend no less! What an utter tragedy. Fortunately, I managed to muster enough energy to celebrate her a wee bit. By that I mean, I still stuck her in her hotdog costume, baked a couple of mini bundt cakes & opened her presents for her. Never have I felt joy like Lou did when she opened up a mini shopping cart with mini groceries inside. Just imagine a hotdog toddling through a kitchen with that. I’ll wait. I don’t know if everyone feels this way, but my kid’s birthday is just so much more fun than my own.

Could be the fact that I’m approaching middle age, but I digress.

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

Ingredients:

  • 2 sandwich rolls – I used french bread
  • 1 can of pinto beans, drained + rinsed
  • 2 large radishes, sliced thin
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced – up to you how many seeds you leave in
  • Juice of 1 lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Vegan mozz

How to:

  • Preheat oven to 375 degrees
  • Slice your rolls open + drizzle 1 tbsp. of olive oil all over them
  • Bake for 4-5 minutes to get golden
  • Meanwhile, combine radishes + tomatoes + jalapeno + 1/2 the lime juice + S+P
  • Meanwhile, heat remaining olive oil in a sauce pan
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook 5-6 minutes, stirring + mashing occasionally
  • Remove from heat + add remaining lime juice
  • Spread some beans on your rolls + sprinkle with your vegan mozz, bake another 5-6 minutes or until the cheese is melty
  • Serve warm with your radish slaw on top

Recipe from here!