Zucchini Sammies

fullsizeoutput_e54

A place I thrive is our nation’s capital.

fullsizeoutput_e48

I spent the long weekend gallivanting around one of my top 3 fave cities and I feel energized and refreshed!

fullsizeoutput_e4b

If only the U.S. Army 10-Miler didn’t get in the way of my itinerary!

fullsizeoutput_e4c

Obvio I did not run the race, I’m not a masochist, but I did do an exceptionally good job of spectating and just generally being uber supportive of my athletic husband. To make the race, we had to catch the metro bright and early. Catching the DC metro is one of my top 5 favorite activities so this was invigorating for me, though I would have preferred not to be wearing athleisure at the time, but I digress. We ride the escalator down to our platform & it is packed like a can of sardines (a saying I don’t love). Stranger’s bodies are just pressed too closely together, it’s terrible. We squeeze our way in and watch the escalator as more bodies arrive. Eventually the escalator is overwhelmed & people are stuck & there is some mild trampling. It was all very dramatic. The train finally came and people were squeezing in so tight the doors barely closed. If I hadn’t been trying to act like a local who was appalled by the throngs of people who didn’t know how to act riding public transit, I would have absolutely had a panic attack.

fullsizeoutput_e57

I was rewarded for my positive attitude with copious amounts of falafel and an evening at a piano bar singing Elton John and swaying in a dimly lit corner.

 

 

Time: Overnight marinating + 1 hour cooking | Serves: 2-3

Ingredients:

  • 3 zucchini, halved lengthwise + pitted
  • 1 package of tempeh, cut in cubes
  • 1/2 cup of soy sauce
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of lemon juice
  • 2 tbsp. + 1 tsp. of garlic, minced
  • 2 tbsp. of smoked paprika
  • 1 tbsp. of chili powder
  • 1/2 lb. of shiitake mushrooms, roughly chopped
  • 1 tbsp. of garlic powder
  • 1 tomato off the vine, sliced thin
  • 1/2 a red onion, sliced thin
  • 1 avocado, mashed
  • 1/4 cup of balsamic vinegar
  • 1 tbsp. of agave
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a bowl, combine 1/4 cup of soy sauce + 1 tbsp. of lemon juice + 1 tbsp. of garlic + 1 tbsp. of smoked paprika + chile powder
  • Place zucchini halves in a big sealable bag + pour in soy sauce mix
  • Refrigerate overnight
  • In the morning, combine remaining soy sauce + dijon +  1 tbsp. of garlic in a lil bowl
  • Add tempeh + let marinate for a few
  • Meanwhile, combine mushrooms + garlic powder + remaining smoked paprika in a large bowl
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + cook for 6-7 minutes or until starting to crisp
  • Add mushrooms, cook another 4-5 minutes
  • Meanwhile, combine balsamic + agave + 1 tsp. of garlic + olive oil + S+P in a lil bowl’
  • To serve, spread some avocado inside one of each of the zucchini halves + top with S+P, top with tempeh/mushroom mix + tomatoes + onion + drizzle with balsamic + top with other zucchini half
  • Please try to pick up one of these bad boys + actually eat it like a sammie + see how much food you get all over your face

 

Mango + Tempeh Curry

fullsizeoutput_ba4

On my ever-expanding journey to become a better person, I’ve decided to stop complaining.

fullsizeoutput_b91

For a week. I’m only going to stop complaining for a week.

fullsizeoutput_b95

Baby steps, people.

fullsizeoutput_b96

I was listening to K-Love on the way to yoga the other morning and was inspired by one of the sweet preachers who basically told me to get my act together and stop complaining all the time because I have everything I could ever need. Like, OK when you put it that way. At first I was like man this is going to be a piece of cake. I’m not really a complainer. I mean, I’m pretty self-deprecating, but I don’t really complain. Or so I thought… Man, I started evaluating my thoughts a little more closely and I whine about EVERYTHING. The weather, money, not having enough hours in the day, my face, my hair, my love handles, etc. You name it, I can probably find something pretty negative to say about it. It’s a gift really. But I’ve actually done pretty well the last 48 hours! Perhaps I’ve turned over a positive leaf!

fullsizeoutput_ba0

Then I had to call my internet provider and complain about my bill so alas I’m starting my week of no complaints fresh tomorrow.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 tbsp. of coconut oil
  • 2 tbsp. of soy sauce
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ginger, ground
  • 1 mango, diced
  • 1 1/2 cup of coconut milk
  • Juice of 1 lime
  • 1 tbsp. of curry powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 cups of brown rice, cooked
  • Cilantro, for serving

How to:

  • Heat coconut oil in a large skillet over medium heat
  • Add tempeh + soy sauce, cook for 5-6 minutes or until browned slightly
  • Add onion + some S+P, cook another 3-4 minutes
  • Add pepper + garlic + ginger, cook another 4-5 minutes
  • Meanwhile, combine coconut milk + lime juice + curry powder + red pepper + S+P
  • Stir in coconut milk mixture + mango, bring to a boil, reduce heat + simmer for 15 minutes
  • Serve hot over brown rice with some cilantro
  • Using a funnel to avoid spillage, pour mango + tempeh curry into mouth + guzzle it down like a champion

 

Adapted from here!

Miso Veggie Noodles

fullsizeoutput_608

Why must I be so incredibly thoughtful?

fullsizeoutput_5e7

It’s really throwing a giant wrench smackdab in the middle of my bank account.

fullsizeoutput_5ed

It’s been my new year’s resolution every year since I can remember that I’m going to be more thoughtful. No longer will I yell “My presence is your present!” at my family when it’s my turn to pass out Christmas gifts.

fullsizeoutput_5f1

So this Christmas, I’ve done something I’ve never done before – purchased real gifts! Not just grab a bottle of wine on the way to the party or craft a last minute coupon book like a 7-year-old, I actually, like, went to stores and perused shelves for things I thought my humans might enjoy. There’s a lot of stuff out there when you aren’t totally self-centered and a major cheap-o! Soon, though, it became an addiction. If I left a store empty handed, I would curse the proprietor for not having equal parts useful and humorous gift options at a sensible price. I felt so defeated the other day after not checking everything off my list, I pouted and cried the rest of the evening.

fullsizeoutput_614

I’ve really mastered the “reason for the season” thing.

 

 

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

Ingredients:

  • 2 zucchini, spiralized
  • 2 beets, peeled + spiralized or shredded
  • 1 cup of matchstick carrots or 2 carrots, peeled + shreeded
  • 1 cup of snap peas
  • 1 package of tempeh, cubed
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of sesame miso
  • 2 tbsp. of fresh ginger, minced
  • Juice of 1 lime
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 2 tsp. of toasted sesame oil
  • 1/2 cup + 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine half of the miso + half the ginger + juice of 1/2 the lime + half the soy sauce + half the rice vinegar + half the toasted sesame oil + 1/4 cup of the olive oil, whisk well
  • Add tempeh to the dressing + coat, marinate 10 minutes
  • Meanwhile, mix up the other half of the dressing ingredients, set aside
  • On a lined baking sheet, spread chickpeas into an even layer
  • Drizzle with 1 tbsp. of olive oil + some S+P, bake 20-25 minutes, tossing once in the middle of cooking
  • Meanwhile, heat the remaining tbsp. of olive oil in a skillet over medium heat
  • Add marinated tempeh, cook for 6-8 minutes, browning on all sides
  • Remove from pan + add snap peas, cook 3-4 minutes, remove
  • To serve, combine all veggie noodles in a bowl with tempeh + chickpeas + snap peas + cilantro + toss with dressing
  • Crunch + slurp on your noodles while simultaneously rocking around your Christmas tree

 

Dressing adapted from here!