Mango + Tempeh Curry

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

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

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Baby steps, people.

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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!

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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

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Why must I be so incredibly thoughtful?

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

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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.

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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.

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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!

Tempeh Chili

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I may or may not be a psychopath.

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At least according to my adoring husband.

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I don’t exhibit the normal characteristics of a psychopath, but apparently this one habit of mine is so abhorrent it automatically classifies me as such.

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I eat my oatmeal plain. No cinnamon or brown sugar, certainly no raisins. I flirt with blueberries occasionally, but even they alter the experience. I do add some nuts when I’m eating the complimentary breakfast at the Hampton Inns, just to not scare the other patrons. It is the true highlight of my day. Nothing brings me more satisfaction than sitting down at my dining table with a piping hot bowl of stick to your ribs plain as the day is long oatmeal. I’m sorry, I can’t help that oats are pure in nature and need no refining, but apparently this is not normal? Garrett is literally so appalled by this, he tells everyone he comes in contact with that he’s married to a psychopath who eats her oatmeal plain. He’s obviously so in love.

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Tbh I’ve been called worse, so I’m just rolling with it.

 

 

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

Ingredients:

  • 1 package of tempeh
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 1 red bell pepper, diced
  • 1 can of diced tomatoes
  • 1 can of green chiles
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of kidney beans, rinsed + drained
  • 1 can of hominy, drained
  • 1 tbsp. of olive oil
  • 1 tbsp. of chipotle chili powder
  • 1 tsp. of cumin
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Heat oil in a large stock pot over medium heat
  • Add onion, cook 3 minutes
  • Add garlic, cook another minute
  • Crumble in tempeh, cook for 5-6 minutes or until starts to slightly brown
  • Add jalapeno + red pepper + some S+P, cook for 2-3 minutes
  • Add 1-2 cups of water (depending on how brothy you like your ish) + tomatoes + chiles + beans + hominy + chipotle chili powder + cumin + crushed red pepper + S+P
  • Bring to a boil, reduce heat, simmer for 30-40 minutes
  • Serve hot with cilantro + avocado
  • Locate giant straw + plop into bowl + slurp down chili, accelerating the nutrients entering your bloodstream