Vegan Philly Cheesesteak Sammies

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It’s still over a month away yet here I sit stressed about Christmas.

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It’s not supposed to be this way. I should be focused on the birth of our Lord and Savior! The many blessings the year has brought me! The New Year’s resolutions I will certainly not keep!

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Instead I am left wrestling with answers to the dreaded question, “What do you want for Christmas?”

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To be left alone, honestly. Seriously, it’s so stressful coming up with random things I want others to purchase for me and then wrap and hold onto until 12/25. If I want something, I typically weight the pros and cons, research the best deals, find a coupon code, put it in my cart and then talk myself out of it. I like this process, I’m comfortable with it, it makes sense to me. Why organize a Christmas list? Let’s just spend time together and sing carols and string popcorn on trees like the olden days. But I am an acquiescent child. I put together a list, I checked it twice, I sent it it to my parents and husband. I thought I was really doing them a favor, too. Look, here are some ideas you unimaginative shoppers. Know what I get in return? “That’s a really long list.” K. I’m out.

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Garrett also said, “Wow, I started a list for you too and it has none of this stuff on it.” He knows me so well.

 

 

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

Ingredients:

  • 1 package of tempeh, sliced thin
  • 1 onion, sliced thin
  • 1 green pepper, sliced thin
  • 1/4 cup of soy sauce + 2 tbsp.
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of garlic, minced
  • 1 sweet potato, cubed
  • 1/4 cup of full-fat coconut milk
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of lemon juice
  • 1 tbsp. of sriracha
  • 5 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tbsp. of paprika
  • S+P, to taste
  • Crusty french bread, for serving

How to:

  • In a bowl, combine 1/4 cup of soy sauce + dijon + 1 tbsp. of garlic + 1 tbsp. of olive oil
  • Add tempeh slices, coat in the soy sauce mix + set aside
  • Add sweet potato to a sauce pan + add water + bring to a boil
  • Lower heat + simmer for 15 minutes, drain + let cool
  • Add sweet potato + remaining soy sauce + coconut milk + nutritional yeast + lemon juice + sriracha + 3 tbsp. of olive oil + garlic powder + S+P to a food processor + pulse until smooth, set aside
  • Heat a skillet over medium heat
  • Add tempeh + sauce it marinated in, cook for 6-7 minutes, until crisp + browned to your liking
  • Remove from the pan
  • Add remaining olive oil
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green peppers, cook another 3-4 minutes
  • Add tempeh + paprika, cook another 2-3 minutes
  • To serve, place some tempeh mix into your crusty bread + top with cheese sauce

 

Adapted from here!

Zucchini Sammies

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A place I thrive is our nation’s capital.

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

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

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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.

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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

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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!