Tempeh / Avocado Salad

Everything's better with avocado.

Should you happen to have some leftover deliciously marinated tempeh (say, from tempeh reubens), this is a great thing to do with it.

I apologize to the original source of this recipe, because I jotted down the ingredients without bookmarking it and I don't know who deserves the credit for this wonderfulness. If anyone knows, let me know.

I think this will become a staple lunch for me.

The Recipe:

4 oz tempeh, marinated and baked or prepared to your liking

1 avocado, gently mashed

1/4 c red onion, chopped

1/4 c carrot, chopped

1/4 c celery, chopped

1 tsp garlic powder

1 tsp lemon juice

1 tb dijon mustard

salt and pepper, to taste

Mix everything together. Eat on bread or alone.

The Verdict:

Overall grade: A

Overall reason: Easy, delicious, healthy, and keeps well in the fridge for a few days.

Time to prepare: 5 minutes if you've already prepared the tempeh

Husband quote: (No husband quote for this one... it's all for me.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Adventures of a healthy-ish pseudo-foodie

Search This Blog