Taking the time to reflect upon our choices is the only way to grow, so I challenge YOU to think about the things you've accomplished in the past few weeks, months, and years! What are you committed to and how has that enriched your life?
Getting together with friends and enjoying small plates is one of my favorite ways to share my love of food. Having everyone each make one dish to contribute is a great way to cut down on costs and still feel like you're doing something extravagant. I highly recommend it for an upcoming gathering you've been itching to host. :-)
On the day of my veganniversary, Eli and I went to the holy ground that is Brooklyn Bagel. If you live in NYC and haven't tried it yet, then you need to immediately put down your laptop/phone/tablet and RUN to the nearest location. My latest obsession is a whole wheat everything bagel toasted with spinach tofu cream cheese with fresh tomato and red onion. MMM MMM MMM.
For dinner, I was inspired to make something new, but also wanted something light as the weather has been so hot and humid in NYC (not to mention we ate giant bagels for brunch.) I settled on what I have dubbed "Fiesta Stuffed Sweet Potatoes" (pictured top left) topped with kale, vegan chorizo, black beans, corn, avo, and tofu sour cream - stay tuned for the recipe on Peaceful Dumpling! All in all, it was a fabulous celebration and a reminder of my health and wellness goals as we approach the fall!
AND NOW, LADIES AND GENTLEMEN, I GIVE YOU... THE VEGAN TLT BOWL! Who doesn't love BLT's or their tastier vegan counterpart - the TLT?!
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
YIELD: 1 very large bowl (I ate this bowl for lunch and dinner!)
1 cup uncooked quinoa
1/3 block original tempeh
1 tbsp soy sauce
1 tbsp sriracha sauce
1 tsp maple syrup
1/2 tsp black pepper
3 vine-ripe heirloom tomatoes
1/3 iceberg lettuce wedge
1/4 cup red onion - optional
Coconut oil for sautéing tempeh
SPICY DRESSING INGREDIENTS:
1 tbsp veganaise (can sub hummus)
1 tsp sriracha sauce
1 tsp apple cider vinegar
1/2 tsp chipotle chili powder
1. Cook quinoa.
2. Meanwhile assemble a marinade for the tempeh bacon of soy sauce, sriracha sauce, maple syrup, and black pepper. Chop tempeh into small strips and allow to marinade for about 20 minutes, or until quinoa is cooked.
3. Wash and chop tomatoes, lettuce, and onion. Chop avocado.
4. Assemble spicy dressing by whisking together veganaise, sriracha, apple cider vinegar, and chipotle chili powder.
5. Cook tempeh bacon in coconut oil over high heat for about 3 minutes on each side, or until tempeh is nicely browned.
6. Combine all ingredients in a large bowl and dig in!