Smoky Tempeh with Purple Asparagus

I don't want to alarm you, but I think this is the best thing I have ever made. And, to be completely honest, I wasn't expecting it to be. 

Sure, I thought it would be good. I mean, salty, smoky tempeh combined with fresh asparagus? Sounds pretty amazing, right?

The end result is more than amazing. 

As I was typing this out right now I got a little nervous and doubted myself. Could this really be the best thing I have ever made? 

*Takes another bite.* 

Yep, it is.  Affirmative. 

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Tempeh Tacos

One of the best status updates I've seen on Facebook lately was a friend who said that her dinner was cereal eaten out of a vase.  With a knife.

This is what moving does to people.

After my big move two weeks ago, my new kitchen is finally getting organized and feeling more put together.  My cats have started to settle as well and life is feeling a tad more calm.  Thank goodness.

My dinner remedy during times of chaos is always tacos.  And, if you're having an especially stressful week, it's tempeh tacos to the rescue.

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Tempeh of the Sea

Things I love about summertime...

• The way my kitchen always smells like a juice bar
• Sleeping with the windows wide open
• Biting into cool, crisp watermelon slices
• Mock tuna salads

Things that drive me crazy about summer time...

• The way my kitchen is always swarming with fruit flies
• Waking to the sound of chirping birds at 5 am and my cat trying to rip out the screen in order to get to them
• Biting into mushy watermelon slices
• Running out of my favorite mock tuna salad

For someone that can't stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer.  Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it.  My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted.  And so I did.  

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Basil Cashew Mayo

I have this habit of leaving my gym bag pockets unzipped.  It's partly because I'm lazy, but it's also partly because I have never had anything fall out so I never had incentive to zip them up.  Well, that was until two weeks ago when I lost my eyeliner.  And since it was a bit pricey, I am sure you can imagine how excited I was when I found it in my yard a few days ago.  Even though it was a bit weathered and the brand name had been rubbed off, it still worked great.

However, this morning upon closer inspection of the weathered brand name, I discovered that this was not actually my eyeliner.  Lesson learned: zip your gym bag and don't use eyeliner you find in your yard. 

Another important lesson I learned this week is how to make amazingly creamy mayo -- without the eggs or added oils!  So let's get to work!

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Teriyaki Tempeh & Veggies

I think it's time that we talked tempeh.  Have you tried tempeh before?  In case you haven't or in case you have no idea what I am talking about, let me clue you in.  Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 - 36 hours.  Tempeh is a very digestible form of soy and is full of protein - making it a perfect entree in a vegetarian or vegan meal.  Tempeh has a very unique taste and I have often heard it described as "nutty," "earthy," or similar to the flavor of mushrooms.

Tempeh is best when marinated in a sauce to give it some flavor, especially if you are trying tempeh for the first time.  You can also steam tempeh before cooking and this will help cut down on the bitterness.  Most health food stores will carry tempeh ranging from plain to flavored and some brands even have tempeh with a mix of grains.  Tempeh will have a white layer and often dark spots as well.  This is completely normal and is part of the culturing process.  Since tempeh is made with soy, I highly recommend choosing organic because it ensures the soybeans were not genetically-modified.  Tempeh will most often come as a solid block and then you will be able to slice, chop, or grate it depending on your recipe.

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