Ack! I missed posting yesterday because it was one of “those days.” The good news is that I finished my summer school class except for a few loose ends. Yay! I have a lot on my plate right now with moving and some other projects, but that’s just how it is sometimes.
I have another video blog to share with you, though. This time, I show you how I water-saute veggies to make a tempeh scramble. The ingredients look like this:
The video blog can be seen here:
Here’s a photo of the final product:
As I mentioned in the clip, I served this dish with some roasted sweet potato, but you can use rice or just eat it plain. It’s really good!
Here’s the printable recipe:
Tempeh Veggie Scramble
1/2 onion, chopped
2.5 ounces dehydrated mushrooms, re-hydrated with 1/2 cup hot water (or 1 lb. fresh mushrooms, sliced)
3 medium tomatoes, chopped
3 cloves garlic, minced
2 tablespoons no-salt seasoning
1 lb. fresh broccoli florets or about 2 cups
1 bunch kale, leaves removed and stems discarded
1 bunch fresh basil, chopped
1 package tempeh, crumbled
1/2 cup cashew curry sauce (see recipe below)
Heat 3 tablespoons of water over medium heat in a large saucepan. Add onions and sauté for several minutes or until softened. Add mushrooms and cook for 2 more minutes. Add garlic and no-salt seasoning and stir to combine. Add broccoli and tomatoes and place the lid on the pot for several minutes. Add tempeh and kale and cook on low heat or until kale is wilted. Stir in cashew curry sauce and serve hot.
Cashew Curry Sauce
1 cup raw, unsalted cashews
1/2 cup unsweetened soymilk
1/2 teaspoon curry powder
1/4 – 1/2 cup white balsamic vinegar
Combine all ingredients in a food processor or high-speed blender. Process until combined. Add additional vinegar if needed to achieve a smooth consistency.
For dessert, I tried one of these…do you know what it is?
It’s called a cherimoya and I found it at the farmers’ market. When it is ripe, it feels like a ripe avocado. It looks like this on the inside:
I would describe the flavor as like a creamy pineapple, I loved it! You don’t eat the seeds, by the way. 🙂
Since Alan and I are planning to move from the beach back to the desert as soon as our house sells, I’ve started visiting some of my favorite spots to say goodbye. I do plan to visit, but I’m sure you agree that it’s different when you live somewhere and you visit. I will miss this spot, it’s one of my favorite in the world (note my blonder hair…I’m still working on it!):
I have a feeling I will live at the beach again someday:
Lastly, this is the last day to enter to win a signed copy of Brooks Palmer’s new book Clutter Busting Your Life. You can enter here. Brooks is so talented and drew this awesome picture for me in my copy:
I like his statement, “Thanks for being open to letting go.” It’s admittedly very, very scary to let go of things and relationships that don’t serve our lives anymore, but I can guarantee that the process will open up new doors and adventures to you that you never dreamed possible. It is happening to me!
Have a great day and I’ll see you back here this weekend.