All is well in Project Kale land, although dealing with transitions. You see, I have a big milestone birthday nearing, and it has me freaking out a bit. Anyone else out there ever have trouble with transitions? Any good tips you can share (besides consuming excessive amounts of alcohol - check!)?
Well for me, a good way to heal a heavy heart is a nice, hearty, healthy home-cooked meal. Like this one.
|Tempeh Stir Fry w/ Miso-Peanut Sauce|
The key is a VERY hot wok (or pan). I mean, smoking hot (but don't burn your house down like I almost did). It really doesn't take much time either. I think I had the whole meal on the table in about 15 minutes!
The Miso-Peanut Sauce is also super quick and easy - and let me tell you - it freaking ROCKS! I had leftovers of the sauce, so I ended up eating it as a dip for my raw veggies the next day. Amaze-balls.
Instead of yucky, disease inducing animal protein, I opted for our new favorite, tempeh! Both my husband and I (and Ann's family) have really fallen in love with this rocking whole-food protein source. I absolutely love the texture, and I love that it takes on the flavor of whatever you marinate it in. It's amazing how much I love this food that I was so scared of at first!!
I guess it's just another reminder to reach outside your comfort zone and don't be afraid of change.
Just like with difficult life transitions, you might be pleasantly surprised with what you are able to overcome...
Love & Kale,
Tempeh Stir Fry with Miso-Peanut Sauce
This stir fry is full of awesome textures and amazing flavor. Feel free to switch up the veggies for whatever you like or have on hand! You could also sub tofu for the tempeh, if that floats your boat. Or omit it altogether and add more veggies. You'll get your protein from the peanuts in the sauce. Oh the sauce - so, so yummy.
- 1 cup brown rice (or quinoa, etc.)
- 2 tbsp peanut butter (or almond butter - be sure to use one without added sugar, salt or oil!)
- 2 tbsp fresh lemon juice
- 1 tbsp yellow miso
- 1 tbsp grated fresh ginger
- 1 large clove of garlic, minced or grated
- 1 8-oz. package of tempeh, cubed
- 1/4 cup soy sauce (or Bragg's Amino Acids)
- 1 head broccoli, cut into florets
- Few handfuls of baby carrots, halved lengthwise
- Few handfuls of fresh baby spinach
- Few handfuls of sugar snap peas
- Cashews for garnish, optional
- Cook your brown rice (or grain of choice) according to package directions.
- Whisk together the peanut (or almond) butter, lemon juice, miso, ginger, and garlic. Whisk in 1/3 cup water. Set aside.
- Marinate your tempeh cubes in the soy sauce (or Bragg's), coating well. Set aside.
- Heat a wok over high heat, until water droplets evaporate within a second. Add some more water and the tempeh, and stir fry for about a minute, stirring frequently. Add the carrots and broccoli and some more water as needed. Stir frequently for about another 2 minutes. Add the spinach and sugar snap peas (and more water if needed). Stir fry another minute or two, stirring frequently. Remove from heat.
- Toss a bit of the sauce in with the stir fry mixture (about 1/4 cup or so). Serve the stir fry on a bed of brown rice, and top with more sauce and a handful of cashews, if you like that sort of thing. ENJOY!
|Marinate your tempeh in some soy sauce|
|Dump all the sauce ingredients together and whisk away|
|Yummy miso-peanut sauce!|
|Start with your tempeh (see the smoke?)|
|Then add your hard veggies - broccoli and carrots|
|Then add the softer ones - peas and spinach|
|Add a little sauce to the stir fry mixture|
|Toss for a light coat|
|Serve over your grain of choice and with extra sauce and cashews! YUM!|