I shared what my latest breakfasts have been looking like in my last post, so now I’ll show my latest lunches.
I’m in a tempeh phase!!
At first I used one block, but then I discovered I wanted this meal over and over, so I decided to make it with two blocks of tempeh (and two bunches of kale), so it would last more than one serving.
First I saute the tempeh with sesame oil and tamari, until it gets browned all over. Sometimes I will add a few tsps of water mid saute, to deglaze the pan and help the tempeh cook.
Later I add the kale and bit more oil and tamari and stir it around in the pan until it starts to wilt.
I store it like that, and then doctor it up as I feel like each day.
The pic above has butternut squash and macadamia nuts, while the version below has butternut squash with cashews.
I also added avo one day because I had it.
I won’t lie though. As good as these bowls are, I do miss my grain bowls.
So you know what?
I have been making them for dinner instead!!
We all LOVE grain bowls, so this is a pretty stellar option. The above has greens, quinoa, butternut squash, dried cranberries, roasted walnuts, and feta with a balsamic vinaigrette.
I MEAN. C’MON.
I would happily eat this every single day for the rest of my life. It’s just so frreakin’ good!!!
This was another winner, with kale, butternut squash, feta, and candied pecans with a lemon miso vinaigrette.
And this was yet another bowl of heaven, with brown rice, kale, feta, and candied pecans with lemon miso vinaigrette.
And finally a non grain bowl!
Putting aside my previous proclamation about grain bowls being the end all be all, that I would happily consume until the end of days…I DO think the next best thing would be salmon. If we were rich enough to afford it on the daily, I might just eat it that frequently! It’s so good. Of course, budget aside, it’s also not reasonable for the eco system to eat salmon too often, so I suppose I will settle for a couple of times a month.
Apparently I didn’t take a photo of the adult plates, but whatever. It was the same thing with a full filet.
On the side, we had cornbread and a salad with mixed greens, steamed green beans and an orange miso vinaigrette.
For the orange miso vinaigrette, I used:
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh orange juice
- 1 tbsp apple cider vinegar
- 3 tbsp miso paste
- 1 tsp grated fresh ginger
- pinch of salt and pepper
Simple salads with very few ingredients only work if your dressing is good, and this one was. We used tangerines from our tree. We got a whopping FOUR this year. It’s so pathetic that I can’t grow citrus. Once again our lemon trees (yes, plural) produced NADA. Good thing I have friends who have more lemons than they know what to do with!
So that’s what’s been on our plates lately 🙂
