Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick.  Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat  lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday.  So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night!  Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits.  So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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Easy As Can Be Tomato Soup

I use to hate tomatoes when I was younger.  I had no problem with fresh tomatoes, but it was  cooked tomato I had a problem with.  They were always around to make everything soggy or weird tasting.  Thinking you’re going to enjoy your grilled cheese,  and wham! you’re hit in the face by a slap of hot tomato, that seems to have come from the depths of hell its so hot.  As I got older I decided to give tomato another chance, and boy was I glad I did.   I started liking tomato soup so much that when I saw it as the soup of the day at restaurants I would do a little mental dance, only to be disappointing by the thick weird heated pasta sauce with a slice of bread restaurants were serving me.   So of I set to find an easy, yet delicious recipe that would make my taste-buds happy, but also be really quick to prepare.  So if you’r looking for an easy as can be recipe, that’s really yummy and that will have you out of the kitchen in no time at all, this is the recipe for you.

EASY TOMATO SOUPserves 4

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Ingredients

  • 2 tbsp butter/ margarine
  • 1 large white onion, diced
  • 4 cloves garlic, chopped
  • 1 can diced tomatoes
  • 2 tbsp flour
  • 3 cups vegetable stock
  • 1/2 tsp thyme
  • 1 tsp sugar or sweetener of choice
  • salt and black pepper to taste

Directions

In a large pot over medium heat add the margarine and let it melt.  Add the onion and garlic and saute until translucent and fragrant.   Add the flour and thyme and stir until it forms an almost paste slowly add the stock while stirring until the clumps are gone.  Add the tomatoes and let simmer on low for 1 minute.   Add sugar.  Remove from heat and let cool for a couple of minutes.

Puree the soup until soup and creamy taste and season with salt and pepper.

Serve with grilled cheese sandwich. Yum

Fried Polenta Triangles with a Vegetable Stir-Fry

Going gluten free has been surprisingly easy,  except when I smell freshly baked bread, its enough to drive anyone crazy! The benefits outweigh the negatives though.  Being able to lose some stubborn pounds, get rid of bloat,  constant clear skin and my teeth feel amazing!  Yes, gluten ,you are a wiley minx, but I shall have you no longer, you harlot!

You don’t have to be gluten free to enjoy this recipe, its delicious and a great foundation for any meal.  I decided to pair it with a simple vegetable stir-fry, but you can top it with what ever you like.  Yes, its that versatile.  I also don’t let the polenta sit overnight, that’s just a ridiculously long time to wait and I have not patience.  It still works great! Some of you that can plan your meals ahead, by all means let it sit overnight, but for us procrastinators, just pop it in the fridge.

FRIED POLENTA TRIANGLES WITH A VEGETABLE STIR- FRYserves 4

Fried Polenta

Ingredients

  • 1 cup polenta
  • 2 cups water
  • 3 tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 eggplant diced.
  • 1 cup sliced button mushroom
  • 1 large tomato, diced
  • 1 green pepper diced
  • 1 cup zucchini diced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Directions

In a small pot bring the 2 cups of water to boil.  Lower heat and slowly add the polenta.  Continue to stir until, the polenta is thick.

Pour or spoon the mixture into a greased 9 inch baking dish.  Place in fridge and let sit, until firm.

Cut polenta into triangles.

Heat 2 tbsp of oil in a frying pan.  Place the triangles on the pan.  Season with salt and pepper.  Flip and cook the other side. Remove from pan and set aside.

Fried Polenta

In a large frying pan heat 1 tbsp oil.  Add onion and garlic and sauté until translucent.  Add the mushrooms, eggplant, green pepper, zucchini and tomatoes.  Lower heat and give everything a big stir.  Add spices and cover, cooking for 5 -10 minutes.  Season with salt and pepper.

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Serve the polenta and vegetable stir-fry.  Sprinkle with coriander. Enjoy

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