One of the most common things I get asked when people find that I am vegetarian/vegan is “what do you eat?”. And I am usually at a loss for words, because I don’t think about it much more than making my food or putting it on the blog. It seems so normal and routine for me to make an entire meal without meat, that it is difficult to put into words exactly what I eat.
And this is what I share on the blog, because sometimes it’s easier to write down than to explain 🙂
A few weeks ago I had an “aha” moment about a recipe I wanted to create, but I was too busy finishing the book to take the time to play with it. So I took advantage of the weekend to give it a whirl, and I was very pleased that I did. It very simple to make and quite savory. AND it will definitely answer the question “What do you eat?”
Tempeh “Chicken” Salad:
Makes 2 servings
2 tbsp vegenaise
1 tsp rosemary (dried)
1 tsp garlic powder
1 tsp parsley (dried)
2 stalks celery, chopped
1/8 cup red onions, diced
1 package tempeh
1 tbsp olive oil
pinch sea salt
Heat olive oil in a pan on medium high heat. Chop tempeh into strips and heat for 2-3 minutes on each side until slightly browned. Set aside (or in a the fridge) to cool slightly. Meanwhile whisk together the rest of the ingredients in a medium-sized bowl. Â Chop tempeh into chunks and mix together until thoroughly coated.
Serve over a bed of mixed greens, in a wrap, or in a sandwich and enjoy!
Peace and Love,
Jessi
