Happy Monday! While I very much enjoyed unplugging for a week, I did miss all of the joy that comes with joining in on @lenasveganliving's #fruitsandveggiesmonday contest! Besides just having fun posting myself, everyone else always shares great entries that I am excited to check out. Make sure to pop in on Lena's contest post to see all of the entries and throw some support for the delicious and healthy entries.
I went shopping Saturday afternoon to load back up on my produce after being gone for a week. I mean load literally--I think my eyes may have been bigger than our bellies! No worries, though, as we will not let any of our bounty go to waste. It was nice to have a break from cooking and doing dishes, but there really is nothing like eating food you made with your own two hands. The resort we stayed at for our vacation was lovely and had some good options luckily. However, it was really hard to stay eating quite as clean and wholesome as I normally eat, and there were times I was not sure if some of the dishes were totally vegan.
I think I did eat my body weight in pineapple over the course of the week. It was so fresh and delicious! Thank goodness for fruit. :)
After looking through my grocery haul, I decided to put together some tacos for dinner on Saturday. It was a great transition meal to go from vacation back into the usual daily routine. I filled them with lots of fresh veggies, but it still felt like a treat. My protein options last week were a bit limited, so I reveled in having access to my delicious tempeh again!
Tempeh & Portobello Tacos
For the Filling:
- 1 small red onion (or half of a large), peeled & sliced
- 1 jalapeno pepper, seeded & chopped
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon adobo seasoning
- 1-2 chipotle chilis in adobo sauce, chopped
- 4 portobollo mushroom caps, cleaned & sliced
- 1 (8-oz) package tempeh, sliced
- 1-2 tablespoons low-sodium tamari or liquid aminos
Prepare all of your veggies and measure out your spices. Heat a grill pan or skillet over medium heat, then add your onions and jalapenos to the pan. Cook until the onions are just starting to caramelize, about 10 minutes. Stir occasionally to prevent sticking.
Sprinkle in your spice mixture, stir and cook for an additional 60 seconds before adding in your mushrooms and chipotle chilis. Continue cooking for 8-10 minutes for your mushrooms to almost cook through. Finally add in the tempeh and tamari and cook for 5 minutes, or until the tempeh is heated and all of the vegetables are cooked to your liking.
Remove from heat. Adjust spices to taste.
For the slaw:
- 1/2 red cabbage, shredded
- 4 organic Roma tomatoes, chopped
- 1 small jalapeno, seeded & minced
- 1/2 lime, zest & juice
- 1 tablespoon pineapple white balsamic vinegar (optional)
- 1/4 cup chopped fresh coriander (cilantro)
- sprinkle of sea salt (optional)
Toss all of the ingredients together, then set aside at room temperature for the flavors to combine.
Easy Guacamole:
- 1-2 small ripe avocados
- 1/2 lime, zest & juice
- pinch of ground coriander and sea salt
Mash up the avocado with the seasoning and lime. I like to leave mine a little chunky for texture. :)
Load up your favorite organic corn tortillas or make some lettuce wraps and enjoy! Of course mine always tend to fall apart, so you can also eat with a fork and knife. ;)
Hope everyone has a fruits and veggies packed week! Don't forget to also check out @woman-onthe-wing's great interview with our host @lenasveganliving here.
