03 Apr
7 Notes

Tempeh Macro Bowl

For the tempeh-
Mix together 1T soy sauce, 1T agave syrup, 1T rice vinegar, and a crushed garlic clove. Slice tempeh into 10-12 slices, place in Tupperware or a shallow dish and cover in marinade mixture. Allow to sit for at least 20 minutes, or overnight, in the fridge.
Fry the marinated tempeh slices in a skillet with a little olive oil, until browned on both sides. About 4-5 minutes on each side.

For the rest-
Steam or boil 2 cups of kale, and top with 1/2 an avocado and cooked tempeh. Drizzle with soy sauce. Enjoy!

08 Jan
2 Notes
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Well between finals, the holidays and starting a new full time job (yay!) blogging has not been able to make my todo list, but I guess that’s a side effect of being a twenty-something. I promise I’ll be coming at you hard with tons of new years resolution friendly recipes in the next few weeks though! In the mean time, here’s my fabulous ‘treat yoself’ dinner from Whole Foods: Vegan chicken salad and acai power kale salad.

25 Apr
7 Notes
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Massaged Kale Salad

  • 3 cups kale
  • 1T olive oil
  • 1t agave syrup
  • 1C broccoli slaw
  • 1T chia seeds
  • 1T nutritional yeast
  • 1 serving tempeh, cubed

Massage kale with hands in olive oil, agave syrup and a pinch of salt for 2-3 minutes. Toss in remaining ingredients, shake around until even. If you’re lazy like me, eat right out of the mixing bowl.