I love simple. Easy meals that fit into my lifestyle, and deeply nourish my body. No matter what you believe when it comes to food, I think everyone would agree that delicious dishes that are relatively easy to whip up go a long way in being able to sustain us throughout the day, day to day, week in and week out.
I have mentioned before how important it is to build up your repertoire of easy, tasty recipes. Recipes that you can keep going back to, that bring a smile to your face even when time and inspiration have run dry. The more I experiment with healthy recipes, the easier it is to find that inspiration to get into the kitchen and keep myself sustained, satisfied, and energized.
Can you even imagine sitting down on a Sunday morning ready to plan your meals for the upcoming week, and you literally have ideas spilling out of the top of your head? How easy would it then be to head off to the shops and buy all of the ingredients that you need for the week in advance? It is totally possible!
I think a great goal that anyone can set for themselves is to cook just one new recipe a week. Some might be soaring successes and others could be absolute flops! The whole point is to build confidence in your abilities to cook healthy plant based meals! And just think, after one year of perseverance and you would have tried 52 new recipes and the idea of planning a weeks worth of yummy dinners will be more than achievable.
Note: Planning is a very important part of staying nourished and energized in the week, and building your trusty list of go-to recipes. Planning takes just 10-15 minutes of your day and can save you up to 60-90 minutes of worrying, racking your brain for ideas when you are tired, driving to the shops, and buying ingredients. It is definitely worth setting aside 10 minutes on a Sunday to make your weekly shopping list and stocking up your fridge with awesome ingredients.
About Tempeh (tem-pay)
Tempeh is a delicious source of complete protein (One cup contains 30 grams of protein), and is typically made with whole soya beans. Tempeh is higher in fiber than other soya products because it contains the whole soya bean. It is also easier to digest than tofu because it is fermented, and it contains healthy gut loving bacteria. Tempeh has a smoky, nutty flavour making it the perfect substitute to meat. It contains the elusive umami flavour that we so enjoy. Try finding a non-GMO, organic tempeh from your local health shop to ensure you are getting a healthy and superior soya food product.
200 grams tempeh
2 garlic cloves
½ teaspoon ginger powder
¼ cup tamari
2 tablespoons pure maple syrup/raw honey
2 tablespoons lemon juice
1 cup brown rice, soaked for at least 4 hours
200 grams broccoli
½ an avocado, topping
Fresh chives, chopped, for garnish
- Whisk the garlic, ginger, tamari, maple syrup, and lemon juice together. Slice the tempeh into thin pieces and marinade in a wide shallow ceramic dish for up to 30 minutes.
- Preheat the oven to 180 °C. Rub the broccoli with a bit of coconut oil, ½ teaspoon of salt and cracked black pepper. Cook for 15-20 minutes.
- Place the soaked rice into a small pot with 2 cups of water and bring to the boil. Reduce the heat, cover, and simmer for 15-20 minutes.
- Heat a knob of coconut oil in a pan. When it is hot, add the tempeh pieces and brown on one side for 3 minutes in the marinade. Turn them over, and cook them on the other side for 2 minutes.
- Assemble: spoon the rice into bowls, add the tempeh, broccoli and avocado. Lastly, sprinkle with chives and enjoy.