Tempeh is life. So much so that I’ve been crafting a perfectly lightly battered recipe for the top of my salads. Christa of Anarchy Kitchen inspired me to get on my game with cooking, so here it is! This recipe adds some delicious crunch and texture to almost any dish (and buffalo sauce can be added for a spicy kick, too!) Obsessed? Basically!
Crispy Tempeh Strips
Deliciously addictive tempeh strips for snacking, salads, and more!
You guys all know that I love snacks and toppings. I’m forever putting fun things on top of my yogurt and smoothies which is why I was so excited to participate in the Fit Approach campaign with Manitoba Harvest. I received a package of their delicious hemp hearts to try and I’m so glad I got these babies in my kitchen. They’re delicious! Because I’m a vegetarian, I look for ways to get my omegas and good proteins. I LOVE LOVE LOVE plant protein, so trying something new was exciting.
The first thing I notice about a product is the packaging. I’m a packaging nut. I love bright colors and I like seeing what the actual product looks like. This package looks fun and happy, no? I love the name of the product (I’m all about love and food), and I liked reading about the product on the packaging. I automatically knew the facts. Here’s what you can read on their website and on their packaging:
Great tasting – Hemp Hearts have a slightly nutty taste, similar to a sunflower seed or pine nut.
Easy to use – Simply sprinkle Hemp Hearts on salad, cereal & yogurt, add to smoothies and recipes, or eat them straight from the package!
Nutritious – per 30 gram serving, Hemp Hearts contain 10 grams of plant-based protein and 10 grams of Omegas.
Hemp Hearts have more protein and omegas and less carbs than the same serving of chia or flax.
All of that makes me a happy girl! I tried some of them “straight-up” and they tasted like a milder sunflower seed. Keith even gave them a go! Then I decided how I’d prepare them.
I did a lot of the “run of the mill” dishes with my hemp hearts. I sprinkled them on my cereal. I added them to oatmeal. I mixed them up with Coconut Yogurt and fruit and granola. All were delicious and satisfying! However, my personal piece de resistance was the avo-toast.
Avo-toast makes me happy. It’s simple, it’s darn good, and it keeps me satisfied until 4th period when my kids leave me alone to eat lunch.
With the Manitoba Harvest Hemp Hearts, I kicked my avo-toast up a few notches and boy am I glad I did. I took sprouted grain bread (if you’re not eating this…wait until you finish reading and then run to your nearest grocery store and buy in bulk), and toasted it. I mashed my avo and topped with nutritional yeast AND hemp hearts.
Let your tastebuds rejoice in the magic! The flavor of the hemp hearts and the nooch compliment one another. It’s a creamy, cheesy, nutty blast of flavor. I was full and felt amazing. I loved using the hemp hearts to add a bit of crunch to the toast and avo-mix. So delicious!
The best part of all of this is you guys get a deal, too! Manitoba Harvest is offering 20% off of your purchase when you use the code HHSweatPink14. Happy shopping! What hemp hearts recipes might you try?
Editorâ€™s Note: The product(s) featured in this post were provided by a representative of the company named in this post for editorial consideration. I was not in any other way compensated for this post. All reviews are 100% honest and of my own opinion.
This summer has given me so many creative eating experiences! Keith and I have been entertaining often, and when it’s a smaller crowd we like to turn up the hipster heat and make our own veggie burgers. After trying three different recipes (and me sampling them), we finalized and tweaked this simple quinoa-based burger with some chili pepper and sun-dried tomatoes.
6 oil-packed sun-dried tomatoes, drained and finely chopped (Â¼ cup)
1Â½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced ( about 2 tsp.)
1 tsp. chili powder
8 whole-grain hamburger buns
Salt and pepper to taste
Stir together quinoa and 1Â½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1Â½ cups cooked quinoa.)
Transfer bean-onion mixture to food processor, add Â¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining Â¾ cup quinoa and remaining Â¾ cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350Â°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (Â½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Instead of cooking the burgers as mentioned above, you can also bake for 10 minutes on each side and then grill for 10 on your grill for a smokey flavor.
We make these all summer long. They’re easy, cheap, and they hold together nicely. I top mine with some grilled vidalia onion and a little bit of lettuce. Do you eat veggie burgers? Have you ever made your own?
I made this recipe for Easter Sunday dinner at Keith’s house so we could all have a healthy serving of veggies to accompany the usual Italian Easter fare (ham which I never eat, and a roast and potatoes). This recipe is virtually guilt free and can be tweaked with any veggies that you want. Though the ones I chose below have a nice pop of color and a great flavor palette! At approximately 135 (I would round to 200), calories per piece, everyone’s happy!
Bring a pot of water to a boil for the noodles. Meanwhile, begin by sauteing the garlic with about 2 tbsp of olive oil. Let the garlic brown slightly and throw in your chopped veggies. I added in some Italian spices for flavor. Cook until tender and remove from heat. Cook the lasagna noodles and lay out on foil as they finish. You will want them to be more on the al dente side so they can withstand baking.
In another, small bowl, chop your spinach and mix with ricotta and the egg. Set aside.
Assemble your lasagna in the following manner: spray 9×13 pan with cooking spray, spread a thin layer of sauce on the bottom of the pan. Lay down a lasagna noodle. Spread with ricotta mixture, spread with veggie mixture, spread with more sauce, and place noodle on top. Continue with ricotta, veggies, sauce, and noodle until complete. Top with 1 c. mozzarella. Bake at 375 covered for 30 minutes. Remove foil and bake for the remaining 10 minutes until cheese is melted and golden brown.
To be honest, I’m not even sure that “WIEW” is a thing…but today it is! For Lent I decided to go Vegetarian (which aligns nicely with my new cruelty free cosmetic and household status). Each year when it comes time to celebrate Lent, I try and sacrifice something challenging. This year it’s been enlightening and exciting. I’ve reignited a passion for cooking and Keith and I have spent more time together cooking different meals. He’s tried some of my vegetarian meals, too! What will happen once Lent is over? I’m not sure! We’ll just have to see. For now, feast your eyes on what I’ve been eating this week.