As some of you may know, I spend the past weekend (plus a couple of days) in San Francisco. If you’ve been there before, you can imagine how excited I was about trying out some more vegan restaurants and delightful food! Not to mention, the whole point of my trip was to visit some amazing friends and check out the scenery. There were many firsts during this trip, one of them being that it was my first time flying there and boy, do I love 1 hour flights!
Once I got there, my lovely friend Caroline picked me up and we jogged a couple of miles in preparation for the weekend of crazy feasting! I just have to say, as reluctant as I was to jog before breakfast, it sure set the tone for the weekend. So, thanks again, Caroline! We went to Source for brunch, to visit the always awesome Jenny (who’s the pastry chef there) and left feeling slightly food drunk. The rest of the weekend included trips (including but not limited) to Souley Vegan, Pepple’s Donut Farm, Gracias Madre and St. Francis Fountain.
As you can tell, it wasn’t the healthiest of times, but I did squeeze in a recipe while I was there! After one of our morning runs, Caroline and I decided to make some lunch at home. We wanted something healthy, but substantial, that would fit the cool but beautiful weather. First, we thought salad, then it kept evolving with different ingredients and methods, until finally we settled on a wilted, warm salad. It’s essentially between a saute and a fresh salad, perfect!
Here, you have your protein-packed tempeh, some caramelized onions, crunchy romaine, and don’t forget about those adorable baby bellas! This recipe is very simple, and comes together in no time. It was really my first time experimenting with wilted lettuce, for myself, but I’ll definitely be doing it again.
One Year Ago: Banana Cacao Chia Pudding
Two Years Ago: Grilled Stuffed Peppers with Spicy Cauli-mash
- 1 8 oz. Pkg- Tempeh (cubed)
- 1 cup Red Onion (Sliced into slivers)
- 3 cups Baby Bellas (Cut in half)
- 2 tablespoons Tamari (or liquid aminos, or soy sauce)
- ½ teaspoon Liquid Smoke
- A Pinchof Black Pepper
- 4 cups Romaine Lettuce (Chopped)
- 1 cup Cherry Tomatoes (Chopped)
- 1 tablespoon Miso Paste
- 1½ tablespoon Water
- ½ tablespoon Apple Cider Vinegar
- ½ teaspoon Fresh Lemon Juice
- ½ Avocado (Sliced for Garnish)
- Get a large pan ready on a stove filled a ½" high with water. Heat it to a simmer and add the tempeh to it.
- Cover the pan and steam for 10 minutes. Then drained most of the water out, leaving a thin layer.
- Add the red onion, baby bellas, tamari, liquid smoke and black pepper to the tempeh, sauteeing until the onions are pretty clear.
- Next, add the lettuce and tomatoes to the pan, over low-medium heat. Fold the lettuce into the tempeh mixture constantly, until it starts to wilt.
- Whisk together the miso past, apple cider vinegar and lemon juice, then poor into the pan. Toss the warm salad in it until evenly distributed. Add salt and pepper to taste.
- Separate the salad into two large bowls and top with the avocado, serve immediately.
Now that I’m back from vacation, I seem to have gotten sick! It’s not too bad, thankfully, but there’s so much to do and catch up on. In the next two weeks I have a few recipes to plan out for a VegNews web special, Expo West (!!!) and much, much more! I’ll definitely be needing more quick meals like this to keep me going.
Now, time for some soup and rest.