Here we are for another round of What I Ate Wednesday! Happy hump day, hope everyone is having a good week. I started my day off yesterday with some leftover Anti-Cancer Green Breakfast Smoothie. Now that I’ve cut way back on my date intake and completely eliminated non-nutritive sweeteners (like stevia), I am definitely starting to crave sweets a little less. Still, this one was pretty darned green. It did the trick, though, and carried me through a few hours of work plus a 3-mile walk on the treadmill until lunchtime. P.S. I don’t drink coffee, by the way, this is a leftover mug of Alan’s, but I like it because it’s HUGE!
For lunch, I had my typical green salad (made with my Creamy Avocado Dressing) with chopped carrots, onions and radishes on top. I also included some microwaved frozen asparagus, one half of a medium avocado, a tablespoon of pine nuts and about a half cup of garbanzo beans:
You’ll see I had some applesauce for dessert (I had two bowls, by the way). I made it in the crockpot, my recipe is here. I made this version without raisins and cooked it on low overnight, or about 12 hours. Alan said he woke up around 2 a.m. and smelled it cooking.
It is amazing how sweet cooked and dried fruit can be. I do have to be careful with these types of recipes because I tend to overeat them because of the concentrated sugars. Nonetheless, it was a wonderful, healthy dessert.
Dinnertime included tempeh tacos made from veggies, crumbled tempeh and guacamole served over corn tortillas. I ended up eating three tacos total because I was pretty hungry. This recipe is not unlike the one I posted awhile back for Tempeh and Black Bean Tacos, but this one has more crunch because of the celery and bok choy. I also really liked this combination of spices including curry and garam masala.
I used my typical technique of water-sauteeing the vegetables in layers and serving them over the tacos which I just heated up in the microwave for 20 seconds. The guacamole recipe is here, but it is just avocados stirred together with chopped onion and fresh lime juice.
I consider this a fairly easy dinner to make, the prepping of the veggies is the most time-consuming part. Here is the recipe:
Curried Tempeh Tacos – Makes 4 servings
2 red bell peppers, chopped
1 medium onion, chopped
4 cloves garlic, minced
4-5 stalks of celery, chopped
3-5 baby bok choy, sliced into large pieces
1 package mushrooms, chopped (about 2 cups)
1 package tempeh, crumbled
1 tablespoon each curry and ground cumin
1 teaspoon each chili powder, garam masala, oregano and paprika
Heat up a few tablespoons of water in a large pot. Add onions and cook on medium temperature for a few minutes. Next, add chopped celery and peppers and cook a few more minutes. Add mushrooms and spices and cook until softened. Add garlic and bok choy and put the lid on the pot for a few minutes to steam. Lastly, add crumbled tempeh and stir together. Cook until tempeh is heated through (1-2 minutes) and serve over corn tortillas with guacamole or avocado on top.
The curry flavor is not too strong in this dish, but I think it just adds some complexity to the flavor, especially since I don’t use any salt. By the way, I had a reader Prathiba from Vehemently Vegan ask me yesterday about how I transitioned to not using salt in my foods. This is definitely an issue because we’re so used to the excess of sodium in cooking and prepared foods, but an excess of salt in the diet can be dangerous, especially in vegans. (For more on this issue, check out this link to Dr. Fuhrman’s site where he talks about the risk for cardiovascular disease.) My solution has been to use a splash of vinegar or fresh lime or lemon juice on my foods. The acid seems to make the flavors pop not unlike the way salt does.
Have a great day and keep the questions coming!