I'll eat the eggs from my parent's backyard (they have chickens that roam the acre). When the chickens lay and they don't decide to sit on the eggs, the eggs are then gathered. I'm totally fine with eating those eggs. Store bought eggs? Never in a million years. There are so many reasons why- ethically, nutritionally, environmentally, you name it and I can give you a good run down on the "why's and why nots". Or just read the book Eating Animals or The Food Revolution, both of which I highly recommend. It's so crucial that we make informed decisions in regards to our health and our food purchases- I'm not saying you have to take on some strict dietary restrictions, but I am saying it is your responsibility to make informed decisions. Anyways, I'm straying from the topic here- I made this incredible quiche for my mom's birthday, but I ended up using sprouted tofu instead of the eggs because their lazy chickens haven't laid an egg in over a month! I've always sort of turned a shoulder to the idea of a tofu quiche because it just seemed so lackluster. But turns out it was seriously incredible, with an eggy consistency, and just overall delicious. I'm actually going to eat the last bit of it for breakfast this morning once I finish this post.
Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.
Alright, let me be the first to get this out of the way... I know this picture ain't pretty. But I can assure you it was delicious. I've been addicted to Tempeh Reuben ever since my Orlando Escapades with one of my dearest childhood friends... I swear I've tried just about every Tempeh Reuben that city had to offer. And so the love affair began. Now that I'm no longer gallivanting around Orlando in my free time the cravings just come out of the blue and hit my upside the head. Sometimes a girl just wants some Tempeh, ya know?
Wowza! It's been just about 3 weeks since I last posted. April has been extremely hectic for me, to say in the least. I was border line nervous break for basically the entire month, but with that said... I PASSED MY SECOND NATIONAL BOARD EXAM! That's right. I'm now officially eligible for licensure as an acupuncture physician in many states- just not the one I live in! Hah. It feels great though to know I can practice in many of the states I'm so in love with. I have two more board exams to take in order to practice here though and upon completion I will be a Diplomat of Traditional Chinese Medicine which covers TCM herbology as well. With that said... on to my next one! Just kidding, I'm taking a week off to pamper myself before hitting the books again. Anyways, last week I made these delicious taco lettuce boats that ultimately fell apart due to my poor choice in purchasing baby romaine spears rather than a large head of romaine lettuce. If you go with the large head the taco lettuce boats will surely be a success, otherwise it'll default into taco salad which is still rad.
If I can eat one thing for the rest of my life it may just be these stuffed shells. I was always skeptical about a stuffed shell that had a tofu ricotta filling but I gave it a go and now I don't think I could ever live without this. It's incredible. And perfect. And I want it nowww. Really, I do! Someone make this for me today, please!
I adore Chef Chloe, and for those of you who don't know her you're missing out. She's paving the way for more plant based options in the culinary world. Her cookbooks are phenomenal with recipes that are reliable and always delicious. This recipe comes from her cookbook Chloe's Kitchen. One little 8-ounce package of tempeh transformed into a dish that was beyond impressive. A definite repeat for this kitchen.
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