Sprinkle with sea salt & black pepper, cover it up with your other slice, cut in half with a sharp knife, and enjoy! Or wrap it up and bring it to work… just prepare to be the lunchtime office envy.
Layer cucumber, avocado, and pickled purple onions on one side. Once eggplant slices have cooled, spread hummus on insides of each slice. Remove from oven and give your slices a minute to cool. Place eggplant slices on pan and return to middle rack of oven.īake for 10 minutes, then flip eggplant slices and bake another 10 minutes, checking often to make sure slices are browning, not burning. Take hot grill pan out of the oven, and spray a very light misting of coconut oil spray on the pan (I get my coconut oil spray at Trader Joes). If you have an oven safe griddle or grill pan (I use this one from C&B), let it heat up in the oven while the oven preheats.Ĭut eggplant the long way into ¾-inch thick pieces (like long bread slices). Your pickled onions will keep for at least 5 days. Cover, shake it up, and let marinate in fridge for at least 30 minutes or until onions start to turn bright pink. Spoonful Pickled Purple Onions: slice a small purple onion very thinly into a tupperware and add the juice of 2 fresh limes. ½ eggplant (look for a large eggplant so your slices are nice and big)Ģ scoops/ tablespoons hummus (I love making my own, or use Tribe Organic Hummus) I’ve prepared these TLTs for vegetarians and self-proclaimed “carnivores” alike, and they are always a huge hit. Yes, like a classic BLT, but with tempeh instead of bacon! All it requires is for you to cut the tempeh into bacon-like strips, marinate it, and sear both sides on the stovetop (like bacon).įor a fun bring-to-work (or anytime) lunch, give my TLT + avocado recipe a try and let me know what you think. There’s a huge range of ways to prepare it ranging from breakfast to dinner and even snack recipes, but one of my favorite ways to enjoy it is in a TLT sandwich. Tempeh is a very versatile food that, much like chicken, takes on the flavors of whatever you marinate it in or cook it with.
And if high cholesterol is a concern of yours, you should absolutely give Tempeh a try. Just one 8oz package of Tempeh has 40g of protein! That’s the same amount of protein as you’ll find in an 8oz burger, but with only a third of the fat and ZERO cholesterol! So rotating some tempeh into your diet is a wonderful way to fulfill your protein needs while taking a break from clogging animal proteins. However, unlike the highly processed soy you find in tofu, soymilk, and soybean oil, the soy in tempeh is FERMENTED, which means it retains more vitamins and minerals AND is easier for our bodies to digest. Have you ever seen tempeh on a menu or tried to prepare this unsung hero of a protein yourself? Here’s what you should know about tempeh, and why you might just want to pick some up next time you are food shopping! Whip up a batch, toss it with fresh zoodles (zucchini noodles!), top with cherry tomatoes, and enjoy! In addition to fresh basil, I love adding lots of fresh mint to my pesto in the summertime. It brightens up the taste and gives it a freshness that screams summer. The KEY element for getting homemade pesto just right is fresh herbs. Turns out peas and avocado get along real well - especially when blended with basil and mint.
Burdock and pine nut salad recipe gourmet ranch full#
Peas are a great source of plant protein & fiber, and avocado is packed full of those yummy beauty fats that will leave you satisfied AND glowing. I recommend pairing pesto with zucchini noodles or baked spaghetti squash instead of conventional white pasta, so I like the pesto to be nice and hearty so that it pairs with my veggies to create a more complete meal! Enter peas and avocados. Today’s recipe was born out of my desire for my pesto to “do more”. Who needs that when making your own pesto is so EASY and rewarding?! There, I said it! I blame my Italian roots… it’s in my blood and I simply cannot help it! Not any pesto will do, however, since most store bought pestos are loaded with cheese, low quality vegetable oils and preservatives.
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