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Tempeh with Lemon Ginger Spinach

After 2 weeks of eating my way through the South, my body is begging for some vegetables and literally any thing that's not fried. Here are some food highlights from my trip (all vegan of course): Chipotle Black Bean Tamales, Gumbo, Mellow Mushroom Pizza, Cauliwing plate, deep fried doublestuff Oreos...and that's not even the half of it. You can actually see *most* of the yummy food I had on my IG story (click the Instagram link below this recipe).

No lie tho, I'm so excited to be back in my freaking kitchen. I missed it so much. Well I guess I miss the therapeutic side effects that cooking gives me. Can you believe I didn't get to cook not one single damn time while I was gone? I didn't realize how hard it would be to go so long without getting in my kitchen but on this trip I realized I can't be doing that shit again. See cooking gives me time to relax; time to get lost in my own mind; time to let things go; and the opportunity to turn any mistake into a "W." Which serves as a damn fine reminder for all aspects of my life outside my kitchen.

Anyway, sorry for getting all "feelings" on you. Here's the food.

This is a light meal for 4 that could be bulked up a bit with a side of rice or just bigger portions for 2 (leftovers for lunch the next day?). I personally ate this with simple side salad cuz like I said my body has been screaming for veggies.

1 tbsp coconut oil
8 oz tempeh, sliced up however you like it
2 tsp maple syrup
1/4 tsp cumin
juice from 1 lemon
2 garlic cloves, minced
2 tsp ground ginger
10 oz baby spinach
red chili flakes (optional)
  1. Melt that coconut oil in your fave pan (I'm all about my cast iron) and throw in your tempeh. Brown that shit on both sides - took me about 4 minutes on each side at medium high (like 6-7). Once browned on each side throw your yummy tempeh angels in your oven on warm so they don't get cold (unless you like it that way).
  2.  Whisk together the next 5 ingredients (that's maple syrup through ginger) and set aside. 
  3. Remember that hot pan you browned the tempeh in? Well you need it again. Toss in the baby spinach and whirl it around in there until it's just starting to wilt. Before it gets too gooey and shrinky you're going to wanna put that baby spinach in time out away from that heat; stir in that lemony ginger amazingness that you whisked together earlier. 
  4. Top with your golden tempeh and some red chili flakes if you so spicy like me.  

Other similar dishes you might like:

Super Bomb Super Easy Tempeh
Lentil Spinach Salad 4 One
Reuben Salad for 2
Sauteed Spring Mix Salad
Spinach Artichoke Dip

Up next, today I signed up for 2018 VeganMoFo which I'm totally pumped about! I'll be doing the daily prompts starting in September so check back soon and often. 

ICYMI, here's my clean-out-the-fridge-before-vacation recipe: Summer Succotash Style Stir Fry

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



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