I just got back from the best vacation ever.
You may have noticed I kind of disappeared this week, I took a trip down to the beach and it was incredible. There is nothing quite like time away and no work to recharge your batteries.
I buried my nephew in the sand a few times (it was his favorite), went swimming in the ocean, laid by the pool and read, and ate an insane amount of food (especially ice cream. I can’t think of anything else to ask for from vacation really.
It is a little tough to get back into the swing of things when you get back from vacation though. Like why can’t I just walk down the street to get delicious ice cream anymore? And then walk another few feet to get to the beach? I am pretty sure that is how it is supposed to be all the time.
But to be honest all the crazy amounts of delicious food really does catch up with you. So I am pretty excited to go back to eating healthy home cooked meals. But since I am also still slightly in vacation mode, I made this really light but incredibly easy dinner. It was just what we needed to transition back into real life.
Health highlight of tempeh: Tempeh is made of fermented soybeans pressed into a cake. Because it is fermented, tempeh is easier to digest then other soy products, and the body more easily assimilates the nutrients. Tempeh even has increased antioxidant, anti inflammatory, and immune system function due to the fermentation process!! The soy protein is a complete protein, and soy foods have been linked to a reduced risk for heart disease and cancer! Even though soy can be controversial, most still agree that due to the fermentation tempeh is a healthy and great for you food!
- 1 (8 oz) package Tempeh
- 1 teaspoon EV Olive Oil
- 2 cups Green Beans (trimmed and cut)
- 2 tablespoons Tahini
- 1 tablespoon Soy Sauce
- 1 teaspoon Rice Vinegar
- 3 tablespoons Vegetable Broth
- Cut the tempeh into 3 (it ususally comes in a rectangle so cutting it in thirds roughly makes squares)
- Slice each square in half lengthwise to make them thin squares
- Cut the squares in half from corner to corner to make triangles
- In a large pan (I used cast iron) add the oil to coat the bottom of the pan then all the tempeh
- Cook on each side until golden and crispy, about 5 minutes per side
- While the tempeh is cooking, steam the green beans and set aside
- In a medium bowl add the tahini
- Whisk in the soy sauce, followed by the rice vinegar and the veggie broth
- Serve the crispy tempeh with the green beans, you can pour the sauce over the top or put it on the side for dipping
- Enjoy it with a smile!!