Miso Hippie Bowl with Tempeh from Smiling Hara

Miso Hippie Bowl with Tempeh

I don’t think I told you guys about the time in 9th grade when I stopped brushing my hair in hopes to achieve an authentic rastafarian dreadlock look. Yeah, not one of my best ideas… I sat in the kitchen for hours as my mom tried to get the knots out with globs of mayonnaise. Needless to say I brush my hair on a more regular basis now but I may still have some lingering hippie tendencies like my love for homemade deodorant and my obsession with high-vibe hippie food like this nourishing bowl of goodness. Sarah from Smiling Hara Tempeh (aka The Tempeh Goddess, as I like to call her) knows how to make and season tempeh so that it’s out-of-this-world delicious. This miso ginger version is my new obsession. I kept this dish super simple because: Summer! The grains and veggies can be easily swapped out for whatever you have on hand. I think I preferred it at room temp as more of a salad situation. Top it off with this super simple tahini/miso/lemon dressing and you’ve got one super nourishing meal.

Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh Miso Hippie Bowl with Tempeh

 

Ingredients for the Miso Tempeh Bowl

1 cup quinoa or grain of choice

3 cups kale leaves

1 pack miso ginger tempeh

2 peaches

a handful of sprouts

 

Directions

Cook the grains according to package directions. Steam the kale using a basket steamer if you have one. Steam for about 3 to 5 minutes or until leaves are tender and a vibrant green. I lightly pan fried the tempeh slices in a little earth balance butter. Coconut oil, olive oil or plain butter would all work fine. Just a couple minutes per side or until the slices are lightly browned. Slice the peaches and assemble the bowl as shown. Top with the dressing.

 

Ingredients for the Pink Pickled Onions

half a red onion

1/4 cup red wine vinegar

3 tablespoons beet juice

pinch of salt

 

Directions

Thinly slice the onions, I used a mandolin. Let the onion slices marinate in the vinegar and beet juice. The longer it sits the pinker they get!

 

Ingredients for the Miso Dressing

1/4 cup tahini

1 tablespoon light miso paste

juice of half an onion

1 tablespoon honey

fresh ground pepper

water for desired consistency

 

Directions

Whisk all ingredients together and slowly add water until you achieve your desired consistency.

 

Notes
This post is un-sponsored. Sarah was kind enough to share some of her tempeh with me. All opinions are my own, of course and I think you guys are gonna love this stuff as much as I do! Check-out their store locations to see if they’re in your area.

 

Nigella’s No-Churn Coffee Ice Cream

Nigella's No-Churn Coffee Ice Cream

Guys, it’s super hot. It’s pretty much triple digits, or at least that’s what it feels like. So I’m keeping things super simple and stove/oven free, cool? Cool! I’ve been wanting to make this no-churn, one-step ice cream ever since hearing about it on npr a few years back. And yes, it’s everything I believed it would be and more. It’s seriously easy – just blend four ingredients together and freeze. It’s smooth and creamy, not icy at all (thanks to the little bit of coffee liqueur which prevents it from freezing fully). It’s got delicious coffee flavors with just the right amount of sweetness. I made this for the first time when we were visiting my sister in Charleston a few weekends ago. We had friends over for dinner, I went all out and made homemade pasta and I quickly whipped this up for dessert. I poured the mixture into little espresso cups before freezing them and everyone felt so special/fancy with their little individual serving. Stay cool friends!

Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream Nigella's No-Churn Coffee Ice Cream

 

Ingredients
300 milliliters whipping cream
175 grams condensed milk
2 tablespoons instant espresso/coffee powder
2 tablespoons espresso/coffee liqueur

 

Directions
Whisk everything together in your kitchen aid or with beaters until soft peaks form. Freeze overnight or for at least 6 hours.

 

Notes
Recipe from here.