Happy Holiday Weekend! It’s always fun to get an extra day off, amiright? We’re visiting my family and then heading down to Georgia to visit Mark’s family. I like to have a little game-plan of things to bring or make so that we aren’t scrambling in a sea of burgers and hotdogs. I always make this potato salad – it’s everyone’s favorite, plus it’s vegan which is awesome for hot cookout picnic kinda days. I’d seriously be happy with just a plate full of halloumi and watermelon – I could live off this stuff! Same goes for this peach salad with feta, I’d totally marry it if I could. I’ve included some Earthy Feast recipes below that I think would be perfect for celebrating the 4th as well some recipes from my friends around the web! Enjoy!
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.
Ingredients for the Miso Tempeh Bowl
1 cup quinoa or grain of choice
3 cups kale leaves
1 pack miso ginger tempeh
a handful of sprouts
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
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
Whisk all ingredients together and slowly add water until you achieve your desired consistency.
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.