I’m a big girl now.
Sure, I still tape unframed photos to the wall and go out into the cold with wet hair (I don’t have a blow-dryer, what). I still peruse Craigslist for free furniture and refuse to pay more than $600 in rent. Pizza is my go-to. So is PBR.
But soon, I will have enough money to finally get a new computer. A Kitchen Aid mixer. Shoes.
And I won’t feel guilty for going to shmancy restaurants with crudité and dessert wine cocktails.
I’ll still make the best gin and tonics, though. And I’ll still construct better sandwiches than the co-op that charges $8 for a bunch of vegetables on a slab of rye bread. What’s up with that?
Whenever I cook tempeh, I always have to mutter something about how weird and awesome it is. It’s really weird. And fantastically fibrous and high in protein. Slab o’ goodness. It’s the SPAM of vegetarians.
And I love cooking it up with weird things like coconut milk and green curry paste. It soaks up flavors like a thirsty bumble bee.
These get pan-fried in more coconut oil and de-greased on paper towels.
Oh man. I’m going to get a Kitchen Aid mixer. Stiff peaks, here I come!
Check out that spread. Mozzarella. Summer squash. Dijon mustard. Crusty bread.
It just got real.
Indoor picnics are necessary when it’s 30 degrees out. At least we had some sweet mango-and-mint tea. And small conversations.
Curried Tempeh Sandwich.
For the tempeh:
8oz (1 package) tempeh, thinly sliced
3/4 cup water
1/4 cup coconut milk
1/2 teaspoon green curry paste (or any color)
1/2 teaspoon salt
1 tablespoon coconut oil
For the sandwich:
Anything and everything you love putting on a sandwich. Cheese, veggies, spreads, you name it.
Bring the water, coconut milk, curry paste and salt to a light simmer. Add the tempeh and cook until all of the liquid is absorbed.
Heat the coconut oil on a medium skillet. Fry the tempeh on one side until golden brown (3-4 minutes) before flipping. Let slightly cool on paper towels before making sandwich.
Makes about 12 slices for 4-6 sandwiches.