What I eat..Adapted by Food52 Vegan Cookbook 60 Vegetable Driven Recipes for Any Kitchen
Serves 4

    2 medium or large sweet potatoes
    2 tablespoons olive oil
    1 cup onion, diced
 One 8-ounce package of tempeh*, cut into cubes (about 3/4 or 1 inch thick)
1 tablespoon tamari (gluten free option) or soysauce
1 teaspoon turmeric
1 teaspoon smoked paprika (or to taste)
2 teaspoons dijon mustard
1/4 cup vegetable broth, or as needed
2 cups kale, Swiss chard, or collard greens, chopped and tightly packed
1 pinch red pepper flakes

Instructions:

    Preheat the oven to 375° F. Peel and chop sweet potatoes in the 1/2 cubes. Toss with some olive oil. Bake for 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes. If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have.
    Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and sauté them until they're golden brown (about 7 or 8 minutes).
    Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Use a spoon to mash up the potatoes and mix all of the ingredients together. Add the greens, and allow them to wilt. Add the red pepper flakes, and season to taste. Serve.

*The fine print..

What is tempeh?

Tempeh is a fermented soy product that comes in patty form that taste rich and nutty. If your going to eat a soybased product fermented is the way to go.

Why?

Because the fermentation actually helps you to digest the amazing nutrients and making them far more readily available for your body to use.
It's made with the whole soybean with very little processing, unlike tofu which is very processed and comes from soy milk. It's also very high in protein, which makes it an excellent plant-based protein source.

If you have some extra time read this article
https://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-make-2015-the-year-of-tempeh/2015/01/05/c34d4292-8e05-11e4-a085-34e9b9f09a58_story.html

What I eat...
It started off with boiling a bag of chickpeas and it ended up in a salad. If you need a shortcut use canned chickpeas (wash them off with water to avoid any extra sodium) and you've got a healthy and simple salad that takes 15 minutes to prepare. The only "work" you have to do is chop the onions, and you are done.

Serves 4

Total time: 15 minutes
Ingredients:

    6 cups precooked bottled or canned chickpeas, drained
    1 large red onion, sliced or chopped
    2 cups arugula
    1 tomato chopped
    1/2 cup shredded carrots
    cilantro chopped
    Extra-virgin olive oil
    lemon juice or balsamic vinegar
    Salt
    Freshly cracked black pepper

Directions:

    In a serving bowl, mix together the chickpeas, onions, carrots, cilantro, and arugula.
    Drizzle with the olive oil and lemon juice or balsamic vinegar, and season with salt and pepper.

What else do you use chickpeas for?


Keesha