Today is a great day for being sick (trying to be optimistic.)
It’s chilly today, Fixxer Upper is on T.V., and I have a lot of blogging to do. I just took a hot bath, and now I’m back on the couch with a glass of cayenne Kombucha. Cayenne is great for blood circulation and my favorite go-to superfood for healing. I have found that it’s been beneficial in toning down the symptoms of endo.
And can you believe it’s already Thursday? This week has flown by!
Today, I’m finally getting around to blogging my zucchini wrapped tempeh with sesame bok choy & cabbage! I made this for dinner a few weeks ago, and it was delicious! I’m excited to share this recipe with you. This is a fun dish you can make for spring parties, an appetizer, or all for yourself (which is what I did.)
Tempeh is something I recently started diving into. Tempeh originated from Indonesia! It’s a protein meat substitute made by fermenting soybeans. I love the way it absorbs flavor and cooks up, especially when fried. Tempeh is an excellent source of protein, calcium, magnesium, vitamin b-6, iron, and potassium.
You can add tempeh to pasta dishes, salads, tacos, stirfry, and so much more!
One of my favorite vegetables to saute up are cabbage and bok choy. Ever since cooking with Blue Apron for the past four years, I’ve learned to love it, especially with sesame oil. Bok choy and cabbage are serious superfoods. They have so many vitamins, minerals, and are rich with health benefits. If you can incorporate them into your daily diet, you totally should. Sometimes, I’ll add them to my juices and smoothies.
Don’t they look like hash browns?
The great thing about tempeh is that it absorbs flavor nicely. You can get creative and add some freshly squeezed orange juice, soy sauce, garlic, ginger, or any of your favorite flavors.
I’ve recently switched over to cooking with avocado oil. It can hold up and not break down with high cooking temperatures, and it helps with inflammation in the body. It’s actually one of the healthiest oils to cook with! I buy mine at Earth Fare, and it’s half the cost of my usual go-to olive oil. You can also buy it in the spray bottles.
This is a fun idea that you can use your own creativity to make it your own! Switch up any of the ingredients, or add ones you think are missing out! For the sauce, I used the Tessemae’s dairy-free ranch for dipping. I also used sweet chili sauce that was amazing with these!
The reason I decided to go with pears was that I had one in the fridge that I didn’t know what to do with before it went bad. A little sweet fruit in a savory bite is always a fun surprise. Putting my stacking skills to the test.
Zucchini Wrapped Tempeh With Sesame Bok Choy & Cabbage
- 1 Block Tempeh
- 1/4 Cup Avocado Oil
- 3 Tbsps Sesame Seed Oil
- 1 Bunch Bok Choy Leaves
- 1 Cup Cabbage sliced
- 1/2 Cup Cherry Tomatoes
- 3 Large Zucchini thinly sliced
- 1/2 Cup Pear sliced
- Pinch Sea Salt
- Pinch Pepper
- Fry up the tempeh in a pan on high with the avocado oil and one tablespoon of sesame oil. Flip every three minutes. Once the tempeh is golden, transfer to a plate.
- Use the same pan and oils to cook up the thinly sliced zucchini. Once each side is golden brown, transfer to the plate with tempeh. Sprinkle salt and pepper over the zucchini and tempeh.
- Add the rest of the sesame oil and cabbage to the pan and saute until softened. Continue to cook and add the bunch of bok choy for about four -minutes(with the cabbage.) Season with salt and pepper and transfer to a plate.
- Place one slice of zucchini on a plate and top it with cabbage, bok choy, a pear slice, tempeh, a cherry tomato, wrap, and hold it together with two toothpicks crossing over each other.
Every bite was so good! Even Kyle loved them.
Questions for you!
- Have you ever had tempeh?
- What is your favorite vegetable to cook with?
- Do you ever do meatless Mondays?