It’s honestly been WAAAAAAY too long between blog posts. Life has been extremely busy for me as I have started full-time work again and I have honestly just been trying to find a healthy balance in all areas of my life.
I’m feeling a lot more settled and ready to post regularly again!
This weekend I got creative in the kitchen and came up with this delicious (plant based) meal. It’s filled with whole + nourishing ingredients and is filled with plant protein + greens and fibre!
Before we get into the recipe, I want to touch on the topic of soy. It’s wildly controversial and I know everyone has differing opinions when it comes down to it. I did some of my own research from Dr’s I trust in the health + wellness field — Dr Axe and Dr Mark Hyman. They are both extremely knowledgable about SO many different topics and have such a balanced way of breaking health topics down.
The reason I personally don’t consume a lot of soy is because of isoflavones. These act as phytoestrogen and can mimic the effects of estrogen on the body. I don’t know the exact amount of soy you need to be eating for this to have a big effect, but I do believe you can consume organic + fermented soy products in moderation. Foods like edamame and tempeh are great options, and I actually used tempeh as the main protein component of this dish. (This is the first time I’ve eaten tempeh since trying out veganism in 2018).
I think it is super important to know what is going into your body and the effects different foods could potentially have on you. Is tempeh going to be an everyday food I consume, no. Do I think it can be enjoyed in moderation, absolutely. Is it a good source of plant protein for my plant based friends, YES!
At the end of the day, you are in control of your body and you are in control of the foods you eat. You know your body best and if you can consume tempeh and feel fuelled, nourished and energised, that’s amazing. If you don’t, that’s fine too. It’s so important we come back to our roots and find a beautiful balance that works for us as individuals.
i n g r e d i e n t s :
100 g of Tempeh (I used a flax seed tempeh for this recipe and it was incredible)
1 cup of kelp noodles
1 &1/2 cups of red cabbage
3 cups of broccoli
6 - 8 mushrooms
3-5 spring onions
2 tablespoons of coconut aminos
1 teaspoon of smoked paprika
1 tablespoons of crushed garlic
1 tablespoon of chilli powder
1 tablespoon of nori + sea salt spice
1/2 cup of kimchi (This isn’t plant based because it contains fish sauce but you can always make your own without if you want. I really love the spicy element it adds to the dish)
m e t h o d :
Preheat oven to 375 F
Cut tempeh into cubes and coat in 1 tablespoon of coconut aminos and 1/2 a teaspoon of smoked paprika
Once tempeh is completely coated, spread it out over a baking tray and cook in oven for 20 - 25 minutes
While the tempeh is cooking, steam the broccoli
Start cutting up the other vegetables and place in a pan over medium heat
Once the broccoli is steamed (still a little crunchy) add it in with the other veggies
In the pan you will then add the remaining coconut aminos, smoked paprika, chili, garlic and nori + sea salt spice
While all the elements are cooking, add some boiling water to a small bowl and place your kelp noodles to “cook” until they are at a desired consistency for you (I did between 2 - 5 minutes)
Add all your cooked ingredients to a bowl, top with kimchi, a little extra nori + sea salt spice and lime.
This is such a delicious, wholesome and filling recipe. It’s definitely different to the meals I usually cook because I just love meat so much, but I love the fact that eating an array of whole foods allows me to get creative and nourish my body with a little diversity.
If you do try this recipe, be sure to tag me on instagram. I love to see your cooking creations.
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Together, Let's flourish, lovely.
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