As the end of the year approaches, one of the nicest things you can do for yourself, is to practice being kind and easy on yourself. Just last night, after finishing a rather complex and intricate meal which I had wiped up for my husband and I, we exchanged knowing glances and I turned to him and said, “let’s just make whatever tomorrow night.” For me, that means eggs on toast, or even better, Tempeh Toast. This is my go to meal whenever I’m after something as equally cosy and easy as it is healthy and nutritious. This recipe is adapted from the very clever Calgary Avansino. On a side note, finding inspiration from other healthy, super savvy mothers is my number one past time. Hope you find this recipe as inspiring as I did xx
By Shelley Kamil, Adapted From Keep It Real
1 garlic clove, crushed
1tbs Sesame Oil
1 yellow onion, finely sliced
1 pack plain Tempeh (not marinated), sliced
1tbs Worcestershire Sauce
Juice of 1 lemon
Gluten Free / Wholegrain Toast (1-2slices per person)
Wholegrain Mustard (optional)
Loads of lettuce
1.To begin, heat 1tbs sesame oil in a non-stick pan. Over low heat, add the garlic, sauté for 1-2 minutes. Add the onions, sauté until slightly golden and translucent. Approximately 8-10 minutes.
2. Add the tempeh, Worcestershire Sauce, Tamari & Lemon, allowing everything to simmer until the tempeh is slightly golden and the sauce has dissolved into a thick paste.
3. To serve, toast the bread. To assemble your sandwich, begin with a thin spread of mustard, then by layering the lettuce, avocado and tomatoes, topped the Tempeh mixture. Add a squeeze of lemon juice and a dash of Tamari for good measure, and enjoy xx