Midweek Rustic Food Bliss...And A Love Letter to the Sun

Well, I know I promised more than a stir fry this week. And today isn't a stir fry...but it somewhat resembles one! Whattareya gonna do, though?!

Today, I needed a day. A day to not do anything but wander around the city day. A day where I can FINALLY get some sunshine (some MUCH NEEDED sunshine), hit up all my favourite coffee shops, and listen to some music. So, that's exactly what I did. Now, I don't mean to rub it in of course..hear me out. Normally, I leave the house each work day (Tues-Sat), at 7 am, I work from 8-6, and then I get home at 7 pm (public transit in Halifax is a bitch). Now, I know, some of you more southern of me, would see no problem with that, but here, its dark. It's very dark. It's pitch black when I leave the house, and it's pitch black when I leave work. I called in a "mental health day" at work today. I felt a little guilty for abandoning my clients, but Wednesdays aren't crazy busy, and let's be honest here; we ALL need a day to ourselves. Today was perfect for just that. The sun was beating down hard, reflecting off the harbour, bouncing rays of sunshine all over my head, hands and feet like it was trying to get in pants! The temperature was a little cool (a balmy 1 degree Celsius), but wow it was gorgeous. I made a sweet play list on the old iPod, grabbed my travel mug and headed out.

After such a beautiful day forgetting about any little trouble I would ever have in the world, I wanted something rustic and earthy for dinner. I wanted to be eating it in a cabin on the beach with my feet in the sand...but I guess that fantasy will have have to be just that for now- a fantasy! Damn.

These pictures are a little shaky...must have been all the excitement of getting outdoors today!

Fantasy Island Roasted Beets and Tempeh Bacon over Kale

Tempeh Bacon

1 8oz pkg of Tempeh, cut to your desired "bacon" shape

Now this next part...I just do to taste;

Ketchup

Vegan Worcestershire Sauce

Liquid Smoke

Chopped Garlic

Dried Savory

Dried Thyme

Black Pepper

Apple Cider Vinegar

Brown Rice Syrup

Mix all the marinade ingredients together. Boil the tempeh for about 3 minutes. This allows it to absorb the marinade more readily. Then toss it in the marinade. Leave it for at least an hour- up to overnight. Bake in the over with the beets (it will probably need a bit less time, depending on how crunchy you like the outside).

Roasted Beets
5 small beets, peeled and chopped into 1 inch pieces (I used a combination of yellow and candy stripe beets)

1 Tsp Olive Oil

1 Tbsp Balsamic Vinegar

pinch of salt, pepper and garlic powder

Preheat your oven to 350*. Heat your cast iron pan on medium heat on a burner. Meanwhile, toss all the ingredients together in a small bowl. Transfer the contents of the bowl to the hot pan, let them sizzle, and mix them around for about 2 minutes, then put the pan in the oven, and roast the beets for about 30 minutes.

Kale Salad

3 Cups Shredded Kale

1 Carrot, Shredded

1/2 Red Pepper, Shredded

2 Tbsp Raisins

2 Tbsp Sunflower Seeds (also good with tamari roasted pepitas or toasted pine nuts)

1 Tbsp Brown Rice Syrup

1/4 Cup Your Fave Vegan Mayo

Pinch of garlic powder, salt, pepper to taste

I think this is pretty obvious. Throw it all in a bowl, and mix until well combined. WOO! This tastes better if made ahead of time too. Gives the Kale some time to soften and the flavours to meld.

Divide the Kale Salad between two plates, top with the Roasted beets and Tempeh Bacon.

Goodnight, Blog Lovers