Happy Tuesday! :)
Hope your week has been going good for everyone so far. I had quite an interesting and fun weekend so the school/work week has kind of been in the back of my mind.
I'm really excited for this weekend though, already, I know.. ;)
But Friday night is Friday the 13th as well as the day before Valentine's day, thus we're having a party at our apartment to celebrate! Should be quite a fun time, and the "I need a perfect outfit" dilemma is already sorted through, so no stress there.. just a fun time coming up!
Also for Valentine's Day, this is the first time in 4 years that i've been not only single, but also not with the same guy! So this is quite a self-empowerment/new/fabulous experience for me! :)
I know during the day the roomie and I have a lunch date at this moroccan all vegetarian restaurant in the city! So I'm super excited for that, and I will definitely have a review for it ;)
Okay! On to some eats!
Last week after grocery shopping, I got all the ingredients to make the Curried Tempeh-Mango Salad Sammiches from Vegan with a Vengeance. This is the first recipe I've tried from it since I got it from Emily's mom for Christmas.. (so sweet of her!!) and they came out sooo tasty!!
I used a yellow onion instead of red for the sandwiches afterwards, but for the rest of the recipe I followed it to the T. I loved the sweetness of the mangos and the spicyness of the dressing..soo perfect. Although I'd probably add some more curry powder, since that flavor was what I was REALLY expecting..and it wasn't too strong.
Heres the recipe since its just so-o delicious and really easy to put together.
Curried Tempeh-Mango Salad Sammiches (VwaV)
1 8oz package of tempeh
1 tablespoon soy sauce
1 cup mango, peeled and chopped into 1/4" chunks
1/4 cup scallions, chopped
For the dressing:
3 tablespoons of vegannaise
2 tsp curry powder (might wanna up this one!)
juice of 2 limes
2 tablespooons of apple cider vinegar
1 tsp sugar
1/2 tsp hot sauce (i upped this one too..but i love hot sauce)
2 large pitas, cut in half to make pockets
thinly sliced red onions
extra mango slices
Tear the tempeh into bite-sized pieces and place in a small sauce pan. Cover with water and add the soy sauce. Cover the pot, bring to a boil, then simmer for 15 minutes. Drain and transfer tempeh to a bowl to cool.
Meanwhile, whisk together the dressing ingredients.
Add the mangoes and scallions to the tempeh. Add the dressing; mix well. Cover and refrigerate for at least an hour. Serve in the pitas with the lettuce, onion, and mango. Delish!
I'm already falling in looove with this cookbook. I have another recipe lined up for next week that i'm pretty excited to make! :)
Oh, and just to share my new favorite/weird snack..
I bought a box of Cinnamon Puffins a few weeks ago to try something different since I had only had the peanut butter ones before (which are fabulous)
they're really quite tasty, but I think I prefer the PB puffins. Butttt when you add a handful of them to your coffee...the mix is perfect! The puffins get tender and coffee-tasting...and your coffee gets cinnamon deliciousness tasting! perfect combo, no? ;)