Tempeh and Black Bean Breakfast Hash

I needed a pick-me-up breakfast this week, something exploding with flavor and packed with energy that would help get me through the day.

It's been cold here recently, too many days of indoor recess for the kids, too many mornings walking to work where I couldn't stay warm despite the layers I piled on. I even tried out a new coffee shop, half a block from my work, because it felt too cold to carry a cup of coffee six blocks. Things were that serious.

It's the kind of weather that makes me want to hibernate, to pull on sweaters, pile on blankets and eat some comfort food.

While this certainly isn't a typical comfort food breakfast, it's got all the tastes and flavors I grew up on. Yes, all of them. Even the tempeh. I was the kid who grew with sauteed tempeh next to my bacon on the weekends, and I loved it.

Each bite has something different. There's crunch from the tempeh, sweetness from the sauteed tomatoes and roasted carrots, and satisfying protein from the tempeh and black beans. To bolster it for dinners, I added a fried egg and avocado.

I made a cast-iron skillet full on Sunday and heated up servings each morning for breakfast. It was certainly worth getting up a few minutes earlier each day so I could heat it up.

I'm linking up to Healthy Vegan Fridays! 

My New Kitchen and a Panzanella Salad

I'm feeling a little delinquent.

Two weeks, no posts, and it's summer vacation after all.

Even worse, and I'm almost embarrassed to confess it, I've barely been in the kitchen. Unlike last summer, where I used the time to try out new recipes and get a head start on some September blog posts, there's been very little activity.

I've got a good excuse though--my new apartment!

My own apartment.

Where I've had no hot water or gas for cooking. For a week.

And no internet. Having no internet makes blogging really hard.

My first cooking project in my kitchen was this super simple panzanella salad, prepared long before my gas was turned on.

It couldn't be easier. It's a bit ridiculous to even post a recipe. But it's light and healthy, and it makes fantastic use of the abundance of produce that's crowding stands at the farmers' market.

Eating my first meal (that wasn't microwaved) in my new apartment felt just like I wanted it to: relaxing. I could take my time in the kitchen. Then, I could linger at the dinner table for just as long as I wanted, podcast on, without feeling a need to rush so I didn't inconvenience anyone. Just perfect.

Note: Kitchen pictures are coming soon, once the kitchen looks a bit cuter! For now, let's just note that there's room for my Kitchen Aid Stand Mixer on the counter, my dishes in the cabinets, and my cookbooks!

Mexican-Inspired Coleslaw

We often sit around at dinner and ponder what cuisine we would choose if we could only eat one nation's cuisine for the rest of our lives.

My go-to response is Mexican (think the general family of foods, not terribly country specific). 

I love pupusas, arepas and enchiladas. I'm a sucker for plantains, both tostones and maduros. 

There are just two things that make me nervous: the overabundance of cheese and fried foods and the the lack of fresh vegetables. 

This coleslaw is one small attempt to rectify that problem and convince myself that fresh vegetables can make their mark in my Mexican cooking. It's loaded with fresh vegetables. I kept mine simple with cabbage, red onions, cilantro, and red and yellow peppers. However, the Rebar recipe called for jicama and carrots chopped up as well. I'm sure it's a delicious combination, but I was trying to simplify my cooking night. 

It was the perfect contrast with the heavier, cooked dishes I served it with. Each bite was fresh and crunchy. I was immediately a fan. 

What about you? One cuisine for the rest of your life. What would you choose? 

Panzanella from the Garden

Farmers' markets are incredible. I am a huge self-proclaimed fan. I drag myself out of bed as early as I can manage on Saturday mornings and make the short trek to a farmers' market at the top of Prospect Park. I wander slowly through stands, contemplating all the delicious dishes I could make and marveling at the new fruits and vegetables that pop up each week. I take my time picking the perfect piece of produce, and I carry each one home carefully so there's no bruising.

But, despite the allure of the farmers' market, there's something different about going out into the garden and picking, straight off the vine, the ingredients you need for dinner.

I took the official garden tour while visiting my family this past week. I learned how to train strawberry plants to grow where you want them to and how to trim the leaves off basil and parsley so your plants produce a higher yield. I learned that tiny red and green onions do a lot to ward off predators. I learned how to keep a tomato plant growing. I even learned how to dig out and dry fresh garlic so you can enjoy it all winter long.

Mostly during the tour, I was just in awe at all the fresh vegetables surrounding me. We could just pluck a cherry tomato off the vine and nibble on it while we walked. My mind started spinning immediately, contemplating what we could eat.

My parents' garden was the real inspiration for this panzanella. I used what we had handy and fresh, instead of taking a long shopping list to the grocery store. Cucumbers. Tomatoes. Fresh basil. All fresh from the garden. All raw. All flavorful.

This salad will play a pivotal role in my summer eating experience.