Recipe: Vegetarian, No Rice, "Paella"
This recipe was thrown together based on the ingredients I had in the refrigerator. It turned out to be incredibly flavorful and satisfying. I am not a vegetarian, but like to make at least one veggie dish a day in order to make sure I'm eating enough plants and getting a variety of nutrients. While tempeh is loaded with protein, you can always add chicken, beef or seafood to it if you're in the mood for a little animal protein. I hope you enjoy it!
Serves 3-4 (20 minutes passive time; 10 minutes active)
Ingredients (all from Trader Joe's):
1 package Frozen Riced Cauliflower (or make your own)
1 package English Peas
1 package Kale Sprouts (roasted in EVOO and S&P for 20-25 minutes on 400 degrees)
1/2 package tempeh
2 tbsp Coconut Oil
Dash of Salt and Pepper
2 tbsp Hemp seeds
Add your two tablespoons of coconut oil to your pan/skillet and turn on stove to medium heat. Once oil is melted, sauté peas until bright green in color (about 3-4 minutes). Add the package of frozen cauliflower and allow it to sauté with the peas until fully separated and hot (about 2-3 minutes). Add your dash of S&P, stir well, and make sure flavor tastes good to you. Add your kale sprouts, break up and add the tempeh, and again stir well until the whole dish is thoroughly heated (about 3 more minutes). Garnish with hemp seeds and you're ready to go! Use leftovers in an omelet, stuffed pepper, salad, add quinoa or barley to it, or however else sounds good to you! Make it your own:)