If you follow me on Instagram or Twitter, you may already have seen these photos from my run this morning, but I still wanted to share them here. Alan, Penny and I took a five mile run on the trails today. It was a little warm, about 80 (on its way to 110!), but with pockets of cool here and there. I love being on the road with my favorite running buddies!
After the run I headed off to yoga class, which seemed extremely challenging today (maybe because I haven’t been for a couple weeks?). I have pretty flexible hips (about the only flexible part of me. Runner, y’know). For example, I love pigeon pose. But some of the poses today required hip/abductor strength, and there I found the challenge. I’m sure part of it was the run, but I think I should address some of my hip strength imbalances. That sounds like a topic for Wednesday Workout!
a long nap recovering for a bit, I spent some time on blog-related chores, answering commenters, reading other blogs, updating photos, planning a few posts, etc. For the last two years I have participated in Vegan MoFo, the Vegan Month of Food, which starts tomorrow. I am not going to join this year (unless I change my mind in the next 24 hours, always a possibility). While I love to post recipes, reviews, and other vegan food related things, doing it every day while trying to maintain my regular theme days, not to mention cross country, and, you know, my job, seems like too much. But, I’ll keep up with other bloggers who are participating and share some good stuff this month.
In honor of those bloggers who are participating, though, I decided to kick of October with a vegan recipe for Tempeh Patty Melts. I always loved the taste of grilled onions, and the flavor of rye bread, so substituting tempeh for meat is a simple way to make this dish vegan. I added avocado because I like adding avocado to almost everything. It’s not a requirement, though.
Tempeh Patty Melts
1/2 package tempeh, cut in half, then sliced lengthwise to create 2 burger size patties.
2 tablespoons tamari
1/2 cup vegetable broth
1 tablespoon olive oil (for marinade)
1 tablespoon olive oil (for grilling tempeh)
1/2 small onion, thinly sliced
4 slices rye bread
2 tablespoons vegan butter (I used Earth Balance)
1/2 cup vegan cheese (I used Daiya mozzarella because that’s what I had on hand)
1/2 avocado, sliced
Steam tempeh in a steam basket or rice cooker for 15-20 minutes.
While tempeh is steaming, mix together tamari, olive oil, and vegetable broth.
Remove tempeh from steaming basket. Place in a flat dish and cover with marinade. Set aside for about 10 minutes.
Preheat olive oil over medium high heat. Cook tempeh until browned on both sides. Reduce heat to medium, move patties aside and add onions, cooking until soft, about 5 minutes. Set aside.
Preheat a large frying pan over medium heat. Spread vegan butter thinly on both sides of rye bread. Place in pan and brown slightly on one side. Turn over, and moving fairly quickly, add vegan cheese to all slices of the bread. Add tempeh patty, onions and avocado. Place both sides of the sandwich together, pressing down firmly so that melted cheese helps hold it together. Brown on both sides.
We had these with baked sweet potatoes (plus I made the whole package of tempeh and used the leftovers for dinner tonight).
Another tasty way to use tempeh! Have you tried it yet?