You keep opening your fridge or cupboards and no matter how many times you try, nothing is standing out to you!
We've all been there.
With Covid going on now for months, ingredients can get iffy to say the least. I know I have found myself (even being the foodie you know I am) discouraged with what was left and finding myself eating all kinds of strange combos.
That said, this particular day, I had been working on a project all day and I was super exhausted by the time I got home and definitely didn't feel up to making one of my more famous meals let's say.
I opened the fridge... no veggies. Closed the fridge in frustration. Opened it again... still no veggies. Closed it again. Opened it again, stared into its abyss for a long time then closed it again and went hunting in my cupboard.
Often, we have a great meal in front of us but aren't thinking about what the items could be together!
I found:
- chickpea noodles
- cashews
- dried shiitake mushrooms
- infused olive oil
- garlic
- shallots
And with that my mind was bustling into creating something yummy but easy and I found tempeh in the freezer so the game was on!
See, it's all about asking yourself "What do I want?" then trying to solve that with what you have!
Let me show you what I was able to cook up!
Where there is a will there is a way!
What You Need:
- 1 package of tempeh
- 1 cup dried shiitake (or fresh mushrooms)
- 1 cup cashews
- 4-5 garlic cloves
- 4-5 shallots
- Olive oil
- GF pasta (or pasta of your choice)
- 1/2-1 cup filtered water
- Sea salt (to taste)
- Black pepper (to taste)
What To Do:
- Soak the mushrooms (if they are dried) and set aside. If yours are fresh, chop them up and place them aside. Also soak your cashews!
Note:(Ideally, you want to give this some time so give whatever time you have. Cashews are best for you once they've been soaked for a few hours and as they get softer, they become better for this sauce!) - Mince your garlic and shallots. Set 1/4 aside and put the rest in a frypan with some olive oil. Let them cook for about 2 mins.
- Cube your tempeh and throw it in the pan. Add in the rehydrated mushrooms.
- Cook your pasta according to box directions. Make sure not to overdue it!
- In a blender, add in the water, cashews, the rest of the shallots and garlic and the salt and pepper. Blend and then add into the skillet, mixing into the tempeh and mushrooms. Let warm up for about 5 mins, stirring a lot to ensure it doesn't stick! Add more water if needed.
Optional: add in nutritional yeast for a cheesy flavor! - Pour over your cooked noodles or add the noodles into the pan and mix well!
This was so good and so unplanned! It just goes to show what a little creativity can do!
I wish you yummy in your tummy!
Love and Light āØ
Cece šš§
This post is original content by Cece Heart
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