Gone are the days of corned beef hash at brunch for this Nutritionista. Definitely reminds me of Saturday morning brunch with my family when I was a kid. And that's how comfort foods are made - we associate them with warm, cozy memories. Although I'm no longer eating corned beef from a can (Mmm, I know, appetizing, right?!) doesn't mean we can't recreate our favourite comfort foods.
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Today, I'm taking one of my childhood fav's and putting a healthy/holistic spin on the entire recipe! Perfect timing since the weekend is around the corner. Now you know what you'll be making for Saturday morning brunch and I promise you that this recipe is as yummy as it is nutritious.
A few notes on tempeh (if you've never had this before): Tempeh is one of my new favourite foods. Up until this past year, I had never tried it before, which is craziness because it's SO good!
Now it is an acquired taste, so if you've never had it, I suggest giving it a go a few times before completely making up your mind about it.
Tempeh is fermented soy beans. Now, usually, I would suggest avoiding soy for many reasons. But one of the main reasons being that the majority of conventional soy on the market these days is genetically modified. And since we don't know the short or long-term effects of GMO's I strongly advise against buying conventional soy products. That being said, organic tempeh is actually super healthful as it's a probiotic food (which means it's gut-friendly). Organic tempeh helps to produce the good bacteria in our gut all while fighting the bad bacteria. It's also a complete source of protein making it ideal for vegetarians and vegans.
(serves 2 generously)
- 1 package of Tempeh, cubed
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1/2 red bell pepper, chopped
- 1 stalk of celery, chopped
- 1 sweet potato, diced
- 1 tsp smoked paprika
- pinch of cayenne pepper
- 2 green onions, sliced on a bias
- Sea salt & black pepper to taste
- Topping suggestions: hemp-seeds, favorite sprouts of choice, avocado
- The first thing you will want to do is steam your tempeh for 10-15 minutes (I prefer to use my steaming basket here). But, you could also place the cubed tempeh in 1/2 cup of water in a pan and let it come to a boil. Reduce heat and simmer for 10 min. This helps to soften the tempeh as well as reduce some of the bitterness that can come from it.
- While your tempeh is steaming grab a non-stick pan and over medium heat add your oil. When your oil is ready add to this your onions and cook until translucent and soft (about 5 minutes).
- Add to this your garlic & stir until fragrant.
- Now you can your red pepper, celery and sweet potato. Allow this to cook until your veggies have softened & potatoes are tender.
- When your tempeh is ready, remove from your steamer and add to your veggie skillet along with the paprika, cayenne and salt/pepper to taste. Allow all the flavours to come together (about 10 minutes or until veggies & tempeh begin to brown).
- Sprinkle with additional sea salt/pepper to taste if needed
- Top with green onions, a sprinkling of hemp-seeds, a handful of your favourite sprouts and sliced avocado
Feel good knowing that this dish is jam-packed with plant-based protein, fibre, antioxidants & when topped with things like hemp-seeds, avocado & sprouts you're getting healthy fats thanks to the omega 3s, live enzymes & the hemp-seeds are incredibly anti-inflammatory. Buon Appetito!