When we came home from the hospital with Noah (our newest addition!), I was tired, overwhelmed and just trying to get the hang of this whole parenting thing.
I think I have said this in the majority of my posts – I HATE winter. The only thing that makes the winter less miserable is the comfort foods that come with it.
If down-home American food met Thai cuisine and had a vegan child, it would look like this Curry Tempeh Pot Pie.
I know everyone has had one of these moments – you don’t feel like cooking anything extravagant but you don’t feel like going out. I have these moments often.
My mom is notorious for buying way too much food, all the time. I think she still thinks she has at least 3 kids in the house or something because her and my dad frequently make trips to Sam’s Club to buy everything in bulk. I’m not just talking paper towels and toilet paper and things that they will go through eventually, I’m talking perishables.
Tempeh gets a lot of credit from me. In fact, it was one of the foods that really made me believe I could be a vegetarian, for real. I had tempeh for the first time at a little cafe close to my office and after that day, I was hooked (and that was even before my days of ditching the meat, I was just curious as to what it would taste like so I decided to give it a try). If you have never eaten or cooked with tempeh before, do NOT be turned off by it’s brain-like texture (sorry, but it does looks weird…).