Last weekend, we hosted a potluck brunch for the No Meat Athlete St. Louis group. It was fun to meet like-minded people and enjoy a plant-based spread together.
The best part? Hearing everyone’s story about why they decided to go meat free. Some were inspired by health conditions, others by their parents and animal rights (we had a very well-reasoned 12-year-old in the group), and another by Lisa from The Simpsons. It’s so fun to hear about all the different paths that lead each of us to the same place. We swapped stories, favorite restaurants, recipes, and veg-friendly healthcare practitioners.
Another gathering to confirm that food really is the ultimate connector!
James and I recreated one of our Asheville favorites: Tempeh Hash. It was a hit! (especially with our youngest guest). This savory breakfast recipe is easily adaptable based on what’s in season. Serve with a slice of avocado toast.
- block of tempeh (8oz.)
- 2 tablespoons maple syrup
- 1½ teaspoons liquid smoke
- 1 tablespoon tomato paste
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 2 cups potatoes, finely diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Florets from 1 head of broccoli
- Salt and pepper to taste
- Bake or microwave the potatoes ahead of time until done but still firm.
- Slice tempeh into small squares or crumble into small pieces.
- In a medium bowl, whisk together maple syrup, liquid smoke, tomato paste, garlic powder, turmeric powder, chili powder, paprika, and salt.
- Marinate tempeh in sauce for at least an hour, preferably overnight.
- In a non-stick skillet, heat olive oil over medium until hot.
- Add the onion and sauté until translucent.
- Add the tempeh and garlic, turn the heat up to medium-high, and continue to sauté until all are turning golden brown. Stir frequently.
- Add the potatoes. Continue to cook, stirring frequently, until the potatoes are almost done.
- Add the broccoli. Continue to cook, until the broccoli is tender and potatoes are fully cooked.
Stay informed and inspired with our bi-monthly newsletter. Sign up!