Happy (belated) Groundhog’s Day! Here in Minnesota we expect 6 more weeks of winter, but this year it’s particularly cold (-35 degrees Fahrenheit). Thankfully I don’t really leave the house so it doesn’t matter! 🤣
I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so I’m starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!
I was late getting our holiday cards out but have decided this is a new tradition worth keeping. It’s a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly what’s needed in February!
As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!
- 1 – 6 oz package Tempeh “bacon”
- 3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
- 2 tsp Nutritional yeast
- 2 cloves chopped garlic
- Olive oil
Sauté tempeh in olive oil until crispy, about 5 minutes. Add Cholula, yeast and garlic and heat another minute until garlic is cooked.
Serve with accessories, chopped kale, green onion, peppers, tomatoes, cilantro, avocado, pickled red onions, black beans, quinoa.