Recipe number three, coming in hot. I’ve already shared some stellar snack balls using tigernut flour, and a pink hibiscus lemonade with you this week (so jazzed on them both), so let’s end this recipe train with a savory meal, yeah? We’ve been enjoying this creamy cilantro sauce almost daily over the past few weeks, all thanks to a lonely bunch of cilantro that was on it’s way out. When in doubt – make a sauce. I didn’t expect this combination to be so versatile, and am pretty happy to say other than pairing well with Mexican inspired flavors (such as this bowl here) it’s also stellar when tossed with any bean + grain + a handful of sprouts. Plus it makes an incredible salad dressing! This has been a huge time saver come lunch time, and it has made every meal feel really special. Aside from the sauce there is this tempeh and black bean simmer that is my favorite lately served bowl/salad style, and it also doubles as an amazing taco filling – which Scott loves. One recipe, two ways for two different people, at the same meal – I live for discovering recipes like these.
Aside from creating recipe after recipe thanks to my energy levels coming back up at the tail end of this cleanse (woot woot!) I’m also beside myself stoked to have my man back in town after a four day work trip this week. It’s nice getting to work anywhere I’d like around the house in pure silence and solitude for sure – but I miss laughing with, and feeding, another human being throughout the day. And the dance parties. We have a lot of catching up to do this weekend in terms of having fun, and I cannot wait. Plus a friend of ours just opened his own coffee shop and I’ve been itching to go all week. With a name like Bad Coffee you know it has to be good.
While being highly caffeinated and having oodles of fun this weekend sounds like a blast, I’m also giddy to try out my new pressure cooker. I have dried beans and grains soaking as we speak to hopefully cook up in the next day or two. Do any of you have one and use it for this purpose as well? I’m really excited to see how they come out. Seeing as my last endeavor of cooking dried beans on a stovetop took nearly six hours and left me with partially cooked beans (they were from a good source too, ie. fresh). That attempt was nearly three years ago, so it’s about time I gave it another whirl. I’ll keep you posted on my successes/failures and maybe we can all learn how to master cooking these basics in a pressure cooker together too!
I’m about to head off to pick up Scott from the airport and trying not to jump up and down as I write this – but I wanted to leave you with one of my “things I loved” this week before I do: this micro podcast with Melissa from Eat Pretty Everyday. I really enjoyed this chat tons, and can’t wait to receive and experience a few of Melissa’s books as well. I love her approach to beauty from the inside out, and making micro adjustments everyday instead of a daunting overhall. Even for this super-clean-eating, hippie plant lady over here (*raises hand*) I’m always looking to learn and gain insight on ways to improve upon my daily habits. Especially with all of my health issues that have surfaced the past few years, apparently I have a lot of room for improvement. Okay, that’s it from me! Have the happiest and sunshine-iest weekend ever friends, I appreciate you! xx
CREAMY + TANGY CILANTRO SAUCE
Makes just over 2 cups, serves 6.
1 packed cup of fresh cilantro leaves
1 cup raw cashews, soaked overnight
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1 cup filtered water
1 clove of garlic
1/4 teaspoon ground cumin
few cracks fresh black pepper
fine pink salt to taste (I used scant 1 teaspoon)
Make the sauce. Drain and rinse the cashews, then place in a blender (preferably high speed). Add the remaining ingredients for the sauce, and blend on high until smooth and creamy – about 45 seconds. Taste and adjust salt to taste, and add more water to thin, if needed. Transfer to an airtight jar and store in the fridge until ready to serve.
SIMMERED TEMPEH & BLACK BEANS
Makes 4 to 5 servings.
1 1/2 cups cooked black beans, rinsed & drained
1 8-ounce package organic tempeh
1/2 cup vegetable broth
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/8 teaspoon chipotle powder
few dashes cayenne pepper
1 teaspoon dried oregano
salt & pepper to taste
juice from 1 lime
Make the simmered tempeh and black beans. Break the entire package of tempeh into crumbles by rolling it between your fingers over a medium size sauce pan. Add the black beans and vegetable broth. Place over medium-high heat on the stove and stir. Bring the broth to a simmer, then add the spices. Toss and let simmer another 6 to 7 minutes, stirring occasionally. The mixture should thicken and start to develop a rich color from soaking up the spices.
If at the end you’d like the mixture to be more wet, rather than dry, feel free to add more broth and cook until the liquid is just heated. I prefer mine thicker and don’t mind if it is a tad dry, since it will be topped with the creamy cilantro sauce. Remove from the heat and squeeze the fresh lime juice on top before stirring and serving. Leftovers can be cooled and stored in an airtight glass container in the fridge to enjoy throughout the week.
Serve the tempeh and black bean skillet over a bowl of fresh greens and cooked quinoa, or fill your favorite tortillas with it for a tasty taco or burrito. Make sure to top with plenty of the cilantro cream sauce before serving, and enjoy!