After a brief summer hiatus, From the Ground Up is back! We've been cooking up some crazy things (and traveling an insane-o amount) in the last couple of months, so I'm looking forward to finally getting some of this goodness out into the interweb!
As always, requests/ideas/feedback/questions are always super welcome: please hit up the contact page to send me a note.
And with that... on to the yumminess:
I had a crazy desire recently for the experience of ahi tuna – not the fish itself, but for something with a creamy consistency covered in sesame seeds.
Enter: ahi avocado!
A super filling combination of avocado coated in sesame, plus quick-skillet tempeh with a crunchy cabbage slaw and almond butter dressing, all wrapped in a simple gluten-free sandwich alternative: romaine lettuce leaves.
Make the sauce ahead in a batch, or prep your tempeh in a large skillet at the top of the week, then quickly roll your avocado and fill your leaves! Voila! Lunch in moments!
- 3oz tempeh
- 4 tsp tamari, divided
- ½ tsp + ¼ tsp garlic powder
- 1 tsp coconut oil
- ½ carrot, shredded
- ⅛ red cabbage, shredded
- ½ tbsp almond butter
- 3 romaine leaves
- ½ avocado
- 1 tsp sesame seeds
- Cumble tempeh. Toss with 2 tsp tamari and ½ tsp garlic powder.
- Melt oil in a skillet over medium-high heat.
- Cook tempeh 2 minutes, then add carrot, cabbage, 1 tsp tamari and 1 tsp water. Cook 5 minutes until veggies are slightly tender and tempeh is browned.
- In the meantime, combine remaining 1 tsp tamari, ¼ tsp garlic powder and almond butter in a small bowl, stirring vigorously until smooth.
- Remove the tough ribs from romaine lettuce.
- Cube avocado and roll gently in sesame seeds.
- Place avocado in each romaine leaf, then top with tempeh mixture and roll up.
- Serve with dipping sauce.