Something really, really cool happened yesterday. I submitted a recipe to one of my favorite blogs: Oh She Glows and it was featured in a post! Angela (the author) is doing a series of vegan recipes from other bloggers and mine was listed here (it’s #18). The mention of my blog resulted in an all-time record number of visits yesterday. So, welcome new readers!
If you’re deciding whether or not to read my blog on a continual basis, I’ll just say that my goal here is to inspire readers to make healthy, plant-based recipes that are low in added fats, sugar and salt. I’ll also add that I’m a student of nutrition currently pursuing my master’s degree in public health nutrition. I try to make my posts (and my recipes) simple because we are all leading busy lives.
Today for lunch I deviated from my usual giant salad and re-heated a tempeh chili I made a few weeks ago. Apparently I never posted this recipe but it’s a good one! I served it with some of the world’s easiest guacamole (see recipe below). I rounded out this lunch with a small salad (couldn’t help myself) and some leftover green smoothie from breakfast.
Vegan Tempeh Chili – Serves 4-6
Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup mushrooms, sliced
1 package tempeh, cut into bite-size pieces
2 cans cooked pinto beans, rinsed and drained
2 cups low-sodium vegetable broth (or water for no added sodium)
chopped parsley (optional) for garnish
Directions:
In a saucepan, heat up 2 tablespoons of water on medium heat. Add onions and water-saute for 3-4 minutes. Add red bell pepper, mushrooms and garlic and cook for an additional 3-4 minutes or until vegetables are soft. Add an additional tablespoon of water if mixture starts to dry. Finally, add tempeh, beans and broth to the pan. Bring mixture to a boil, reduce heat and simmer for 8 minutes. Serve with the guacamole and chopped parsley.
World’s Easiest Guacamole – Serves 2-4
Ingredients:
2-3 ripe avocados
1/2 onion, chopped
2-3 tablespoons fresh lime juice
Directions:
Mix all ingredients in a bowl.
My excitement at my bump in readership today was balanced by the frustration of having to deal with my first self-hosting problem. Running a website isn’t as easy as it looks! 
I’m okay with it though, I love blogging and the challenges that come along with it.
P.S. Is anyone else attending the Vida Vegan Conference in August in Portland, OR? I just bought my ticket and I can’t wait!
{ 9 comments… read them below or add one }
Yay, Carrie! So happy you were featured on OSG and that readers are discovering you (I already know you’re fabulous!)
Love the chili recipe– I need to remember to buy some tempeh!
Oh, yes, I will see you in Portland! Woot!
Thanks JL!
I am going to convert this to raw and hope it turns out as delicious as I am sure yours was!!
Peace and Raw Health,
Elizabeth
Hi Elizabeth, let me know your raw recipe, I’d love to try it!
This chili looks soo warm and comforting im always looking for yummy vegan chili recipes and cant wait to try this out!
Wow, that was so good! My boyfriend are newly vegan and thoroughly enjoyed this. Added some chili powder/cumin/cayenne and sprouts and pumpkin seeds….thank you!!
Yay!!! Thanks so much for the comment and update…so glad you enjoyed the chili.
very tasty. i have never used tempeh before. this may just be a staple in my house from now on.
Tempeh is fantastic, Latoya, and very versatile. Enjoy!!!
{ 5 trackbacks }