To be honest, I’m having a hard time finding cooking motivation/inspiration since I lost my grandfather. A lot of days since I’ve been back, after work all I’ve wanted to do is just curl up in a blanket cocoon and focus on anything else. It’s funny, because everyone treats you with kid gloves for a day or so and then everything goes back to normal (I actually appreciate not being asked how I’m doing, I’d rather just try to get along with my day). But those difficult moments don’t just disappear when people stop asking you how you are doing and look at you with concern in their eyes. They come and they go, and I think that’s pretty normal. Sometimes it’s really hard, and sometimes it’s okay. I try my best to roll with the punches and let myself feel the feels without it preventing me from focusing on the fact that my grandpa would not want me to be bumming out. He’d want me to enjoy my life (specifically – eat lots of food, dance, joke and smile). I’m not really sure why my inspiration is flagging, but I just don’t really want to create anything specific. My mind, when it comes to food, is blank. When I got back from Western New York, the only thing I could think to whip up (so I didn’t starve) was to roast some veggies and tempeh and throw it over a grain – at least I’d be getting everything I needed, nutritionally. I pulled inspiration from my Farro with Tempeh, Leeks and Roasted Brussel Sprouts I made a few weeks ago, and roasted eggplant and brussel sprouts (two of my all time fave veggies) tossed in balsamic vinegar, olive oil, salt and pepper. I threw the roasted veggies over cooked red quinoa, threw some baked tempeh in there (that I had marinated according to my Baked Tofu marinade/recipe) and topped it off with half an avocado. Voila. Dinner is served.
This dish isn’t even recipe card worthy (let’s not reinvent the wheel here, shall we?). 🙂 Simply chop your veggies, toss them in olive oil, balsamic vinegar, salt and pepper added by eye (I did this in a large bowl, just like in my Farro and Roasted Brussel Sprout recipe) and roast at 400°F for about 25 – 30 minutes, or until they are slightly browned. I cooked the quinoa according to the directions on the package, and baked the tempeh according to my L’s Best Baked Tofu recipe. Verdict? Food does not have to be complicated or take a long time to taste delicious. This was awesome, and I actually went back for seconds.
It’s great to roast a bunch of veggies and veggie protein (like tempeh or tofu) all at once because now I have a ton of delicious veggies and tempeh to top off my salads for lunch, or throw together into a dish for dinner, or just eat plain as sides (or directly out of the container while standing in front of the refrigerator, while “thinking” about what to eat for dinner). It’s great for when you are feeling uber low maintenance (as I am right now) and want something quick, easy and simple – but still nutritious and filling (and with enough nutrients that will power my intense early morning workouts). So, if you’re feeling uninspired like L right now, it’s okay to take a day off from making complicated, labor-intensive dishes and just keep it simple.
I hope you guys are all enjoying your Tuesday, and if you’re in Boston Metro – I hope that you shoveled your car out okay and didn’t get stuck! I only had to help one guy get his car unstuck yesterday – it was a record! 😀
Take care all. 🙂
PS: Here I am, Captain of the Shovel Squad, doing a post shoveling victory dance during yesterday’s snow day. Woop woop! We got a bit of snow, eh?