This week I was more frazzled then my hair on a humid summer day. I ran this way and darted that way in attempt to get everything done. I viciously scribbled notes on scraps of crumpled old receipts, scarfed dinner down while I was driving, and ended the night with all the things undone still circling in my head. To-do lists were long and time was short. Yet, for all of my flailing I seemed to accomplish little.
I think that on these kind of days I lose life. My gaze is lazered in on the task at hand and I loose sight of all else. Up go my to-do list blinders and I forget to do the things that make us human. I stop tasting my food. I forget to acknowledge the beauty of nature as I rush by, and I don’t make time to connect with my friends. In my attempt to accomplish all that I have set out to do, I get too busy for living.
This blog has taught me a little life lesson recently. When I rush through recipe testing, photographing, and writing like it is another thing I have to do, I never feel ahead. Rushing seems to make me feel even further behind – a never ending cycle of my inability to catch up. On top of that, I don’t have any fun. I lose sight of why I started this blog. I forget that I love to cook.
I made this weekend extra long by taking a third day off with the sole mission of slowing down. It was hard at first. Slowing down my torrential pace took more than one pump on the brakes, but I eventually made it. I had meaningful conversations. I read before bed, and I found the little pleasures in life again. And, you know what I found? In true life-is-crazy fashion, I discovered that by slowing down I had more time. I accomplished more than I did when I was blazing through life like a charging bull – head down and plowing through that to-do list. Not only was I (shockingly) more productive, but I enjoyed everything so much more. My to-do list became an I-get-to-do-all-of-these-things list. Lesson learned. Stop and smell the roses.
Today I am going to marvel at the unbelievable purple color of a freshly sliced beet, I am going to soak up the smell of freshly baked bread, and I am going to dance in the kitchen while I am waiting for the oven to preheat. Because life is short, but it’s also sweet.Print
This recipe is inspired by Pandas Beef and Broccoli. It is vegan and gluten-free but still filled with all of the flavors you love. It is a one pot wonder that is ready in under thirty!
- For the marinade:
- 1/4 cup orange juice
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons liquid aminos OR coconut aminos OR tamari
- 2 tablespoons olive oil
- 2 inches fresh ginger (, peeled)
- 2 cloves garlic
- 1/2 teaspoon Chinese five spice
- 8 oz tempeh (, cut into 1/4 inch slices)
- 8 cups broccoli florets ((from about 3medium heads of broccoli))
- 2 scallions
- Toasted sesame seeds for garnish
- Combine all of the marinade ingredients in a blender and blend until smooth. Add tempeh slices to a lidded container or zip top bag and pour the marinade over the tempeh making sure all the pieces are covered in the marinade. Allow to sit overnight or for at least 4 hours in the fridge.
- Heat a nonstick skillet over medium heat. Take the tempeh out of the marinade allowing all the excess to drip off. Add the tempeh to the warm pan in a single layer. Saute for 5-7 minutes per side or until the tempeh is browned. Remove from the pan and set aside. Add in the broccoli and the remaining marinade and stir fry until softened about 5-7 minutes. Add back in the tempeh and scallions. Stir to combine. Serve.
– To keep the dish grain-free, be sure to choose tempeh made without grains.