Just to preface, these are RIDIC-OUS-LY good. I apologize in advance for the jars of nut butter you’re about to harm in the making of these cookies.
Tempeh buns, huns.
Sorry I just sort of quoted Nicki Manaj. It’s just too damn catchy and it’s been stuck in my head all day after I heard it while trying to fill up my car at the gas station. (Don’t you hate it when that happens?) Gas station music though. I mean, you go in for gas and leave singing Nick Minaj. My life.
Tempeh is a staple in my weekly grocery trips. For those of you unfamiliar with it, it’s a fermented soy based food (similar to tofu) made by naturally curing soybeans into a vegetarian patty-like block. I know that was probably the most unattractive way to describe tempeh, but the hearty texture is the reason why I love it more than tofu. When you sear it in a pan, it gets all crispy on the outside but stays dense on the inside. And, for every one serving (based off Trader Joe’s Organic 3 Grain Tempeh – my go-to tempeh brand!) it has 20 grams of protein – a great way for both meat eaters and non meat eaters alike to incorporate plant-based protein into their diet.
Remember my post with the Paleo English Muffins?
Well, I loved it so much [aka breakfast was the same for a week straight] that I thought it was finally time for me to actually bake up a entire loaf of Paleo Bread this week to change things up [although the English muffins were the most adorable things!].
I’ve seen a lot of different variations when it comes to the decadent Paleo sandwich bread, but the ones that always stick out to me is the ones with the fewest ingredients possible. For a health nut / foodie that loves experimenting in the kitchen, I am actually pretty lazy 85% of the time. I blame my crazy student schedule!