Tahini Tempeh Pasta


This past weekend was filled with New Year’s outings and celebrations. Kicking off 2016 with some nature, I went on a lovely guided hike in Henry Cowell Redwood State Park. Lunch along the river at Big Rock Hole was beautiful.

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The town of Pescadero consumed my Saturday. First up was a trip to Ano Nuevo State Park to see the elephant seals. What a site! Afterwards I ventured around downtown, visited Harley Goat Farm, and watched the sunset over the ocean eating a berry-filled truffle at Swanton Berry Farm.

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The start of 2016 marked my five year anniversary of a consuming a plant-based diet. I have not been entirely vegan, as I do consume occasional dairy while traveling and at social gatherings. At home however it’s always 100% plants.

To celebrate, I threw together a nutritious dinner with ingredients I had lying around. It was exciting to see how far I’d come from someone who’d five years ago never eaten beans or lentils (never even heard of tempeh), to someone who can look around the kitchen and put together a delicious meal from scratch.

Cutting out meat and dairy from my diet actually diversified my eating habits significantly. Because I had to find other sources of protein, calcium, and other nutrients, I was forced to try all sorts of new foods. My diet now includes any veggies and fruit I can get my hands on at the farmers market, legumes galore, and a wide variety of whole grains, nuts, and seeds.

The pasta used in the recipe below is made from einkorn wheat. This type of wheat is supposed to be closer to the wheat our ancestors ate, versus the hybridized wheat consumed today that many people have trouble digesting.


Tahini Tempeh Pasta


  • 1/2 package einkorn whole wheat pasta (I used Jovial)
  • 1 tbl extra virgin olive oil
  • 4 oz organic tempeh (generally 1/2 package), crumbled
  • 1 bunch kale, chopped
  • 1 tsp extra virgin olive oil
  • 2 tbl tahini
  • 1 tbl soy sauce
  • 1/4 cup fresh parsley, chopped
  • 1 tsp black pepper
  • 2 tbl nutritional yeast

What to do:

  • Bring a pot of water to boil on the stove, add in the pasta, and cook according to package directions.
  • Heat 1 tbl olive oil in a large pan over medium heat. Add the crumbled tempeh and cook for about 5 minutes, stirring every so often.
  • Add the kale and a little water, cooking for another 5 minutes.
  • Stir in the rest of the olive oil, soy sauce, tahini, black pepper, parsley, and nutritional yeast.
  • Stir in the cooked pasta. Enjoy!



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