Sweet Italian Tempeh “Sausage” in Creamy Sauce with Tomatoes, Kale & Banza Rotini (vegan/gluten-free)
Remember a few weeks ago when I was a bit complain-y about things feeling slow and not having much momentum in the new year? I've been so busy since then that I barely do. Between school, cooking for clients, and the teeny tiny social life that I'm trying to maintain, I haven't had much time to come up for air.
I did, however, make time to develop this super creamy, gluten-free, vegan recipe for Banza.
It's officially the New Year and as far as I can tell, or at least based on what social media tells me, everyone is sprinting out of the 2019 gates with one arm raised in resolution glee and the other clutching their new Whole30 cookbook. Or paleo. Or keto. Or a Meditation Guide, or Atlas or whatever new thing they've pledged themselves to this year. And I'm just sitting over here groggy and foggy wondering what day it is and how I'm going to create a blog with interesting content and make enough money to live the comfortable life I'm used to living, and learn new things and meet new people, and be happy doing what I thought I'd be happy doing instead of the thing I was doing and generally down spiraling in my mind while Instagram images of everyone that seems to be doing it better wash over me.
I'm a Registered Dietitian and Personal Chef in Brooklyn, New York. I grew up around the dinner table, and believe that food is intricately woven through all of our stories. It holds memories of home, childhood, and beliefs; it comforts us, nourishes us, and creates a centerpiece to gather around.