Hey Bloggies! It’s week 1 of the June Pantry Challenge and I am really excited to see what I can come up with this week. I hope that some of your out there are inspired to participate as well. This week I picked up a great number of items and stayed in budget. Here the beautiful selection of produce:

Organic Bananas $2.57
Organic Broccoli $2.13
Organic Vidalia Onion $1.27
Organic Baby Spinach $1.48
Organic Garnet Yam $1.85
Organic & Local Kale $2.50
Organic & Local Red Russian Kale $2.50
Organic & Local Yellow Zucchini $2.60
Organic & Local Cucumber $3
Total: $19.90- That means I have 10 cents to spare!

The first dish of the week was Korean BBQ Tempeh Sandwiches with Sriracha Vegan Mayo, 5 Spiced Garnet Yam Fries and Garlic-Soy Sauteed Kale.

Korean BBQ Tempeh:

• 2T Presidents Choice Korean BBQ Marinade (purchased in Canada)
• 2T low sodium Shoyu
• 80z Tempeh, quartered

Preheat the oven to 400F. Place the tempeh in a baking dish and pour the marinade over the tempeh.  Bake for 20 minutes.  In a pan heat a thin layer of oil and sautee the tempeh until it has browned a bit on each side. Serve on a bun with tomato, baby spinach and sriracha vegan mayo.

Sriracha Vegan Mayo

• 2 T vegan mayo
• 1t sriracha

Blend together and spread on a bun.

Five Spiced Yam Fries

• 1 Yam cut into fries
• 1/2T olive oil
• 1t 5 spice powder
• 1/2t wasabi spiced salt

Preheat oven to 400F.  Toss the yam with oil and spices.  Place on a sheet pan and bake for 25-30 minutes.

Garlic-Soy Kale

• 1/2 Bunch of Red Russian Kale, cut into bite sized pieces
• 2 cloves of garlic chopped
• 1/2T olive oil
• 1t low sodium shoyu
• 2t seaweed gomasio (Eden Organics)

In a large saute pan heat the garlic and oil over medium-high for 1 minute.  Add the kale and mix in the shoyu and gomasio. Cook for 2-3 minutes until it is wilted.