Dinner a couple nights ago was based around the fact that I had a two pound bag of brussels that needed to be dealt with and a craving for tempeh.
I started by spilling my brussels sprouts all over the counter.
I gathered them all up and did the usual chopping the ends off and then in half bit. I selected my seasoning elements from the pantry.
I sauteed the sprouts in the olive oil flat side down until they browned, and then I splashed in some rice vingear and liquid aminos, a hefty sprinkling of garlic powder, and some squirts of Sriracha, stirred them periodically for a couple minutes and called it good.
I tempted the dogs with the tempeh, because I know you guys love these photos. *cough*Kristina*cough* 😉
I pretty much just cubed it up and cooked it in the same pan I had used for the brussels with all the leftover browned goodness already in the pan and a little more olive oil.
On the side, even though it didn’t really fit with the theme, I made some cheezy quinoa in the rice cooker.
Perfectly filling with plenty of leftovers, which I consumed for both lunch before class and dinner after class yesterday.
I’m off to finish working, and then I have a date with these babies.
Massive stack o’ flashcards that I made over the weekend to prepare for my upcoming exam.
Be back tomorrow with some awesome sweet potatoness.
Have you ever had tempeh? How do you like to prepare it?