Tempeh is my favorite “meaty” food. I use it in a variety of dishes, and like its cousin tofu, you can transform it into the flavors of any cuisine. For dinner tonight, I wanted something relatively easy so I could focus on steadying (isn’t it a shame that even though I’m on fall break I’m still spending most of my “relaxation” time doing homework?).
I used Andrea’s Easy Vegan Cooking’s Tempeh Salad recipe, and ate it in a pita. It was good, although I should of put some sweet pickle relish in it, and maybe some curry powder. I also opted on the side of more mayo than was in the recipe – I really enjoyed the creaminess. I decided to poach the tempeh before making the recipe (it aids in digestion), used Bragg’s instead of soy sauce, and minced red onion instead of green.
I’ve seen a number of blog posts recently about carrot fries, and was intrigued. All I did was cut carrots into a fry-shape, coat in a little extra-virgin olive oil, sea salt, and black pepper, and bake at 300F for about 20 minutes. They came out just crunchy enough, and they actually tasted slightly like sweet potato fries. I took the traditional route and dipped them in ketchup. I’ll probably be making carrot fries again, and I also think they’re a great way to get children to eat their veggies.