After some gentle encouragement, I decided to post. I cook all the time, but most days grad school’s got me making very similar meals. For example, you may have noticed that I’ve been cooking tempeh like it’s going out of style. Reasons why? Well, I love it! It’s so protein-y, nutty, earthy. Very easy to convert into something yummy. So, I often tell people that they can give me recipe suggestions. Any takers? I’ll make it for me as long as it is veggie, and if not I’ll make it for you as long as you don’t expect me to help you eat it. Keep in mind that I’m a student and on a budget.
Tempeh, Eggplant, Portobello Mushrooms, and Carrot Stir Fry
I pan fried the tempeh cubes in olive oil, then set aside. Next, I sauteed the mushrooms and carrots with garlic, added a little chili garlic sauce, salt/pepper, and sesame oil. Finally, I added the tempeh back to the pan with about 1/4 cup of water to simmer.
and here’s one I forgot to post. yellow pepper, kale, portobellos, and tempeh: