it is the evening before husband and i run a 10k, so to prepare, i wanted to make a carb heavy meal. it also happened to be a drive around with your windows open, sit outside and pull out the grill kind of a day. it was an absolutely gorgeous day in austin, tx. so with my wind blown hair and the smell of sunshine on my clothes, i grilled tempeh.
still very new to tempeh, i’ve been scouring recipes and found one on 101cookbooks.com that i had to try. it got rave reviews from husband as he said with a muffled mouthful, “you can make this again.”8 ounces tempeh
3 tablespoons soy sauce
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/4 teaspoon cayenne 2 portobello mushrooms 2 cups of green beans (i cooked mine in a skillet with sauteed carrots and onions) cooked quinoa (i cooked mine in a rice cooker with carrots and onions that i had first sauteed).
i let the tempeh marinate for two days. and i am so glad i did. it really absorbed the salty sweet goodness of the maple and soy sauce.
and now with the setting sun, my clothes still smell like sunshine and bbq smoke. a good combo in my book.sun-shined and race ready, faith