This supper came together in a matter of minutes, not including time to marinate the tempeh. But that’s not active cooking time, so it doesn’t count. I’ve just started using tempeh more, and I’m loving it.
This is Smokey Grilled Tempeh from Veganomicon, along with steamed sweet potatoes and kale with raisins and pine nuts.
This is the kind of supper I was hungry to have; it’s been busy here and quick meals don’t always feel this good. I mentioned slinging beers, and last night I served dinner at our local Ronald McDonald House like I do the first Monday of every month. I made a variation of my stuffed zucchini: whole wheat pasta with crushed tomatoes, cannellini beans, basil, and grilled zucchini. I even topped it with some Almesan. Those flavors are so good together, and this makes for a delicious pasta dish. But it’s still a rush to get there and have the food prepared immediately after a busy day at work.
We don’t always serve pasta – usually we’ll do soups, breakfast foods, Mexican, sandwiches, etc., but this happened to be “Italian” night. If you’ve ever offered to serve at RHM or in a similar situation, you understand that they discourage bringing pasta, well, because it’s cheap and easy and too many groups do this. Don’t worry, these folks ate up these cheesy, meaty casseroles with no complaints. And they dug into my dish, too. There was a line for half an hour!
I’m taking the rest of this week easy. It’s time to enjoy summer before it’s cold again.
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