Thursday, October 20, 2011
Cooking from Spork Foods: Glazed Tempeh and Quinoa-Fennel-White Bean Salad..
Perfecting timing for the release of Spork-Fed: Super Fun and Flavorful Vegan Recipes. The recipes seem mostly fall-inspired and family-friendly, which is how we've been cooking here lately.
I've been working away from the home office more often and have a tight schedule throughout the week since fall began. I needed a new cookbook to set me straight and do a little bit of the meal-planning for me. This book sounded perfect, lots of tempeh recipes (my current go-to protein) and some Thanksgivingy dishes.
The guy I yap about all the time woke me up in the morning bearing luscious Blue Bottle coffee. He followed through by flipping through the Spork-Fed book to come up with dinner. When I walked in the door, he was prepping my mystery meal: Glazed Tempeh and Quinoa Salad with Fennel and White Beans with a Light Lemon Vinaigrette. He served it on top of some chopped escarole for a big plate of hell yes.
It was a bright meal for a dreary day, flavor-packed tempeh and majorly upgraded quinoa with beautiful greens. Ginger, fennel, lemon, mustard...it was better than a massage. Life advice: Invest in this book and preferably experience it with someone who loves tempeh and cooking as much as you do.
I guess I need to return the favor and make him some Frosted Tempeh Loaf. This book is already kicking my ass back into blog gear.