Jaime, Sylvester, chives, parsley, spearmint, chocolate mint,
On Sunday and Monday, I had to finish off some "soy products" in the fridge before I 86 them (no, not an interstate) from my menu for a while. So Sunday night we had TJ's Soy Nugget lettuce wraps with a dipping sauce, a mound of quinoa with rice, and steamed broccoli with a thick, creamy, "cheesy" sauce. Ahhhh, simple pleasures!
taking the picture with a Rose of Sharon backdrop gives it a bit of a Hawaiian feel
the dipping sauce was tres simple as well: vegenaise, spicy mustard, shoyu, dash of brown rice vinegar, dash of maple syrup, and cayenne powder (kind of a glorified BK sauce)
The best way to serve leftovers is to add one or two fresh new ingredients, then present it in a different style. In this case, my batch of quinoa rice has gone a long way. Last night I sauteed some corn, scallions, and pine nuts, then tossed it with the grains and fresh minced ginger, and plated it atop a bed of mesclun. The tempeh, I first steamed, then marinated with brown rice vinegar, mirin, toasted sesame oil, ginger, and a splash of water (I saved the marinade to toss on my salad later). Then I browned the tempeh in my cast iron pan with a hint of sesame oil, and flash-sauteed some mushrooms. At the end, I threw some teriyaki sauce (shoyu, mirin, vinegar, maple syrup)in the pan to coat the tempeh, deglaze the pan and thicken into a sauce at the same time. The remaining sauce was drizzled over the plate. Wooo boy!
with the ginger dressing