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I think I did alright feeding my #vegan dinner guest. I modified this sweet spicy marinated tempeh recipe using my refrigerator contents: Japanese sweet potatoes (a/k/a satsumaimo) in place of butternut squash, carrot instead of parsnip, vidalia instead of red onion—and it was all good. Very good in fact. But if you decide to give this recipe a whirl, pay heed to the 1h marinating time and 40m on the stove top. Do yourself a favor and marinate the tempeh the night before, otherwise, dinner won’t make it to the table before 9. Good thing me and the vegan had mango/avocado salad and plenty to talk about while we waited.
Posted on February 9, 2010 with 1 note ()
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