Marinated tempeh with cauliflower quinoa pilaf




Tempeh (inspired by recipe in Isa Chandra Moskowitz Appetite for Reduction)
Steam it for 15 min.
1 cup red wine
1/3 cup Kalamata olives
1 T balsamic vinegar
1-3 cloves garlic
A few tsp of rosemary & thyme
Pinch red pepper flakes
Throw it all in the blender!
Marinate the tempeh overnight
Then sauté it in some of the sauce until starting to get golden on each side. (About 15 min)

Cauliflower Quinoa Pilaf:
This recipe from VegKitchen except I subbed raisins for the cranberries because I can’t find cranberries without added sugar.

Throw in some steamed (or microwaved) baby spinach and serve!
Makes 4 servings I think 🙂

This entry was posted in Recipes, Tofu & tempeh, Whole Grains & Veggies and tagged , , . Bookmark the permalink.

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