No pictures today, but I’ll give a quick recipe at the end. Between finishing up the end of the semester (just two weeks left of this whole very long school year), work, and the heat, I haven’t been doing very much cooking. You see, in most aspects of my life, food being no exception, I am a creature of habit. I like something: I eat it. Or watch it. Or go there… you get the picture. The past week or so, I’ve mostly been eating the same types of dishes: baba ganoush from Mamoun’s (which, I’ve never taken a picture of, and probably should), pasta, salads, sandwiches. The most recent sandwich is the one I’ll give you the recipe for.
It is time for me to really challenge myself to get out of this rut, but for now I leave you with a tempeh salad sandwich filling.
Tempeh Salad
1- 8 oz package Tempeh
2 Tbs Veganaise
diced onion and celery
salt and pepper to taste
Cut the tempeh into 1-inch cubes, put in a microwave-safe covered casserole with enough water to cover the bottom of the dish. No need to cover the tempeh completely with water. Microwave (covered) for 4 minutes, drain any remaining water. Mash up the rest of the tempeh with a fork. Add to a bowl along with the remaining ingredients, mix well, chill and serve on your favorite sandwich starch or over a leafy salad.
