Monday, January 28, 2013

Tempeh and Brussels

Followed Berley's recipe in Fresh Food Fast with two adjustments and three substitutions based on ingredients on hand. Used grapeseed oil in place of butter in quinoa. Used 1/4 cup of olive oil in place of 1/3 cup in the tempeh. Used carrots in place of bell pepper. Used pine nuts in place of almonds. For the 2 cups of onions used about 1 cup of shallot and at 2 minutes to go tossed in 4 green onions (white and greens) sliced.

Matt eventually moved from sticks to a fork due to success rate with the quinoa. I have always liked this dish. This time Matt said we should have it again.  We did not use all the quinoa. I think reducing from 1.5 cups to 1 would be fine next time.

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