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Tempeh Bacon and Asparagus in a Lemon-Garlic Sauce
MARINADE
1 TBSP miso
1/4 cup hot water
2 TBSP sweetener
2 tsp paprika
1 tsp liquid smoke
1 tsp garlic powder
1/4 tsp pepper
pinch cayenne
8oz tempeh, thinly sliced
6 cloves garlic
1lb asparagus
2 TBSP lemon juice
1 TBSP water
1 cup quinoa
2 cups water
REQUIRES PREPARATION. Combine marinade ingredients and mix well. Pour over tempeh and let marinade at least an hour, preferably overnight. Preheat oven to 425. Wrap garlic in foil and roast 40 minutes. Lay asparagus out on a baking sheet and bake along with it for the last 15 minutes. Squeeze softened garlic into a small bowl and mix with lemon juice and water.
Meanwhile, In a small sauce pan, bring quinoa and water to a boil. Cover and simmer about 15 minutes until quinoa is tender. While this cooks, saute tempeh with marinade in a large pan until browned on both sides. When all are ready, serve quinoa topped with 1/4 of tempeh bacon and 1/4 of asparagus. Pour 1/4 of garlic mixture on top.
Makes 4 servings. 323 calories, 8g fat, 169mg sodium, 60g carbs, 20g protein
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/51856192503/in/pool-74921284@N00
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