Asparagus and Smoky Tempeh with Peas and Carrots cooked Waterlessly (No Added Fat)
Saladmaster stock pan, covered, and cooked on medium a few minutes till the vapor release started rattling. I then cooked on low heat, so that the rattling stopped, for about 20-30 minutes.
I also cooked, without adding oil, strips of smoky tempeh on a cast iron griddle, as well as asparagus spears. I served a bagel half with some oil-free pesto and tomato slice along with the vegetables and tempeh.