Wednesday, July 01, 2015

Asparagus and Smoky Tempeh with Peas and Carrots cooked Waterlessly (No Added Fat)

We were a bit low in groceries so I made a simple dinner. I cut up four carrots into 3/8" slices, cut a quarter onion into approximately 1" x 1/4" half moons, and used about a cup of frozen peas. I put them all into a small 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.

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