Now that I’m back in the swing of things in America with class and my internship, I’ve finally gotten back into the kitchen! I love coming back to Athens because that means I get to have my own kitchen and cook whatever I want. The only downside to coming back to Athens this time around was that I’m essentially riding solo all summer. Anyway, I got back to Athens on Sunday, got settled in and ran to the grocery to stock up on some yummy foods that I had missed over the last month. My first meal was a bowl of my favorites; tempeh and roasted veggies (asparagus, red onion, and mushroom). Easy recipe below the picture:
Tempeh & Roasted Vegetable Bowl
serves: 1 (wow, how lonely)
1/3 pack of Trader Joe’s tempeh
5 stalks asparagus, roughly chopped
handful of white mushrooms (about 1/3 c), roughly chopped
1/4 of a red onion, julienned
1/2 T extra virgin olive oil
pepper
salt, if desired
1) Preheat oven to 350 F
2) Chop up asparagus, mushrooms, and red onion and throw into a bowl.
3) Toss vegetables in 1/2 T EVOO, and season with salt and pepper as desired. Sometimes I throw in garlic powder too.
4) Lay vegetables on an aluminum foil lined sheet, and roast on middle rack of oven for 25 minutes, flipping over once.
5) With about 3-5 minutes left, spray a frying pan with PAM, or use EVOO. Cut tempeh into cube sizes. Heat pan, then place tempeh cubes in pan to heat through, about 3-5 minutes, or until browned to your desire.
6) Combine vegetables with tempeh in a bowl or plate of your choice and enjoy!
I’m hoping to do more of these types of posts in the future, so hope y’all enjoy them!
Ciao,
Clara
