|Saturday morning farmer's market haul included a lemon, zucchini, squash, avocados, spinach, basil, locally made maple syrup, and these popular greens called kale- something of which I've never tried!|
As I walked along carrying reusable black tote, it was a blazing, hot scorcher.
Lots of directed sun and little to no cool shade.
But weather couldn't stop me from purchasing veggies from locally grown farms!
|Lunch of sauteed tempeh, spinach, and red onions, Veetee Basmati Rice, and ripened avocado.|
Remembering yesterday's purchase of Lightlife's tempeh, I wanted to incorporate never tried product with the flavorful taste of a few market veggies.
|The main ingredients in today's lunch.|
|Interesting texture, like compacted white corn, I cut half the package and created thick slices.|
|Dipped each slice into sesame oil, garlic, Italian seasonings blend, salt, pepper, a bit of maple syrup, & cumin.|
|Pan fried in olive oil.|
|Five minutes on each side until perfectly browned.|
|Turned off stove, left pan on burner while tossing in chopped red onions. spinach, & a bit more olive oil.|
|Within minutes spinach has shrunken.|
|After preparing rice & opening a ripened avocado, lunch is served & devoured.|
Officially love this stuff.
Its crumbly texture, reminiscent of sausage takes on a flavor much different than tofu. Mild, nuttier, and fully amplifying few tossed in ingredients, tempeh has an incredible, meaty richness with a balanced touch of maple sweetness while warm leafy spinach, lemon zesty basmati rice, and buttery, melt-in-your-mouth avocado sophisicatedly completes the whole meal.