Life is quite uneventful lately, my brain seems to be quite dead and it figures that now is when work bites me on the ass. I’ve been busting my intellectual ass today, and the vodka tonic is working it’s magic. So, in lieu of an amazing post, here’s another recipe that I like (making it right now, actually). I’m channeling my potential inner vegan, and if she ever emerges fully I’m going to end up divorced. D just ain’t going there…..


Tempeh with Edamame and Spinach (from How To Cook Anything Vegetarian)

2 lemons
3 T olive oil
8 oz crumbled tempeh
2 T minced garlic
Hot red pepper flakes, or cayenne, to taste
Salt and freshly ground pepper
1 C any white long-grain rice
1 lb fresh spinach leaves, washed
edamame (or peas)

Remove the zest from one of the lemons and mince it. Squeeze the juice from both and reserve. Put the oil in a deep pot with a lid over meduim-high heat. When hot, add the tempeh and cook, stirring frequently (scrape up all the brown bits too) until it’s deeply colored and crisp on all sides, @ 5-7 minutes.

Stir in garlic, red pepper flakes, minced lemon zest and sprinkle with salt and pepper. Cook and stir for a minute or so, then stir in the rice and toss to coat. Add enough water to the pot to cover the rice by an inch and bring to a boil. Adjust the heat so the mixture boils steadily, but not violently. When small craters appear, lower the heat a bit, and when all visible moisture disappears (10-15 min after starting) put the spinach, edamame (thawed) and reserved lemon juice. Cover the pot, turn off the heat and leave undisturbed for at least 10 minutes, up to 20. Fluff with a fork to combine and adjust the seasoning if necessary. Add lots of black pepper. You can make it with peas, mushrooms, as you like.

Dinner in ten minutes, so come on if you’re coming…..