I will tell you the epic story of my crazy car repair later, but now for – let’s focus on THIS:
After hunting for canned pumpkin (specifically, Libby’s brand – the best) all over Charlotte for weeks, I FINALLY found a ton at a grocery store in Knoxville. And I stocked up. Clearly.
Let’s also talk about this:
I’ve written before that I used to find tempeh to be kind of terrifying. It looks weird and smells funny. But cooked – it’s amazing! You just have to prep it correctly.
The secret is using a citrus and a sweetener to pan-frying the tempeh. The citrus and sweetener neutralize the tempeh’s naturally bitter taste and create a wonderful glaze. So simple – you cannot screw this up!
The star of today’s tempeh was POM Wonderful juice.
POM Tempeh
Ingredients (for two servings):
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1 package tempeh
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3/4 cup POM juice
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2 tablespoons honey
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Salt and pepper to taste
Directions:
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Slice tempeh width-wise in half, and then slice to create tiny triangles.
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Heat a skillet to high and grease with cooking spray.
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Pour in 1/2 POM juice and place tempeh triangles in liquid.
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Drizzle 1 tablespoon honey on top.
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Let cook for 3 minutes.
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Flip tempeh, pour in rest of juice and honey, and cook until all liquid boils off and tempeh begins to brown.
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Salt and pepper and serve.
With quinoa (which my mom calls "kwuh-NO-uh" – it’s "keen-wah"… so cute!) and broccoli.
Other fun ways to cook tempeh:
Full car story later but the upshot is – car is not fixed, but I’m going home!
My fiance calls is “Kuh-No-No” 🙂