I have way to many recipes 'in the queue' right now that I just haven't had time to finish up. I'm making it a goal to at least get to one a week until school starts and then try to get back into the swing of things. I miss chatting, but I have to say it's been a lot of fun playing around in the kitchen without my notepad attached to my hip!
So ... How's everyones CSA going? I've started a little bit of my canning, just a few jams so far. I'm still waiting on the pickles in the garden to make a full batch (I may have to use the farmer's market this year to stock me up. Only one of my pickle plant seeds survived!). My ten tomato plants are all looking fantastic and my mustard greens and kale have been being picked almost daily.
Last night, we had Pineapple Wasabi Tempeh Wraps and it made me thing about a few weeks ago when I made this Buffalo Tempeh Quinoa Salad. As my mouth was watering a bit for that spicy zing (good thing I had the wasabi to help with that craving), I knew it was time to finally write a blog post to share the zing! I would love to tell you what was going on in my head when I was making this recipe ... what the day was like ... but I have no idea. All I remember is that I ate my share of dinner as soon as it was mixed and I didn't wait for Paul and I to sit and have dinner together. Once I had one bite, I just couldn't stop myself!
Buffalo Tempeh Quinoa Salad
8 oz tempeh, cut into 1/2 in cubes
1/2 c hot sauce, divided
3 T butter, vegan or regular
1 garlic clove, minced
1/2 t worsteshire sauce
1/2 c quinoa (I use red because it's more firm with a nutty taste ... adds an extra element of yummy)
1 c water
2 1/2 c cabbage, julienned
1 med carrot, shredded (about 1 cup)
1/4 c scallions, diced
1/3 c veganaise
1/4 t salt
1/4 t pepper
1/2 c blue cheese, crumbled (optional)
Melt butter and mix with hot sauce, garlic and worsteshire. Marinade the tempeh in buffalo sauce for at least 2 hours.
Meanwhile, in a pot, combine water and quinoa. Bring to boil. Once it is boiling, lower heat all the way and cover. Once water is soaked up, the quinoa is done. It should be nice and fluffy. Cool.
Slice your cabbage, carrots, scallions, veganaise, salt and pepper and mix in a bowl. Once the quinoa is cooled, add that in too.
Now, it's finally time to cook the tempeh! Heat up a little oil in a pan. Fry each side of tempeh for 4-5 minutes on medium heat until it is lightly browned on both sides. Once done, through them back in the marinade for a last coat. Mix in with the cabbage quinoa salad. Add the blue cheese, if you're going to and serve!
I loved that the tempeh was still a little warm. I think that's why I couldn't stop myself from eating my dinner at 3 o'clock! However, by the time Paul got home and it was completely cooled, it was still scrumptious.