Blood orange vinegar, Tuscan herb olive oil, copious, micro-planed ginger, a little salt and pepper.
Tempeh simmered for 15 minutes to improve the flavor and soften, cut into patties, then sliced across for thinner patties.
Sauce consisted of tomato paste, marmalade. ginger, garlic, tamari and water to thin. Marinated the patties overnight, then seared in a pan to warm.
Dressing for the slaw — sour cream, lime juice, agave and a little salt.
Great combination of flavors.
Sweeter veggies stand out nicely in this soup — butternut squash, sweet potato (for those enabled), parsnip and carrot.
Being too lazy to make the curry powder, garam masala was a nice substitute — though, it also calls for nutmeg, so it wasn’t too far off from that to begin with.
A great take on broccoli, from, of all places — VRI: Garlic, tomatoes and basil — nice.