So I have been having somewhat of a dry spell in the kitchen lately…hence the lack of recipe posts. But yesterday, I had an epiphany. The strawberries in my fridge, along with the half eaten block of tempeh were calling out to me. I gave myself a pat on the back for this concoction. It’s really freaking good.
4 oz tempeh; cut in ½ inch cubes
2 cloves garlic; minced
½ teaspoon olive oil
8-10 strawberries; sliced
3 tablespoons reduced fat vegenaise
2 tablespoons balsamic vinegar
1 teaspoon poppy seeds
¼ cup cashews, chopped
salt to taste
2 whole wheat wraps or sliced wheat bread
1. In a large skillet over medium heat, heat olive oil, garlic and tempeh until the tempeh is golden brown.
2. Meanwhile, in a large bowl, add strawberries, vegenaise, balsamic vinegar, poppy seeds, cashews and salt.
3. Add the sauteed tempeh and garlic to the bowl and stir well.
4. Place ingredients, along with romaine lettuce in a large whole wheat wrap or sandwich bread. In my experience, it’s easier to eat in wrap form.
Makes 2 servings