This is another yummy summer lunch. I really loved all the fresh veggies we were getting over the summer. The tempeh was delicious; the sauce was made of Sriracha, water, and some Sugar in the Raw. It was a touch spicy, but then again I love spicy food! As with the barbecued tempeh, I just sauteed the tempeh in some vegan margarine til it was warm and crispy, then I added the sauce and reduced it a little.
Tempeh with Sriracha-based sauce, organic blackberries, cinnamon grahams with peanut butter, hummus, and broccoli, carrots, and cauliflower.