Monday, February 7, 2011

Chip's lunch: February 7, 2011

Maple! I had never considered using maple in a marinade until I came across this recipe in a search for a new way to make tempeh. I'm not huge on maple, but I do really love salty + sweet (mmm...kettle corn). I gave it a shot and it was amazing. The brown rice and plain green beans were the perfect complement to the flavorful tempeh. The marinade is really simple to make, but so complex when you taste it: salty, sweet, spicy. Yum!

Grilled organic tempeh with maple soy glaze, organic brown rice, and steamed green beans, banana, organic Sultana golden raisins, and whole wheat rollups with hummus, organic Boston lettuce, Campari tomatoes, and organic yellow bell pepper.

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