Avocado rice with orange honey glazed tempeh + almonds

Tonight’s dinner was a yummy vegan wheat free knock out! The flavors were sharp bright and punchy. I was inspired by a (food network of all places) recipe for Green Goddess Rice, and realized I have been ho humming over a box of tempeh taking up residence in my fridge for almost too long.. So I slapped this up and will definitely make it again and again. *** Just a note on tempeh, if you are gluten intolerant, be sure to buy plain tempeh, without flavouring as it often hosts wheat hidden in soya sauce. Also be sure to buy an Organic variety, as with all soy products it is really important to stay away from GMO soy, so organic is best! Especially if you have breasts that you love!

Avocado rice

This avocado rice was super easy to make… cook 1 cup of organic rice of your choice, and while it’s cooking puree 1 avocado, 1 garlic clove, 2 green onions, about 4 tbsp lemon juice, a handful of fresh basil, S+P and a splash of olive oil and add this wonderful vivid green puree to your cooked and hot rice. Serve warm.

Orange honey glazed tempeh + almonds

For the tempeh, slice it into thin strips, season with S+P and in a small cast iron pan brown strips on both sides in olive oil (I threw a handful of almonds into the pan to brown along with the tempeh). Once glden add a big squeeze of (homemade) garlic honey, along with 1 minced garlic clove, the zest of one orange, and the juice from half of that orange. sizzle for about 2 minutes and remove from heat. The nuts and tempeh will be sticky and glazed with this easy and lovely sweet coating.

dive in!

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