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Pasta with Tempeh

Whenever a meal strikes me as yummy and/or attractive, I snap a pic — I’m sure many of my fellow food bloggers are the same — and then at some point I upload ‘em all to the computer and check out what I’ve got. Sound familiar? ;)

Well, that’s what I’m doing right now, looking over the recent sets for a little writing inspiration. I really ought to remember to write notes on the prep too, in case they find their way to the blog. Alas, most of the time, I’m just throwing things together and tasting as I go, letting the creative juices flow.

Anyway, this random dinner appealed to me both at the time and as a picture, and it shouldn’t be too hard to recreate from looking at it.

Reckon we’ve got a little no-oil (non-stick pan) fried tempeh, onions, peppers, tomato sauce (knowing me, it’s probably simply tomato paste, water, herbs, and spices), carrots, and broccoli with whole-wheat spiral noodles (rotini). This was store-bought tempeh, and it was good, but nothing like homemade tempeh! Been too long since I’ve made that stuff. Highly recommended. (More homemade tempeh for your viewing pleasure.)

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