Oh man. If you have a serious addiction to food porn, the following is going to put you over the edge. I apologize in advance…
That would be roasted broccoli, baked tempeh and lemon-kissed avocado sauce. How did I roast the broccoli? Simple. Took about 2.5 cups broccoli florets (I buy the huge bag from Costco) & mixed ‘em with 1/2 tbsp. olive oil, sea salt and pepper, then baked in a preheated oven at 350 for about 15 minutes on a cookie sheet covered with foil. So damn good.
The tempeh? I used a third of the block (found at Traer Joe’s), cut into bite-sized pieces, soaked in 1/2 tbsp. of this dressing:
I then baked it in the toaster oven at 450 until it started to get that beautiful crisp to it; then I put it on broil for a minute.
Now for the avocado sauce…
Lemon-kissed Avocado Sauce
Inspired by Angela’s “15 Minute Creamy Avocado Pasta“
- One medium-large avocado, pitted, peeled
- Juice of one medium-large lemon
- 1/2 tbsp minced garlic
- seal salt & pepper to taste
- Water to thin out the sauce. Start in increments of a few tbsp. I think I used about 1/4 cup.
- Blend that shit.
So breezy. So delicious. Get on it and let me know what you think?
My boyfriend ate the avocado sauce atop a brown-rice mixture with Gardein’s ground “beef.” You can put this sauce on anything. Or just eat it with a spoon. I won’t judge.
The Cranky One