I went to the farmers’ market today and dinner just sort of happened in the kitchen, when I realized it was 5:43 p.m.
I still hadn’t even unpacked groceries. The dishwasher needed to be unloaded. My sheets were still in the washer.
And today was my day off! How do people who work all week keep up?!
Dinner can just sort of . . . happen somedays, I guess!
Some nights, I eat three courses with wine pairings from my living room floor with my dog.
And some nights, I’m staring at broccoli, mushrooms, but I’m craving bread. Big, puffy bread. . .
So, I kept cooking until something happened.
Bbq tempeh with stuffed mushroom purses, bubble and squeak cakes and whole wheat bread happened.
I tried to cut some calorie corners and I used food processed broccoli with garlic and salt and pepper.
The texture resembled breadcrumbs! Really!
- 8 button mushroom caps
- 6 broccoli crowns
- 2 cloves of garlic
- 1/2 Vidalia onion
- several dashes of hot sauce
- 2 TBS nutritional yeast
Pulse broccoli and 1 clove of garlic with salt and pepper.
Saute 1/2 onion with 1 clove of garlic and hot sauce.
Mix in broccoli mixture and nutritional yeast.
Fill mushroom caps.
Wrap half of the mushroom caps in whole wheat dough. (I used Holy Cow’s recipe. Delicious.)
Cut tempeh into bite sized pieces.
Marinate in whatever you like. I went with vinegar-y. Mustard and lemon juice to match the bbq sauce later.
450 40 minutes or until desired texture.
Sorry to be so inexact, but tempeh can be whatever you want it to be!
Toss in your favorite bbq sauce before serving.
Happy dinner! (And emptied dishwasher, clean sheets and fresh food for many more dinners!)