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Grilled Rosemary Tempeh

Vegan.

I got the inspiration for this recipe when on my Mother's Birthday I made her Rosemary Grilled chicken. The only thing I had laying around that I could make for myself would be tempeh. So I tried it out and it came out delicious, and way better than I had expected. You can either grill or saute the tempeh. 

This recipe is based on making an entire block of tempeh. I prefer the soy boy five grain

3 - 4 tablespoons fresh rosemary, diced

1 lemon

6tablespoons olive oil

4 garlic cloves, minced

1 block tempeh

salt and pepper for taste

Squeeze 1/4th of a lemon and mix with the olive oil in a shallow pan or bowl. Add garlic and 1/2 of the rosemary. Place tempeh in pan. Cover in remaining rosemary, and squeeze another quarter of lemon on top. Marinate 10 minutes. Grill or sautee. 

*If you grill the tempeh, place into an aluminum foil pocket for 10 minutes. 

Favourite Things: Basil

I have always enjoyed Basil and recently took it upon myself to purchase a nice plant from the local Farmers Market. My skills in the garden pale in comparison to those in the kitchen, subsequently I  often find maintaining a plant to be a challenge...

I whole-heartedly recommend purchasing a plant, if you can do so. But first do some research on if your living arrangements are suitable for a plant, before you make the investment. 

This advice was taken from CookingVegetarian.com

• Basil is an annual for colder climates and likes at least 5 hours of sun a day and plenty of water.
• Be sure to pinch back the top and cut off any flower spikes. This will encourage more growth and keep the plant producing until the first frost.
• You can grow basil inside as long as it gets enough light. If you have central heating make sure to water the plant frequently and spray with water.

Have fun with your basil!