|Tempeh with side of Brussels Sprouts and mushrooms|
This tempeh recipe is by guest chef Tal Ronnen. It was my first disappointing dish from this cookbook. This may have something to do with it being a level 2, "cheffy" dish and me being a level 1, beginner cook. The kombu broth worked out well. But the white flour coating gave the tempeh a gummy texture, totally opposite from the crispy, crunchy appearance that the accompanying photo suggests. Also, I didn't like the Earth Balance addition to the sauce at the end. It felt like cheating and added little flavor enhancement. The sauce, by the way, turned out an unappetizing lavender-hue. ("Like Kelly Osbourne's hair?" asked my Mom as she commiserated via phone.)
This smoothie made up for the failed tempeh. It tasted like those orange Creamsicles, a post-swimming lesson reward in my childhood. I couldn't find yacón syrup at my natural food store but agave nectar was on special. I also skipped the romaine lettuce and went purely spinach for the greens. Almond milk, orange, and vanilla make up the creamy counterpoint to the leafy greens. A sweet, after-school treat. Join Team Smoothie, kids!