1. Sautéed leek, tempeh, and spinach in olive oil with gluten free tamari sauce. Add leaks to heated oil, then add the tempeh and tamari, then a little water and the spinach leaves (so they will steam a bit).
2. Spinach salad with avocado, tempeh, and red onion. Dressing: olive oil, flax seed oil, lemon juice, honey, and a tiny pinch o'salt.
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