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So in case you haven’t caught on, this week I have NOT wanted to cook. It’s a cycle–usually at the end of the month my creative mind ceases producing anything when it comes to cooking and all I want to do is eat out. Sadly, that does not fit in with this whole ‘try to be vegan’ thing. I mean i COULD spend the week eating nothing but couscous and pasta, but where’s the fun in that?

Tonight I’m also installing my first in what will be a series of Guerrilla recipes. Which is when I don’t feel like following a recipe, or  (like tonight) when I don’t have all the ingredients I need and just kind of wing it. Prol not the best way to try TEMPEH and QUINOA for the first time, but what can I say? I live dangerously off the books.

And now for the live blogging….

6:57. Quinoa is on the stove. I mixed part of Libby’s recipe for a Quinoa salad with the instructions on the back of the box—finely dicing one clove garlic, with a quarter of a scallion (hey, I needed to use it up!), sauteing both in olive oil, and then adding two cups water with one cup quinoa. Bring to a boil, down to a simmer, then cover for 15.

7. I have tempeh, zucchini, and squash. I feel I should saute them, but I’m not sure if I need to prep the tempeh in anyway. I really should have learned how to cook the stuff before heating the skillet, but what can you do?

7:06. Success! Found this great blog post to help out. Must start chopping the tempeh…

7:09. And I know what I’m doing! Chop tempeh into small cubes, slice the squash and zucchini, and saute all in oil at a high heat. (Tempeh first, veggies second) Still not sure what I’ll do about the sauce yet….

7:20. Oops! Nearly forgot to flip the tempeh…looks tasty…

7:26. K. Tempeh is nice a browned on the outsides, so I’ve removed it from the skillet and set it on top of the quinoa. Squash and Zucchini are  now sauteing with some soy sauce, a little salt, and a little miren (why the hell not?)

7:29. It certainly smells Asian-y in my kitchen right now. Wine break.

7:38. So in the time-honored Teresa Tradition, I threw everything into one pot:

Time to taste test…

7:41. COMPLETE. …and edible!

Time: 43 minutes
Ingredients: 4 main (plus garlic/scallions/water/oil)
Outcome: This is actually quite tasty! Quinoa is like rice or couscous, but more delicate and airier. The squash and zucchini are really good at adding substance to an otherwise plain dish. The tempeh is nice and crunchy–I can totally see using this again as a random chicken substitute for anytime you are just ‘hey I need to add something chunky that tastes filling.’ I’ll definitely try this again, adding it to more curry or sauce-type dishes. I bet it would taste great as a substitute for pasta with meat sauce! My at-the-last-moment sauce of soy and miren is decent, but I think I could have done a lot more with flavor.
Grade: B, edging toward a B+ because this was the first time cooking two MAJOR ingredients.