I made more bagels a few days ago. Half wheat/white and whole wheat. I used this same recipe again. For the whole wheat I used whole wheat pastry flour and added a tablespoon of molasses. They were quite yummy. It’ll probably be my last batch. I try not to turn the oven on once it gets over 100 degrees outside. Today it was 106!!
I also made a tempeh salad. I love tempeh. It’s a fermented whole soybean product that is highly digestible, high in protein (40g per pkg) and high in fiber and vitamins. It is also very versatile and we eat it on a weekly basis. Normally I make a “mock chicken salad” version with veganaise, but this time I wanted it a little lighter and I also wanted to use some lemon thyme from my herb garden. Here is what I came up with…
1 pkg Tempeh
1 can garbanzo beans(drained and rinsed)
1 jar artichoke hearts (drained and rinsed)
2 tbsp olive oil
1 tbsp chopped fresh lemon thyme (or parsley)
juice from 1 lemon plus zest
1 tbsp nutritional yeast
1/4 cup almond slivers
1/2 cup golden raisins
salt & pepper to taste
1. Cube or crumble temple into saute pan and cover tempeh with water. Simmer until water is evaporated (about 15-20 minutes) and allow to cool.
2. In bowl, smash garbonzo beans with a fork, keeping some of the bean whole. Add remaining ingredients, including cooled tempeh.
3. Serve over lettuce or on crusty bread for a tasty lunch. Enjoy!