Grain&Tempeh Casserole and a Salad

One of my last ovendishes…before the heat struck! 😀 Now I truly don´t bake ANYTHING!!

This one was made by combining cooked leftover rice and hato mugi mixture with some sauteed veggies and pan-fried tempeh. For the veggies water or oil-sautee  some cut up leek, green beans, celery stalk and kohlrabi (I used stems), just very shortly, so they are not raw, and season with tamari, thyme and black pepper. Mix with raw grated carrot. Pan-fry tempeh in a moderate amount of oil until golden and spray lightly with some tamari. Mix all ingredients through, move into a baking form and bake on about 200 °C until crispy.

Casseroles go well with salads, which bring more light uplifting energy – mine is made from lollo rosso lettuce, chinese cabbage and cucumber, with added olives, roasted pumpkin seeds and a vinaigrette of 2 tsp apple cider vinegar, 2 tsp flaxseed oil, a pinch of salt and half a clove of finely minced garlic.

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Filed under Complete meals, Grain dishes, Recipes, Tofu and tempeh dishes, Vegetable dishes

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