tempeh dip?
Oh man it’s COLD. “Frost Advisory”? “Flurry”? “Blustery”?? - mysterious weather terms I had to ask my husband to define. And you can’t make fun of me because my Better Half just had an orange wedge (yes, as in a slice of the citrus fruit) - for the first time in his life! Or so he thinks, since he had no idea how to eat it. And his reaction to tasting his first piece of orange? “It’s intense.”
Odd on so many levels.
Moving on. “How To Feed A Man Tempeh (and other intense foods): hide it and make it look delicious!!”
Oh yes, it’s there. Eat me baby!
ARTICHOKE & SPINACH TEMPEH DIP.
Ingredients: (4 Servings)
1 cup organic tempeh, ground
1 cup spinach, chopped
4 artichoke hearts, chopped
3 tbs light cream cheese
½ cup non-fat sour cream
½ tsp garlic salt
½ -1 tsp salt
1 tsp fresh garlic, chopped
½ cup Asiago cheese, shredded (topping)
Mix all ingredients; spread in baking dish. Sprinkle with Asiago (or any shredded cheese), and put in oven at 400F. Bake for about 10 min, then broil for about 5 minutes or until top is browned.
Filed under Sides |5 Responses to “tempeh dip?”
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The orange wedge thing is hilarious. We all need better halves to introduce us to intense experiences!
After learning the skills in my macrobiotics class, I made my own tempeh (with tempeh-kin!) over the summer… extremely time consuming (a 36-hour ordeal), but extremely satisfying. Too bad I thought it a flop and threw the whole batch out!
This Tempeh was also intense. Very good.
And it’s not cool that orange story is public!
et - Mottainai!! I made Seitan once (not from pure gluten, but from flour!) and vowed I would never make it again unless I was stranded in the wilderness…
Greggypoopoo - It was too funny. I couldn’t keep it to myself…
Might not be cool that the story is public Greg but I love this blog great promotion for it none the less. Sacrifice in the name of love.