Our friend Lisa was in town for a few days from Toronto, so we had planned to meet up for dinner. Then I realized I had everything on hand for a quick weeknight dinner. And Lisa is Vegan, but it seems like lately I’m always stocked up on fresh vegetables, tempeh and edamame.
This, of course, is our favorite way to eat tempeh. I’ve started cutting the tempeh up a bit smaller at Larry’s request, and it’s nice that way. I love the salty-spicy mix of the dish. I added our standard caesar salad (appropriate, since it was Lisa & Mark who gave me The Conscious Cook) and roasted Brussels sprouts – they’re available on the stalk right now. All they need is high heat, olive oil, salt and pepper.
At the last minute I decided to add the avocado and edamame salad. We had radishes from the farmshare, dug up that same day, and since I didn’t have scallions for some reason I just used sliced shallots. I liked the salad more than Larry did. It was easy to make, bright flavors and full of creamy avocado. The recipe is online at Joy the Baker, and even though Joy is primarily a baker, I’m glad she includes things like this salad on her site.