Daily Recipe Ideas – tempeh

Monday 5th January 2015

Green lentils, courgette, mushrooms, and basilWith mustard molasses tempeh, and barbeque almonds.

I’d cooked the lentils with some onion in my rice cooker a few weeks ago and frozen them. They stir fried brilliantly, and didn’t lose too much texture. The barbeque almonds are from Lidl.

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