Look! I cooked! I’m reigning in my indulgences for a while and attempting to cook and eat in more often. I’ve got plenty of backlogged restaurant meals to still share with you though so hopefully you won’t get too bored while I get rid of a few extra pounds that crept on outta nowhere (she says, directly above a post about fried gluten in sweet sauce).

So this here is a roasted vegetable dish I made using all organic veggies from the farmers market. I used broccoli, fennel, sweet potato, yam and a couple of those cute little red carrots as seen over on the left of the picture. I mixed up some olive oil, lemon juice, agave nectar, curry powder, coriander, black pepper and sambal. The ingredients were coated in this mix then roasted at 425 for about 40 minutes. I had planned all along to add tempeh into this as well, but realized only after it was all cooked and out of the oven that I’d forgotten to add it. Duh! I still wanted the dish to have more protein in it but was too hungry and impatient to prepare the tempeh seperately, so I quickly improvised by mixing in a can of white beans. Served sprinkled with nutritional yeast it was quite tasty.

1. Roasted veggies with tempeh
2. Roasted broccoli, fennel, apple & tempeh
3. Roasted asparagus, carrots and fennel
4. Roasted Brussels Sprouts
5. Beans, beans, the magical fruit…