This recipe comes from a website called The Muffin Myth (hence the "myth" reference), and it struck me because of the lemon aspect. I just made the most spectacular Lemon Blueberry Scones last week, and also a lemon/mascarpone/parmesan sauce for a pasta dish, so this one had to be done. Tempeh is a hard sell in this house (and by that, I mean that I am the only human who will eat it...it goes without saying that Mabel would love a few pieces, thank you very much), so I am hoping that the addition of lemon might soften the blow a bit (my girls are mad about the lemon scones and pasta). As you can see from the recipe, it is delightfully easy to prepare. Points to you, Muffin Myth-buster!
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Waiting for "the drop" |
Zest a lemon, juice it, chop the broccoli and tempeh...toss it all together with some olive oil, and done (just about). |
Now it simply needs to roast in the oven, while you make the quinoa (which I make with vegetable broth). |
Easy, peasy, lemon squeezy...(sorry, had to). And so delicious! (Even one of the younger humans in this house agreed to try it and gave it a tentative approval. So, yay me!).
Today's soundtrack consisted of a Spotify mix, but I'm just going to include one song here...because it was my favorite of the mix, and I listened to it twice:
Heatmiser: Half Right
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