Polenta w/ roasted veggie and balsamic glazed tempeh

1 Comment

1. 

   Erisouls 7 months ago

   Here goes another one of my not really a recipe recipes.

   Polenta:

   1.5 cups polenta

   6 cups water

   Enough bouillon

   6 tbsp butter

   1/2 cup Parmesan cheese

   Boil water. Add bouillon and polenta. Stir and simmer like 35-40 min. Turn off heat and add the rest. Salt and pepper to taste.

   Tempeh:
   2 blocks

   3/4 cup balsamic vinegar

   3-5 tbsp honey (per preference)

   Some salt and pepper

   Some flour

   Cook the flour w some oil or butter then add vinegar and honey. Cook until thick. Add salt and pepper to taste. Toss with tempeh. Optionally broil for a bit

   Veggies:

   Carrots

   Onion

   Asparagus

   Zucchini

   Cauliflower

   Beets

   Oil

   Garlic powder

   Salt and pepper

   Balsamic

   Toss together and bake at 425 till done. I recommend having beets and carrots be separate as they take forever.