November 15, 2010

Pasta with Tempeh, Caramelized Shallots and Goat Cheese

For the uninitiated, tempeh can be pretty intimidating. It's not pretty (notice there is no photo accompanying this post), it can be hard to find (we had to go to three grocery stores), and if you do stumble across it, what will you ever do with it? Well, have I got the dish for you!

This recipe is from an old "Meatless Monday" column in the Washington Post.  We have had it a bunch of times and it comes out great every time. The marinade is so delicious that I could just drink it. The pasta reheats well for lunch, too. Give tempeh a try!

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