as promised, i’m back posting now that it’s the weekend! yesterday i devoted myself fully to my new bike and today the kitchen gets my attention. yesterday i installed fenders, a bike rack, and mounted my bike lock. all i need is a water bottle holder now. sadly, the fact that i have a new bike means that my old one was stolen. from my backyard. with a 10 foot tall fence. that was locked. really? that thing was heavy, but whoever took it is now realizing that they took someone’s sole form of transportation for a 20 dollar bike. not cool. (rant over.)
back to the blog.. i’m toying with the idea of crafting multiple posts over the weekend and slowly releasing them throughout the week so posting is more even, but we’ll see what happens. i’ve resolved to prepare at least the first half of the week’s dinners today and am currently scheming on breakfast options beyond hard boiled eggs and fruit (it’s easy).
in order to get all of this done i’m having a real breakfast this morning. i discovered tempeh a couple years ago and love the stuff. i don’t eat it in sandwiches or add it to dishes and pretend its meat, but there are two ways i’ve found that i love. the first is tempeh a la carte: straight tempeh marinated in whatever goodness happens to be around. the second is (you guessed it) in this recipe.
years ago i experimented with being vegan (didn’t work.. cheese!) and my little brother got me a vegan cookbook, vegan with a vengance, to help. once in awhile i’ll check out the baking recipes when i don’t have eggs or butter on hand but want something sweet, but for some reason i can’t recall i tried a recipe for tempeh sausage crumbles and substituted the chunks of tempeh for potato in a breakfast hash (not the biggest potato fan here). this is the recipe the sausage crumbles inspired.
wine and thyme 