Last nights dinner...

Dinner with Robin

As promised, here is a picture of last nights dinner. We had Wild Rice, BBQ Tempeh, Asparagus (that a friend of Robin's canned recently), and Oven Roasted Sweet Potatoes. Such a quick, easy, and tasty meal! Here are the recipes for the BBQ Tempeh and the Oven Roasted Sweet Potatoes.

BBQ Tempeh

I left out the onion and green pepper when I made this batch, due to not having them on hand. Its great with or without them. You can serve this as is or on a bun as a Sloppy Joe.

1/2 a large White Onion, diced

1/2 a Green Bell Pepper, diced

2 tbsp Vegetable Oil

1 block Tempeh, crumbled

1/4 cup Your favorite BBQ Sauce

Heat the oil to medium heat in a large skillet. Saute the onion and green pepper for 3-4 minutes. Add the tempeh and continue to saute another 2-3 minutes. Mix in the bbq sauce and finish heating another 4-5 minutes. Enjoy!

Oven Roasted Sweet Potatoes

2 medium Sweet Potatoes or Yams, sliced into 1/4 inch rounds

4 tbsp Olive Oil

1/4 to 1/2 tsp Sea Salt

a sprinkle of Ground Cumin

Preheat oven to 350. Drizzle a cookie sheet with 2 tbsp of the olive oil and place the slices of sweet potato on it. Drizzle remaining olive oil on top of the slices and sprinkle them with the sea salt and cumin. Bake for 20-30 minutes or until fork tender in the middles and slightly blackened and crisp on the edges. Enjoy!

On the road again...

Hi Folks! Well I'm officially on my way to JCCFS for the winter. I've made it 2/3 of the way from Rapid City, SD to Brasstown, NC. That equals out to be roughly 17 hours of driving that I split between two days. I'm delighted to not have to drive today.

Friday night I stopped in Omaha, NE to stay with Carl's cousin. It was a wonderful evening filled with many a glass of wine. I had originally planned to stay in Omaha for the whole weekend and visit all the vegan hangouts, but decided to cut my time short, so I could spend an extra day in Illinois.

Robin and I celebrated my arrival in Decatur, IL last night with a Mexican fiesta. During my time in SD, I had really missed traditional Mexican food. TexMex and, what I've heard people call, Colorado TexMex just aren't the same as the traditional Mexican food that I grew up eating. Last night I gorged myself on Vegetarian Fajitas and Chips and Salsa. It was the "Welcome Home" that I needed after all that time spent in the car.

Tonight for dinner I'm making BBQ Tempeh, Oven Roasted Sweet Potatoes, and Wild Rice. If I can dig my camera out of my luggage, I'll post picks along with the recipes.

Vegan Love and Many Thanks for reading!