hopefully more is brewing/fermenting in my mind other than nourishing dinners at home.

but for now, here is my salt n pepper tempeh with soba, enoki mushroom sauce and kimchi.

boil a pot of water.

cut half a block of tempeh into cubes and put the cubes in the water, boil for 5 minutes, drain.

in a bowl mix a handful of breadcrumbs (they’re everywhere here in canada), a few spoons of sesame seeds and a teaspoon of chinese five spice.

roll the boiled tempeh in the breadcrumbs and fry in vegetable oil.

for the mushroom sauce, chop the bottoms off a bunch (?) of enoki mushrooms. fry in oil with a crushed clove of garlic and a chopped onion until soft. add about half to three quarters of a cup of almond milk, simmer till thickish (you can season with tamari and lots of pepper)

serve with a roll of boiled soba noodles and a big spoonful of kimchi (which has fish sauce in it so makes it very much not vegan, but the rest is!)