January 03, 2010

Tempeh with White-Wine Mustard Sauce and Lundberg Rice Blend

This was our new year's eve dinner. I cooked the rice in vegetable broth, the tempeh was pan-fried in white wine and olive oil, and the sauce is a simple but amazing mix of olive oil, an onion, local lemon-dill mustard, white wine and veggie broth. Happy new year!


The Voracious Vegan said...

Happy New Year! That white wine mustard sauce sounds fantastic, what a delicious combination of spices and flavors.

Michelle said...

Hi! Thanks for stopping by my blog! Greyhounds are definitely the sweetest, best dogs you could have (in my completely un-biased opinion!!). I hope you can get one someday!

I was a vegetarian for about 18 months after reading Singer's The Ethics of What We Eat, but the meat slowly sucked me back in. I still try to be very conscious about where my food comes from, though.

I'm looking forward to trying some of your recipes - they look awesome!


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