Thursday, May 7, 2009

Tempeh, Red Cabbage and Swiss Chard

Sometimes I like to cook extra protein and veggies to use as a quick access meal.  Today I made:
pan-seared wild rice tempeh
red cabbage 
and swiss chard.  Just saute each ingredient separately with a little olive oil then add to your recipes throughout the week.  I store each ingredient in a separate container. 

1 comment:

  1. 3 ingredients + olive oil = can't help but feel the love! Also, thanks for giving the heads up about storing separately...have to try that with other recipes, makes so much sense!