Tempeh to Go

P133

Spent the afternoon / evening on London or client meetings and teaching so brought with a packed lunch and dinner, both made possible by ample use of leftovers.

Lunch was leftover grilled tempeh with a raw kale salad of curly kale, carrot, red onion, bulgar wheat, lemon juice, red chilli, salt, pepper and flaked almonds. Cranberry chutney (Aunt Sue's recipe) on the side.

Dinner was more grilled tempeh with leftover sautéed veg from last night's omelet: fennel, leek, red pepper, sweet corn, broccoli. Plus some fresh basil and fennel seed, and a side of avocado. Pretty good for a picnic!