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?BBQ tempeh + cauliflower rice bowl (oil-free, glute-free)?Easy+yummy.?Today is hot, hot, hot. A scorcher without a beach.??
?Recipe BBQ tempeh: Boil 1-8oz block tempeh straight out of the packet (in enough water to cover) for few minutes before using. Slice 8oz block tempeh into 1/4 inch slices. Pour about 1 cup BBQ sauce into 9×12 inch baking dish. (I use Annie’s classic BBQ sauce as it’s the most healthy one I have found.) Place tempeh slices inside sauce and use hands to make sure all sides of tempeh are well coated. Let sit about 10-15 minutes in marinade. Bake at 375F about 20 minutes. ?Recipe: Cauliflower fried rice: chop florets from 1 large (or 2 small) head cauliflower. Pulse in food processor in batches until rice-like texture. (Or you can use 1 pack frozen cauliflower rice, defrosted.) Cook 1 cup chopped scallions and 4 minced garlic cloves in a little vegetable broth (or neutral oil) until slightly fragrant, adding more broth as needed. Add the riced cauliflower and more broth until cauliflower is moistened. Keep stirring cauliflower while cooks, adding more vegetable broth when saucepan gets dry. Cook until cauliflower rice is tender. Once cauliflower is cooked, add 1 cup defrosted green peas and continue cooking until heated through. Mix in a little tamari or soy sauce to taste. .
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