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      DELIVERED NOV 13 - NOV 17


      STEP 1

      Preheat oven to 375F.

      Bring a large pot/ kettle of water up to a boil. Once boiling add 1 cup of water + your cous cous into a bowl, cover, and let sit for ~11 minutes. Fluff with a fork before serving.

      GF: Bring 1 cup of water + your quinoa and a pinch of salt up to a boil. Once boiling turn down to a simmer, cover, and let sit for ~ 11 minutes.

      STEP 2

      Dice your ingredients as shown below.

      Toss your tempeh and cabbage in a splash of oil + salt & pepper. Transfer to a lined baking sheet and place in the oven to cook for 15- 18 minutes of until you seeing browning around the edges. 

      STEP 3

      With ~ 5 minutes left on your oven timer bring a separate pan + your marinade up medium high heat, the marinade should not be bubbling as you want warm/ steaming.When your oven ingredients are finished add your tempeh to the marinade pan and continue cooking until the sauce is clinging to tempeh, should be ~ 2-3 minutes, it should be 'sticky'.

      If you feel comfortable you can always turn up the temp a bit to go faster.

      STEP 3

      Build your dinner. Cous Cous on the bottom and all your other ingredients placed on top. Be sure to use your sour cream drizzle and your toasted pepitas. ENJOY!!